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Because, when it comes to cheesecake, I like the idea of something that is low carb. There are two methods of making cheesecake. The easy way is to use a no-bake recipe. I have actually mastered the no-bake recipe and will share it with you soon. However, this recipe is for a baked cheesecake. Making a baked cheesecake is a whole different thing from a non-baked one. Yes, both cakes have cheese- hence they are both a “cheesecake”. However, a baked cheesecake is more of an art when compared to a hack-inspired no-bake style cake. I have nothing against the no-bake cheese cake as I make these more than the other kind, by the way. This recipe is actually quite simple. By simple, I mean that these ingredient list is quite small and easy. To start, while most cheesecakes have a crust, you could opt to not use one. However, if you would like to have a crust, consider checking out my Sugar Free Graham Cracker recipe .
Ingredients Prepare a crust as indicated in the post above. Crust does not need to cool before adding the cheesecake ingredients. Cream Cheese- 24 ounces 3- 8 ounce packages for example, can use lower fat substitute. Greek Yogurt- 1 cup can omit this by adding an additional 8 ounces of cream cheese instead. Sugar Alternative- Equivalent to 1 cup of sugar. I prefer granular alternative in this recipe. Lemon Extract- 2 teaspoons. You can find lemon extract online here. Eggs- 4. Optional- one lemon zested. Instructions Prepare the crust as described by the instructions. See post for alternatives. Set the oven to 350 for the cheesecake. In a mixing bowl on a medium setting, mix together the cream cheese, yogurt, sugar alternative and lemon extract. If using zest, add it now (can divide and save some for topping too). When the items in the mixing bowl are mixed, blended in the eggs, one egg at a time, blending between additions.
for full recipes please see : thesugarfreediva.com
Ingredients Prepare a crust as indicated in the post above. Crust does not need to cool before adding the cheesecake ingredients. Cream Cheese- 24 ounces 3- 8 ounce packages for example, can use lower fat substitute. Greek Yogurt- 1 cup can omit this by adding an additional 8 ounces of cream cheese instead. Sugar Alternative- Equivalent to 1 cup of sugar. I prefer granular alternative in this recipe. Lemon Extract- 2 teaspoons. You can find lemon extract online here. Eggs- 4. Optional- one lemon zested. Instructions Prepare the crust as described by the instructions. See post for alternatives. Set the oven to 350 for the cheesecake. In a mixing bowl on a medium setting, mix together the cream cheese, yogurt, sugar alternative and lemon extract. If using zest, add it now (can divide and save some for topping too). When the items in the mixing bowl are mixed, blended in the eggs, one egg at a time, blending between additions.
for full recipes please see : thesugarfreediva.com
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