Low-Carb Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 large eggs1 1/2 C Splenda2 lbs. (four 8 ounce packages) cream cheese, preferably Kraft's Philadelphia brand1/2 pint sour cream1/2 pint heavy creamjuice of one lemon1 Tablespoon vanilla extract
Cake:
6 large eggs
1 1/2 C sugar
2 lbs. (four 8 ounce packages) cream cheese, preferably Kraft's Philadelphia brand
1/2 pint sour cream
1/2 pint heavy cream
juice of one lemon
1 Tablespoon vanilla extract
Preheat oven to to 425°.
Add eggs, Splenda, cream cheese, sour cream, heavy cream, lemon juice, and vanilla to mixer. Beat (on low to to low-medium speed) thoroughly, until completely smooth.
Bake in 425° oven for 15 minutes. Then turn oven down to 275° and bake for 1 hour. Turn off oven. Do not open the oven door for 2 hours! After the 2 hours are up, remove cake and refrigerate.
Number of Servings: 12
Recipe submitted by SparkPeople user SUNDIAL03.
6 large eggs
1 1/2 C sugar
2 lbs. (four 8 ounce packages) cream cheese, preferably Kraft's Philadelphia brand
1/2 pint sour cream
1/2 pint heavy cream
juice of one lemon
1 Tablespoon vanilla extract
Preheat oven to to 425°.
Add eggs, Splenda, cream cheese, sour cream, heavy cream, lemon juice, and vanilla to mixer. Beat (on low to to low-medium speed) thoroughly, until completely smooth.
Bake in 425° oven for 15 minutes. Then turn oven down to 275° and bake for 1 hour. Turn off oven. Do not open the oven door for 2 hours! After the 2 hours are up, remove cake and refrigerate.
Number of Servings: 12
Recipe submitted by SparkPeople user SUNDIAL03.
Nutritional Info Amount Per Serving
- Calories: 274.0
- Total Fat: 22.5 g
- Cholesterol: 169.6 mg
- Sodium: 378.5 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 0.0 g
- Protein: 9.1 g
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