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    You are in: Home / Recipes / No Crust Cheesecake - Sugar Free Recipe
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    No Crust Cheesecake - Sugar Free

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    15 mins

    1 hr 10 mins

    internetnut's Note:

    I have not tried this recipe. I got this recipe from The Everything Low Carb Cookbook. You can vary the flavor by substituting different extracts for citrus extracts, but always add the vanilla extract.

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    Units: US | Metric


    1. 1
      Preheat oven to 350. Butter the bottom and sides of a 9-inch spring-form pan and set aside.
    2. 2
      Using an electric mixer, beat the cream cheese on medium speed until it's very smooth. Slowly beat in the sweetner 1 tablespoon at a time. Then, add the eggs 1 at a time, beating well after each addition. Add the remaining ingredients, scrape down the bowl, and stir to combine.
    3. 3
      Pour the cheesecake batter into the prepared spring-form pan and smooth the top with a rubber spatula. Bake for 10 minutes. Turn down the heat to 275 and bake for approximately 1 hour, or until the edges are lightly browned (the cheesecake may be cracked on top). Turn off the oven.
    4. 4
      Remove the cheesecake from the oven, run a thin bladed knife around the edge of the pan, and return the pan to the oven to cool slowly. If the center of the cheesecake still looks a little undercooked, it will firm up in the oven as it slowly cooks.
    5. 5
      Cover the cooled cheesecake with the plastic wrap and refrigerate overnight, or up to 3 days. To serve, run a knife around the edges again and remove the sides of the springform pan.

    Ratings & Reviews:


    Nutritional Facts for No Crust Cheesecake - Sugar Free

    Serving Size: 1 (110 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 358.0
    Calories from Fat 269
    Total Fat 29.9 g
    Saturated Fat 18.3 g
    Cholesterol 159.6 mg
    Sodium 254.9 mg
    Total Carbohydrate 14.7 g
    Dietary Fiber 0.0 g
    Sugars 11.6 g
    Protein 8.1 g

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