LOW CARB MARBLE CHEESECAKE
This recipe was given to me by a friend. I don't know where she got it. It's wonderful. I like the fact that you don't have to make a crustless cheesecake for it to be low carb. I put the splenda down as 3/4 to 1 cup because I tend to use a little less splenda because I don't like an overly sweet cheesecake. It's good either way. Bon Appetite!!
Provided by Julie in TX
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preaheat oven to 350 degrees.
- CRUST.
- Mix pecans, brown sugar twin and melted butter.
- Press onto the bottom of a 9" springform pan.
- Bake for 10-15 minutes.
- Remove from oven and set aside to cool.
- FILLING.
- Increase the oven temperature to 450 degrees.
- Beat cream cheese, splenda and vanilla at medium speed until well blended and smooth.
- Add eggs, one at a time, mixing well after each addition.
- Blend chocolate into one cup of batter and add 3 teaspoons splenda.
- Layer the plain and chocolate batters over the prepared crust.
- Cut through the batters with a knife several times for a marbleing effect.
- Bake for 10 minutes.
- Reduce the oven temperature to 250 degrees and continue baking for 30-45 minutes.
- The cheesecake will be set when it is done, but it needs to chill for at least 4 hours in the refrigerator before serving.
- It is best if it chills longer.
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Shopna rani
[email protected]The cheesecake was a little bland for my liking. I would probably add more spices next time.
Mia Ibarra
[email protected]This cheesecake was a bit too rich for my taste, but it was still good. I would probably make a smaller version next time.
Bilal Mughal
[email protected]I've made this cheesecake several times now, and it's always a hit! It's the perfect dessert for any occasion.
Nanyanzi Praise
[email protected]This was the best low-carb cheesecake I've ever had! It was so creamy and flavorful, and the crust was the perfect balance of crispy and chewy.
Toha Gaming BD
[email protected]I'm not a huge fan of cheesecake, but this one was really good! The flavors were well-balanced and the texture was perfect.
Richelle Grijalva
[email protected]This cheesecake was delicious! The crust was perfect and the filling was creamy and smooth. I would definitely recommend this recipe.
Sagor Fakir
[email protected]The cheesecake was a bit dense for my liking, but the flavor was good. I might try a different recipe next time.
isaiah martin
[email protected]This cheesecake was a little too sweet for my taste, but it was still good. I would probably reduce the amount of sweetener next time.
Limon Hasan
[email protected]I love this recipe! It's my go-to cheesecake recipe now. I've made it several times and it always turns out perfect.
gamer boy golf
[email protected]This cheesecake was easy to make and turned out great! The crust was nice and crispy, and the filling was smooth and creamy.
Girlie Bermoy
[email protected]I made this cheesecake for a party and it was a huge success! Everyone raved about how delicious it was. I'll definitely be making it again.
Brad Sparks
[email protected]This cheesecake was a bit of a challenge to make, but it was worth it! The end result was a delicious and beautiful dessert that everyone loved.
Nizamdin Arisar
[email protected]I've tried many low-carb cheesecakes, but this one is definitely my favorite. The texture is amazing and the flavors are spot-on. I'll definitely be making this again!
Maria Foote
[email protected]This low-carb marble cheesecake was a delightful surprise! The crust was perfectly crisp and buttery, and the filling was smooth and creamy, with just the right amount of sweetness. I loved the combination of the two flavors, and the cheesecake was a