Low Carb Cheesecake
If you love cheesecake but don’t like the thought of gaining a few pounds with every bite, then this is your lucky day! Everyone who knows me, knows I love to cook and eat cheesecake but as we get older, all those cheesecake binges start catching up with you. So I modified my original cheesecake recipe and created a no crust low carb version of it. Of course, it is not going to taste as perfect as the original cheesecake, but I have to tell you, it’s pretty darn good. For anyone who’s on a low carb diet and watching their sugar intake, this recipe will satisfy your sweet tooth and keep those sugar levels down.
Total Carbs Breakdown
| Qty | Ingredient | Carbs per ingredient | Total Carbs |
| 4 | 8 oz Philadelphia Cream Cheese packets | 1g per serving (8 servings) | 32g |
| 1 | 16 oz Sour Cream | 2g per serving (15 servings) | 30g |
| 2 | tbsp. Cocoa powder | 3g per serving (2 servings) | 6g |
| 1 1/4 cup | heavy cream | 1g per serving (20 servings) | 20g |
| Total carbs for entire cheesecake | 88g | ||
| 8 large slices of cheesecake | 88g divided by 8 slices | 11g per slice | |
| 16 small slices of cheesecake | 88g divided by 16 slices | 5.5g per slice |
Preparation
Make sure to have a large pan big enough to fit a 9″ spring form pan in it. Fill it with approximately 1/2 inch or so of water. Also, wrap the 9″ spring form pan with aluminum foil. Make sure it is nice and tight and no tears exist. This will keep the water from seeping into the 9″ spring form pan when placed in the water.
Ingredients – Cheesecake
1 – 9″ spring form pan
1 – pan large enough to fit the 9″ spring form inside it (this pan will be used for the water bath)
2 – sheets of tinfoil
3 eggs
1 pint (16oz) sour scream
3 packets of Philadelphia Cream Cheese
1 tbsp. vanilla
1 cup of granulated Splenda sugar substitute
Ingredients – Chocolate Whipped Cream Cheese topping
1 – 8oz packet of Philadelphia Cream Cheese
2 – tbsp. Cocoa powder
1 1/4 cup Heavy Cream
1/2 cup granulated sugar substitute
Make Chocolate Topping
Mix the following in a separate bowl from the cake mix:
– 1 8oz packet of Philadelphia Cream Cheese
– 1 1/4 cups of heavy cream
– 1/2 cup granulated Splenda sugar substitute
– 2 tbsp. cocoa powder
Mix with an electric mixer until creamy smooth and then refrigerate
Make Cheesecake
Leave all the cheesecake ingredients out at room temperature at least a couple of hours before starting. It is very important that the cream cheese is soft.
1. Lightly spray PAM onto bottom and sides of spring form pan and rub with a paper towel
2. Wrap the 9″ spring form pan in tinfoil so that no water will get into the cake mixture
3. Preheat oven to 325 degrees
4. Mix the following in a big bowl in the following order:
– Mix cream cheese and granulated Splenda sugar substitute first
– Add sour cream and vanilla and mix again
– Finally, add one egg at a time and mix after each egg
– Mix until nice a creamy
5. Pour the mix into the spring form pan, place the pan in the water. The water should only cover the bottom 3rd of the spring form pan. Put it in the oven.
5. Bake for 1 hour and 15 minutes or when the cake begins to brown.
5. Turn oven off and let the cake sit in the oven for another 5 minutes. If the cake is brown or starting to crack too much, you can take it out.
6. Do the “toothpick” test in the middle of the cake to make sure it is cooked through. The toothpick should come out dry. If not, then put in the oven for a few more minutes and check again.
7. Let cool 15 minutes at room temperature, then loosen the spring sides.
8. Let cool another 45 minutes and sprinkle the leftover crust if desired.
9. Refrigerate over night.
10. Once the cheesecake is cooled, spread the chocolate whipped cream cheese topping
Enjoy eating your guilt-free delicious cheesecake……..I know I will.
