Monday, February 28, 2011

Yummy Cheesecake

So most times cheesecake is not on most peoples diet...well it's on mine. I had been looking at recipes trying to figure out things that I can make to eat, being on this new diet and all. It came to me...I could have cheesecake! Well cheesecake minus the crust and with the sugar replaced. So finally found a recipe that didn't call for adding flour into the filling. Changed the sugar to splenda and the results are shown above.

I am so please to report that not only was the cheesecake delightfully delicious, it wasn't as hard to make as I thought it would be. It turned out like a creamy New York styled one. I'll share the recipe and note the sugar modification in case any want to make it sugar free.

Cheesecake Recipe
1 3/4c graham cracker crumbs
1/4 c sugar (I didn't change this since I wasn't eating the crust)
1/2 c butter

5 8 oz packages of cream cheese
1 c sugar (substitute 24 splenda packets)
1 c sour cream
1/2 c heavy whipping cream
2 tsp vanilla
7 eggs lightly beaten

Wrap aluminum foil around and up the sides of your springform pan. You will be placing the springform pan in the middle of a shallow pan (I used my jelly roll pan) and pouring water into the jelly roll pan for a water bath. After the crust is baked you will place your ready to bake filling and crust in the center of the pan, add the water and bake as directed.

Mix the ingredients for the crust. Press into a springform pan. Bake 8-10 minutes @ 350 degrees.

Beat softened cream cheese and sugar. Add sour cream, heavy whipping cream and vanilla. Mix in beaten eggs. Pour into springform pan. Bake 50-60 minutes at 350 degrees or until the center is just set and top appears dull. Allow to cool completely.

Some of you may be asking why I didn't just use the granulated splenda that comes in the bag. Well it has added starch in it to keep it from caking and I am trying to avoid added carbs. Also I didn't eat the crust but cut it off the cake before I ate my slice. Oh and wanted to make another note about heavy whipping cream. I use Trader Joes heavy whipping cream usually, but was running low, so had the hubby and Ian run to the local grocery to pick up some more. Well the heavy cream they had there had a small bit of sugar and some other things added to it. I would have loved to had avoided using it, but didn't read the label until after I had the cheesecake all cooked. So lesson learned....make sure to read all the labels first.

Anyway, the family all had a piece of the cheesecake and determined that it was pretty good...


  1. Cheesecake is most always welcome on my diet, LOL and yours looks DELICIOUS!!!!!

  2. I LOVE cheesecake! This one looks quite yummy!! Thanks for sharing.

  3. quick question In your delicious looking recipe is that 5 8 oz packages of sour cream
    suppose to be 5 8oz packages of cream cheese?

    Am now a follower of your blog thanks to the grat giveawy you all are doing. Fran