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    Home » Recipes » Pies

    Sugar-Free Cheesecake

    September 9, 2013 by athomewithrebecka 7 Comments

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    Sugar Free cheesecake

    I can't seem to get enough cheesecake these days, this being my third cake in a month! In an effort to cut my carb consumption I decided to whip up a low carb, sugar-free version.  Light and airy, this delicious dessert really hits the spot after a long day of low carb dieting.   

     

    Sugar Free Cheesecake

    Rebecka Evans
    Crustless, low in carbohydrates and sugar free, this recipe substitutes Splenda for granulated sugar.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr 30 minutes mins
    Servings 8

    Ingredients
      

    • 4 large eggs separated
    • 3 packages cream cheese 24 ounces
    • 1 cup granular Splenda
    • ½ cup sour cream
    • 1 teaspoon butter
    • 1 teaspoon vanilla extract

    Instructions
     

    • Preheat oven to 425
    • Prepare a deep souffle dish with 1 teaspoon butter, making sure to reach all sides to the top rim
    • In a large bowl, cream together 4 egg yolks (reserve whites for meringue) with Splenda adding Splenda ¼ cup at a time, until smooth and pale yellow
    • Add room temperature cream cheese, sour cream, vanilla, blend until very smooth
    • In a clean bowl, beat egg whites until stiff peaks form
    • Fold egg whites into cream mixture
    • Pour mixture into prepared baking dish
    • Bake at 425 degrees for 10 minutes, reduce heat to 250 degrees and bake additional 40-60 minutes
    • remove, and cool at room temperature for 30 minutes, refrigerate overnight

    Notes

    Cake will fall slightly after cooling
    Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!
    Sugar Free Cheesecake

     

    Sugar Free Cheesecake

     

     

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    1. Carla

      May 04, 2017 at 3:56 pm

      I have recently been diagnosed with diabetes and am doing what they said can't be done and controlling it with diet! YES! I am, however, in need of something sweet so I don't feel deprived all the time! This recipe looks delicious. I was thinking of making it tonight to serve tomorrow night for my entire family. Can this recipe be doubled and made in a regular spring form pan?

      Thanks!
      Carla in Texarkana

      Reply
      • Rebecka Evans

        May 04, 2017 at 5:25 pm

        Hi Carla, thanks for visiting my site today! I'm sorry for the late response. Yes, the recipe can be doubled and made in a spring form pan. Just be sure to butter the pan very well before you pour in the batter. This is the perfect recipe for people that need a low sugar diet! You will feel like your cheating without cheating! I hope you enjoy the recipe as much as we do. Please let me know how it turns out!

        Reply
    2. SuzyQ

      August 14, 2016 at 8:10 pm

      What size soufflé dish should I use?

      Reply
      • athomewithrebecka

        August 15, 2016 at 2:25 pm

        Hi SuzyQ, I used a 6 cup or 1 1/2 quart soufflés dish. Thanks for asking and let me know how you like the recipe!

        Reply
    3. Patent Box attorney

      September 23, 2013 at 6:25 am

      This looks so deliciously light, I can't wait to try it. Do you think it still would work with low fat versions of the cream cheese, sour cream, and using margarine instead of butter? Even fewer calories!

      Reply
      • athomewithrebecka

        September 23, 2013 at 5:25 pm

        Absolutely, Patent Box! The flavors would still be rich but the cake would have a lot less calories! Hope you enjoy the recipe, please drop me a note, I'd love to know how it turns out for you!

        Reply
    4. Shirley Tay

      September 12, 2013 at 8:06 pm

      I love cheesecakes but honestly, I haven't tried a sugar-free one. I'm sure this will attract those health-conscious ones. Beautiful sharing! It's good to chill out here again. There seem to be a lot of changes in your template. Love the new look!

      Reply

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    Rebecka Evans HeadShot Knives

    Home with Rebecka.

    Since 2010, this blog has been my cozy corner of the internet. I'm Rebecka, a wife, mother, grandmother, and an award-winning competitive cook.

    Together with my husband, Blake, I'm on a culinary journey of comfort and style here in Denver, Colorado. Our family is a blend of five grown children and eight beautiful grandchildren.

    The joy of creating recipes, competing in cooking challenges, and mastering the art of food photography and styling has always been a labor of love.

    More about me →

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