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Ultimate Cheesecake, Low Carb

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“Who says you can't have dessert on a low carb diet? This is an awesome, easy recipe for anyone on a low carb diet. Original recipe taken from The Ultimate Low Carb Cookbook. My version has been tweaked a little.”
READY IN:
1hr
SERVES:
6
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray bottom and sides of pan. I use a glass pie dish but if you have a springform pan, use it.
  2. Preheat oven to 350°.
  3. Finely chop the nuts and spread on bottom of pan.
  4. In a large mixing bowl using a hand mixer, blend 3 packages of softened cheese until creamy.
  5. Add the splenda and blend.
  6. Blend in the 4 eggs and vanilla extract.
  7. Blend in 1/4 cup whipping cream until 'batter' is creamy and fluffy.
  8. Spread the batter over the nuts in the pan.
  9. Place a pan of water in the oven, under the cheesecake during cooking time. OR if you have a large enough pan of water, submerge the cheesecake pan into the water so the water level is about 1/2 way up the sides of the pan.
  10. Bake at 350° for 45 minutes.
  11. After cheesecake has cooled make the topping:
  12. In a medium bowl using a hand mixer, beat the whipping cream and splenda for about 3 minutes until very fluffy.
  13. Serve chilled with a dollop of whipped cream. It's okay to add a sliced strawberry of 6 or 8 blueberries.

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