Mrs. Clark's low carb cheesecake

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Mrs. Clark's low carb cheesecake calories by ingredient


Introduction

This recipe is used for Atkins. It can be altered and the Splenda replaced cup for cup with sugar if you are so inclined. You could also use low fat products. The secret is that the cream cheese and eggs must stay out and get to room temperature. Then, mix it very well until it is a smooth consistency. I use a spring form pan, spray it with Pam. There is no need for a crust unless you want to add one. If you are looking to add a crust and use this recipe for Atkins, use nut meal, butter and a little Splenda. This recipe is used for Atkins. It can be altered and the Splenda replaced cup for cup with sugar if you are so inclined. You could also use low fat products. The secret is that the cream cheese and eggs must stay out and get to room temperature. Then, mix it very well until it is a smooth consistency. I use a spring form pan, spray it with Pam. There is no need for a crust unless you want to add one. If you are looking to add a crust and use this recipe for Atkins, use nut meal, butter and a little Splenda.
Number of Servings: 12

Ingredients

    32 ounces of cream cheese-full fat at room temp
    6 large eggs-room temp
    1 cup Granulated Splenda
    2 Tablespoons of Sour cream-full fat
    2 teaspoons vanilla

Directions

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.