Low Carb Cheesecake
(80)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
2 Eggs2 tsp vanilla extract1 1/2 cups sour cream1/2 cup Splenda granules (or other artificial sweetener)16 oz cream cheese, softened. 2 T melted butter.
Directions
In a large bowl, blend together eggs, vanilla, sour cream and splenda.
Slowly add butter and cream cheese.

Spoon about 1/2c mix into another bowl and add raspberry flavoring (sugar free, any flavor) Mix well.

Spoon remaining mix into a 10 inch spring release pan or 12 ramekins.(see photo)
Add dollops of raspberry batter on top and swirl thru.

If desired, you can make a crust from 1 1.2 cups ground almonds, 1/4 cup splenda and 1/4 butter. Mix all together like you would graham cracker crust and line pan or ramekins. (calculations do not include crust)

Bake in 350 degree oven for 20-25 min if cooking ramekins, 35-40 min for spring pan. This will not look done, but will firm up when refrigerated.

Place ramekins in a water bath or place a shallow pan with water in overn below the pan or ramekins.

Garnish with fresh raspberries and whipped cream if desired (not included in counts)

This can be frozen.

Number of Servings: 12

Recipe submitted by SparkPeople user CINDYSUE48.
Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 231.8
  • Total Fat: 22.3 g
  • Cholesterol: 96.1 mg
  • Sodium: 152.3 mg
  • Total Carbs: 3.4 g
  • Dietary Fiber: 0.0 g
  • Protein: 4.9 g

Member Reviews
  • DIONZA
     It's nice to see some low-carb versions of recipes. For those commenting on fat content, many people choose a low-carb lifestyle, free (for the most part)from fat counting. I'm not diabetic, but members of my family are, and we all appreciate a low-carb alternative. I like adding frozen cherries. - 1/12/09
  • YAKARA77
     This is a really good, moderately induction friendly recipe! I made this in muffin cups, and they came out wonderfully! I would suggest waiting patiently until they are cool to eat; they taste much better cold. To avoid temptation, I froze what I was not using as soon as they were all cool. - 2/3/08

    Reply from CINDYSUE48 (1/3/09)
    I've also used the silicone muffin cups and freeze leftovers. I've never tied it warm!

  • CHAPARRITA
     Full of flavor without being too sweet. I made it and was a hit from the very first time. Love it, love it, love it. Now I don't have to feel left out at dessert time. - 11/26/07
  • HERBALFAIRY
     Very Good. I am glad to see that there are some Sparks members that realize sugar is much more dangerous to our health than fat. Some fat is necessary in our diets. I always follow low carb eating. - 9/23/08
  • BLACK.CINDY
     Low carb WOW! Thanks for the recipe! I eat low carb and really enjoyed the dessert! I used sugar free raspberry jelly in the recipe. Just wondering if someone has a suggestion to eliminate small cream cheese lumps and have a creamier texture? I will definitely make this again! - 10/13/08

    Reply from CINDYSUE48 (1/3/09)
    Cindy, make sure your cream cheese is at room temp and blend well. I use a stand mixer and just let it go until it's nice and smooth. Hope that helps!

  • CHAUNCYGARDENER
     This was sooo good. I won't use any of those sweetners though. I use Stevia. I kept it in the freezer. I let my hubby have one piece only if his sugar and carb levels have been down to a good level for two days. This is so tasty. Thank you. - 6/21/09
  • GBABE05
     What almond crust? - 9/21/08

    Reply from CINDYSUE48 (1/3/09)
    ground almonds, sugar substitute and butter. You can buy ground almonds in many food stores or health food stores or you can grind your own using a food processor. I'm told that you have to be careful to not over grind if you do it yourself or it's more like a butter. I always buy it pre-ground.

  • COOKWORM
     Directions call for raspberry flavoring, but it's not listed on ingredient list, so how much of the raspberry flavoring is needed? Also, I'm a little unclear on the amount of almonds needed for the crust--is 1 1.2 cups close to 1¼ cups? Thanks! - 8/8/14
  • MUSTB42LATE
     awesome , I added sugarfree fat free instant Jello granuals to it .it tasted fantastic gave it a little tart twistand tinted it a little pale green,,,great recipe Thanks - 4/17/09
  • BGAILSEWS
     What is Raspberry flavoring? I have never heard of it. - 9/21/08

    Reply from CINDYSUE48 (1/3/09)
    There are several ways to get the fruit flavoring. I think most use DaVinci, but I have only used Torani, which I bought at World Market (be sure to check label, they sell both sugar free and sugar containing)

  • PAWLA656
     Basically, you can make any cheesecake 'low carb' by omitting the crust and lowering the sugar content. - 9/21/08

    Reply from CINDYSUE48 (1/3/09)
    yes, and using full fat not low or fat free. (Fat is good with low carb!)

  • CD1972231
     WOW i needed that. thankyou so much. it was fab. ill be having it every week LOL - 2/6/08
  • AKGIRLSCOUT
     I think it would taste even better with a little sugar free Cool Whip on top with those raspberries pictured and it wouldn't up the calories too much. Yummy! - 3/10/09
  • CD3112538
     This was incredible. My daughter made it for my birthday. We made the almond crust as well. Superb! - 7/21/08
  • EGORNICK
     Dear creator of this fine recipe:

    I LOVE YOU!

    ZOMG! this stuff is the BEST!!!!! Thank you! THANK you! THANK YOU!!!!!!! <3 <3 <3 ^_^ - 7/8/08
  • TERRI77
     I'm looking forward to trying this. It satisfies the South Beach diet guidelines. - 3/16/07
  • CD12810254
     Wow!!! Tastes amazing and low carb? What more can I ask for? Thank you so much, definitely going to get my through a low carb diet!! - 7/28/12
  • PONDERFUL
     tasty, and satisfied that after dinner sweet tooth! - 9/1/09
  • LMB-ESQ
     Oh my.... was this stuff good! Thanks for posting it! - 7/10/09
  • HEALTHYDIVA3
     Wonderful............just wonderful..... - 6/21/09
  • MRS4WHEELBOB
     love the recipe. The fat can be cut by using low-fat cream cheese and lite sour cream. - 3/20/09
  • SASSYCHRIS1952
     I saved this to my favorites, thanks! - 12/1/08
  • KATHIE1126
     Great "concept" but way way too much fat for a small serving - and that's without a crust! As some have suggested - FF or LF alternatives would help and would have little effect on taste. I will try this using FF ingredients without a crust. - 9/22/08

    Reply from CINDYSUE48 (1/3/09)
    Fat is not an issue with low carb. If you are following a low fat diet, this is not for you.

  • ROBLIN2773
     Oh WOW what a treat, cheese cake was one thing I had totally given up. I so enjoyed having one of these tarts. I intend to make them again and again, but not too often. - 9/21/08
  • K.LERVICK
     tastes good and no guilt. - 9/21/08



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