Low Carb Cheesecake

READY IN: 1hr 30mins
YIELD: 1 Cake




  • Preheat oven to 325°F.
  • Heat a kettle or pot of water to make a water bath later.
  • Grease a 9 inch springform or cake pan. Line the bottom of the pan with parchment paper especially if using a cake pan.
  • IMPORTANT: If using a springform pan, securely wrap the outside of the pan in two layers of aluminum foil to prevent water seeping into the pan while baking in the water bath.
  • In a large bowl, with electric mixer if possible, mix cream cheese with sweeteners, sour cream, and vanilla until smooth.
  • Mix in the eggs one at a time, mixing just enough to incorporate. Do not over mix or the cake may crack due to air bubbles incorporated into the batter.
  • Pour filling into prepared dish.
  • Place a large, deep pan on the oven's middle track. Pour hot water into the pan about 2 inches deep (or until it will come about halfway up the sides of your cheesecake pan. Place cake pan inside larger pan. Be careful sliding the oven rack into the oven so that no water gets into the cheesecake.
  • Bake in preheated oven for 75 minutes. The center of the cake will still be wobbly.
  • Carefully remove cake from water bath and place on cooling rack. Run a thin knife blade around the edges of the cake. Place an inverted plate over cake to slow cooling time to help prevent cracking and leave it alone. Once completely cool, store covered in refrigerator for at least 6 hours before serving.
  • Remove from pan when ready to serve by first running a knife around the edges again then remove the springform ring or invert onto a plate or pan if you used a cake pan. Invert again by putting a second plate on the bottom of the cake and turn right side up.
  • TIP: Use dental floss to cut cake easily.
  • Flavor Additions: After you've poured the batter into the pan add some sugar free Hershey's chocolate chips and push some down into the batter. Or drizzle on some sugar free flavored syrup (such as Torani or Davinci's) and swirl into cake with a knife.