This is one of my favorite cheese cakes. It’s was originally a German recipe I grew up with and included raisins and some not so low-carb friendly items, but I adapted it to low carb and it has been the easiest and quickest cheese cake ever since.
It’s creamy, rich and decadent! And so quick and easy too!
- 8 oz Butter (2 Sticks, Softened)
- 1 cup Splenda, or other sweetener equivalent (bulk is not necessary in this)
- 32 oz Cream Cheese, softened
- 5 whole Eggs
- 1 scoop of Vanilla whey protein powder
- 2 tsp. Baking Powder
- 3 tbsp. Lemon Juice
- 1 tsp.Vanilla Extract
- ¼ tsp. zested Lemon Peel (dried – Or Peel Of Half A Lemon Fresh)
- extra softened butter and protein powder for the spring form pan
Preheat oven to 325 F.
Butter a 9″ spring form pan and then swirl the protein powder around to “flour” the tin. Tap out excess and discard.
Here comes the easy part. Put everything into a blender/food processor and process on high until very smooth and creamy.
Pour the batter into your spring form pan and bake at 325° for 75-90 minutes or until edges are lightly browned and top is dry to the touch. The very center should be dry to the touch but just barely beyond the “jiggle point”.
Cool on a wire rack for 10 minutes. The cake has usually come loose from the sides of the pan during baking, but if it hasn’t, carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. Remove sides of pan.
Garnish with fresh fruit or any type of sugar-free pie filling if you like. Refrigerate leftovers.
*Note: The cake can be quite puffy while still in the oven, but the center will deflate and dent inwards as it cools (it is supposed to do that !)