Low Carb Cheesecake

Low Carb Cheesecake

32
LBR8 0

"You'll have a hard time believing this cheesecake could be both low-fat AND low-carb. It's light and creamy and absolutely delicious!"

Ingredients

1 h 15 m servings 105 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 105 kcal
  • 5%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9 inch pie plate.
  2. In a medium bowl, mix together the cream cheese, ricotta cheese, sour cream and egg whites until smooth. Stir together the flour and sugar substitute; mix into the cheese batter along with vanilla. Pour into the prepared pie plate and smooth the top.
  3. Bake for 60 minutes in the preheated oven, or until the top is nicely browned. Cool completely before slicing and serving.
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Reviews

32
  1. 36 Ratings

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It tasted very fat free- not good! I make MUCH better- try this if you want almost carb free, with fat: 3 (8oz) blocks cream cheese- softened 1/4 cup sour cream whip until fluffy and...

Excellent! I made the following adjustments: I doubled the recipe and omitted the flour and vanilla. I also used lower fat cream cheese instead of fat free and used "Egg Beaters" for the egg. ...

I brought this to a girls weekend since everyone is on the low carb diet, they thought the flavor was ok, but the texture was really grainy, maybe I didnt beat it long enough , but I dont thi...

This can be a very satisfying desert for low carb eaters if made with a few adjustments. I never use fat free dairy except milk because the flavor is bad. So I used lowfat cream cheese and sou...

I made this cheesecake as dessert option for both the southbeach diet, and the atkins diet. Even after denying myself carbs for weeks this cheesecake tasted horrible. I recommend for people on ...

This is a perfect "fix" for dieters and low-carb eaters/ I made a different version not using ricotta, and the texture is wonderful. Instead of ricotta AND fat free cream cheese, I used 16 oz ...

I recommend a change in formula. Why use ricotta? In the 1960's it was possible to get a "smooth" cottage cheese, and I used to make a very simlar cake with that, which everybody loved. I've...

My fiance and I are both on low-carb diets and we absolutely loved this cheesecake. I baked it in my toaster oven and it only took 45 minutes. I tried pouring a little kahlua on a piece and the ...

I used full fat EVERYTHING in the recipe, as I am only concerned about carbs-it was still almost unfit to eat.