Low Carb Cheesecake No crust

adam420's Note:

A sweet fix when your on the low carb diet.

• Total Time: 50 mins
• Prep Time: 5 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 2 (8 ounce) packages Philadelphia Cream Cheese
• ½ cup splenda sugar substitute
• ½ teaspoon vanilla extract
• 2 eggs

Directions:

1. Mix together softened cream cheese, 1/2 cup splenda, and 1/2 teaspoon vanilla, beat well.
2. Then add 2 eggs and beat again.
3. Cook in a pyrex dish about 6 x 6 glass dish at 350 degrees for 40 to 45 minuntes.
4. Until center is firm.

Reviews

[Diana hayek]

I added an extra egg and it rose a little more and was nice and fluffy. I also used a small spring form pan and it came out wonderful.

[Chef #627232]

I have to admit because I am a Cheesecake freak who is now one a "nearly no carb diet", (due to my fondness of Cheesecakes?) LOL, I have been trying out several Cheesecake recipes. Taking note of those who left comments in their ratings I have learned a few very good tips to making this sort of recipe. 1. Do NOT use low-fat cream cheese - 2. Philadelphia brand cream cheese is best. 3. ALWAYS use the cream cheese at room temperature! 4. Do the "hot water bath" baking method for it to turn out even creamier. Also I am going to be making this again with additional extracts, lemon w/some zest, almond, orange w/some zest, etc. Who knows I might even toss in some coconut, or chocolate, or maybe even some maple flavorings! I am not one given much to sugar substitutes but Splenda works best for me ONLY if I use half of what most recipes call for an wa'la after taste is nearly undetectable! Thanks adam420 for sharing an excellent recipe, it's a keeper!!!

[Chef #583304]

I'm not sure if my cheesecake turned out right. It was crusty on the top and bottom...and very curd-like in the center. I baked it for 40 minutes...And it tasted funny. I used fat free cream cheese so I wonder if that's why. Anyone else's turn out like this?