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 any one who tells you it is normal for a cheesecake to be cracked; it isn't.) Always treat the batter gently.
Pour the mixture into the 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 a 300 degrees F preheated oven. Cook for 1 hour and 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.
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 spring form 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. (may substitute 1 cup of Davinci Syrup which reduces carb count to 3 for each serving!)
I've been doing low carb for a while and being really strict. I'm slowly loosening up and adding more things back into my diet. I was thrilled to find this recipe. It's really good and satisfied my sweet tooth without adding to my belly bulge!
Jan 21, 2013
mrs b COMMENT: I am trying this as mini cheesecakes and was wondering if anyone knew about the timing on that? I decided the minis would make portion control easier.
May 3, 2011
Loved it! I added almond flavoring along with the batter. Then after it cooled topped with strawberries and chocolate amaretto whipped topping. Yummy!
Sep 22, 2010
Guest Foodie COMMENT: This sounds like a very good cheesecake recipe. The idea to substitute Splenda with different flavors of Davinci suger-free syrup intrigues me. I am really concerned on how a solid product like Splenda can be substituted with a liquid without having to vary the cooking time. Won't the cheesecake be too soft? Do I have to adjust cooking time or less eggs? Thanks!
Aug 22, 2010
I was worried about the cheesecake tasting "eggy" based on the reviews I read, but this was not true in my opinion. It was delicious and the texture was spot on.
My cheesecake did crack in several places but I forgot the advice about adding one egg at a time (I added all eggs and the egg yolk as written in the recipe). I have a feeling it would crack otherwise, but that didn't matter in my case. I added a can of Comstock sugar-free cherry pie filling to the top and it hid all of the cracks and beautified it wonderfully. I know it added more calories and carbs, but not enough to prevent me from making the recipe. It was worth it!
May 29, 2010
I really like how it tastes, but not too sure why it turned out a little cracked and mushy. After reading all of the reviews I decided only to put 2eggs n 1 egg yolk everything I followed to the "t" but still I couldn't get it to have the texture that I remember a normal cheesecake to have or at least close to what the texture of a non-low carb would have. Can anyone tell me how to fix it. . . I really would like to get it right and serve to the rest of my family and guests!
Jul 30, 2008
Grammer Member since: July 29, 2008 REVIEW:
I changed the recipe to 6 servings and went to fitday and put all the ingredients in..These are the numbers for the entire cheesecake without a crust...
cals fat carb protein
1961 189 19 52
Jan 28, 2008
juju COMMENT: This recipe sounds wonderful to make though I wont because I can't see where it tells how many net carbs per serving there are.
CDKitchen Staff Reply: The carbs will vary by the products you use and serving sizes you cut so even if they were included they may differ from what you actually prepared. Always keep that in mind when recipes include nutritional data!
Dec 15, 2007
Guest Foodie COMMENT: Great recipe, however, unclear about substituting DaVinci Syrup. What would you substitute the DaVinci Syrup for??
CDKitchen Staff Reply: You can substitute the DaVinci syrup for the Splenda.
Aug 25, 2007
Danny COMMENT: I wish the recipes had the amount of carbs actually in a serving. It doesn't help if it doesn't.
Low carb to me is 4-7 grams of carbs while to someone else it might be 10-15.
Jan 3, 2007
This cheesecake is very good. I really liked the amount of sweetness. The 2nd time we actually used a little less Splenda and added some Stevia (all natural/healthy sweetner)
Jan 3, 2007
I liked the "grown up" taste. Not too sweet. Just right. The texture was perfect. Did not taste eggy to my family.