Ultimate Cheesecake, Low Carb
"Who says you can't have dessert on a low carb diet? This is an awesome, easy recipe for anyone on a low carb diet. Original recipe taken from The Ultimate Low Carb Cookbook. My version has been tweaked a little."
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
1 cake
- Serves:
- 6
ingredients
-
Cheesecake
- 1⁄2 cup pecans, finely chopped
- cooking spray
- 3 (8 ounce) packages reduced-fat cream cheese, softened to room temperature
- 3⁄4 cup Splenda granular
- 4 large eggs
- 1 1⁄2 teaspoons vanilla extract
- 1⁄4 cup whipping cream
-
Topping
- 1⁄2 cup whipping cream
- 3 teaspoons Splenda granular
directions
- Spray bottom and sides of pan. I use a glass pie dish but if you have a springform pan, use it.
- Preheat oven to 350°.
- Finely chop the nuts and spread on bottom of pan.
- In a large mixing bowl using a hand mixer, blend 3 packages of softened cheese until creamy.
- Add the splenda and blend.
- Blend in the 4 eggs and vanilla extract.
- Blend in 1/4 cup whipping cream until 'batter' is creamy and fluffy.
- Spread the batter over the nuts in the pan.
- Place a pan of water in the oven, under the cheesecake during cooking time. OR if you have a large enough pan of water, submerge the cheesecake pan into the water so the water level is about 1/2 way up the sides of the pan.
- Bake at 350° for 45 minutes.
-
After cheesecake has cooled make the topping:
- In a medium bowl using a hand mixer, beat the whipping cream and splenda for about 3 minutes until very fluffy.
- Serve chilled with a dollop of whipped cream. It's okay to add a sliced strawberry of 6 or 8 blueberries.
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Reviews
-
Five stars! This has been my go to low carb cheesecake recipe for some time. I always half it and do it in a bread loaf pan and bake it in a water bath. Its perfect for my husband and I. Not to sweet. Thank you!
RECIPE SUBMITTED BY
Stoblogger
Allen, TX
I come from a very large family which attributed to my mother spending a great deal of her time in the kitchen cooking, cleaning, and preparing. I was fascinated at how she prepared wonderful dishes (especially desserts) without using a cookbook. We grew many of our own fruits and vegetables and my summers were spent washing jars and preparing fruit and vegetables for canning. I dreaded the mountains of green beans, tomatoes, peaches, etc., etc. that had to be picked, washed, peeled, snapped.... More than anything, I hated spending my summer washing jars!
But now, I wouldn't trade that kind of upbringing for anything. I'm glad I learned how to do all those things because it's becoming a lost art. It really was a simpler time then and I'm a much better person for knowing how to do all those 'old fashioned' things.
In my early years of learning to cook, I watched Julia Child on PBS every chance I got. I was so thrilled when I was about 11, my mother let me prepare Julia's Pastry Tarts. If I remember correctly they didn't turn out so well but it didn't matter.
Oddly, today, I enjoy reading cookbooks and recipes even more than actually cooking.
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