I love cheesecake. And these recipes are two of my favorites. I hope you enjoy them as much as I have!
Low Carb Cheesecake
Serving Size: 8
8 oz cream cheese
5 large eggs
3/4 cup Splenda
1-1/2 tsp vanilla extract
1/2 cup heavy cream
Attention to detail is important with this recipe. If you make it correctly, you will never want to stop eating it. Also, for the texture of the cheesecake to be right, you must cook it all the way through.
Make sure that cream cheese and eggs are at room temperature.
Preheat oven to 350°F-180°C
Spray a spring form pan with a non-stick spray.
In a large bowl mix eggs, cream, sweetener, and extract. Add cream cheese in 2 oz chunks for easier beating. After all the lumps are gone pour into the pan and bake for 50 to 60 minutes.
Per Serving: 194 Calories
18 grams fat
Best No-Bake Cheesecake
8 oz. pkg. softened cream cheese
1/3 cup sugar substitute
1 cup sour cream
2 tsp. vanilla
8 oz. container thawed Cool Whip
Crushed nuts pie crust (Easy- Crushed nuts of your choice (I use almond flour) with a little bit of melted butter until it starts to stick.
Press into a pie pan)
Beat cream cheese until smooth, and then beat in sugar substitute.
Blend in sour cream and vanilla. Fold in Cool Whip, blending well.
Spoon into crust. Chill until set, about 4 hours. Garnish with fresh fruit, if desired.
Number of Servings: 6 to 8
Carbs per serving: <2
Preparation Time: 10 min
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