There are so many low carb cheesecake recipes. It's one of the easiest desserts to decarb because so little of the texture comes from sugar-it's all from protein and fat. So replacing the sugar with Stevia or other sweeteners yields a cheesecake that is so very much like the sugary kind. YAY!
I feel like this recipe needs that music from star wars...that duuuuh duuuhhhh dun dun! Dun dun dun dun..you know what i'm talking about? It is seriously THAT awesome...well, I thought so anyway. You can change the topping if you'd like, the recipe is just for the cheesecake.
I'm going to preface this by telling you that you shouldn't go into this expecting a replica of "regular" cheesecake. It is going to taste different. However, if you are living sugar free/low carb, you know how hard it is to find store bought candies, cookies, cakes, etc. that are truly sugar free AND low carb AND taste wonderful. This recipe is ALL OF THAT and is better because it's homemade! My son had a bit and liked it and my sugar eating husband (who I was doubtful would like it) actually liked it too!
This recipe was found in an awesome book I have called 500 More Low Carb Recipes by Dana Carpender. I definitely recommend this book along with the original 500 Low Carb Recipes!
My biggest tip is to follow the whole recipe exactly! Don't skip any steps including leaving it overnight to chill! Don't test taste it early because I did and I was like "eh, this is ok." Then I ate a piece in the morning and was like WHOA, this is awesome!" So resist the temptation to eat a bite until after it's completely chilled!
4 8oz packages of cream cheese (softened)
2 cups of Splenda
3 tablespoons heavy cream
1. Preheat oven to 375
2. Mix everything together thoroughly with an electric mixer and pour into a 9" pie pan
3. Bake cheesecake for 10 minutes. Reduce heat to 250 and bake an additional hour.
4. At the end of the hour, remove the cake and run a knife around the edge of the pan.
5. Turn the oven off, return the cheesecake to the warm oven and let it sit until the oven cools off (approximately 1 hour)
6. Chill in the fridge overnight and enjoy!
Toppings: You can choose your own and add fresh berries, top it with sugar free or no sugar added pie filling, dip each bite with sugar free syrups such as Torani or Di Vinci Syrups, or add artificial sweetener (I recommend Stevia) to some sour cream or cream cheese to spread on top.
Since cherry cheesecake is my favorite
I used 1 can of no sugar added cherry pie filling which in total may have more carbs than you would like to add to the cheesecake. I'd like to remind you though that this is a treat, and to eat it all at once really defeats the purpose. I had two slices in a week and shared the rest. Everything in moderation!
Don't look at my chipped plate...just look at the awesomeness of this cheesecake!!!
Yields 10 servings at 3 net carbs per slice!
(this is for the cheesecake only, remember to factor in your topping of choice)