Low-Carb Cheesecake

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Low-Carb Cheesecake calories by ingredient


Introduction

I stole this recipe off the internet and made it low-carb by using splenda and omitting the flour and crust. Bake in foil lined pan. I stole this recipe off the internet and made it low-carb by using splenda and omitting the flour and crust. Bake in foil lined pan.
Number of Servings: 12

Ingredients

    6 large eggs
    1 1/2 C Splenda
    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



Directions

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.