Sugar-free Cheesecake recipe


Low-Carb, Sugar-Free, Mouth-Watering



  • 1 grapeseed oil cooking spray (or low fat alternative of your choice)
  • 4 eggs, separated
  • 2 egg whites
  • 1/2 cup SPLENDA No Calorie Sweetener, granulated
  • 1 tsp fresh lemon juice
  • 1 pinch salt
  • 3 cup Cream Cheese, light, classic (or ricotta, drained)
  • 1/2 tsp fresh lemon peel, grated (optional)


  • 1/3 cup sour cream
  • 2 tbsp SPLENDA No Calorie Sweetener, granulated
  • 2 tsp vanilla extract

How to

  • Preheat oven to 200 C.
  • Line the bottom of a 9-inch springform pan with baking paper or grease with butter.
  • Spray just a bit with grapeseed oil cooking spray.
  • Separate eggs, and beat egg whites with salt until stiff.
  • Beat together Splenda for Baking and the egg yolks until thick.
  • Add lemon juice.
  • Next, with the mixer on a low-medium setting, beat in the cream cheese, a little at a time, until incorporated and fluffy.
  • Add a small amount of the egg whites, plus grated lemon peel if desired, and mix in gently.
  • Next, gently fold the cream cheese mixture into the remaining egg whites.
  • Pour mixture into pan.
  • Give a little shake to make it level.
  • Bake for 10 minutes at 200 C; reduce temperature to 150 C and bake for another 40 minutes.
  • When the top of the cake is set, turn off the oven and keep the oven door closed.
  • Allow to cool for another hour in the oven.
  • Remove and continue to cool on a wire rack.
  • Whisk together remaining ingredients (sour cream, Splenda, and vanilla).
  • Spread on top of the cheesecake.

Recipe courtesy of Dlife

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