" SPLENDA " D CHEESECAKE SUGAR-FREE LOW-CARB
This is my own recipe for a yummy, creamy, thick, cheesecake; that is easy to make and sure to dazzle anyone. I prefer to serve it topped with blackberries, but you can use any fruit of your choice... I bet Kiwi with lime would be good too, Mmmm mabe I'll go make another. To be completely honest, I opt not to dig out my spring form pan and cheat by buying ready made crust from the store. Although, I have included ingredients and instructions for a crust for those who are looking for a completely home made cake. However, if you are as lazy as I am and go with the ready made crust ... Tip: Keep that aluminum edge (that keeps the clear plastic lid on) folded up, making an extra lip. It will help hold more cheesecake, and keep it from overflowing. This is a nice, thick cheesecake! This cheesecake is made in three parts 1. Crust, 2. Filling (note: filling is made in two stages whipped cream and filling), and 3. Topping (note: this topping is not the fruit topping, but the top layer of the cheesecake).
Provided by itskimberly
Categories Cheesecake
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Grahm cracker Crumb Crust:.
- Mix together: crumbs, Splenda, spices, and Almonds.
- Stir in butter, mix well.
- Press into bottom and slightly up sides of 10 inch spring form pan.
- Set aside.
- Filling: (whipped cream portion).
- First beat heavy whipping cream until it starts to look frothy, then add ¼ cup Splenda and 1 teaspoons vanilla extract. Continue beating until firm peaks form.
- Set aside.
- Filling:.
- Preheat oven to 350°F.
- In a separate bowl, thoroughly beat remaining filling ingredients (cream cheese, eggs, Splenda, cornstarch, vanilla extract, and lemon juice) with a mixer, for about 5 minutes; scraping down the sides occasionally.
- Take half of whipped cream mixture and fold into filling.
- Set aside other half of whipped cream mixture.
- Pour filling into prepared pan.
- Bake at 350°F for 35 - 40 minute.
- Remove from oven and let cool for 5- 10 minute.
- Reset oven to 475°F.
- While cheesecake is cooling prepare topping.
- Topping:.
- Mix together topping ingredients and pour over cake.
- (Note: This is where that turned up lip comes in handy. If you are using a ready made crust, there will be a little extra topping left over, but not enough to bother trying to change the recipe; about ¼ cup or so.).
- Return cheesecake to oven and bake at 475°F for 8 - 12 minute.
- Cool, and chill cake for at least 4 hours before serving.
- Just before serving decorate with remaining whipped cream and fruit of your choice . I prefer blackberries (as shown in photo).
- Enjoy!
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Charles Oparaocha
[email protected]This cheesecake is a waste of time and ingredients.
Jessica Sandra
[email protected]I would not recommend this cheesecake to anyone.
Leentjie Everts
[email protected]This cheesecake was a complete disaster. It was dense, dry, and flavorless.
Basetsana Bassy
[email protected]The cheesecake was too rich for my taste. I couldn't finish more than a few bites.
A Pathan
[email protected]I would have liked the cheesecake more if it had been a bit sweeter.
Dismas 27
[email protected]Overall, I thought this cheesecake was just okay. It wasn't bad, but it wasn't anything special either.
Prem Bahadur Kuwar
[email protected]This cheesecake was easy to make, but it didn't turn out as creamy as I had hoped.
Denzel eric Von Eichstedt
[email protected]I found the crust to be a bit too crumbly, but the filling was delicious.
Eoness Lajimwe
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was good.
Joyce Terry
[email protected]I'm not a big fan of cheesecake, but this one is an exception. It's light and fluffy, with just the right amount of sweetness.
Danny Green
[email protected]This cheesecake is a great way to use up leftover Splenda. It's also a great option for those who are looking for a healthier dessert.
Salu Shaban
[email protected]I made this cheesecake for a party and it was a hit! Everyone loved it, even those who aren't on a special diet.
Zaeem Tariq
[email protected]My keto diet just got a whole lot sweeter thanks to this cheesecake. It's the perfect balance of creamy and tangy.
Yeka Tenzin
[email protected]This cheesecake is a lifesaver for diabetics like me. It's a sweet treat I can enjoy without guilt.
Abdisa Abdi
[email protected]I was skeptical about how a sugar-free cheesecake would taste, but I was pleasantly surprised. It was delicious!
Ajaz Kashamiri
[email protected]This cheesecake was easy to make and turned out perfectly. My family loved it!
Shahriyor Abdukarimov
[email protected]I've tried many sugar-free cheesecakes, but this one is by far the best. The texture is perfect, and the flavor is rich and creamy. I'll definitely be making this again.
Alex B
[email protected]This cheesecake is a game-changer for those on a sugar-free, low-carb diet. It's creamy, decadent, and incredibly satisfying without sacrificing taste.