Low Carb Recipe

Coconut Cheesecake
Low Carb Recipe

Ingredients:
32 ounces cream cheese
1 cup vanilla DaVinci syrup
2-3 capfuls coconut extract
1 teaspoon lemon juice
4 eggs plus 1 egg yolk
3 tablespoons sour cream
3 ounces unsweetned coconut

Directions:
With an electric mixer, combine the cream cheese, sour cream, lemon juice, extract and syrup at slow to medium speed, scraping sides often. When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly. When eggs are incorporated, do not mix any more.

With a spatula, gently fold in the coconut until just mixed. Pour the mixture into the springform pan.

Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake. Then place the barrier pan in an even larger pan and fill the larger pan halfway with water. This is called a water bath. It is a gentler way to cook the cheesecake.