We had a Thanksgiving luncheon for our small church group on Sunday. Trying to keep it low carb is only so successful when it is a potluck. I made a low carb cheesecake. Everyone joked about it being low carb, but not low fat. Still, everyone chose it over the storebought chocolate cake. It was awesome. I combined several recipes according to what I had in the kitchen. Sooooo good! It is so creamy and smooth. Mine still cracked on top, but I hate messing with a water bath. If you have the patience, submerging the springform pan in a water bath will hopefully give you a perfect cheesecake top. If not, just hide the crack with some berries!
24 ounces of cream cheese
1 cup sour cream
1 cup Splenda plus 5 Tablespoons
1 Tablespoon Vanilla extract
2 Tablespoons Vanilla Whey Protein powder
1 cup pecans
3 Tablespoons butter
1 cup frozen berries
Toast pecans until lightly golden. Chop them finely. Melt butter and stir it into the pecans. Add 2 Tablespoons of Splenda. Press this mixture into the bottom of a 9 inch springform pan.
Bring ingredients to room temperature. Blend the cream cheese and Splenda. Add sour cream vanilla and protein powder. Blend well. Mix eggs in one at a time. Pour this into the prepared pan. Bake at 300 degrees for 50 minutes. Turn oven off. Open door for one minute. Close oven door and leave the cheesecake in the oven for one more hour. Chill for at least 3 hours.
Place berries in a saucepan and add sweetener to taste. (approx. 3 Tablespoons) Cook until liquid forms. I added a touch of xanthan gum to thicken the juices a bit, but this is optional. Enjoy!