I like cheesecake. Heck, let’s call it love. I like making low-carb cheesecake, too. What I don’t always like is taking the time to prepare a cheesecake that needs to be be baked. So, I do what a lot of us do, I make the gelatin no-bake cheesecake. Notice I said gelatin, not “Jello”. So, this is really easy. A low-carb version of the no bake cheesecake. I can hear ya’- “Yeah, but I don’t want those artificial sweeteners”. Cool, me neither. So I use stevia in the raw. Yes, that’s what I said. Bitter? No! Think again! I got this figured out, because it is very easy. I like easy. Here it is.
Now, is this the best cheesecake ever? No. Sorry. But maybe you’re hankering for a treat, but staying in budget. Or, if you’re staying inside the house because you’re not headed out to the non-existent low-carb store in your area, nor ordering the L/C version over at Junior’s website for a bundle of cash- this works nicely.
So, this is the plan:
1 envelope Knox unflavored gelatin, dissolved in ONE CUP of just-to-boil water. Turn off the burner. Stir til dissolved. Let it rest.
Beat two packages of Philly or other cream cheese, along with 4 -5 generous tablespoons of stevia In The Raw. Add 1/3 cup sour cream, a teaspoon vanilla, and the juice of 1/2 a lemon. Mix until smooth and creamy, get those lumps out of there. The more you beat it, to an extent, the better it is. Give it 3 good minutes at least . Mixer on medium to medium-high. Or get a workout and use a wire whisk. I did. I have guns, now! Pour the gelatin -water into the cream cheese mixture, and blend until well -incorporated.
Almond flour crust- use either real almond flour, and press it into a pie pan with a bit of butter, or grind your own almonds into a flour, which is a lot cheaper.
Pour the cream cheese mixture into the crust. In less than two hours, this will be set and ready to eat. I used a berry medly and sugar free apricot jam on top of mine, but the options for toppings, if any, are numerous.
Suffering on low-carb…ha! Net carbs per slice? Plain- maybe 3. With fruit- 5-6. Enjoy!!