Low Carb Cheesecake with Fresh Strawberries

While sitting outside on my back deck this past weekend, lost in my own thoughts, I was thinking how good it would be to have a nice slice of cheesecake and a cappuccino.  For a minute I thought, Dulce de Leche cheesecake would be so good...Yeah right!  No, I need to make something that I won't feel guilty about eating..maybe a low carbohydrates cheesecake.  Yes!!

The cheesecake was made using Splenda for baking.  You can find it right in the baking isle of your supermarket. Splenda, if you are not used to having it can leave an after taste.  By adding the lemon zest to the batter, it concealed the taste of Splenda.  I also used low fat cream cheese, so not only is this cheesecake low carb, but low fat too.

I have made this cheesecake a few times, but this is the first time I have actually added the lemon zest.   I'm so much happier with the results.  

I was debating whether to use Splenda in the whipped cream.  At the end I went for it because I really wanted this cheesecake to have the least amount of carbohydrates and fat.  I also added real vanilla extract and finished it off with some fresh strawberries.  

The crust is a combination of almonds and walnuts, unsalted butter and a little Splenda.  

The crust is buttery and slightly sweet.

Make sure that all of your ingredients are at room temperature..and the eggs are not expired..that happens sometimes.  Use real vanilla extract, not imitation..specially when you are making a low carb, low fat cheesecake, it makes a big difference. 

The batter came out nice and creamy and the lemon zest gave it a nice fresh taste.  I can eat it just like this.

I let the cheesecake sit for about 10 minutes before I took it out of the rim, then after 30 minutes or so, I put it in the refrigerator.  After 4 hours I decorated it. This one is a winner, I hope you enjoy it as much as my husband and I did.

Crust Ingredients

2 1/2 cups of almonds, walnuts

2 tbsp splenda for baking

4 tbsp unsalted butter, melted

Filling Ingredients

4-8 oz pkg low fat cream cheese, soften

1 1/2 cups splenda for baking

3 eggs room temperature

2 tsp vanilla extract

zest of 1 lemon

8 oz low fat sour cream

Preheat oven to 325 Degrees F

To make the crust add the nuts and the sugar into the bowl of a food processor and pulse until finely ground.  Add the melted butter, and pulse until it resembles moist sand.  Press into bottom and 1 1/2 inches up the side of a 9-inch springform pan. Set aside.

Beat the cream cheese until light and fluffy, keeping the mixer on low while mixing.  Add splenda little at a time until well combined.  Add eggs, one at a time and beat very briefly.  When eggs have been incorporated into the cream cheese add the sour cream, vanilla and lemon zest.  Combine well.   

Pour mixture over crust.  Bake for 1 hour and 10 minutes or until center is almost set. Loosen cake from rim of pan.  Refrigerate for at least 4 hours.

Whipped Cream

1 cup whipping cream-cold

2 tbsp of splenda 

1 tsp of vanilla extract

In your mixer bowl  with the whisk attachment beat the whipping cream until it starts to thicken, then add the sugar slowly and the vanilla.  As the cream thickens beat at higher speed. Do not over beat.  Beat until you have stiff peaks.