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I got this one from the Kraft Website and tweeked it a little bit to be more Atkins friendly and it's SOOOOOO good even my non-low carbing friends couldn't tell that it was Low Carb!!!
Ingredients:
-5 250g (8oz) packages cream cheese (any cream cheese you can find with the lowest amount of carbs)
-4 eggs
-1 cup Splenda
-1 TBSP Vanilla Extract
-1 cup sour cream
Directions:
1. Mix cream cheese with splenda in a large bowl with electric mixer till smooth.
2. Add sour cream and Vanilla.....I added 1 TBSP more vanilla and it was great!! Mix again till combined.
3. Add 1 egg at a time, mixing just till combined.
4. Pour into spring-form pan (make sure bottom of pan is greased).
5. Have a water bath on lowest rack of oven ready (to prevent cracking in cake while cooking), and heat oven to 325 degrees. Place cheesecake on center of oven rack for 50-55 mins. Note: center of the cake may not be completely set after 55 mins which is OK.
6. Let cheesecake cool at room temperature. Place in refridgerator minimum 4 hours to overnight.
7 . If you want, serve with 2 TBSP Whipped Cream or IF you can, serve with low carb fruit jam or fresh berries whipped in cream. Enjoy!!!!
CARBS will vary depending on your cream cheese and "additions/fruit". I bought one from my local supermarket: 2 TBSP (30g) cream cheese = 1.1 Carbs
Therefore, per 1/16 slice = just a little over 4 carbs!!!
WARNING!!! MAKE THIS RECIPE FOR PARTIES OR LARGE GATHERINGS ONLY TO PREVENT YOU FROM EATING THE WHOLE CAKE!!!!!! IT'S THAT GOOD!!!!
Ingredients:
-5 250g (8oz) packages cream cheese (any cream cheese you can find with the lowest amount of carbs)
-4 eggs
-1 cup Splenda
-1 TBSP Vanilla Extract
-1 cup sour cream
Directions:
1. Mix cream cheese with splenda in a large bowl with electric mixer till smooth.
2. Add sour cream and Vanilla.....I added 1 TBSP more vanilla and it was great!! Mix again till combined.
3. Add 1 egg at a time, mixing just till combined.
4. Pour into spring-form pan (make sure bottom of pan is greased).
5. Have a water bath on lowest rack of oven ready (to prevent cracking in cake while cooking), and heat oven to 325 degrees. Place cheesecake on center of oven rack for 50-55 mins. Note: center of the cake may not be completely set after 55 mins which is OK.
6. Let cheesecake cool at room temperature. Place in refridgerator minimum 4 hours to overnight.
7 . If you want, serve with 2 TBSP Whipped Cream or IF you can, serve with low carb fruit jam or fresh berries whipped in cream. Enjoy!!!!
CARBS will vary depending on your cream cheese and "additions/fruit". I bought one from my local supermarket: 2 TBSP (30g) cream cheese = 1.1 Carbs
Therefore, per 1/16 slice = just a little over 4 carbs!!!
WARNING!!! MAKE THIS RECIPE FOR PARTIES OR LARGE GATHERINGS ONLY TO PREVENT YOU FROM EATING THE WHOLE CAKE!!!!!! IT'S THAT GOOD!!!!
