• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
At Home with Rebecka
  • ABOUT
    • CONTACT
    • TALENT CONTACT
    • PRIVACY POLICY
    • DISCLAIMER
  • RECIPE INDEX
    • RECIPES
    • FLORAL EDIBLES LIST WITH PHOTO
    • ORGANIC EDIBLE FLOWERS RESOURCES
    • HOME CANNING SAFTEY GUIDELINES
    • VIDEOS
  • OPERA JOURNEY
  • AWARDS and PUBLICATIONS
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Sugar-Free Cheesecake

September 9, 2013 by athomewithrebecka 7 Comments

Jump to Recipe Print Recipe

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 mins
Cook Time 1 hr 30 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

 

 

« Ricotta Cheesecake with Pineapple, Peach Compote
Fresh Strawberry Vinaigrette, Mixed Greens and Tuna Salad »

Reader Interactions

Comments

  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

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Rebecka, living my best life in Denver, Colorado with my darling husband Blake. I’m a mother to five children, Gam Gam to seven priceless grandchildren, and doggie mommy to two fur babies. My most notable wins are Food Network’s, Clash of the Grandmas, and the title of BACON World Champion.

More about me →

Rebecka Evans-Freelance Writer at FYI50+ Magazine

World Food Championships FINAL TABLE

Sandwiches

  • Tarragon Chicken Salad Sandwiches
    Tarragon Chicken Salad Sandwiches
  • Coffee Bacon BLT with Smokey Pimento Cheese Spread
  • Wakamatsu's Peachy Good Waffle Sandwich
    Wakamatsu's Peachy Good Waffle Sandwich
  • Sandwich Loaf recipe
    Women's Auxiliary Luncheon Sandwich Loaf

Trending Cakes

  • Strawberry Creme Crinkle Cake
    Strawberry Crème Custard Crinkle Cake
  • Strawberry Angel Food Cake
    Strawberry Angel Food Cake
  • Lima Bean and Ham Stew Recipe
    Lima Bean & Ham Stew with Sweet Cornbread Cake
  • The "Upside-Down" Filled Jelly Roll Cake
    The "Upside-Down" Pineapple Filled Jelly Roll
https://youtu.be/Hn9HuhgLIEk
https://youtu.be/_WQZag2VAJ8

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2021 At Home with Rebecka