Low Carbohydrate Recipe
On a hot day, what is more refreshing than a cool cheesecake? But not if you have to bake it for an hour. This microwave cheesecake comes to the rescue! Top with sour cream or fresh berries.
1/4 cup butter
1 cup crushed nuts
2 tablespoons Splenda (or 3 packets sweetener)
1 pound (two 8-ounce packages) cream cheese
1 cup Splenda (or 24 packets sweetener)
1/4 teaspoon salt
1/3 cup cream
1 teaspoon vanilla
2 tablespoons lemon juice (optional)
Topping: 1-cup sour cream or 2-cups fresh berries
Put butter in microwave baking dish and microwave at High for 45 to 60 seconds until butter melts. Stir in nut/cereal crumbs and sweetener.
Mix well and press evenly in bottom of dish. Microwave at high for 1-1/2 minutes.
Place cream cheese in medium mixing bowl. Microwave at 50 percent (medium) power for one minute or until soft. Add sweetener, salt and cream. Beat at medium speed of electric mixer until blended. Beat in eggs, vanilla and lemon juice. Microwave at high for four to seven minutes or until very hot. Stir and pour over crust.
Microwave cheesecake at medium power for 7 to 15 minutes, until almost set in center. Cool slightly and spread with desired topping. Refrigerate at least eight hours before serving.