Basic Low Carb Cheesecake Recipe | Yummly

Basic Low Carb Cheesecake

CDKITCHEN(12)
Yummly User: "Good no modify but did use low carb walnut crust" Read More
7Ingredients
3Hours
300Calories
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Basic Low Carb Cheesecake

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Ingredients

US|METRIC
12 SERVINGS
  • 32 oz. cream cheese
  • 1 cup sugar substitute
  • 1 tsp. vanilla extract
  • 1 tsp. lemon juice
  • 4 eggs
  • 1 egg yolk
  • 3 Tbsp. sour cream
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    NutritionView More

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    300Calories
    Sodium
    Fat
    Protein
    Carbs
    Calories300Calories from Fat250
    % DAILY VALUE
    Total Fat28g43%
    Saturated Fat15g75%
    Trans Fat
    Cholesterol175mg58%
    Sodium270mg11%
    Potassium135mg4%
    Protein7g14%
    Calories from Fat250
    % DAILY VALUE
    Total Carbohydrate3g1%
    Dietary Fiber
    Sugars3g6%
    Vitamin A25%
    Vitamin C0%
    Calcium10%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(12)

    Reviewer Profile Image
    Yummly User a year ago
    Good no modify but did use low carb walnut crust
    Reviewer Profile Image
    Yummly User 3 years ago
    really good...... very impressed. now i want to take away the low carb and get creative but im very impressed
    Reviewer Profile Image
    Yummly User 3 years ago
    Not as dense as regular cheesecake, tasted was delicious. I substituted almond extract for lemon juice. Very good!
    Reviewer Profile Image
    Yummly User 3 years ago
    Sooooo sooo good! I would not know this was low carb if I didn't make it myself. I used monkfruit as my sweetener, left out the egg yolk, made sure my eggs were room temperature before using (this helps with the egg taste), and topped it with whipped cream, strawberries and blueberries. For the waterbath I did a different method than the tin foil. I put my 9" springform pan into a 10" cake pan and put both in a large roasting pan. I filled the roasting pan about 1/2 way up the cake pan with water (after I put it in the oven, so it wouldn't be too heavy). After the two hours I let it sit in the oven overnight and then the fridge until it was ready to be served. Can't wait to make this again!
    Reviewer Profile Image
    Yummly User 4 years ago
    The best thing keto ever. It actually taste like cheesecake!
    Reviewer Profile Image
    Yummly User 4 years ago
    This is simply fantastic. My family - all men 23 and older - beg me to make this again and again. Even my fitness minded no desserts hubby and youngest son.
    Reviewer Profile Image
    Yummly User 4 years ago
    first time using this particular surgar,.i was afraid what it was going to taste like, being my first keto recipe ever..it turned out beauitiful..and had a custard type texture..it definately had a strange salty diety taste ..must of been the sugar..but its ok..
    Reviewer Profile Image
    Yummly User 4 years ago
    Great, even better the second day
    Reviewer Profile Image
    Yummly User 5 years ago
    OH MY!!! This was my first attempt at making a backed cheesecake from scratch. Nobody realized it was low carb. Everyone loved it! Easy recipe, but make sure to follow the directions and DON'T OVERWORK the batter. I had 1 tiny crack (about .5 to .75 inch) in the whole cake, so I would count that a success.
    Reviewer Profile Image
    Yummly User 5 years ago
    It was amazing! No bitter after taste!
    Reviewer Profile Image
    Yummly User 5 years ago
    This cheesecake was so good. Since starting the low carb diet a month ago, its been so hard to find something that tastes good and is a sweet. This is it! It tastes just like regular cheesecake. I will definitely be making this again!
    Reviewer Profile Image
    Yummly User 6 years ago
    Mine turned out great!! I made it just as recipe states. Nobody thought it was too eggy or custardy, the texture was nice. It didn't stick to springform pan. Put it in fridge over night on the bottom of springform pan in a cake container to keep it covered. Served it cold and made a low carb strawberry topping.

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