LOW-CARB CHEESECAKE
Make and share this Low-Carb Cheesecake recipe from Food.com.
Provided by Suzanne Kern
Categories Cheesecake
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix together cream cheese, Splenda, and extracts. Then add eggs and beat until creamy.
- Pour into a greased pie pan.
- Bake for 35 minutes at 350°F or until cracked and golden brown.
CAROB CHEESECAKE
This recipe is from my old running partner Grace in the Bay Area of Northern California, given to me on December 25 1981. This is a very good cheesecake especially if you like Carob and Amaretto which if you have allergies to chocolate this cheesecake is for you!
Provided by oilpatchjo
Categories Dessert
Time 1h30m
Yield 12-14 cake slices, 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Crust: Mix Graham cracker crumbs with yogurt, fructose and cinnamon, toss with fork then work together with your fingers until well blended. Press mixture evenly onto the bottom of the 9 or 10 inch spring form pan.
- Filling: Beat cream cheese electric mixer until fluffy, then gradually beat in 2 cups fructose and eggs. Continue beating until mixture is smooth. Melt carob chips with heavy cream in a small saucepan and beat the mixture into the cream cheese add 1 cup of sour cream. Add Amaretto, cinnamon and almond extract and beat for a few minutes more.
- Baking: Pour cheese mixture into prepared spring form pan, bake in preheated oven for 55 - 60 minutes. Cool then chill at 24 hours before serving.
- Topping: Spread with 1 cup of sour cream if desired, enjoy.
Nutrition Facts : Calories 448.6, Fat 27.4, SaturatedFat 16.3, Cholesterol 128.2, Sodium 265.9, Carbohydrate 47.1, Fiber 0.7, Sugar 36.9, Protein 7.4
SUPER SIMPLE LOW CARB NO-BAKE CHEESECAKE
This is a delectable dessert for those of you who are on any of the low carb diets out there. It's so quick and easy, you can have it done 5 minutes after you start. This will satisfy your sweet tooth without ruining all your hard work!
Provided by MaxBetta
Categories Cheesecake
Time 5m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 3
Steps:
- Soften the cream cheese either by leaving it out on the counter or putting it in a microwave safe bowl and heating it gently for a minute or so. Using electric beaters, beat the cream cheese until it is nice and smooth with no lumps.
- In a separate bowl, using the same mixer, beat the cream until it is nicely whipped and stiff peaks form.
- Using a rubber spatula, scoop all the whipped cream cheese into the bowl with the whipped cream. Beat the two together until they are completely blended. Then, pour in the Splenda and beat some more.
- Voila! A yummy dessert in no time. You can either serve this immediately as a "cheesecake flavored mousse", or, you can spoon it into individual dishes and chill for a more solid product. This entire recipe is big enough to fill a 9" pie pan.
- For those of you who are further along in your low carb program, you can add raspberries or strawberries on top to make this a real treat! Enjoy!
Nutrition Facts : Calories 266.4, Fat 27.6, SaturatedFat 16.4, Cholesterol 96, Sodium 136.6, Carbohydrate 2.6, Sugar 1.3, Protein 3.1
BEST EVER LOW CARB CHEESECAKE
I've tried a lot of different cheesecake recipes over the years of low carbing, but this is by far the best I've come up with. hard to eat just one piece!
Provided by ACanadian
Categories Cheesecake
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- Cream softened cream cheese with splenda until very smooth.
- Blend in sour cream, vanilla, and lemon juice.
- Add eggs one at a time and beat until smooth but don't overbeat.
- 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.
- Set pan in larger pan (I use a big roaster) and add water to about half way up the springform.
- Place into oven and cook 1 hour. Reduce heat to 200 and cook another hour.
- 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).
- Place in fridge for several hours before serving.
- Top with your favourite fresh fruit if desired and whipped cream.
Nutrition Facts : Calories 321.1, Fat 31, SaturatedFat 18.9, Cholesterol 175, Sodium 254.5, Carbohydrate 2.9, Sugar 0.4, Protein 8.4
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