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I took a recipe from a friend, who is renowned for making the very best cheesecake ever, and made it atkins friendly. I have made it 5x in the last week, everyone just loves it so much!
2pk (8oz size) cream cheese room temp
4 large eggs separated *(I actually use 3 JUMBO omega 3 eggs)
1 tsp vanilla
1/2 cup splenda (you can use less even)
1/2 cup whipping crean (*edited to add, makes it fluffier)
Blend the cheese, vanilla, splenda and egg yolks in one bowl.
Whip the egg whites until stiff in a separate bowl.
Fold together and mix well.
In an 8x8 cake pan (I don't own a spring form pan) I spray with pam, and then sprinkle a bit of splenda over the pam.
*Edited instructions: Pour themixture into the cake pan, and place in preheated oven. Turn the oven down to 300° (or 310° if you can) and bake for approx 35 minutes. Check often, it is done JUST as it starts to turn golden brown, it is still a bit jiggly.
While the cake is cooling, whip up 1/2 cup of whipping cream, and fold it into 1/2 cup of sour cream.... add 1 tsp of vanilla and 2tsp of splenda (or more to taste, i do not need a lot of sweet). Spread the topping over the cake, cover with foil and place in the fridge until completely cooled.
The cake is fine without the topping, but if you can afford the extra carbs, it is a SPECTACULAR TREAT!!! I served it to my inlaws and kids with a tsp of splenda sweetened strawberry jam (smuckers) I like it just alone.
It works out to about 40 (or more if you use more splenda) grams/carbs PER CAKE so you'd have to do the math on serving size.... 8 pieces is a good serving size
2pk (8oz size) cream cheese room temp
4 large eggs separated *(I actually use 3 JUMBO omega 3 eggs)
1 tsp vanilla
1/2 cup splenda (you can use less even)
1/2 cup whipping crean (*edited to add, makes it fluffier)
Blend the cheese, vanilla, splenda and egg yolks in one bowl.
Whip the egg whites until stiff in a separate bowl.
Fold together and mix well.
In an 8x8 cake pan (I don't own a spring form pan) I spray with pam, and then sprinkle a bit of splenda over the pam.
*Edited instructions: Pour themixture into the cake pan, and place in preheated oven. Turn the oven down to 300° (or 310° if you can) and bake for approx 35 minutes. Check often, it is done JUST as it starts to turn golden brown, it is still a bit jiggly.
While the cake is cooling, whip up 1/2 cup of whipping cream, and fold it into 1/2 cup of sour cream.... add 1 tsp of vanilla and 2tsp of splenda (or more to taste, i do not need a lot of sweet). Spread the topping over the cake, cover with foil and place in the fridge until completely cooled.
The cake is fine without the topping, but if you can afford the extra carbs, it is a SPECTACULAR TREAT!!! I served it to my inlaws and kids with a tsp of splenda sweetened strawberry jam (smuckers) I like it just alone.
It works out to about 40 (or more if you use more splenda) grams/carbs PER CAKE so you'd have to do the math on serving size.... 8 pieces is a good serving size
45lbs gone and maintained for almost 2 years!!!
I generally use 5 packages of cream cheese per two eggs, but I like a super-dense cheesecake, yours sounds tasty though.
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