This has a lovely, creamy texture and a bright, sunshiney orange flavor. Using the stevialFOS blend keeps the carb count very low.
YIELD: 12 servings
- 1 cu p cottage cheese
- 1 package (8 ounces) cream cheese, softened
- 1 cup sour cream
- 4 eggs
- Grated rind of 1 orange
- 1 tablespoon orange extract
- 1 tablespoon plus 1 teaspoon stevia/FOS blend
- 2 tablespoons lemon juice
- Tiny pinch salt
- 1 Hazelnut Crust or Almond Crust, prebaked in a springform pan
INSTRUCTIONS:
- Put the cottage cheese, cream cheese, sour cream, eggs, orange rind, orange extract, stevia, lemon juice, and salt in a blender. Run the blender until everything is well-blended and slightly fluffy.
- Pour the mixture into the prebaked crust. Place the cake on the top rack of the oven and place a flat pan of water on the bottom rack. Bake for 50 minutes. The cheesecake should still have a slight jiggle in the center when you take it out.
- Allow the cheesecake to cool, then chill it well before serving.
PER SERVING:
- 8 grams of carbohydrates and 2 grams of fiber, for a total of 6 grams of usable carbs and 17 grams of protein. (Analysis includes crust.)
TIP:
- This is wonderful with sugar-free chocolate syrup.
