Sugar-Free Cheesecake
Low Carbs
A rich and creamy cheesecake with no sugar!
Rating: Prep Time: 15 minutes Cook Time: 50 minutes Difficulty:
Easy
Nutrition FactsMakes 12 servings
Amount Per Serving Calories 246.5
Total Carbs 3.3 g
Dietary Fiber 0.0 g
Sugars 0.6 g
Total Fat 22.7 g
Saturated Fat 13.8 g
Unsaturated Fat 1.0 g
Potassium 100.9 mg
Protein 7.2 g
Sodium 212.8 mg
Dietary Exchanges
4 1/2 Fat , 1/2 Meat See the Detailed Nutritional AnalysisNote: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.Powered by ESHA
Servings Ingredients
Cheesecake 1.0
1 each grapeseed oil cooking spray 4.0
4 each eggs 2.0
2 each egg whites 0.5
1/2 cup SPLENDA® No Calorie Sweetener, granulated 1.0
1 tsp fresh lemon juice 1.0
1 pinch salt 3.0
3 cup cream cheese 0.5
1/2 tsp fresh lemon peel
Topping 0.3333
1/3 cup sour cream 2.0
2 tbsp SPLENDA® No Calorie
Sweetener, granulated 2.0
2 tsp vanilla extract
Directions Cheesecake
Rating: Prep Time: 15 minutes Cook Time: 50 minutes Difficulty:
Easy
Nutrition FactsMakes 12 servings
Amount Per Serving Calories 246.5
Total Carbs 3.3 g
Dietary Fiber 0.0 g
Sugars 0.6 g
Total Fat 22.7 g
Saturated Fat 13.8 g
Unsaturated Fat 1.0 g
Potassium 100.9 mg
Protein 7.2 g
Sodium 212.8 mg
Dietary Exchanges
4 1/2 Fat , 1/2 Meat See the Detailed Nutritional AnalysisNote: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.Powered by ESHA
Servings Ingredients
Cheesecake 1.0
1 each grapeseed oil cooking spray 4.0
4 each eggs 2.0
2 each egg whites 0.5
1/2 cup SPLENDA® No Calorie Sweetener, granulated 1.0
1 tsp fresh lemon juice 1.0
1 pinch salt 3.0
3 cup cream cheese 0.5
1/2 tsp fresh lemon peel
Topping 0.3333
1/3 cup sour cream 2.0
2 tbsp SPLENDA® No Calorie
Sweetener, granulated 2.0
2 tsp vanilla extract
Directions Cheesecake
- Preheat oven to 400°F. Line bottom of a 9" springform pan with baking paper. Lightly coat paper and sides of pan with grapeseed oil cooking spray.
- Separate eggs. Reserve 4 yolks. Set aside.
- In small bowl, beat egg whites and salt with electric mixer until stiff peaks form. Set aside.
- In separate mixing bowl, beat Splenda® and 4 egg yolks until thick. Add lemon juice.
- With mixer on low-medium setting, beat in cream cheese, a little at a time, until well blended and fluffy.
- Add small amount of egg whites, plus grated lemon peel, if desired, and mix in gently.
- Gently fold egg whites into cream cheese mixture a little at a time, pulling egg whites up through cream cheese mixture.
- Pour mixture into pan. Shake gently to level batter.
- Bake 10 minutes at 400°F. Reduce temperature to 300°F and bake for another 40 minutes. When top of cake is set, turn off oven and keep oven door closed. Allow to cool for another hour in oven. Remove and continue to cool on a wire rack.
- In small bowl, whisk all ingredients for topping. Spread on top of cheesecake when completely cooled.
