Sugar Free Cheesecake!!!!

I don't know about ya'll, but I love cheesecake. So I hunted around and found a great sugarfree cheesecake recipe in an Atkins cookbook. I made it for our dessert on Father's Day and everyone loved it. The only real difference that anyone noticed was that it is not as sweet as regular cheesecake, but that made it better to me. Also, the recipe doesn't call for any crust, but I made one that is low carb by crushing up pecans, walnuts, a couple low fat graham crackers, cinnamon, butter spray, and a couple packets of sweet n low in the food processor. I didn't measure these ingredients so I can't tell you the nutritional info on it, but it did add protein (because of the nuts). It didn't taste any different than a regular graham cracker crust to me. After I mixed it all together in the food processor I just pressed into the bottom of the 9-inch spring form pan and baked it 350 degrees for 10 minutes. Here's the cheesecake recipe: 16 oz. light cream cheese at room temperature (could try 8oz. of fat free and 8 oz. of light) 3 eggs 1 cup light sour cream (could try 1/2 c. light and 1/2 c. fat free) 1/2 of a vanilla bean, scraped 12 packets of sugar substitute Preheat oven to 350 degrees. Place all ingredients in a blender and blend for 15 minutes. Pour mixture into a 9-inch springform pan. Place in a pan of ho****er in the oven. If water evaporates during baking, add more ho****er as needed. Bake for 1 hour, turn oven off and leave cake in oven for 1 hour. Then refrigerate. If you cut it into 12 servings, each serving has 139 calories, 10.5 g of fat, 4.4 g carbs, and 7 g. of protein (without the crust or strawberries). I also made macerated strawberries for a topping. I sliced strawberries and mixed them with about 2 tablespoons of really good balsamic vinegar and a couple packs of sweet n low. Let is sit at room temperature for a couple hours. Then refrigerate and use as a topping for your cheesecake. It's also really good over sugar freee angel food cake with sugar free Cool Whip. Enjoy, everyone! ~Robin

Here's another great cheesecake recipe that I've been able to handle really well. 6 eggs 4-8 oz packages of Cream Cheese 1 1/2 cup of Splenda 1 tsp of vanilla Whip all ingredients with a mixer and then pour into a greased springform pan. Put in a water bath and cook at 350 for about 40 minutes or until a toothpick comes out clean. Turn off oven and cool inside oven (this helps cheesecakes from falling). Once cooled mix together 16 oz of sour cream, 3/4 cup of splenda and 1 tsp of vanilla. Pour over cake and put in a 350 degree oven for about 10 minutes. Top with your favorite fruit.

oops that should be 1/2 to a cup of splenda - depending on your sweet tooth. This recipes has been in my family for years but I've redesigned it so it's not so sweet.

Thanks! I love cheesecake! I am going to have to try these recipies!