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
2013-09-09 20:58:49
Serves 8
Crustless, low in carbohydrates and sugar free, this recipe substitutes Splenda for granulated sugar.
Prep Time
15 min
Cook Time
1 hr 30 min
Ingredients
- 4 large eggs separated
- 3 packages cream cheese (24 ounces)
- 1 cup granular Splenda
- 1/2 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 1/4 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
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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
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!
What size soufflé dish should I use?
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!
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!
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!
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!