Mrs. Clark's low carb cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
32 ounces of cream cheese-full fat at room temp6 large eggs-room temp1 cup Granulated Splenda2 Tablespoons of Sour cream-full fat2 teaspoons vanilla
Mix ingredients in one at a time from the first to the last. Make sure to blend well. The final consistency resembles thick pancake batter. Pour into a 10" spring form pan that has been sprayed with non-stick spray. Bake at 375 degree for approximately 1 hour. The top will turn golden brown and have some cracks in it. Remove from oven and allow to cool in pan. Once cool, remove spring form and refrigerate cake. Chill for at least 2 hours. Serve and enjoy.
You can top it with fresh berries for added table presence.
Note: this cake settles in pan and will be only about 1 to 1 1/2 inch thick.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user WANNABESKINNYME.
You can top it with fresh berries for added table presence.
Note: this cake settles in pan and will be only about 1 to 1 1/2 inch thick.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user WANNABESKINNYME.
Nutritional Info Amount Per Serving
- Calories: 305.2
- Total Fat: 29.3 g
- Cholesterol: 176.6 mg
- Sodium: 259.9 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 0.0 g
- Protein: 8.9 g
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