Basic Low Carb Cheesecake Recipe | CDKitchen.com (2024)

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Feed your sweet tooth with this carb-reduced cheesecake recipe and still stick to your diet. Use your favorite sugar-free or low-sugar toppings (look for no sugar added pie filling as an option)

serves/makes:

ready in:

2-5 hrs

19 reviews
5 comments

ingredients

32 ounces cream cheese, softened
1 cup sugar substitute, use a heat resistant brand
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
4 eggs
1 egg yolk
3 tablespoons sour cream

directions

Preheat oven to 300 degrees F

With an electric mixer, combine the cream cheese and sugar substitute at slow to medium speed, scraping sides often. Add all other ingredients except eggs. When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly.

When eggs are incorporated, do not mix any more. Over-mixing the eggs is a contributing cause of cracked cheesecakes. (The leading cause of cracking is over-cooking, so don't believe anyone who tells you it is normal for a cheesecake to be cracked; it isn't.) Always treat the batter gently.

Pour the mixture into a springform pan. Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake. Then place the barrier pan in an even larger pan and fill the larger pan halfway with water. This is called a water bath. It is a gentler way to cook the cheesecake.

Place the entire water bath containing the cheesecake in the oven. Cook for 1 hour at 300 degrees F then reduce heat to 200 degrees F for 1 more hour. Turn oven off and leave cheesecake in until the oven is completely cool. The cheesecake can even be left overnight at this point. Cracks can also occur when a cheesecake cools too quickly.

cook's notes

It may be beneficial to run a knife around the edge of the cheesecake, separating it from the sides of the pan. If your goal is to serve the cheesecake on a different dish without the bottom of the springform pan, then the pan can be lined with parchment paper before the batter is poured in. Make sure to grease both sides of the paper. This will make for easy removal of the cheesecake later. It works best if the cheesecake has been refrigerated fully before trying to remove it from the bottom pan.

nutrition data

334 calories, 29 grams fat, 10 grams carbohydrates, 8 grams protein per serving. This recipe is low in carbs.

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reviews & comments

Empresslori REVIEW:
August 14, 2017

I followed the recipe exactly and came out with a perfect, dense cheesecake. It was a great color with no cracks. I'd like to try it again and add lemon extract and then top it with raspberries and blackberries.
Colossians REVIEW:
November 5, 2016

I think this recipe calls for too many eggs. The texture was custardy rather than cheesecakey.
Laura REVIEW:
June 29, 2013

I've been doing low carb for a while and being really strict. I'm slowly loosening up and adding more things back into my diet. I was thrilled to find this recipe. It's really good and satisfied my sweet tooth without adding to my belly bulge!
mrs b January 21, 2013

I am trying this as mini cheesecakes and was wondering if anyone knew about the timing on that? I decided the minis would make portion control easier.
cookgirl REVIEW:
May 3, 2011

Loved it! I added almond flavoring along with the batter. Then after it cooled topped with strawberries and chocolate amaretto whipped topping. Yummy!
Guest Foodie September 22, 2010
See Also
Keto Noodles Recipe for Low Carb Egg Noodles

This sounds like a very good cheesecake recipe. The idea to substitute Splenda with different flavors of Davinci suger-free syrup intrigues me. I am really concerned on how a solid product like Splenda can be substituted with a liquid without having to vary the cooking time. Won't the cheesecake be too soft? Do I have to adjust cooking time or less eggs? Thanks!
BirdDancer REVIEW:
August 22, 2010

I was worried about the cheesecake tasting "eggy" based on the reviews I read, but this was not true in my opinion. It was delicious and the texture was spot on.My cheesecake did crack in several places but I forgot the advice about adding one egg at a time (I added all eggs and the egg yolk as written in the recipe). I have a feeling it would crack otherwise, but that didn't matter in my case. I added a can of Comstock sugar-free cherry pie filling to the top and it hid all of the cracks and beautified it wonderfully. I know it added more calories and carbs, but not enough to prevent me from making the recipe. It was worth it!
chammorita84 REVIEW:
May 29, 2010

