Cheesecake Sugar Free No Crust
- Number of Servings: 16
Ingredients
3 bricks Cream Cheese (24 oz)4 large eggs1.5 tsp vanilla extract1.5 tsp lemon juice1.33 cups sugar substitute or liquid sugar free sweetener.25 cup sour cream
Heat to 400 F, or to 350 F if you're using a water bath (see below).
Put cream cheese in mixing bowl, and beat until fluffy. Add sweetener, vanilla, and lemon juice and beat until smooth, scraping the bowl and beaters . Add in eggs, one at a time until just incorporated (you don't want to add extra air to the batter or your cake will collapse in the middle while baking). When all ingredients are combined, scrape one more time, beat one more minute, and pour mixture into lightly buttered 9 inch spring foam pan that tightly seals.
Instructions for water bath: Wrap the bottom and sides of the springform pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 350 F for 60 to 90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.
Instructions for non-water bath: For this method, you start the cake at a high temperature, and it slowly drops. If you have stoneware, bricks, etc, this allows it to happen at a slower rate, and I get better results in less time. Put the cheesecake on a sheet pan in case of drippage. After putting the cheesecake in the oven at 400 F, turn the oven down to 200 F. Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.
Serving Size: makes 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user CLYNNTHOMAS.
Put cream cheese in mixing bowl, and beat until fluffy. Add sweetener, vanilla, and lemon juice and beat until smooth, scraping the bowl and beaters . Add in eggs, one at a time until just incorporated (you don't want to add extra air to the batter or your cake will collapse in the middle while baking). When all ingredients are combined, scrape one more time, beat one more minute, and pour mixture into lightly buttered 9 inch spring foam pan that tightly seals.
Instructions for water bath: Wrap the bottom and sides of the springform pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 350 F for 60 to 90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.
Instructions for non-water bath: For this method, you start the cake at a high temperature, and it slowly drops. If you have stoneware, bricks, etc, this allows it to happen at a slower rate, and I get better results in less time. Put the cheesecake on a sheet pan in case of drippage. After putting the cheesecake in the oven at 400 F, turn the oven down to 200 F. Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.
Serving Size: makes 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user CLYNNTHOMAS.
Nutritional Info Amount Per Serving
- Calories: 172.4
- Total Fat: 16.7 g
- Cholesterol: 94.6 mg
- Sodium: 148.0 mg
- Total Carbs: 2.6 g
- Dietary Fiber: 0.0 g
- Protein: 4.8 g
Member Reviews
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GLINDA641
Love this recipe. I bake mine for 1:20 & then turn the oven off while opening the oven door. I let it cool down slowly for an hour then set on a cooling rack until room temp & into the fridge.
Sour cream is listed in the ingredients list but not in the instructions! Easy to forget about it. - 10/2/20