Low-Carb Crustless Cheesecake – a delicious recipe with cream cheese, cheese, eggs, vanilla extract, packets sugar substitute, almond liqueur. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Bring cheeses to room temperature.", "Preheat oven to 350u00b0F.", "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."]
1538
kcal
Calories
30
g
Fat
307
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (8 ounce) package cream cheese, 1 (8 ounce) package neufchatel cheese, 3 eggs, 1/2 tablespoon vanilla extract, and more.
Yes, Low-Carb Crustless Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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