Sugar Free Cheesecake

This recipe, Sugar Free Cheesecake, is from Diabetic Connect.  Cheesecake is one of the best dessert options if you’re looking to keep your carb-count low.  This classic recipe delivers sweet satisfaction with only 8g of carbs.

Sugar Free Cheesecake Recipe

Sugar Free Cheesecake

1 grapeseed oil cooking spray

4 eggs, separated

2 egg whites

½ cup SPLENDA No Calorie Sweetener, granulated

1 tsp. fresh lemon juice

1 pinch salt

3 cups Cream Cheese, light, classic (or RICOTTA CHEESE, Drained)

½ tsp. fresh lemon peel, grated

1/3 cup sour cream

2 Tbsp. SPLENDA No Calorie Sweetener, granulated

2 tsp. vanilla

 

Preheat oven to 400 F.  Line the bottom of a 9 inch springform pan with baking paper or grease with butter.  Spray just a bit with grapeseed oil cooking spray.

Separate eggs and beat egg whites with salt until stiff.

Beat together Splenda for Baking and the egg yolks until thick.  Add lemon juice.  Next, with the mixer on low-medium setting, beat cream cheese, a little at a time, until incorporated and fluffy.

Add a small amount of the egg whites, plus grated lemon peel, and mix in gently.  Next, gently fold the cream cheese mixture into the remaining egg whites.   Pour mixture into pan.  Give a little shake to make level.

Bake for 10 minutes at 400 F; reduce temperature to 300 F. and bake for another 40 minutes.  When the top of the cake is set, turn off the oven and keep the door closed.  Allow to cool for another hour in the oven.

Whisk together topping ingredients (sour cream, SPLENDA No Calorie and vanilla).  Spread on top of the cheesecake.

 

(Recipe for Sugar Free Cheesecake, Diabetic Connect, 2015)