IMPOSSIBLY EASY CHEESECAKE
3/4 cup Carb Countdown milk *
2 teaspoons vanilla
1 cup granular Splenda or equivalent liquid Splenda
1/2 cup Carbquik
16 ounces cream cheese, cubed and softened
Put all of the ingredients except the cream cheese in a blender. Blend on high speed 15 seconds. Add the cream cheese; blend 2 minutes. Pour into a well-greased 9-inch pie plate. Bake at 350º 35-40 minutes or until a knife inserted in the center comes out clean. Chill well before serving.
Makes 8 servings
Can be frozen
* Or half heavy cream and half water
With granular Splenda:
Per Serving: 261 Calories; 23g Fat; 8g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs
With liquid Splenda:
Per Serving: 249 Calories; 23g Fat; 8g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
This is one of the popular recipes that was posted at Low Carb Friends when everyone first started playing around with Carbquik. It's based on an old Biquick recipe. It makes a nice, basic cheesecake. I did have a little trouble mixing it in my blender though. When I added the cream cheese, it really put a strain on the motor and it started to smell like it would overheat. Unless you have a very powerful blender, it might be a good idea to mix this in a food processor instead. I did manage to get it mixed though by scraping the bits of cheese down and smashing them up a bit with a spatula.
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