Welcome all! Papa G here. Today I present a low carbohydrate cheesecake recipe with a
buttery pecan crust and a raspberry flavored topping. All the goodness of a
standard cheesecake without all the carbohydrates. Let's get started...
We'll work on our crust first. Add about four tablespoons of melted, unsalted butter that I
sweetened with a few drops of easy sweets; we'll add some ground cinnamon;
and a little almond extract. Give that a stir to combine. In a medium mixing bowl,
add two cups of finely ground pecans. These are just regular pecan halves that
I ground in a food processor. Add the butter mixture to the ground pecans and
give that a mix with your hands. It'll take about a minute, but it'll come
together and look and feel like wet sand.
Prep a nine inch springform pan by lining the bottom with some parchment paper and
pour the pecan mixture in the center. With your hands, gently press and spread
the pecans evenly across the bottom. Now we'll wrap the bottom of our pan with
some aluminum foil. Place two squares of foil down and put the pan in the center.
Gently roll the foil up the sides of the pan. Now place the pan in the freezer
while we work on our filling. To five beaten eggs, sweetened with a sugar substitute
equal to about one and a half cups of regular sugar. Add some vanilla extract;
and give that a mix to combine. Set aside. In a large mixing bowl add
thirty-two ounces of softened cream cheese. With an electric beater, break up and begin to
cream the cheese. Add about a half a cup of sour cream and mix that in as well.
Now add the egg mixture and blend until nice and smooth.
Take the crust from the freezer and add our filling, spreading it evenly with a
spatula. As with most cheesecakes and custards,
we'll use a water bath to bake ours. This will add moisture to the oven and will
help lessen cracks, provide a slower baking process, and create a more even
cooking environment. Place the Cheesecake in the center of a pan with a high
enough edge to contain the water and add enough water to measure about a half an
inch. Place the pan in the center of a preheated 475 degree oven for only about
twelve minutes then reduce the temperature down to 350 degrees and bake for about
another 60 to 70 minutes more or until the top begins to brown. When it's done,
place the cheesecake on a cooling rack; carefully pull the foil back and let
cool for at least an hour. While our cheesecake is cooling, we'll work on our
topping. In a small mixing bowl add about a half cup of sour cream; some EZ Sweetz;
and some sugar-free raspberry syrup. Mix well and keep in the refrigerator until
the cheesecake is cooled. When it's cooled, pour on our topping and spread
evenly with a spatula. Cover and refrigerate for at least 4 hours. After
its cooled, removed from the refrigerator and run a knife along the sides.
Remove the side to our pan.
Slice... and serve.
There you have it folks!
Low carbohydrate cheesecake with a buttery pecan
crust and a sweet raspberry topping. A great way to end any meal.
I hope you enjoyed this video. If you did, please like and consider subscribing.
I'll have something new every week. Thanks for watching and I'll see you next time!
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