I really like easy low carb dessert recipes, Ive made this before from another website. so i thought id switch it up I added Heavy whipping cream, which is pointless just adds 400 calories to the whole things, taste the same with our without the whipping cream.<br/>But once I added about a half lemon squeezed in the batter and it is AMAZING this way, please add lemon to it it gives it a lemony taste, juts a little not over powering. even just a squeeze of the juice will do.<br/>Also i never measure the splenda, only do like about half cup and taste it until i like it. Happy Baking!
Great recipe and very easy to make. I made it exactly as instructed and it came out really nice. My whole house smelled like delicious baking while it was cooking. I would say the consistency and taste is a little more eggy than regular cheesecake, but not in a bad way. I will be making this again and maybe play around with different flavours - thank you for the recipe!
awesome low carb recipe, perfect for atkins. i used 1 c splenda and maple instead of almond extract. i also served it wth my berries marnier on top, delish! i just got some more almond extract and will be making this ahain, delicious.
I measured 1.5 Tablespoons a Splenda like Scott Keith wrote and it wasn't enough. I couldn't eat it and had to throw it away. I'll try it again, but with more Splenda.
Good taste. I added Artisan vanilla hazlenut syrup (w/ splenda) for added flavor as well as used almond flour, butter and a couple packets of splenda for a crust. This cheesecake saved my low carb dessert desire. Oh, I'd suggest using Philadelphia cream cheese. I used a store brand on one; it wasn't as good. Thanks.
OK I've made this twice now. I followed the recipe exactly each time. Do heed the warnings about eating it warm. It sucks after the 2nd bite. Chilled it's awesome. I bake it in a 9" glass pie dish greased with butter. After chilled I slice it into 8 equal slices. I use regular cream cheese and 3 large eggs. Oh and BTW first time I did it I opened 25 packets of Splenda; second time I just measured 1.5 Tablespoons. Total entire pie carb for me equaled 51 which would make 8 - 6.37 carb slices without any sugars. One slice a day after dinner. Perfect to satisfy sweet needs and I still lost about 1# per day eating it. I highly reccomend this recipe for Atkins. Thanks Suzanne!
This is a real treat for low carb followers! I should say though that you need to cream together the Splenda, cream cheese, and extracts BEFORE adding the eggs. If you don't, you get a lumpy mess that is hard to make creamy again. I've made it twice so far, once as written and once using just vanilla. Both were excellent. Just don't try it warm! Yuck. After it's chilled it is wonderful. Now if I can only convince DH that it's not low carb if you sit down with the whole thing and a fork! LOL Thanks! ~Lana~
An easy basic recipe! Thanks for posting this! I have used the recipe as a guide and made a few changes based on other reviews; Added sour cream, substituted lemon for the almond extract. Used 1 cup Splenda for two pies worth of filling. I put all ingredients except eggs into my blender. Blend, then if it tastes the way I want it to, I add the eggs and blend again. I cook it by sight -- when it is cracked and a little browned it is done, about 40 minutes. It is an awesome low carb dessert! We put a little "fruit only" strawberry preserves on top as we serve it. Must be eaten very chilled as others have mentioned.
Perfect recipe if you're an intermediate baker like me. I am new to low carb cooking and I wanted to satisfy my sweet tooth without buying a million low carb ingredients. This recipe is so simple! My cake cracked a lot but I suppose that's due to my own fault, I'm not too good with cheesecakes. Aside from the looks, this recipe was amazing! I used the Kroger store-brand sugar substitute called "Apriva" and it leaves a light to moderate after taste in this recipe, but not too bad. Overall I am thrilled with this recipe and I will be trying it again!
Splenda even when tripled tasted horrible. I wish I would've used some sugar to give it a real taste. The aftertaste of the cream cheese was sour and awful, it REALLY needed sweetness balance but the sugar was missing :(