I used a cup of granular splenda instead of the packets and baked it in a deep pie plate. I love cheesecake and this was delicious. I will be making this often!
I wasn't sure if this would turn out ok as I cut the recipe by 1/3 but thankfully it did. I also baked it in a souffle dish so as to still get the depth of the cake, so I really put your recipe to the test and it worked out just fine. My sweetener was powdered erythritol, and a couple of drops of stevia, the sweetness was just perfect I baked it the at same temperature and for 10 minutes less. I am cooking for one and would never eat all that much myself, well I could but I think that would be just plain greedy. Thank you for posting. Made for PAC October 2011.
This cheesecake is the absolute best! I'm the only low carb girl in my house but my entire family loves this recipe. I've made this with Splenda and also with Truvia packets. It's yummy with either.
It's finally in the oven. Can't wait to try this. I LOVE CHEESECAKE!
I also used sugar free baking Splenda and added unsweetened pure pumpkin purée and a teaspoon of nutmeg. Adds another 1/2 carb per serving, but so delicious!
I actually made 1/6 of this recipe using 4 oz cream cheese, 4 packets of Splenda, 1/6 cup sour cream, 1/2 of an egg (yes), and 1/6 tsp vanilla. It came out perfect and delicious. The only thing I would recommend is adding another packet of Splenda (make it 5). I was pretty amazed at how good this was, and I recommend it. Oh, and I baked it in a shallow pan of water.
Recipe is great! Word of warning though to anyone using Stevia: I used a bit less of what the recipe called as Stevia is supposed to be sweeter than most sugar substitutes. That was a mistake. I now have a cheesecake that tastes like sour cream.
This was my first time baking cheesecake period. I ended up using truvia instead of splenda because when I read reviews for both it stated truvia is better for people with IBS and other stomach issues. To be specific I used truvia for baking it mixes real sugar with the truvia. Overall it was easy to make. But I did cut into it before it completely chilled so it wasnt the creamy texture. But the taste was ok for it being a low carb option. However I will see how it taste after its been in the fridge over night. Hopefully I didn't ruin it and it will still setup ok.