Print Options:
Font Size
Font Style
Page Size

Shopping List Only
Color
Print Nutrition?


Design:
No DesignImage1Image2Image3Image4Image5Image6Image7Image8Image9Image10Image11

Note: if the design does not show up when you print, check your printer settings for "allow background printing"



Go Click to print Click To Print
Return To Recipe Return to Recipe
Add Your Own Notes



CDKitchen

Basic Low Carb Cheesecake
CDKitchen https://www.cdkitchen.com
Serves/Makes: 12    |   Ready In: 2-5 hrs

Ingredients:
32 ounces cream cheese, softened
1 cup sugar substitute, use a heat resistant brand
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
4 eggs
1 egg yolk
3 tablespoons sour cream

Directions:
Preheat oven to 300 degrees F

With an electric mixer, combine the cream cheese and sugar substitute at slow to medium speed, scraping sides often. Add all other ingredients except eggs. When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly.

When eggs are incorporated, do not mix any more. Over-mixing the eggs is a contributing cause of cracked cheesecakes. (The leading cause of cracking is over-cooking, so don't believe anyone who tells you it is normal for a cheesecake to be cracked; it isn't.) Always treat the batter gently.

Pour the mixture into a springform pan. Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake. Then place the barrier pan in an even larger pan and fill the larger pan halfway with water. This is called a water bath. It is a gentler way to cook the cheesecake.

Place the entire water bath containing the cheesecake in the oven. Cook for 1 hour at 300 degrees F then reduce heat to 200 degrees F for 1 more hour. Turn oven off and leave cheesecake in until the oven is completely cool. The cheesecake can even be left overnight at this point. Cracks can also occur when a cheesecake cools too quickly.

Cook's Notes: It may be beneficial to run a knife around the edge of the cheesecake, separating it from the sides of the pan. If your goal is to serve the cheesecake on a different dish without the bottom of the springform pan, then the pan can be lined with parchment paper before the batter is poured in. Make sure to grease both sides of the paper. This will make for easy removal of the cheesecake later. It works best if the cheesecake has been refrigerated fully before trying to remove it from the bottom pan.

Recipe Location: https://www.cdkitchen.com/recipes/recs/31/Basic_Low_Carb_Cheesecake53166.shtml
Recipe ID: 13912

Nutrition:
per serving: 334 calories, 29g fat, 10g carbohydrates, 8g protein.

Don't forget to stop back at CDKitchen and write a review or upload a picture of this recipe!

This recipe is from CDKitchen https://www.cdkitchen.com
© 1995-2026 CDKitchen, Inc.