One of the vagaries of a low-carb diets is that you can have dessert when made with full-fat dairy products such as this wonderful cheesecake sweetened with artificial sweetener.
In my January 21 post I shared a recipe for cheesecake made for those on a low-carb diet. Back on my diet again, I’ve changed the recipe, making it easier to prepare and altered the size as well to a more compact cheesecake. You can, of course, make this as a full-fat and sugar version. But as a diet cake I use either Splenda or Stevia, your choice.
Here is the new version of the cake.
Cream cheese and farmer’s cheese cheesecake
6 ounces farmer’s cheese (available at Whole Foods)
3 8-ounce packages cream cheese, at room temperature
3/4 cup sugar substitute
3 large eggs, at room temperature
1 egg yolk, at room temperature
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract, or more to taste
2/3 cup sour cream
2/3 cup heavy cream
Prepare an 8-inch springform pan by coating it with cooking spray; line the bottom with a round of parchment paper to fit, sprayed with the cooking spray. Wrap the bottom of the pan with foil to prevent any water from the water bath from seeping in. Set aside.
Cream the cheeses and sugar substitute in the work bowl of a stand mixer at medium speed until well blended and smooth.
Add the eggs one at a time, beating well after each addition. Beat in the yolk.
Beat in the lemon juice and vanilla extract. Beat in the sour cream and heavy cream at medium low speed until well blended.
Pour into the springform pan, filling it 3/4 full. You may have a small bit of filling leftover.
Put the pan into a large pan with hot water coming halfway up to the top. Carefully put in oven and bake for one hour. Turn off the oven and let rest (without opening the door) for 45 minutes.
Remove from oven and remove from water bath. Let stand until room temperature then refrigerate for at least 4 hours before serving