Cheesecake (with nutrition label)

[LiterateGriffin]

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.

[Tilly]

wow, quick to make and easy, I will put this one on my to-do list and low in carbs, thanks!

[LiterateGriffin]

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.

[Tilly]

Originally Posted by LiterateGriffin

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!!!

[A'smommy]

Thanks for posting! Will probably make this for Thanksgiving

[Buffy45]

This sounds like a good, basic recipe. Thanks for posting it.

[graciejean]

I am a cheesecake addict,lol

[Vilya]

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.

[LiterateGriffin]

YUP! I've even eaten it hot from the oven! (though it tastes better after it cools. But sometimes, I just can't resist.)

[biggestloser]

This looks so good! I could eat it for breakfast!

[LiterateGriffin]

Done that, too! ~chuckles~ It makes a really satisfying breakfast!

[BigBravesGirl]

As an FYI, if you mix your batter up in a food processor, it incorporates less air and makes it less likely to crack.

[Charski]

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.........

[biggestloser]

Does this freeze ok?

[LiterateGriffin]

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.

[straphe]

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?

[dmburk]

I made 1/2 a batch yesterday. Its got a great flavor. I didn't think 'eggy'. I thought 'cheesecake!'

[straphe]

Awesome, thanks for the info, @dmburk. I'll definitely make this.

[muncheechee]

Have this in the oven. Ds and I enjoyed licking the batter off the spatula... can't wait to dig in!

[muncheechee]

Okay... this was seriously good! I used erythritol and liquid sucralose to sweeten and added a pecan crust. Yum! Thanks for this easy recipe.

[LiterateGriffin]

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! :

[muncheechee]

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

[mamabear6]

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