Monday, August 20, 2012

Low-carb Cheesecake

Just because you're Paleo doesn't mean you can't have your cake and eat it. Welllllll.... okay, strictly you can't because cheese (dairy) isn't quite Paleo. But it isn't as bad as wheat either, so a once-in-awhile cheesecake should be fine unless you are allergic or sensitive to dairy.

Low-carb cheesecake is really easy to whip up and should take only about an hour if you are willing to make do with some pretty basic cheesecake. The following is my go-to receipe when I want cheesecake for dessert.

Low-carb Cheesecake


1 block Philadelphia cream cheese
3-4 eggs
Sweetener (I used five teaspoons of Splenda)
If you want a base, some nuts


1. Get the cream cheese to room temperature, and try to get it to a soft mushy state. If you are in a hurry, you can put the cream cheese in a bowl, and immerse part of the bowl in a tub of warm water.

2. Grease your baking tray. If you want a base, roast and crush the nuts. Then sprinkle the crushed nuts on your baking tray until they form a thick layer.

3. Crack the eggs and beat them. Then add them to the mushy cream cheese, and add your sweetener, and mix everything really well. We need the mixture to be well-blended because I'm sure you don't want a lumpy cheesecake!

4. Pour the mixture into the baking tray, and bake at about 170 degrees celcius for 40 minutes. 

5. Upon removal from the oven, let the cheesecake cool to room temperature, and then refridgerate it for at least five hours. It tastes best cold.

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