Low Carb Cheesecake Recipe

I love cheesecakes, and I know many other people do too. In my opinion this is the ultimate low carb cheesecake recipe out there. Of course, there are many different types of possible low carb cheesecake recipes and we don't all have the same tastes. So you may wish to alter this cheesecake recipe to suite your own needs. My mouth is watering already, so let's get on with it!

This low carb cheesecake recipe substitutes sugar for Splenda. There are many other types of low carb sweetener you could use, so if Splenda isn't available, just substitute for what you have available. Remember that 1 tsp of one type of sweetener isn't always equal to 1 tsp of another brand. So please check to make sure you get the right sweetness for your low carb cheesecake.

Low Carb Cheesecake: Base

• 2/3 cup finely ground nuts
• 1 1/4 cups Splenda
• 1/4 cup margarine
• 3/4 cup almond flour

Using your hands, mix together well and then pack firmly pack into the base of a 10" cheesecake pan covering the bottom evenly.

Low Carb Cheesecake: Filling

• 24oz (3 8oz packets) of softened cream cheese.
• 1 1/4 cups Splenda
• 4 large eggs
• 1 tsp vanilla (sugarfree extract)
• 1 cup of thick whipping cream
• 1/2 tsp almond extract

Beat together Splenda and cream cheese in a large bowl until creamy. Add in 1 egg at a time whilst continuing to beat mixture to desired consistency. Mix in remaining ingredients.

Pour or spoon the low carb cheesecake filling into the 10" pan.

Bake for 1 hour at 350 deg F. Turn off heat and leave in the oven with door closed 1 more hour.

Run a knife around the edge of the cheesecake and leave to cool. Then refrigerate for a further hour until completely set.

Low Carb Cheesecake: Topping

Simply select some low carb berries and sprinkle with a selection of roughly chopped nuts.

Enjoy your low carb cheesecake!