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Old 10-31-2012, 04:44 PM   #1
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Cheesecake (with nutrition label)

4 (8 ounce) packages cream cheese
Stevia (or other sweetener) Original recipe calls for 1.5 cups of sugar. I use enough stevia for 1/2 cup sugar.
3/4 cup cream
4 eggs
1 cup sour cream
1 tablespoon vanilla extract



Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. (If you don't have a springform pan, use a casserole dish or a pie-plate. Doesn't really matter, you're not serving this to company, after all! It doesn't have to look pretty, it has to taste good!!)

In a large bowl, with electric mixer if possible, mix cream cheese with sweetener. Blend in cream until smooth, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and mix until smooth. Pour filling into prepared dish.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

You can top with your favorite Torani/DaVinci syrup, or pour a little into the batter near the end. (I like the marbled effect that gives... But I also like my cheesecake "pure". Honestly, the syrup is just a "serving-suggestion". I eat mine exactly as per the recipe.)





Nutrition Facts
User Entered Recipe

12 Servings


Amount Per Serving
Calories 379.5
Total Fat 37.5 g
Saturated Fat 23.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 10.9 g
Cholesterol 173.6 mg
Sodium 262.9 mg
Potassium 152.1 mg
Total Carbohydrate 3.2 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Protein 8.7 g

Vitamin A 31.0 %
Vitamin B-12 9.4 %
Vitamin B-6 3.5 %
Vitamin C 0.4 %
Vitamin D 5.3 %
Vitamin E 4.5 %
Calcium 9.9 %
Copper 0.8 %
Folate 5.1 %
Iron 6.5 %
Magnesium 1.9 %
Manganese 0.2 %
Niacin 0.5 %
Pantothenic Acid 3.1 %
Phosphorus 13.7 %
Riboflavin 14.7 %
Selenium 3.3 %
Thiamin 1.5 %
Zinc 4.6 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Old 10-31-2012, 06:58 PM   #2
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wow, quick to make and easy, I will put this one on my to-do list and low in carbs, thanks!
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Old 10-31-2012, 07:01 PM   #3
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I was always afraid of cheesecake, because I heard how hard it is to get right.

Turns out what they're talking about -- the hard part -- is keeping the top from cracking. You know, -- so it looks perfect, to serve to company.

I don't care how it looks. I don't care if it's cracked. What I CARE about is that it's not NEARLY as hard or time-consuming as I'd been told! And it's amazingly satisfying, and has helped break me out of at least one prolonged stall.
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Old 10-31-2012, 07:15 PM   #4
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Quote:
Originally Posted by LiterateGriffin View Post
I was always afraid of cheesecake, because I heard how hard it is to get right.

Turns out what they're talking about -- the hard part -- is keeping the top from cracking. You know, -- so it looks perfect, to serve to company.

I don't care how it looks. I don't care if it's cracked. What I CARE about is that it's not NEARLY as hard or time-consuming as I'd been told! And it's amazingly satisfying, and has helped break me out of at least one prolonged stall.
perfect for me, guess that is good there is no crust, thanks!!!
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Old 11-01-2012, 06:37 PM   #5
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Thanks for posting! Will probably make this for Thanksgiving
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Old 11-02-2012, 06:49 AM   #6
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This sounds like a good, basic recipe. Thanks for posting it.
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Old 11-02-2012, 08:20 AM   #7
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I am a cheesecake addict,lol
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Old 11-02-2012, 03:29 PM   #8
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So, if cracking isn't an issue, can I take it out of the oven and just cool it on the counter after the hour of bake time?

I don't give a rip about cracking. I just want to eat it.
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Old 11-02-2012, 06:32 PM   #9
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YUP! I've even eaten it hot from the oven! (though it tastes better after it cools. But sometimes, I just can't resist.)
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Old 01-09-2013, 09:06 PM   #10
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This looks so good! I could eat it for breakfast!
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Old 01-10-2013, 10:28 AM   #11
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Done that, too! ~chuckles~ It makes a really satisfying breakfast!
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Old 01-10-2013, 10:31 AM   #12
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As an FYI, if you mix your batter up in a food processor, it incorporates less air and makes it less likely to crack.
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Old 01-10-2013, 10:45 AM   #13
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Another thing I've found to be helpful in preventing cracking is to run a knife around the outside edge of the pan to separate the cheesecake from the pan.

