Low Carb Cheesecake

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Low Carb Cheesecake

4.4 of 5 (72)
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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
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Introduction

Make in cake pan or ramekins Make in cake pan or ramekins
Number of Servings: 12

Ingredients

    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.

2.7KSHARES

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Member Ratings For This Recipe


  • Very Good
    21 of 22 people found this review helpful
    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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  • Incredible!
    9 of 9 people found this review helpful
    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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  • 8 of 8 people found this review helpful
    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

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  • Incredible!
    6 of 7 people found this review helpful
    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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  • Incredible!
    5 of 5 people found this review helpful
    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

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