Recipe: Low carb (sugar / gluten free) baked cheesecake

This is a recipe inspired by the classic Junior's Cheesecake recipe but tooled slightly to add a low carb base and remove the sugar. The result is a creamy and delicious cake with a lot less guilt. Remember to be sensible though this is not a low calorie recipe - don't fool yourself that you can have a bigger slice even if you want to!

Low Carb Baked Cheesecake 

Base

1/2 cup almonds
1/4 cup walnuts
1/2 tspn pumpkin pie spice
20g butter

Batter

4 packages of cream cheese (8 oz or 225g each)
1.5 cups Splenda granulated sweetener (or equivalent low carb sweetener)
1/4 cup cornstarch
1 tbspn pure vanilla extract
2 extra large eggs
3/4 cup heavy whipping cream

Method

• To prepare the base place the nuts, butter and spice in a food processor 

• Pulse until the nuts have crumbled and the butter is distributed evenly, you should be left with a moist dough like consistency

• Line a 7 or 9 inch spring form pan with baking paper, making sure to leave enough slack to fill the bottom of the pan
• Even out the base using the back of a spoon to leave an even thin layer of the nut mixture

• Preheat the oven to 165C (325F) and set the pan asside while you prepare the batter
• Room temperature cream cheese works best for this recipe - cold cheese will be harder to beat
• Where possible use a paddle attachment rather than a whisk, this helps with the creamy texture 
• You can use other sweeteners if you prefer (like Stevia or Erythritol) but the baking Splenda holds the best taste after baking. 
• Make sure to use the "spoon for spoon" granulated Splenda powder that measures like sugar and not coffee packets of Splenda which is highly concentrated
• Add 1 pack of the cream cheese, 1/2 cup of Splenda and the corn flour to the mixer and beat until well combined

• Scrape down the sides and then add 1 more pack of cream cheese and 1/2 cup Splenda, then repeat with the remaining cheese and sweetener
• Add the vanilla essence and one egg, beat on slow until well combined then add the remaining egg
• Turn off the machine and add the cream, again beating on slow to avoid liquid splashes

• Once all ingredients are in the bowl turn the mixer to medium and beat for 2-3 minutes or until the mixture takes on a billowy texture
• Pour the batter into your tin with the nut base then jiggle the tin slightly to flatten the top, be careful not to tap the tin too hard or you will lose air from the cake
• This cake requires a water bath - place the tin into a roasting tray or casserole dish and fill with water to about halfway up the spring form tin

• Bake until the top is golden and no longer wobbles, about 1 hour. For best results turn the cake half way through
• Once baked remove the roasting tray from the oven and then remove the tin from the water. Set asside to cool leaving it in the tin for 2 hours
• After 2 hours cover the cake and refrigerate until cold or preferably the next day. Release and remove the springform pan after cooling, if possible just before serving
• Serves 8 people - on its own or topped with cream or nuts for a low carb option or any other cheesecake topping if you prefer