17 September, 2016
Smokey’s Crustless Cheesecake
Who doesn’t love a cheesecake that satisfies our sweet tooth? We definitely do! Cheesecake doesn’t have to be a difficult and time consuming process. We have a recipe that takes about 5 minutes to prepare and an hour to bake. Let’s prepare Smokey’s Crustless Cheesecake.
We start out with our key ingredients:
- 5 8oz. Packages of Cream Cheese
- 4 Eggs
- 2 Small Containers of Low Carb, flavored yogurt (we like to use Dannon’s Light & Fit Greek Yogurt – Cheesecake Flavor)
- 1 Cup of Baking Splenda
- 2 Tbsp. Lemon Juice
- 2 tsp. Imitation Vanilla
We begin by placing our 5 packages of cream cheese, room temperature, in a large mixing bowl. If the cream cheese is not at room temperature, we’ll place it in the microwave for 1 to 2 minutes. That will soften the cheese so that we are able to blend our ingredients together.
Next, we’ll add our vanilla.
And then add our lemon juice.
The Baking Splenda is then added.
Followed by the yogurt…
Lastly, the eggs.
Next, we like to beat the eggs by hand, before using our electric mixer. If an electric mixer is not available, mixing by hand is also acceptable. Using an electric mixer merely blends the lumps, so that the cheesecake is smoother.
We like to blend the mixture on low speed with our electric mixer for about 1-2 minutes, or until the cheesecake is well blended. We’ve made the mistake of mixing on high speed, in the past. However, the dry ingredients plumed into a huge white cloud, all over ourselves and the kitchen.
Now it’s time to grease our 10-inch pie pan with cooking spray.
We’ll then pour our cheesecake mixture into the pie dish and will smooth the contents with a spoon.
Next, we’ll preheat our oven at 325F degrees and will bake on a baking pan for 1 hour or until the top has slightly browned.
BAKING TIP: Place the mixture on a baking pan and then on the oven rack. The mixture will bake more evenly and faster.
The cheesecake has baked completely when the mixture only jiggles slightly and the top has slightly browned.
BAKING TIP: If, after an hour, the mixture still seems undercooked and jiggles excessively, feel free to lower the temperature to 300F degrees and continue cooking at 8-10 minute intervals.
We ended up cooking our cheesecake for 1 hour on 350F and then lowered the oven temperature to 325F and baked for an additional 20-30 minutes.
BAKING TIP: Slowly opening the oven will also avoid the cheesecake from deflating.
When we thought the cheesecake was nearing the end of its baking process, we inserted a toothpick into its middle. If the toothpick, when removed, is clean, your cheesecake is done!
We placed the cheesecake on the counter or cooling rack to cool for about an hour. And then refrigerated the cheesecake for an additional 2-3 hours for the mixture to completely set.
The longer you allow the cheesecake to cool, the easier the cheesecake will slice and richer your dessert will taste.
There are various toppings you could place on the cheesecake – sugar-free chocolate syrup, caramel syrup, or fruits. Years ago, we tried many Walden Farms sugar-free syrups and fell in love with their caramel sauce.