Splenda D Cheesecake Sugar Free Low Carb Recipes

" SPLENDA " D CHEESECAKE SUGAR-FREE LOW-CARB

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!

LOW CARB LIQUID SPLENDA CHEESECAKE

Steps:

• Preheat oven to 325º (F).Prepare a 8" or 9" springform pan (side attached to bottom) by spraying the bottom and sides with cooking spray.Wrap the outside bottom of the pan with a double thickness of foil to protect the cheesecake when placed in the water bath.
• In a food processor, pulse the nuts with the flax seed meal until finely ground - don't over-process or you'll have nut paste! Add the sweetener and the butter and pulse a few times to combine well. Evenly press nut mixture in bottom of prepared springform pan. Bake crust for 8 to 10 minutes, till fragrant, then cool slightly. Meanwhile, prepare the filling.
• In a 2 quart bowl, beat the softened cream cheese until it is very smooth. Add the liquid Splenda and beat well, scraping the bowl occasionally.
• Add the eggs and yolk, one at a time, beating well after each one, scraping the bowl occasionally. Beat in the sour cream.
• Add the vanilla extract, lemon juice and zest and beat well. Pour filling into the cooling crust.
• Place a large roasting pan on the oven rack, then carefully place the foiled springform pan in roasting pan. Carefully pour about 8 cups of very hot water into the roasting pan, until it reaches two or three inches along the side of the springform pan. This is your Bain Marie or water bath.
• Bake the cheesecake for 1 hour, reduce heat to 250º and bake for 30 to 35 minutes, till firm. Turn off the oven and prop the oven door open and allow cheesecake to cool for 1 hour.
• Remove cheesecake from oven, run a sharp knife around sides of the pan (but do not remove sides yet) and cool on a rack for another hour.
• Loosen the side of the springform pan and carefully remove it. Chill at least 4 hours. When chilled, cut into 12 slices.

LOW-CARB SUGAR-FREE INSTANT POT® CHEESECAKE

Steps:

• Grease the inside of a springform pan. Place a rack in the bottom of a multi-functional pressure cooker (such as Instant Pot®) and add 1 inch of water.
• Blend cream cheese in a bowl using an electric mixer until completely smooth with no lumps. Add sugar substitute and vanilla extract. Blend until just incorporated. Add eggs 1 at a time and blend until completely mixed in, but do not overbeat.
• Pour batter in the prepared springform pan. Cover bottom and sides of pan tightly with a single piece of aluminum foil to prevent water from leaking into the pan.
• Lower the filled springform pan onto the rack in the pressure cooker pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove the lid and allow cheesecake to slightly cool inside the pressure cooker, 15 to 20 minutes. Remove the cheesecake carefully and allow to cool completely, about 30 minutes more. Remove aluminum foil; cover cheesecake with plastic wrap and refrigerate until chilled, 2 hours to overnight.
• Dice strawberries and sprinkle over cheesecake just before serving.