Easy Low Carb Cheesecake Recipe
Today I am going to share my all time favorite low carb dessert recipe, low carb cheesecake. I have about 8 different variations of this low carb cheesecake dessert recipe and I am going to show you the basic recipe and give you the ingredients for the variations and give you ideas to create a low carb cheesecake of your very own. This cheesecake recipe is not only delicious but it is one of the lowest carb cheesecakes you ever eat (I do not use a crust of any kind) and it is also the easiest you will ever make (The basic recipe only uses four ingredients)!
3- 8oz packages of cream cheese
3 Large eggs
1 cup Splenda
1 tablespoon of sugar free (alcohol free) vanilla extract
You want to take the cream cheese and eggs out of the refrigerator about 45 minutes before you begin mixing to soften the cream cheese and take the chill off the eggs.
When you are ready to begin, start by cracking the eggs into a small bowl making sure not to use the rim of the bowl to crack the eggs to avoid getting shells in the bowl. Set bowl with eggs aside.
Add cream cheese to mixer and mix on high until cream cheese is smooth. Continue mixing and add the Splenda. Once Splenda is incorporated into the cream cheese, stop the mixer and use a rubber spatula to scrape down the sides of the mixer bowl to insure even mixing. With the mixer back on high add the vanilla. Now add the eggs one at a time letting mixer work in the one egg before adding the next. Again, stop the mixer and use a rubber spatula to scrape down the sides of the mixing bowl.
Before pouring this mix into the spring form pan you need to add the low carb flavor to the cheesecake. You can use anything low carb or sugar free to flavor, including jelly, preserves or my favorite, chocolate! Now you are ready to pour the mix into the greased spring form pan.
Bake on a preheated 350 degree oven for 50-65 minutes or until low carb cheesecake is set in the middle. Cool for an hour and than chill for at least six hours, best served the next day.
3- 8oz packages of cream cheese
3 Large eggs
1 cup Splenda
1 tablespoon of sugar free (alcohol free) vanilla extract
You want to take the cream cheese and eggs out of the refrigerator about 45 minutes before you begin mixing to soften the cream cheese and take the chill off the eggs.
When you are ready to begin, start by cracking the eggs into a small bowl making sure not to use the rim of the bowl to crack the eggs to avoid getting shells in the bowl. Set bowl with eggs aside.
Add cream cheese to mixer and mix on high until cream cheese is smooth. Continue mixing and add the Splenda. Once Splenda is incorporated into the cream cheese, stop the mixer and use a rubber spatula to scrape down the sides of the mixer bowl to insure even mixing. With the mixer back on high add the vanilla. Now add the eggs one at a time letting mixer work in the one egg before adding the next. Again, stop the mixer and use a rubber spatula to scrape down the sides of the mixing bowl.
Before pouring this mix into the spring form pan you need to add the low carb flavor to the cheesecake. You can use anything low carb or sugar free to flavor, including jelly, preserves or my favorite, chocolate! Now you are ready to pour the mix into the greased spring form pan.
Bake on a preheated 350 degree oven for 50-65 minutes or until low carb cheesecake is set in the middle. Cool for an hour and than chill for at least six hours, best served the next day.
Labels: carb, carbs, cheesecake, low, low carb, low carb dessert, low carb dessert recipe, recipe
posted by Chef Linny at 9:07 PM
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