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Basic Low Carb Cheesecake
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Feed your sweet tooth with this carb-reduced cheesecake recipe and still stick to your diet. Use your favorite sugar-free or low-sugar toppings (look for no sugar added pie filling as an option)
serves/makes:
ready in:
2-5 hrs
2-5 hrs
19 reviews
5 comments
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 tips
Allow all ingredients to come to room temperature before blending.
Avoid overmixing the batter once the eggs are added to prevent cracking.
Use a water bath while baking to provide even and gentle cooking, reducing the risk of cracks on the surface.
Try adding a pinch of cinnamon or nutmeg to the batter before baking for a different flavor.
To easily remove the cheesecake from the springform pan, line the bottom with parchment paper and grease it well before pouring in the batter.
For a decorative touch, swirl in a sugar-free fruit compote or sauce on top of the cheesecake before baking.
Try different extracts, such as almond or orange, for flavor variations in the cheesecake.
Serve the cheesecake with a dollop of sugar-free whipped cream and a sprinkle of grated dark chocolate for added indulgence.
common recipe questions
What is a sugar substitute?
A sugar substitute is a sweetener that provides a similar taste to sugar without the calories or carbohydrates. Make sure to use one that states that it is heat-stable, meaning it can be used for baking or cooking.
Can I use low-fat cream cheese in this recipe?
While you can use low-fat cream cheese, the texture and flavor may be slightly different than if you were to use full-fat cream cheese. It may also alter the carb count so keep that in mind.
What is the purpose of sour cream in the cheesecake recipe?
Sour cream adds a tangy flavor and helps create a smooth and creamy texture in the cheesecake.
How can I prevent cracks from forming on the cheesecake?
To prevent cracks, avoid over-mixing the batter, use a water bath while baking, and allow the cheesecake to cool slowly in the oven after baking.
Can I use a regular cake pan instead of a springform pan?
Using a regular cake pan may make it difficult to remove the cheesecake intact. Springform pans allow for easy removal but if you're ok with a less than photo-worthy looking slice of cheesecake then a deep dish cake pan will work fine.
How long can the cheesecake be stored?
The cheesecake can be stored in the refrigerator for 3-4 days. Make sure to cover it tightly with plastic wrap or aluminum foil to prevent it from drying out.
Can I freeze the cheesecake?
Yes, the cheesecake can be frozen. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.
What are some sugar-free or low-sugar toppings I can use for the cheesecake?
Options for sugar-free or low-sugar toppings include no sugar added pie filling, fresh berries, sugar-free whipped cream, or a drizzle of sugar-free caramel sauce.
Is there any way to make this lower in carbs?
The actual carb count will depend on the specific products you use. Look for the lowest carb versions of the various ingredients. Our nutritional calculation is based on the USDA database which doesn't account for different brands so you may be able to reduce the carb count from what we have listed.
tools needed
Electric Mixer: For combining the cream cheese and sugar substitute.
Measuring Cups and Spoons: For accurately measuring ingredients such as sugar substitute, sour cream, and liquid components like vanilla extract and lemon juice.
Springform Pan: For baking the cheesecake, as it allows for easy removal of the cheesecake after it has cooled.
Aluminum Foil: Used to create a watertight barrier around the springform pan during baking in the water bath.
Large Baking Pan: To hold the water bath that the springform pan will sit in.
Spatula: For scraping down the sides of the mixing bowl.
Knife: Recommended for running around the edge of the cheesecake after baking, which can help in separating the cheesecake from the sides of the pan for easier removal.
Cooling Rack: Optional, but beneficial for allowing the cheesecake to cool evenly after baking before refrigerating.
what goes with it?
Sugar-Free Berry Compote: This topping will add a burst of flavor and a touch of natural sweetness to your cheesecake, while keeping it low-carb. Use your favorite lower-carb berries (or a combination).
Whipped Cream: A dollop of this airy cream provides a light contrast to the cheesecake's density. Use it unsweetened or whipped with a sugar substitute.
