Splenda D Cheesecake Sugar Free Low Carb Recipes

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" SPLENDA " D CHEESECAKE SUGAR-FREE LOW-CARB



This is my own recipe for a yummy, creamy, thick, cheesecake; that is easy to make and sure to dazzle anyone. I prefer to serve it topped with blackberries, but you can use any fruit of your choice... I bet Kiwi with lime would be good too, Mmmm mabe I'll go make another. To be completely honest, I opt not to dig out my spring form pan and cheat by buying ready made crust from the store. Although, I have included ingredients and instructions for a crust for those who are looking for a completely home made cake. However, if you are as lazy as I am and go with the ready made crust ... Tip: Keep that aluminum edge (that keeps the clear plastic lid on) folded up, making an extra lip. It will help hold more cheesecake, and keep it from overflowing. This is a nice, thick cheesecake! This cheesecake is made in three parts 1. Crust, 2. Filling (note: filling is made in two stages whipped cream and filling), and 3. Topping (note: this topping is not the fruit topping, but the top layer of the cheesecake).

Provided by itskimberly

Categories     Cheesecake

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 18

1 1/4 cups graham cracker crumbs
2 tablespoons Splenda granular, sugar substitute
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup slivered almonds
1/4 cup butter (melted) or 1/4 cup margarine (melted)
1/2 pint heavy whipping cream
1/4 cup Splenda granular, sugar substitute
1 teaspoon vanilla extract
3 (8 ounce) packages cream cheese (room temp.)
3 eggs
1 1/4 cups Splenda granular, sugar substitute
1 tablespoon cornstarch
1 tablespoon vanilla extract
1 tablespoon lemon juice (optional)
1 pint sour cream
1/2 cup Splenda granular, sugar substitute
1 teaspoon vanilla extract

Steps:

  • Grahm cracker Crumb Crust:.
  • Mix together: crumbs, Splenda, spices, and Almonds.
  • Stir in butter, mix well.
  • Press into bottom and slightly up sides of 10 inch spring form pan.
  • Set aside.
  • Filling: (whipped cream portion).
  • First beat heavy whipping cream until it starts to look frothy, then add ¼ cup Splenda and 1 teaspoons vanilla extract. Continue beating until firm peaks form.
  • Set aside.
  • Filling:.
  • Preheat oven to 350°F.
  • In a separate bowl, thoroughly beat remaining filling ingredients (cream cheese, eggs, Splenda, cornstarch, vanilla extract, and lemon juice) with a mixer, for about 5 minutes; scraping down the sides occasionally.
  • Take half of whipped cream mixture and fold into filling.
  • Set aside other half of whipped cream mixture.
  • Pour filling into prepared pan.
  • Bake at 350°F for 35 - 40 minute.
  • Remove from oven and let cool for 5- 10 minute.
  • Reset oven to 475°F.
  • While cheesecake is cooling prepare topping.
  • Topping:.
  • Mix together topping ingredients and pour over cake.
  • (Note: This is where that turned up lip comes in handy. If you are using a ready made crust, there will be a little extra topping left over, but not enough to bother trying to change the recipe; about ¼ cup or so.).
  • Return cheesecake to oven and bake at 475°F for 8 - 12 minute.
  • Cool, and chill cake for at least 4 hours before serving.
  • Just before serving decorate with remaining whipped cream and fruit of your choice . I prefer blackberries (as shown in photo).
  • Enjoy!

LOW CARB LIQUID SPLENDA CHEESECAKE



Low Carb Liquid Splenda Cheesecake image

A rich and creamy cheesecake with a sweet nut crust. If you can find liquid Splenda, it saves many carbs in your daily count. Amazon carries EZ-Sweetz. Granular Splenda's carrier will add carbs to this recipe. Most of the prep time is cooling and chilling the cheesecake.

Provided by Lise in Indiana

Categories     Cheesecake

Time 4h15m

Yield 12 serving(s)

Number Of Ingredients 12

4 ounces pecans or 4 ounces almonds
3 tablespoons flax seed meal
3 tablespoons butter, melted
12 drops liquid Splenda
2 lbs cream cheese, softened
3/4 teaspoon liquid Splenda
4 eggs
1 egg yolk
1/2 cup sour cream
1 tablespoon lemon juice
1 teaspoon fresh lemon zest, grated
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325º (F).Prepare a 8" or 9" springform pan (side attached to bottom) by spraying the bottom and sides with cooking spray.Wrap the outside bottom of the pan with a double thickness of foil to protect the cheesecake when placed in the water bath.
  • In a food processor, pulse the nuts with the flax seed meal until finely ground - don't over-process or you'll have nut paste! Add the sweetener and the butter and pulse a few times to combine well. Evenly press nut mixture in bottom of prepared springform pan. Bake crust for 8 to 10 minutes, till fragrant, then cool slightly. Meanwhile, prepare the filling.
  • In a 2 quart bowl, beat the softened cream cheese until it is very smooth. Add the liquid Splenda and beat well, scraping the bowl occasionally.
  • Add the eggs and yolk, one at a time, beating well after each one, scraping the bowl occasionally. Beat in the sour cream.
  • Add the vanilla extract, lemon juice and zest and beat well. Pour filling into the cooling crust.
  • Place a large roasting pan on the oven rack, then carefully place the foiled springform pan in roasting pan. Carefully pour about 8 cups of very hot water into the roasting pan, until it reaches two or three inches along the side of the springform pan. This is your Bain Marie or water bath.
  • Bake the cheesecake for 1 hour, reduce heat to 250º and bake for 30 to 35 minutes, till firm. Turn off the oven and prop the oven door open and allow cheesecake to cool for 1 hour.
  • Remove cheesecake from oven, run a sharp knife around sides of the pan (but do not remove sides yet) and cool on a rack for another hour.
  • Loosen the side of the springform pan and carefully remove it. Chill at least 4 hours. When chilled, cut into 12 slices.

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