Low-Carb Cheesecake. Low carb crustless cheesecake - Feel free to skip the crust altogether! Just pour the filling directly into the pan and bake as usual. Make sure to line the pan with parchment paper to prevent sticking.

Low Carb Cheesecake has all the delicious flavor and creamy texture of traditional cheesecake without the added sugar. Serve it up for Mother's Day, or as a special treat for anyone watching their sugar intake. This low carb cheesecake recipe tastes JUST as good as a regular one! You can have Low-Carb Cheesecake using 11 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Low-Carb Cheesecake

Prepare 1 of For the special equipment: 8inch spring form pan..
Prepare of Shallow roasting pan.
Prepare 24 oz of cream cheese, softened.
It's 1 cup of extra fine whole milk ricotta cheese.
Prepare 1/2 cup of sour cream.
You need 1 1/2 cup of sugar substitute (splenda).
You need 1/3 cup of heavy cream.
Prepare 1 tbsp of vanilla extract.
You need 1 tbsp of fresh lemon juice.
You need 2 of eggs.
Prepare 3 of egg whites.

That's because the base of a traditional recipe uses many ingredients that are keto friendly. Cream cheese, sour cream, eggs, and extracts are all perfectly low carb. Low Carb Cheesecake - New York Style. This keto cheesecake can absolutely hold its own against any traditional cheesecake.

Low-Carb Cheesecake step by step

preheat oven to 400°F.
In shallow roasting pan big enough to fit spring form cake pan, pour @ 1" water in roasting pan & place on middle rack in oven to preheat.
spray spring form pan with non-stick spray.
In medium bowl beat softened cream cheese,ricotta,sour cream & sugar substitute on low for @ 1 minute until well blended..
In seperate bowl,using wire whisk, mix heavy cream, vanilla,lemon juice,eggs & egg whites until blended.
Turn cheese mixture on medium speed & slowly pour in egg mixture. Beat just until blended & turn off; be careful not to overwhip..
Pour batter into greased spring form pan. (put alminum foil around bottom of spring form pan to keep water from leaking into pan).
Place pan into heated water bath..
Bake 15 minutes then lower the oven temperature to 275°F..
Continue baking for 1 1/2 hours or until light golden brown & cake is pulling away from sides of pan..
Turn off oven when finished baking & leave the cake in oven to cool 3more hours. (this will keep the cake nice & tall) Then remove cake & refridgerate before serving..
Serve chilled & top with your favorite sugar-free preserves like strawberry or raspberry.

Eat it plain, or topped with strawberries or a scoop of Keto Ice Cream!. To test the final recipe and make sure it received the seal of approval even from people not on any special diet whatsoever, I sought out the toughest audience of friends who aren't vegan, gluten. Sometimes you strike gold in the kitchen! This is possibly one of the best things I've put in my mouth in the past few years for a sugar free dessert. I just happen to really enjoy cheesecake and I figured I'd go for it and try to create an on-plan, low carb, sugar free recipe that was to die for.