Low carb Cheesecake WITH a Biscuit Base 🙂

I’ve seen so many low carb cheesecake recipes, but they’re all pretty much just cream cheese & eggs – to me it’s just not a cheesecake without that buttery golden biscuit base.

Because the base is pretty much my favourite part, I put myself to work to create a low carb cheesecake WITH a biscuit base – and here it is for you!

PLEASE NOTE: In the name of convenience and speed –  I didn’t fiddle around getting the biscuit base on the sides as well. Just put it all on the bottom – was SO much faster and result tasted and looked just as great.

If you do want to do the sides of the tin as well – please make double the biscuit base recipe.

Whilst I’m usually a fan of full fat products – in this one I did use a light cream cheese, as it has a lot in, to ensure it was more nutritionally balanced – but whatever your personal preference is is fine – they will bake the same.

Low carb cheesecake nutrition  Low Carb Cheesecake Base

Prep Time: 10 minutes base + 10 minutes filling

Cook Time: 20 minutes base + 1 hour for the cheesecake

Makes: 1 cheesecake ( Round 22cm springform tin)

Serves: 10

How to line a cheesecake tin

Ingredients for biscuit base

 

Ingredients for the filling

  • 500g Cream Cheese (2 tubs)
  • 3 eggs
  • 2 teaspoons vanilla essence
  • 2 tablespoons sweetener of choice
  • 250g fresh berries for serving

Low Carb Cheesecake with biscuit base  

 

Method Biscuit Base

  1. Preheat the oven to 180°C and prepare round 22cm springform tin.
  2. To prepare – spray with oil and line the sides only with baking paper.
  3. Combine all dry ingredients well in a large bowl.
  4. Place butter in a small bowl in microwave for 30 seconds.
  5. Take out and whisk for 20 seconds to cool
  6. Add egg to butter and combine.
  7. Make a well in the centre of dry ingredients and pour in egg mixture.
  8. With a spoon stir/fold until mix is all combined.
  9. Use a splash of milk if required to bind.
  10. Push mix into base of tin.
  11. Bake for 20 mins.
  12. Let base cool whilst you prepare filling.
  13. Base can be kept in the fridge for up to 2 weeks if you want to make in advance.

Method Filling

    1. Preheat oven to 160 degrees.
    2. Cream cheese MUST be soft and at room temp – if not microwave for 30 seconds.
    3. Using electric beaters or a mix master, beat cream cheese until it breaks up.
    4. Add eggs one at a time beating well in between.
    5. Add Vanilla & Sweetener and mix well.
    6. Once your mix looks light and even – pour into your lined tin with biscuit base.
    7. Bake on 160 degrees for 1 hour.
    8. Cake will only be very light brown colour on top – this is perfect.

Enjoy your Low Carb Cheesecake – WITH a biscuit base.

I’d love to see your photos – tag me @annaslowcarbkitchen

or post to my facebook page www.facebook.com/Annaslowcarbkitchen

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