Lemon Infused Low Carb Cheesecake
This Lemon Infused Low Carb Cheesecake is a delightful twist on a classic favorite, perfect for those following a low-carb lifestyle or anyone seeking a lighter dessert option. With its creamy texture and refreshing lemon flavor, it strikes a perfect balance between indulgence and health. Crafted with Neufchatel cheese, this cheesecake is lower in fat and calories than traditional recipes, making it a guilt-free treat. Feel free to experiment with different flavor extracts if you wish—hazelnut or almond can add a unique touch! This dessert is ideal for gatherings, special occasions, or simply to enjoy at home. Just remember, the key to a perfect cheesecake lies in gentle mixing to prevent cracking. So, preheat your oven, and let’s whip up a delicious cheesecake that everyone will love!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Neufchatel cheese
32 ounces (room temperature)
Splenda granular or other sugar substitute
1 cup (to taste)
Vanilla extract
2 teaspoons (pure, if possible)
Lemon juice
1-2 teaspoons (adjust based on preference)
Eggs
4 large (room temperature)
Egg yolk
1 (room temperature)
Sour cream
3 tablespoons (for creaminess)
Instructions
1
Preheat the oven to 300°F (150°C).
2
In a large mixing bowl, combine the Neufchatel cheese and Splenda. Blend them together on low to medium speed with an electric mixer, scraping down the sides of the bowl as necessary to ensure everything is well mixed.
3
Once smooth, add the vanilla extract, lemon juice, and sour cream. Continue to blend until the mixture is creamy and free of lumps.
4
Add the eggs and the additional yolk one at a time, incorporating each egg slowly and gently. Be cautious not to overmix, as this can lead to cracks in your finished cheesecake.
5
Prepare a 9-inch springform pan by wrapping the outside with aluminum foil to create a watertight seal.
6
Pour the cheesecake batter into the prepared pan. Place the springform pan inside a larger pan and add water to the larger pan until it reaches about halfway up the sides of the springform pan, creating a water bath.
7
Carefully place the cheesecake in the preheated oven and bake for 1 hour. Then reduce the temperature to 200°F (93°C) and bake for an additional hour.
8
After the baking time is complete, turn off the oven and leave the cheesecake inside to cool completely. This can take several hours, and it’s perfectly fine to leave it in the oven.
9
Once cool, remove the springform pan and cover the cheesecake with foil before refrigerating for at least 5 hours, preferably overnight, to set.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Lemon Infused Low Carb Cheesecake?
It is a lighter, creamy dessert featuring a refreshing lemon flavor, crafted with Neufchatel cheese to be lower in fat and calories than traditional recipes.
Is this cheesecake recipe low-carb?
Yes, it is specifically designed for those following a low-carb or sugar-free lifestyle.
What type of cheese is used in this recipe?
This recipe uses 32 ounces of Neufchatel cheese at room temperature.
What can I use instead of Splenda?
You can use other granular sugar substitutes that are suitable for baking, adjusted to your taste preference.
Why is Neufchatel cheese used instead of regular cream cheese?
Neufchatel cheese is utilized to make the cheesecake lower in fat and calories compared to traditional full-fat cream cheese.
How many eggs are required for this recipe?
The recipe calls for 4 large eggs plus one additional egg yolk, all at room temperature.
Can I add other flavors to this cheesecake?
Yes, you can experiment with flavor extracts such as hazelnut or almond for a unique twist.
How do I prevent the cheesecake from cracking?
The key is gentle mixing to avoid incorporating too much air and using a water bath during the baking process.
What oven temperature is needed for baking?
Initially, preheat the oven to 300°F (150°C), and later reduce it to 200°F (93°C) for the second hour of baking.
How long does this cheesecake take to bake?
The total baking time is 2 hours: one hour at 300°F and another hour at 200°F.
Why is a water bath necessary?
A water bath ensures even cooking and provides moisture to help prevent the surface of the cheesecake from cracking.
How do I prepare the springform pan for a water bath?
Wrap the outside of a 9-inch springform pan with aluminum foil to create a watertight seal.
How deep should the water be in the water bath?
The water should reach about halfway up the sides of the springform pan.
Is this recipe gluten-free?
Yes, based on the ingredients provided, this cheesecake is naturally gluten-free as it does not contain a flour-based crust.
What is the role of sour cream in this recipe?
Sour cream is added to the batter to enhance the creaminess and smooth texture of the cheesecake.
Can I use fresh lemon juice?
Yes, you can use 1-2 teaspoons of lemon juice, adjusting based on your personal preference for tartness.
How should I cool the cheesecake after baking?
Turn off the oven and leave the cheesecake inside to cool completely for several hours.
How long must the cheesecake refrigerate before serving?
It should be refrigerated for at least 5 hours, though leaving it overnight is preferred for the best set.
Should ingredients be at room temperature?
Yes, the Neufchatel cheese and eggs should be at room temperature to ensure a smooth, lump-free batter.
What speed should I use on my electric mixer?
Use low to medium speed to blend the ingredients gently.
Do I need to scrape the bowl while mixing?
Yes, periodically scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
Can I make this dessert for special occasions?
Absolutely, its creamy texture and refreshing flavor make it ideal for gatherings and special events.
What is the size of the springform pan needed?
The recipe is designed for a 9-inch springform pan.
How much vanilla extract is used?
The recipe calls for 2 teaspoons of pure vanilla extract.
Can I leave the cheesecake in the oven to cool?
Yes, leaving it in the turned-off oven to cool completely is recommended to prevent temperature shocks.
Should I cover the cheesecake in the fridge?
Yes, once cool, cover the springform pan with foil before placing it in the refrigerator.
Is the cheesecake batter thick or thin?
The batter should be smooth, creamy, and free of lumps before being poured into the pan.
How do I know when to stop mixing the eggs?
Incorporate each egg slowly and stop as soon as it is just blended to avoid overmixing.
Is this a guilt-free treat?
Because it is lower in fat and sugar-free, it is considered a guilt-free option for those monitoring their intake.
What if I don't have a larger pan for the water bath?
A water bath is highly recommended for this recipe to achieve the correct texture and avoid cracks.