French cheesecake

Video instructions begin at 00:50.

 

 

Adapted from: http://www.sbs.com.au/food/recipes/cheesecake

 

Yield: 6

Serving size: 1/2 cup (125ml)

 

 

 

  • 1/2 cup + 3 Tbs. (160g) cream cheese or fromage blanc

  • 2 + 2/3 cups (125g) heavy/double cream (>30% fat)

  • 1/2 cup + 1 Tbs. (100g) powdered erythritol or xylitol

  • 2 tsp. (5g) guar gum OR 1 tsp. (2g) xanthan gum

  • 60g egg (1 extra-large or 2 small eggs)

  • 2 tsp. (10ml) vanilla bean seeds OR vanilla bean paste OR 1 Tbsp. (15ml) vanilla extract

  • 1 Tbsp. (15ml) lemon juice

 

(Optional: prepare a low-carb crust beforehand)

 

 

 

Preheat the oven to 120°C.

In a stainless-steel bowl, whisk the cream cheese, cream, powdered sweetener and guar gum.

Whisk in the egg, then the vanilla, salt and lemon juice, until the mixture is smooth.

Pour the mixture into the pan and bake for 20–30 minutes. When you tap the pan, the cheesecake should be wobbly in the center and set at the edges. Turn off the oven and leave the cheesecake inside for 1 hour without opening the oven door.

Remove from the oven and allow to cool to room temperature, then refrigerate before slicing, ideally overnight.

 

 

 

 

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Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.

Full-sugar French Cheesecake (1 serving):              kcal 515 / net Carbs 17g / Sugars 16g / Fat 46g / Protein 4g 

                            

 

TPH Low-Carb French Cheesecake (1 serving):        kcal 456 / net Carbs 1g / Sugars 0g / Fat 46g / Protein 4g