11 Reviews

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.

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Diana hayek June 16, 2003

Love this! I halved the recipe, baked in a small pyrex pie plate in a convection oven for only about 20 minutes and had a perfect treat that I could cut in 6 small pie like wedges that felt more like eating real cheesecake but with half the calories of this recipe. I'm the only one low-carbing in my family so it was nice to bake a small treat just for me while my family enjoys the real deal haha

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TonzDale October 13, 2012

There is far too much Splenda in this recipe; it turned out so sickeningly sweet with such a strong aftertaste that neither my husband nor myself could eat it - had to throw the entire thing out. I think that you could half the amount of Splenda and it would be great! Will try again that way! :)

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Crosbone H. July 10, 2015

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!!!

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SnoDov March 10, 2009

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?

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nursenancy31 January 10, 2009

This was just what hubby and I needed. We have been doing Atkins for over six weeks and needed a dessert fix. Thank you an excellent and easy recipe. Thank you for sharing it.

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Cookiecate May 22, 2008

This was OK, but I definatly preferred the no bake cheesecake. I am curious to see if the layer option would help make this recipe better.

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Delainee January 12, 2005

We made ours into a layer cake, with canned cherries in the middle. The difference is the slight after taste of the spenda. GOOD!

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Sarah Metcalf June 15, 2003

I think I prefer an unbaked cheesecake but it was good and it satisfied my need for sweets while on the Atkins diet.

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ashwee June 10, 2003

Thanks for a great low carb dessert. The Hubby really appreciated this special treat.

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Earlie862 February 14, 2003
Low Carb Cheesecake No crust