Please visit Full Plate Thursday with Miz Helen. Lots of good recipes there. Today I'd like to share a new dessert I made earlier in the week: Gluten-free and No Carbs Cheesecake. I took a recipe for New York-Style Cheesecake with Lemon Essence found in Suzanne Somers' new book, Sexy Forever, and revamped it to suit the ingredients I had on hand. The cheesecake is gluten-free and carbs free, which makes it a great dessert for both my husband and me. I can have it while detoxing!
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Gluten-free and No Carbs Cheesecake
Two 8-ounce packages cream cheese (Neufchatel cheese is ok)
1/4 cup Agave Nectar
3 large eggs
2 teaspoons vanilla extract (not imitation flavoring)
1/4 teaspoon sea salt
3 cups sour cream (full fat)
Preheat oven to 300 degrees F. Grease a 9x12 baking pan with butter and set aside. In a large mixing bowl, beat cream cheese with agave nectar until very smooth. Add the eggs, one at a time, beating well after each addition. Add vanilla and salt. Then beat in sour cream until just blended. Pour batter into prepared pan. Bake for 45 minutes. Turn off the oven without opening the door and let the cake sit in the oven for 1 hour. Remove to a rack to cool to room temperature, about 1 hour. Cover and refrigerate for 4 hours or overnight. Serves 8-10
3 comments:
I foudn you from full late thursday! i clicked on your photo because even though it simply said cheesecake, it looked so gorgeous and creamy, and now i find out it's even gluten-free and carb-free! definitely bookmarking this! i'd probablyr eplace agave with unrefined sugar though, will the ratios still work?
Use 1/2 cup sugar. It might be drier with granulated sugar, so I would maybe add a couple of tablespoons lemon juice to the mix.
Hi Rita,
That is a beautiful Cheesecake and I can't wait to try it. I also have a friend that will just love this recipe. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!
Miz Helen
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