LOW-CARB CRUSTLESS CHEESECAKE
This is an adaptation of the recipe available in the Atkins cookbook. Having had poor luck with it the first time around, and with no vanilla bean on hand, I changed a few things around to see how they worked out.
Provided by RussArulo
Categories Cheesecake
Time 2h10m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Bring cheeses to room temperature.
- Preheat oven to 350°F.
- In a food processor, blend all ingredients on high for 90 seconds to three minutes. Eyeball the mixture to make sure there are no chunks of cheese. (The cookbook calls for a blender to be used for 15 minutes.).
- The original recipe calls for the use of a springform pan; failing that, use an 8" x 8" metal pan (as you might use for cakes or brownies). In either case, the pan you use will have to be put in a larger pan or dish that will function as a bain-marie.
- Get some water on the boil.
- Place the baking pan into the dish/pan-cum-bain-marie WITHOUT water and pour the cheesecake mixture into the baking pan.
- Add the hot/boiling water to the larger vessel.
- Place at or near the center rack.
- Bake for one hour.
- Turn off the oven and leave the cheesecake inside it for an hour more.
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frank raj
[email protected]Overall, I thought this cheesecake was just okay. It wasn't bad, but it wasn't anything special either.
Narayan Mahato
[email protected]The crust was a bit too crumbly for my taste. I think I would have preferred a more solid crust.
Raja Shahzain
[email protected]The cheesecake didn't set properly and was a bit runny. I'm not sure what went wrong.
Marilyn Hereford
[email protected]The cheesecake was a bit too sweet for me. I think I would have preferred a more tart flavor.
Steven Blackburn
[email protected]This cheesecake was a bit too dense for my taste. I think I would have preferred a lighter, more airy texture.
Verneda White
[email protected]I was looking for a low-carb cheesecake recipe and this one fit the bill perfectly. It was easy to make and turned out great. The crust was crispy and the filling was creamy and smooth. I will definitely be making this again.
Riya Monei
[email protected]This cheesecake is the best I've ever had! The crust is perfectly crispy and the filling is smooth and creamy. I highly recommend this recipe.
Joan Ebon
[email protected]I've made this cheesecake several times now and it's always a hit. It's so creamy and delicious.
Official Syed
[email protected]This cheesecake is a keeper! It's the perfect dessert for any occasion.
Kyqsai
[email protected]I love this recipe! It's so easy to make and always turns out perfect.
Joseph Brual
[email protected]Delicious!
Gamer Pro
[email protected]This cheesecake was easy to make and turned out great! The crust was crispy and the filling was creamy and smooth. I will definitely be making this again.
Daryl O'Connell
[email protected]I was skeptical about how a crustless cheesecake would turn out, but I was pleasantly surprised. The cheesecake was delicious and had a great texture. I would definitely recommend this recipe to anyone looking for a healthier alternative to tradition
Mckinley Rodgers
[email protected]This cheesecake was a hit at my party! Everyone loved it, and they couldn't believe it was low-carb. I will definitely be making this again for future gatherings.
RASEL
[email protected]I've tried many crustless cheesecakes before, but this one is by far the best. The almond flour crust is the perfect balance of crunchy and soft, and the cheesecake filling is smooth and creamy. I will definitely be making this again!
Mark Agnew
[email protected]This low-carb crustless cheesecake was a delightful surprise! The texture was smooth and creamy, and the flavor was rich and decadent. I loved that it was a healthier alternative to traditional cheesecake, and it was still incredibly satisfying.