After much trial and error, this cheesecake recipe is perfect!
Several weeks ago, my wife Christine and I did a couple of YouTube videos highlighting a brand new product called True Lemon who are sponsors of my blog right now. In one of the videos, we shared a very simple and quick recipe for making a lemon, lime or orange cheesecake. It was pretty basic with the cream cheese, True Lemon products, and Splenda.
But ever since we recorded that video, everybody and their momma has been wanting to know more about the recipe. So I started tinkering with the on-the-fly recipe that we did for that video and played around in the kitchen to see how I could make this even better. After a few weeks of doing this, I think I've finally done it! And the proof in how good it is happened on Friday night when I took two cheesecakes to a social gathering at my church (which I shared briefly about at my new menus blog for February 1, 2008).
Look at how gorgeous this beauty turned out:
I was so proud to put those out for "real" people to try without telling them it was low-carb and sugar-free. My favorite reaction to it was when a little girl about 4 years old started pointing at my cheesecake stating to her mommy, "I want THAT one! I want THAT one!" Little did that precious child know she was gonna be eating healthy. :D
When people wanted to know who brought that fabulous lemon cheesecake, I told them it was me and that they had just consumed a low-carb dessert. Most people were astonished to hear that because it didn't taste like it. Despite the fact there were many other sugary desserts there, my lemon cheesecake stood out from the rest. WOO HOO! See, I'm convinced people will eat sugar-free, low-carb foods if they taste good enough. We've just become so conditioned to eating what's there instead.
So, to all of you who begged me to share this recipe, I'm happy to say this one is pertineer perfect! There may be a few more tweaks every now and then, but I could eat this one all by itself. And I couldn't believe the crust I made was so easy and yet did far better than I ever thought possible. I'll be making this cheesecake anytime I'm invited to a social gathering or hosting a party in my home. This thing is AWESOME! ENJOY!
JIMMY MOORE'S TEMPTING TRUE LEMON LOW-CARB CHEESECAKE
1 bag of Flax Z Snax No Sugar Added Cinnamon Nut Granola
2 Tbs Nutiva Extra-Virgin Coconut Oil
2 12-ounce tubs of whipped Philadelphia cream cheese
1 cup of heavy whipping cream and/or Calorie Countdown milk
12 packets of True Lemon, True Lime, or True Orange
18 packets of your favorite sweetener (I use Splenda!)
Pour entire bag of Flax Z Snax Granola into blender and slowly pulse about 10-15 times until well chopped. Pour into a mixing bowl and scoop out underneath the blades to clean it completely. Add 2 tablespoons of coconut oil and stir until all the granola is wet. Next, dump this mixture into the bottom of a disposable pie crust pan and lightly press the pie crust down with a spoon until the entire bottom and sides have been covered. Place pan inside refrigerator while preparing the cheesecake filling.
Pour the heavy whipping cream and/or Calorie Countdown milk (use more heavy cream for a thicker cheesecake and the milk for a lighter cheesecake) and mix 10 packets of True Lemon and sweetener together until dissolved. Add cream cheese (the whipped is easier to stir than the block) and stir like a madman until well-blended. Take a taste test to make sure there is enough flavor and sweetness for your taste buds.
Grab the crust out of the refrigerator and pour cheesecake mixture on top of the now-hardened crust. Spread delicately with a spoon until the entire crust is covered. Dollop some whipped cream on top and spread around. Take the two remaining packets of True Lemon and sprinkle across the top of the cheesecake. Cover and place in the refrigerator until time to serve. ENJOY this low-carb treat! :D