Smokey's Crustless Low-Carb 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.

And it's absolutely deeeeeeelicious!  😍

Let’s prepare Smokey's Crustless Cheesecake.

Our ingredients include:

• 5 - 8 oz. Packages of Cream Cheese
•  4 Eggs
• 2 Small Containers of Dannon’s Light & Fit Greek Yogurt – Cheesecake Flavor
• 2 Tbsp. Lemon Juice
• 2 tsp. Imitation Vanilla
• 1 Cup of Baking Sweetener

We'll begin by placing our 5 packages of cream cheese, at room temperature, in a large mixing bowl.

If our cream cheese is not at room temperature, we’ll simply place in our microwave for 1 to 2 minutes.

This will soften our cheese so that we may easily blend our ingredients together.

Next, we’ll add our vanilla, Lemon Juice, sweetener, yogurt, and eggs.

We'll then, blend our mixture on low speed with our electric mixer for about 1-2 minutes, or until our cheesecake is well blended.

We’ve made the mistake of mixing on high speed, in the past.  Unfortunately, our dry ingredients plumed into a huge white cloud, all over ourselves and our kitchen. 

😂😂😂

Now it’s time to spray our 9 inch pie pan with cooking spray.

We’ll then, pour our cheesecake mixture into our pie dish and will smooth with a spoon.

Next, we’ll preheat our oven to 325°F degrees and will bake on a baking pan for 1 hour or until the top has slightly browned. 

BAKING TIP:  Place our mixture on a baking pan will allow our cheesecake to bake more evenly and faster.

Our cheesecake has baked completely when our mixture only jiggles slightly and our top has slightly browned. 

BAKING TIP:  If, after an hour, our mixture still seems under-cooked and jiggles excessively, feel free to lower the temperature to 300°F degrees and continue cooking at 8-10 minute intervals, until done.

We ended up cooking our cheesecake for 1 hour on 350°F and then lowered our oven temperature to 325°F and baked for an additional 20-30 minutes. 

BAKING TIP:  Slowly opening our oven, to check its doneness, will also avoid our cheesecake from deflating. 

When we thought our 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! 

And ours is ready!!

We placed our cheesecake onto our counter and allowed our scrumptious dish to cool for about an hour.

We then, refrigerated our cheesecake for an additional 2-3 hours for our mixture to completely set. 

The longer our cheesecake cools, the easier our cheesecake will slice and the richer and sweeter our dessert will taste. 

Oh my gosh!  We LOVE the creaminess of our cheesecake and the added flavor from the cheesecake yogurt.

Years ago, we tried many Walden Farms sugar-free syrups and fell in love with their caramel sauce.

We didn't think our cheesecake could taste any better. However, with the caramel sauce, our cheesecake tastes off the chart!!

We hope you enjoy our cheesecake as much as us.

From our kitchen to yours ~

Enjoy!  

Smokey's Crustless Low-Carb Quiche

Whether you’re craving eggs for breakfast or breakfast for dinner, our Crust-less Quiche will hopefully, entice your palate.

We don’t eat eggs on a daily basis and every once in a while, we’ll crave a decadent dish like quiche.

We like to spice up our recipe by adding a smoky tomato flavor and by placing sliced tomatoes on the top of our quiche, before baking.

Our dish has far fewer carbs than any traditional quiche recipe, merely by eliminating the crust. 

The ingredients for our recipe include:

• 14 Eggs
• 1 ½ Cups of Heavy Whipping Cream
• 1 ½ Cups of water
• 1 ½ Cups of Mayonnaise
• 2 8 oz. cans of Tomato Sauce
• 2 4 oz. cans of Mushrooms
• 1 Pkg. of Lower Sodium Bacon (or breakfast meat of choice)
• ½ Large Onion
• 3 Ripe Roma Tomatoes
• 4 Cups of Shredded Cheese of choice.
• 1 tsp. Pepper
• 1 tsp. Italian Seasoning
• 1 Tbsp. Chili Powder

First, we’ll beat our eggs in our large mixing bowl and will then, add our Heavy Whipping Cream, water, and will mix until well blended.

Then, we’ll add our Mayonnaise and mushrooms. 

We like to add chopped tomatoes to our quiche, but also to place sliced tomatoes on the top of the final presentation.

We therefore, will chop one of the Roma Tomatoes, place in the egg mixture and will leave the rest aside until later.

 Next, we’ll add our spices and stir our mixture.

And finally,  we’ll add 2 cups of cheese, will mix, and will place aside.

We’ll now, begin slicing our bacon and onion.

While on medium heat, we’ll fry our bacon and onion in our covered medium size pan, until our onion is translucent and our bacon is fully cooked. 

Once fully cooked, we’ll drain our grease and add 2 cans of our tomato sauce.

We’ll stir and continue cooking on medium low for about 10 minutes or until our sauce has somewhat thickened.

Now it’s time to add our bacon flavor to our egg mixture and stir until well blended.

We'll then, preheat our oven to 350°F and will pour our egg mixture into our greased 11 inch by 14 inch baking dish.  

Next, we'll bake our quiche for about 1 hour, or until our middle has set. 

After about 45 minutes or so, we'll check our cooking process.

Our quiche is done cooking when our quiche jiggles a little, after slightly moving our baking dish.

 Another way to tell if our quiche has finished baking is by inserting a fork into the middle of our quiche.

If our fork is clear of any particles, when removed,  our quiche has fully cooked.

If our quiche has not completely cooked, continue cooking at 5 minute intervals until finished. 

Voila! 

Our quiche is almost ready for our consumption. 

As previously mentioned, we like to slice our remaining 2 tomatoes and place them on top of our cooked quiche.

We’ll then take 2 cups of our shredded cheese, sprinkle over the top of the tomatoes, and will place our dish back in our oven for about 5-10 minutes or until our cheese has fully melted.

And there we have it – Our scrumptious fluffy quiche is ready to eat!

Our quiche will last us for at least 2 meals.  And whatever is left over after that, we’ll toss in a Ziploc bag and will place in the freezer until our next quiche craving.  

We hope you'll enjoy our recipe as much as we do.  

From our kitchen to yours ~

Bon Appetit!