Low Carb Cheesecake Recipes

Steps:

• Soften the cream cheese either by leaving it out on the counter or putting it in a microwave safe bowl and heating it gently for a minute or so. Using electric beaters, beat the cream cheese until it is nice and smooth with no lumps.
• In a separate bowl, using the same mixer, beat the cream until it is nicely whipped and stiff peaks form.
• Using a rubber spatula, scoop all the whipped cream cheese into the bowl with the whipped cream. Beat the two together until they are completely blended. Then, pour in the Splenda and beat some more.
• Voila! A yummy dessert in no time. You can either serve this immediately as a "cheesecake flavored mousse", or, you can spoon it into individual dishes and chill for a more solid product. This entire recipe is big enough to fill a 9" pie pan.
• For those of you who are further along in your low carb program, you can add raspberries or strawberries on top to make this a real treat! Enjoy!

Steps:

• Mix together cream cheese, Splenda, and extracts. Then add eggs and beat until creamy.
• Pour into a greased pie pan.
• Bake for 35 minutes at 350°F or until cracked and golden brown.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
• Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.
• Bake on the center rack until in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
• Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, 1 at a time. Add lemon juice, vanilla extract, and lemon zest. Beat until well combined.
• Bake on the center rack in the preheated oven until center is almost set and slightly jiggly in the center, 45 to 55 minutes.
• Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours, to overnight. Run a knife gently around the sides to remove, unclamp, and carefully remove the pan; it should come right off.

Steps:

• Mix together softened cream cheese, 1/2 cup splenda, and 1/2 teaspoon vanilla, beat well.
• Then add 2 eggs and beat again.
• Cook in a pyrex dish about 6 x 6 glass dish at 350 degrees for 40 to 45 minuntes.
• Until center is firm.

Steps:

• Preheat oven to 300 degrees.
• Cream softened cream cheese with splenda until very smooth.
• Blend in sour cream, vanilla, and lemon juice.
• Add eggs one at a time and beat until smooth but don't overbeat.
• Pour mixture into an 8 or 9 inch springform pan and wrap bottom and sides of pan with tin foil to form a watertight barrier.
• Set pan in larger pan (I use a big roaster) and add water to about half way up the springform.
• Place into oven and cook 1 hour. Reduce heat to 200 and cook another hour.
• Cool slowly at either room temp or it is actually best to turn off the oven and leave the cheesecake in it overnight to cool. (Cheesecakes most often crack due to overbeating and cooling too rapidly).
• Place in fridge for several hours before serving.
• Top with your favourite fresh fruit if desired and whipped cream.

Steps:

• Mix cream cheese in mixer until smooth.
• Add sour cream.
• Add 1 egg at a time.
• Add remaining ingredients and mix until smooth.
• Spray a pie pan with PAM and pour in cheesecake mixture. Place cheesecake in a larger pan with enough water so that the water goes up 1/3 to 1/2 up the side of your cheesecake.
• Bake 38-45 minutes at 375 degrees.
• If you are concerned about fat and calories you may use lite cream cheese or a combination of regular and lite.
• Note though that doing so will add carbs to the recipe and it may effect the texture.