I haven't made a cheesecake in a while! Might be time soon.........
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Old 01-10-2013, 10:54 AM   #14
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Does this freeze ok?
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Old 01-10-2013, 10:57 AM   #15
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Honestly, I have no idea. When I make it, I"m eating cheesecake for a week. Never occurred to me to freeze it... though cheesecakes are often frozen. I'd say wrap it well & give it a try.
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Old 03-09-2013, 06:42 AM   #16
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I'm planning on making this very soon, I actually have everything except sour cream. My only concern about it being to "eggy". Or does the cheese get rid of eggy taste?
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Old 03-09-2013, 08:07 PM   #17
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I made 1/2 a batch yesterday. Its got a great flavor. I didn't think 'eggy'. I thought 'cheesecake!'
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Old 03-10-2013, 04:46 AM   #18
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Awesome, thanks for the info, @dmburk. I'll definitely make this.
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Old 03-11-2013, 04:34 PM   #19
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Have this in the oven. Ds and I enjoyed licking the batter off the spatula... can't wait to dig in!
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Old 03-12-2013, 09:44 PM   #20
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Okay... this was seriously good! I used erythritol and liquid sucralose to sweeten and added a pecan crust. Yum! Thanks for this easy recipe.
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Old 03-13-2013, 08:13 AM   #21
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Hubby's got a gal in his "pod" at his new job who's trying to lose, and he's trying to convert her to LC. We've got plans to have her over for lunch some weekend, and I'm making this. With a hazelnut crust. Need to feed her some good diet food, after all! :
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Old 03-13-2013, 03:56 PM   #22
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I recently saw a plaque that had a quote from Julia Child that said something like "the only time to eat diet food is while you're waiting for the steak to cook." I almost bought it but on second thought decided it wouldn't be appropriate for a kitchen where steak (and cheesecake) ARE diet food
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Old 03-18-2013, 05:57 AM   #23
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Hey, I just had to come in and share my luck with this recipe!
I wanted to make a LC cheesecake so badly, and after looking at several recipes all over the net finally decided to try yours!
First of all, SOOOOOO easy!!!!!!!! This is my first LC baked cheesecake. I loved it so much better than the no-bake ones I tried in the past.
2nd, DELICIOUS.
Mine was a little bit dry because I used 1/3 less fat cream cheese (watching calories a bit, but wish I would have just used full fat. Will definitely next time!!!).
I added some lemon juice and used granular splenda, but would have loved to use liquid sucralose.
This made a LOT of cheesecake. I put it in a 9x13" glass dish. And it really didn't crack. I baked it an hour and took it out of the oven and let it cool on the counter. I cut mine into 15 servings.
I would say I'd let you all know how it freezes, but it's so good I don't think I'll need to freeze any! lol
I have been topping my servings with a single sliced strawberry, and it is dreamy and so satisfying.
Thank you so much for sharing this great recipe. I am never trying another LC cheesecake recipe. For the ease of preparation, ingredients, and taste, this is an absolute winner in my book.
P.S. - my 7 year old daughter loves it too
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Old 11-23-2013, 10:12 AM   #24
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Thanks for posting this!
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Old 11-24-2013, 06:01 PM   #25
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Mmmmm. Sounds good going to try this.
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Old 11-24-2013, 07:50 PM   #26
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Could someone please tell me how to figure out how much erythritol to use, in place of the Stevia? I have bought but never used the erythritol. I don't really understand it. lol I also bought, and use in my coffee, the liquid EZ Sweetz. Is that what some of you all use too in the cheesecake?

I hate to ask this here but has anyone every made a Peppermint cheesecake? It's my daughters favorite, and I'd like to make her one for Christmas. We have Peppermint Davinci's syrup, which I think I can use for the sweetner too.....right?

Thanks so much! Happy Thanksgiving to all!
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Old 11-25-2013, 05:45 AM   #27
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I don't have any peppermint cheesecake recipes, but I would think a vanilla one with different extracts would work. I do have a recipe for mint cakes.
Chocolate Mint Cakes Divalicious
Cake

4 eggs
1/2 cup cream cheese
4 tbs. butter
4 tbs. cocoa powder
4 tbs. powdered erythritol
Mint Layer
4 tbs. butter
4 oz. cream cheese
1/2 tsp. mint extract
1/2 tsp. green coloring
3 tbs. powdered erythritol
Chocolate Topping
8 squares of 85% cocoa solids chocolate bar
4 tbs. cream
Preheat the oven to 375F degrees. Soften the egg, cream cheese and butter. Mix well. Add the cocoa powder and erythritol and blend well. Place into greased muffin tins and bake for about 15 minutes. Remove and cool. Mix the mint layer by blending the butter and cream cheese. Add the mint extract, coloring and erythritol. Spread the mint mixture onto the cooled cakes. Make the chocolate topping by heating up the cream and pouring over the chocolate. Blend well until the chocolate has melted and blended into the cream. Let it cool slightly. Pour over the mint layer.
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Old 11-25-2013, 05:48 AM   #28
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Yummy. This looks super.

I don't use Stevia but erythritol and liquid Splenda. I would put in the 1.5 cups but I would taste it as I was adding the last bit.
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Old 11-27-2013, 08:46 PM   #29
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Thank you SooBee! That sounds yummy!
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Old 11-28-2013, 12:56 AM   #30
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Tryinghard, using Erythritol requires some ability with mathematics. It is 70% as sweet as sugar for starters. Additionally, when using sweeteners it is important to match both the bulk and the sweetening power of the sugar you are replacing. Finally, as erythritol can recrystallize after baking with it, you should powder it after measuring it out but before you mix it in with the other ingredients. (I do that in a Nutribullet.) Here, I would start with 1.5 cups of granulated Erythritol to match the bulk of the sugar. Then multiply 1.5 cups by .70. You get 1.05 cups. That means you still need .45 cups of sugar sub. At that point most people turn to a concentrated liquid sweetener to make up the difference. I usually use stevia but many use liquid sucralose. Good luck!
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