Low Carb Cheesecake25 Reviews
- Prep: 15 min
- Cook: 1 hr
- Ready In: 1 hr 15 min
“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!” - by LBR8
Original recipe yields 10 servings
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9 inch pie plate.
- 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.
- Bake for 60 minutes in the preheated oven, or until the top is nicely browned. Cool completely before slicing and serving.
Amount Per Serving (10 total)
- 105 cal
- 3.7 g
- 9 g
Based on a 2,000 calorie diet
Reviews (25)Rate This Recipe
"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 add a..." See moreny artificial sweetener to taste. Beat 1 minute then add 2 eggs and continue beating til mixed. Add 2 tsp vanilla. Pour/scoop into (lined) muffin cups and bake 25 minutes at 350. Chill thoroughly before eating."
"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 thi..." See morenk fat free cream cheese would negatively effect the consistency too much. It helps to beat the ingredients very thouroughly! This is a riccotta recipe, it is a "grainy" cheese which will show up in the texture of the final product.) I also added 1/4 cup lime juice and the jest of two limes to the batter. As we are low carb people, I used sugar free wafer cookies, pecans and Splenda to make the crust. Will definitely make this again and again. Highly recommended!"
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