Low Carb Cheesecake
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Low Carb Cheesecake calories by ingredient
Introduction
Make in cake pan or ramekins Make in cake pan or ramekinsNumber of Servings: 12
Ingredients
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2 Eggs
2 tsp vanilla extract
1 1/2 cups sour cream
1/2 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.
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.
Member Ratings For This Recipe
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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
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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!
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CHAPARRITA
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HERBALFAIRY
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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!
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CHAUNCYGARDENER
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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.
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COOKWORM
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MUSTB42LATE
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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)
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HEALTHYDIVA3
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SASSYCHRIS1952
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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.
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ROBLIN2773
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COOKIEJIM
I think using no fat sour cream and cream cheese is a given in SP thinking.Next time I'm adding a little chopped lemon zest to the mix and a tspn. of cinnamon to the almond crust as I'm trying to get more cinnamon in my diet for nutrition/health reasons...Chef Jim - 9/21/08
Reply from CINDYSUE48 (1/3/09)
If following a low carb diet full fat is preferable.
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HAWKTHREE
Very nice low carb recipe. Thanks so much. It's important to me because I control my diabetes with a low carb diet. I used neufchatel cheese (sometimes hard to find) because it tastes very similar and feels very similar to cream cheese. A bit lower in calories and fat but still zero carbs. - 1/30/12
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SEANGL
yummy!!! made my crust using flax meal and hazelnut flour with butter and splenda. bake crust alone in spring pan for 10 min. then follow with the cheese filling. also added ricotta cheese to mix (15oz) and a packet of unflavored gelatin. baked till i thought was done. cool and top with berries. - 10/11/11
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RHIALS
So I was thinking of trying this but insted of the raspberries. I was gonna try a little Artisana Cacao Bliss(coconut choclate butter) in it. I usually add a little extra splends to my coconut butter to make it a little sweeter. I am thinking this would curn the sweet tooth and the chcoclate craving - 9/26/11
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LENOREDA
I made this cheesecake for New Years Day. Everyone one enjoyed it. I just need more clarification for adding the raspberry swirl. I used a packet of raspberry sugar free jello.
It was difficult to swirl since it thickened quickly. How much jello is added to the mixture ? also,Can I use more splend - 1/3/11
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MAIZEY
The recipe seems incomplete. The ingredients for the almond crust are missing and there is a mention of raspberry layer but no ingredients listed for that. Is it possible to edit or report the recipe? The concept sounds great, but I want to be certain I have the recipe correctly. Thanks - 9/21/08
Reply from CINDYSUE48 (1/3/09)
Not sure what the issue is, but send me a sparkmail message and I'll see if I can clarify
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