I really like how it tastes, but not too sure why it turned out a little cracked and mushy. After reading all of the reviews I decided only to put 2eggs n 1 egg yolk everything I followed to the "t" but still I couldn't get it to have the texture that I remember a normal cheesecake to have or at least close to what the texture of a non-low carb would have. Can anyone tell me how to fix it. . . I really would like to get it right and serve to the rest of my family and guests!
Grammer REVIEW:
July 30, 2008

I changed the recipe to 6 servings and went to fitday and put all the ingredients in..These are the numbers for the entire cheesecake without a crust...cals fat carb protein1961 189 19 52
juju January 28, 2008

This recipe sounds wonderful to make though I wont because I can't see where it tells how many net carbs per serving there are.
- CDKitchen Staff Reply:
  
  The carbs will vary by the products you use and serving sizes you cut so even if they were included they may differ from what you actually prepared. Always keep that in mind when recipes include nutritional data!
Guest Foodie December 15, 2007

Great recipe, however, unclear about substituting DaVinci Syrup. What would you substitute the DaVinci Syrup for??
- CDKitchen Staff Reply:
  
  You can substitute the DaVinci syrup for the Splenda.
Danny August 25, 2007

I wish the recipes had the amount of carbs actually in a serving. It doesn't help if it doesn't. Low carb to me is 4-7 grams of carbs while to someone else it might be 10-15.
Susie REVIEW:
January 3, 2007

I liked the "grown up" taste. Not too sweet. Just right. The texture was perfect. Did not taste eggy to my family.
Liinda REVIEW:
January 3, 2007

This cheesecake is very good. I really liked the amount of sweetness. The 2nd time we actually used a little less Splenda and added some Stevia (all natural/healthy sweetner)
cathy REVIEW:
July 10, 2006

This really is the best low carb cc recipe I have ever made. I did change it to one and one half cups splenda and left out the one egg yolk. My problem with low carb cheesecakes is that they come out too eggy tasteing and not sweet enough. This made it very pleasing and not a crack anywhere because of the water bath. Thanks
aprilnmike REVIEW:
January 8, 2006

I followed the recipe exactly & the cheesecake tasted more like egg, it cracked, and it was mushy! I think either the eggs should be left completely out or only 1-2 should be used. I may try to make it again but definitly without so much egg!
aprilnmike REVIEW:
January 8, 2006

Mine cracked and it tasted more like egg than anything and I followed the directions exactly. Maybe 2 eggs should be used instead of 4? I may make it again and maybe next time it will turn out a little better. Other than that it is pretty good.
karlalov REVIEW:
April 24, 2005

This is a really good recipe. I did add 2 teaspoons of Thickenthin Not/Sugar and the cheesecake was the best I have made so far.
channelnoise REVIEW:
March 29, 2005

Mine didn't turn as good as the others. I followed the recipe carefully, yet it cracked after 10 min of being in the oven, is a little dry, and has more of an egg taste than I like. Maybe I did something wrong? I'll try again. I am sure I can get it right with practice. Thanks so much for posting the recipe.
mommy2caleb REVIEW:
March 10, 2005

This is a great recipe. My husbnd wants me to make it all the time! I've come up with a great idea for a crust! turn the cake out after it's baked (this is easier done if you line the bottom of the pan with waxed paper before pouring in the batter). Grind up about 6-8 packages of Russell Stover's low carb english toffee and press to the bottom of the cake, then turn back over. It's sin on a plate!
vlsgrl REVIEW:
December 7, 2004

Great tasting cheesecake. Simple to make as well.
jackbosco REVIEW:
October 3, 2004

Wow! Absolutely FABULOUS! Best recipe for cheesecake that I've tried on this website so far. The cooking tip (that I wasn't going to try) made the difference. THANK YOU! Trying to find other recipes that you have posted...
dorifisher1 REVIEW:
September 10, 2004

This is an Excellent Low Carb Cheesecake!!!! We love it!!
littlehoney REVIEW:
May 29, 2004

The great directions mean this is easy to make and what's more you get a great tasting cheesecake! Well worth the little effort.I like to add a layer of frozen raspberries near the top for variety. Have also found Philadelphia Light cream cheese to have the lowest fat/carb combination.

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