Low Carb Cheesecake Recipe

Hello Folks!

As promised, here is my version of simple low carb cheesecake, without a crust as I like:

3 8oz packages cream cheese
4 eggs
1 and 1/2 teaspoon (1/2 Tablespoon) vanilla
1 and 1/3 cups Splenda
1/4 cup sour cream

I recommend letting your eggs and cheese get to room temp before you begin to blend.

Blend the cream cheese with one egg first. When adding the other eggs, wait until each is blended before adding the next. Add vanilla, sour cream, and Splenda last.

Pour into a 6 inch springform pan and bake at 400 for 10 minutes, then finish off at 350 for about 20 minutes or until sides are firm and light brown and center is still a little soft. You can also use a thermometer - look for a center temp of about 150 degress. For a thicker cake, double the recipe and use a 9 inch springform (or use the 6 inch pan). If you'd like to experiment with pan sizes and cake thickness, definitely use the thermometer to check for doneness.


Enjoy!