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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 679.7
  • Total Fat: 43.3 g
  • Cholesterol: 172.2 mg
  • Sodium: 310.6 mg
  • Total Carbs: 53.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 10.3 g

View full nutritional breakdown of Low Carb Blueberry Cheesecake calories by ingredient
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Low Carb Blueberry Cheesecake

Submitted by: COASTIEWENCH
Low Carb Blueberry Cheesecake

Introduction

This was a recipe my team, "Team Jersey Girl", used for my Nutrition class in Culinary school. It's part of a three course meal under 600 calories. This was a recipe my team, "Team Jersey Girl", used for my Nutrition class in Culinary school. It's part of a three course meal under 600 calories.
Number of Servings: 8

Ingredients

    Cake:
    2 tablespoons dry graham cracker crumbs
    3 packages (8 oz. each) cream cheese
    2 eggs
    2 tablespoons milk
    2/3 cup baking Splenda
    1 tablespoon vanilla extract

    Sour Cream Topping:
    2 cups sour cream
    1 cup baking Splenda
    1 teaspoon vanilla extract

    Blueberry Sauce:
    2 cups blueberries
    (FRESH, NEVER FROZEN, THE CONSISTENCY IS MUCH BETTER)
    1 tablespoon baking Splenda
    1 tablespoon lemon juice
    1 tablespoon water

Directions

Cake:
Preheat oven to 375F. Spray bottom and side of a 9-inch pie plate with vegetable cooking spray; sprinkle with graham crackers and tilt to cover evenly (or alternatively get premade graham cracker crust tin). In a large bowl, with an electric mixer, beat cream cheese, eggs, milk, Splenda and vanilla until smooth. Carefully pour into crumb-coated pie plate; smooth top. Bake until set in the center, 18 to 20 minutes; cool 10 minutes. When pie is set, spread the sour cream topping over the top; bake 7 minutes longer. Cool to room temperature on a wire rack. Chill until cold. Serve with blueberry sauce.

Sour Cream Topping: In a small bowl, stir sour cream, Splenda and vanilla extract.

Blueberry Sauce:
In a medium-size saucepan, over medium heat, stir blueberries with Splenda, lemon juice and water until berries are soft, about 5 minutes; chill.

Calories: 413; Fat: 36 g; Carbohydrates: 13 g, Dietary Fiber: 1 g (divide by 8 to get individual serving amounts)

Number of Servings: 8

Recipe submitted by SparkPeople user COASTIEWENCH.






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Member Ratings For This Recipe

  • This sounds good, but it seems really high in carbs at 53g. Most people doing low carb consider 30g or less as low carb. I do see the difference in what the calculator used and what you wrote, maybe you could edit this for us? Thank you. - 2/23/13

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