" 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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munashe zhuga
[email protected]Delicious!
Rowan Afrikaner
[email protected]This cheesecake is so good, I can't believe it's sugar-free! I'm definitely adding this recipe to my favorites.
Shams Imran
[email protected]I've tried many sugar-free cheesecakes over the years, but this one is by far the best. It's creamy, flavorful, and has the perfect amount of sweetness. I highly recommend this recipe.
Binod Khatri
[email protected]This cheesecake is a bit more time-consuming to make than some other recipes, but it's worth the effort. The results are simply stunning. The cheesecake is creamy, decadent, and absolutely delicious.
aubrey Mphiwa
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved it, even the people who aren't on a sugar-free or low-carb diet. I will definitely be making this again.
Laylah Abrahams
[email protected]I'm not a huge fan of Splenda, but I was willing to try this recipe because I love cheesecake. I was pleasantly surprised! The Splenda flavor is not overpowering and the cheesecake is still very sweet and delicious.
Erison Lopez
[email protected]This cheesecake is a game-changer for me. I'm on a low-carb diet and I've been missing cheesecake so much. This recipe allows me to enjoy my favorite dessert without sacrificing my health goals.
Abdolrahman Sistane
[email protected]I made this cheesecake for my diabetic mother and she loved it! She said it was the first sugar-free cheesecake that actually tasted good. I'm so happy I found this recipe.
Momma hossain Monna hossain
[email protected]This is the best sugar-free cheesecake I've ever had. It's so creamy and smooth, with a perfect graham cracker crust. I love that I can indulge in a sweet treat without feeling guilty.
Shakeel Gill
[email protected]I was skeptical at first, but this cheesecake is amazing! I couldn't believe it was sugar-free and low-carb. The texture is perfect and the flavor is spot-on. I will definitely be making this again.
Heba Allah
[email protected]This Splenda D cheesecake is a lifesaver for those of us watching our sugar intake. It's delicious, creamy, and satisfying without being overly sweet. I've made it several times now and it's always a hit.