i am not a hugh cheesecake fan, but i love steamed cheesecake, which is more like sponge cake, but softer. i tried making it keto style… it does take a while to bake it, but it is so worth the time! =)
1.5oz (45g) Cream cheese, Philadelphia brand, softened at room temperature
1T (14g) Butter, european style, softened at room temperature
4t (20g) Truvia
1/2 (25g) egg, white and yolk separated
4t (20g) heavy whipping cream, organic valley
1t (5g) fresh lemon juice
1T (8g) Atkins all purpose flour
Optional: Top it with Walden Farms calorie free apricot spread
Whip egg white until stiff peek forms, gradually adding 10g of Truvia. Set aside.
Whip cream cheese and butter until well combined and soft. Add 10g of Truvia and blend well. Add egg yolk and whipping cream and combine well, wiping down the sides with a rubber spatula. Add lemon juice and mix well.
Add 1/3 of flour to the mixture and mix gently fold in 80%. Add 1/2 of the egg white mixture and gently fold in. repeat until all the ingredients are combined.
line a 4in spring form pan (or any other pan) with parchment paper. pour in the batter. Place the pan on a larger pan and pour water in the large pan.
Bake in oven at 325F for about an hour. Add more water to the large pan as needed.
Cool completely. Then cover and refrigerate.
If you are using the fruit spread, use about 2-3T. Blend it well, so it is easy to spread on top. Spread it before refrigerating.
Approximate Ratio 2.5
Approximate calories per serving 100 (makes 4 servings, 1g of carb for each serving)
**PLEASE READ DISCLAIMER BEFORE TRYING THIS RECIPE**
ORIGINALLY POSTED ON MAY 29, 2012