Thursday, January 21, 2010
Cheesecake, a delicious low carb treat!
Lion House Cheesecake
1 1/2 c graham cracker crumbs (about 8 graham crackers)
3 tbsp sugar (optional)
6 tbsp butter, melted
3- 8 oz pkgs softened cream cheese
1 c sugar or Splenda
3/4 tsp vanilla
1 pt sour cream
3 tbsp sugar
1/2 tsp vanilla
In a large heavy duty ziplock bag, roll graham crackers to a fine crumb. Add butter, and sugar (if desired). Mash bag til combined well. Press into 10 inch deep dish spring form pan.
Preheat oven to 300. In a large bowl or in a mixer. Blend cream cheese well, and then add sugar/Splenda, and then eggs, one at a time. Blend well, then add vanilla. Scrape sides of bowl and blend again. Pour into crust and bake for 55-60 minutes. Prepare topping, if desired, while cheesecake is baking.
For topping, blend sour cream, sugar, and vanilla. Pour over baked cheesecake, and bake for 10 minutes. Allow to cool. Refrigerate until ready to serve.
Picture is actually a variation of this recipe...I swirled Nutella into the cheesecake before baking.