Easy Sugar Free Cheesecake

Submitted by Chef #196520

"This was given to me by a friend. I couldn't tell the difference! It tasted great!"

 

• Ready In: 1hr 5mins
• Ingredients: 11
• Serves: 8

ingredients

• Crust

• 295.73 295.73 ml crumbled ginger snaps or 295.73 ml crumbled vanilla wafers
• 44.37 ml melted butter

• Filling

• 226.79 g cream cheese
• 453.59 g light cream cheese
• 236.59 ml Splenda granular
• 29.58 ml all-purpose flour
• 9.85 ml vanilla
• 3 eggs
• 59.14 ml reduced-fat milk

• Additions

• 4.92-9.85 ml lemon flavoring, for lemon cheesecake
• 1 to 2 teaspoon lemon, rind of, grated

directions

1. Preheat oven to 400°F In medium bowl, mix crust ingredients together and then press into a 10 inch spring form pan.
2. Bake in oven for 10 minutes and then remove and cool to room temperature.
3. Reset oven to 325°F
4. In large bowl, beat cream cheese, sugar substitute and flour together until well mixed and smooth.
5. Add vanilla (and lemon extract or peel if desired).
6. Mix.
7. Add one egg at a time, beating well after each addition.
8. Add milk and mix until smooth.
9. Pour filling over crust and bake 45-55 minutes or until slightly firm to the touch.
10. Turn off oven, open oven door slightly and allow to cool in oven (this helps prevent cracking).
11. After it had cooled for about 35- 40 minutes cover and refrigerate 4-6 hours.

Reviews

[bridgetdmurray]

This recipe is awesome! My in-laws LOVE cheesecake but neither one can have sugar, so I make this for them, and they can't believe its sugar free! The only thing I do different is use ALL light sour cream, and I use a crushed almond crust (1.5 c almond flour, 4 tbsp butter, 1 tbsp splenda) for a little healthier recipe, but this recipe is wonderful!

 

[Bakingmamamandy]

WOW!!!!!! Being a cheesecake lover and I also sell my cheesecakes here locally, I have had many requests for sugarfree.....I tried this recipe and it blew all the others out of the water....it is FABULOUS!!! Everyone who tried it didn't even know it was sugarfree... the cheese flaver takes it over...thanks sooo much for this recipe!!!!

 

[Meal Murderess]

WOW!! Great recipe. So easy and quick. I did make a couple of changes. In order to lower the sugar count a bit more, I used 1 cup macadamias and 1 cup pine nuts, finely crushed, and mixed with 1 tsp splenda granular and 3 tbsps butter for the crust. Baked it at 325 for 10 minutes. And instead of the milk, I used 8 oz of sour cream. Otherwise, I followed the recipe as presented. It came out superb!! Nice creamy texture. Lofty. By far, the best low carb cheescake I've ever had. I made it yesterday for just me and my husband and there's only a couple of slices left (and I don't remember being the one eating all that cheesecake!).

 

[Trixie]

It’s very good but I had one problem. I burned the crust because the temperature was so high and long. Next time I would do it at 350 for 6-8 minutes.

 

[Tom M.]

How can this recipe be called sugar free? It has over 100 grams of sugar in it. The crust alone is 88.