- 32 ounces cream cheese
- 1 cup sugar substitute
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 4 eggs
- 1 egg yolk
- 3 tablespoons sour cream
PER SERVING *
|Calories300Calories from Fat250|
|% DAILY VALUE*|
|Calories from Fat250|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Angela N. 27 Oct
This is simply fantastic. My family - all men 23 and older - beg me to make this again and again. Even my fitness minded no desserts hubby and youngest son.
Rebeccah Lockwood 17 Sep
first time using this particular surgar,.i was afraid what it was going to taste like, being my first keto recipe ever..it turned out beauitiful..and had a custard type texture..it definately had a strange salty diety taste ..must of been the sugar..but its ok..
Portnoy 5 Sep
Great, even better the second day
Cat 24 Nov 2017
OH MY!!! This was my first attempt at making a backed cheesecake from scratch. Nobody realized it was low carb. Everyone loved it! Easy recipe, but make sure to follow the directions and DON'T OVERWORK the batter. I had 1 tiny crack (about .5 to .75 inch) in the whole cake, so I would count that a success.
Kiley M. 18 Oct 2017
It was amazing! No bitter after taste!
Macey .. 22 Jul 2017
This cheesecake turned out perfect!
Payge S. 16 Jul 2017
This cheesecake was so good. Since starting the low carb diet a month ago, its been so hard to find something that tastes good and is a sweet. This is it! It tastes just like regular cheesecake. I will definitely be making this again!
Bree L. 28 May 2017
Mine turned out great!! I made it just as recipe states. Nobody thought it was too eggy or custardy, the texture was nice. It didn't stick to springform pan. Put it in fridge over night on the bottom of springform pan in a cake container to keep it covered. Served it cold and made a low carb strawberry topping.