• A light, crustless cheese cake (recipe below)
• Meyer lemon fluid gel
• cocoa soil
• Meyer lemon zest

I made this because I had a friend coming over who is on the Atkins diet. Cheesecake is actually pretty low carb. If you use Splenda instead of sugar, the only substantial carbs come from cream cheese, and even then it isn't that much. This whole dessert is only about 4-5g carbs per serving, and it's pretty delicious. And, compared to most low-carb desserts you'll find, this is pretty upscale. Anyway, it's definitely more delicious with sugar, but sometimes you gotta do what you gotta do.

Also, thanks to the low-carb tag, I'll get ten times as many hits on this as I have on all my other posts. Wooo, maybe some people will comment!

Cheesecake

• 900g cream cheese (about 2 pounds)
  
• 250g sugar (about 1 1/4 cups) (in this case I used Splenda, and measured out 1 1/4 cups)
  
• 4 large eggs
  
• 55g heavy cream (about 1/4 cup)
  
• 15g Meyer lemon juice (about 1 tbsp) (this can be omitted)
  
• 8g vanilla extract (about 1 tsp)

Mix cream cheese in a mixer using the paddle attachment (or preferably, this thing--comes in various models and I like mine a lot) until it's smooth. Add sugar and keep beating until it's dissolved. Add eggs one at a time, incorporating and scraping down after each addition (unless you're using this thing). Add vanilla. Pour into a prepared mold or springform pan. Make bain-marie for baking by setting baking dish inside another dish and pouring enough boiling water to come about halfway up sides of baking dish. Bake at 325F until center is jiggly but outsides are set (specifically, until center of cake reaches 150F--any more than 160F and your cake will crack and have a crappy texture). Let it cool for about ten minutes, then run a knife around the outside of the cheesecake to keep it from cracking due to it clinging to the sides as it contracts. Let it cool, uncovered, for about an hour total. Then cover it with plastic wrap and let it set in the fridge for a couple hours. When you cut it, do so with a hot, wet knife.

Posted by Barzelay on 2009/02/09 @ 1:03 | Comments (2) | Baking, Desserts, Food Additives, Sauces, Condiments, Veggies, Fruit, Grain, Cheese

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