Best Ever Low Carb Cheesecake – a delicious recipe with cream cheese, Splenda, eggs, egg yolk, lemon juice, regular sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 300 degrees.
2
Cream softened cream cheese with splenda until very smooth.
3
Blend in sour cream, vanilla, and lemon juice.
4
Add eggs one at a time and beat until smooth but don't overbeat.
5
Pour mixture into an 8 or 9 inch springform pan and wrap bottom and sides of pan with tin foil to form a watertight barrier.
6
Set pan in larger pan (I use a big roaster) and add water to about half way up the springform.
7
Place into oven and cook 1 hour. Reduce heat to 200 and cook another hour.
8
Cool slowly at either room temp or it is actually best to turn off the oven and leave the cheesecake in it overnight to cool. (Cheesecakes most often crack due to overbeating and cooling too rapidly).
9
Place in fridge for several hours before serving.
10
Top with your favourite fresh fruit if desired and whipped cream.
1036
kcal
Calories
97
g
Fat
13
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 lbs cream cheese (not light, it has more carbs!), 1 cup Splenda granular (or use the equivalent sweetening power of your favourite sugar substitute...liquid splenda lowers th), 4 eggs, 1 egg yolk, and more.
Yes, Best Ever Low Carb Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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