Dark Chocolate Shavings: Adding a sprinkle of high-quality dark chocolate provides a slight bitterness that complements the creamy texture of the cheesecake.
Coconut Flakes: Toasted unsweetened coconut will lend a nice texture and tropical flavor, enhancing the dessert without derailing your dietary goals.
Lemon Zest: Grating fresh lemon zest over the cheesecake adds a zesty aroma and brightness.
Nut-Based Crust: If you're missing the crust, use crushed almonds or pecans mixed with a sugar substitute and butter. This adds texture and keeps it lower-carb while providing a nice nutty flavor.
Coffee: Serving a side of freshly brewed coffee can add a cozy vibe to your dessert experience, with its slight bitterness making a great contrast to the sweet cheesecake.
Low-Carb Chocolate Sauce: Drizzling some sugar-free chocolate sauce can satisfy that chocolate craving without too many extra carbs.
nutrition data
334 calories, 29 grams fat, 10 grams carbohydrates, 8 grams protein per serving. This recipe is low in carbs.
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reviews & comments
August 14, 2017
I followed the recipe exactly and came out with a perfect, dense cheesecake. It was a great color with no cracks. I'd like to try it again and add lemon extract and then top it with raspberries and blackberries.
November 5, 2016
I think this recipe calls for too many eggs. The texture was custardy rather than cheesecakey.
June 29, 2013
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!
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!
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!
August 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!
July 30, 2008
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
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.
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!
Great recipe, however, unclear about substituting DaVinci Syrup. What would you substitute the DaVinci Syrup for??
You can substitute the DaVinci syrup for the Splenda.
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.
January 3, 2007
I liked the "grown up" taste. Not too sweet. Just right. The texture was perfect. Did not taste eggy to my family.
January 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)
July 10, 2006
This really is the best low carb cc recipe I have ever made. I did change it to one and one half cups splenda and left out the one egg yolk. My problem with low carb cheesecakes is that they come out too eggy tasteing and not sweet enough. This made it very pleasing and not a crack anywhere because of the water bath. Thanks
January 8, 2006
I followed the recipe exactly & the cheesecake tasted more like egg, it cracked, and it was mushy! I think either the eggs should be left completely out or only 1-2 should be used. I may try to make it again but definitly without so much egg!
January 8, 2006
Mine cracked and it tasted more like egg than anything and I followed the directions exactly. Maybe 2 eggs should be used instead of 4? I may make it again and maybe next time it will turn out a little better. Other than that it is pretty good.
April 24, 2005
This is a really good recipe. I did add 2 teaspoons of Thickenthin Not/Sugar and the cheesecake was the best I have made so far.
March 29, 2005
Mine didn't turn as good as the others. I followed the recipe carefully, yet it cracked after 10 min of being in the oven, is a little dry, and has more of an egg taste than I like. Maybe I did something wrong? I'll try again. I am sure I can get it right with practice. Thanks so much for posting the recipe.
March 10, 2005
This is a great recipe. My husbnd wants me to make it all the time! I've come up with a great idea for a crust! turn the cake out after it's baked (this is easier done if you line the bottom of the pan with waxed paper before pouring in the batter). Grind up about 6-8 packages of Russell Stover's low carb english toffee and press to the bottom of the cake, then turn back over. It's sin on a plate!
December 7, 2004
Great tasting cheesecake. Simple to make as well.
October 3, 2004
Wow! Absolutely FABULOUS! Best recipe for cheesecake that I've tried on this website so far. The cooking tip (that I wasn't going to try) made the difference. THANK YOU! Trying to find other recipes that you have posted...
September 10, 2004
This is an Excellent Low Carb Cheesecake!!!! We love it!!
May 29, 2004
The great directions mean this is easy to make and what's more you get a great tasting cheesecake! Well worth the little effort. I like to add a layer of frozen raspberries near the top for variety. Have also found Philadelphia Light cream cheese to have the lowest fat/carb combination.