Once in awhile, I like to cut back on my carbs. The first time I did it, I was a new mommy trying to get rid of some extra baby weight. I told one of my best friends from college that I was dieting. She said, “what are you cutting back on? Carbs or fat?” I said, “huh?” I had no idea what she was talking about. This was in 2002, so the carb craze was sort of new (I think). Anyhow, she gave me this awesome recipe which really hits the spot when you’re not having sugar. (Thanks, Beth.)
My dad was on a no carb diet for a long time, so I used to make it for him on special occasions. This Low Carb Strawberry Cheesecake is sweetened with Splenda and has a lovely citrus flavor from the zest of a whole lemon and a whole orange. I drizzled it with some melted low-sugar strawberry jam, for a little added sweetness. But you could omit that if you wanted it to be strictly sugar-free. Also, it has no crust, so it’s gluten-free too!
This recipe makes a small cheesecake, so it’s the perfect size to make anytime. You don’t have to wait for company to come over. There are 4 nice sized servings and it keeps for up to 3 days in the refrigerator. So, go for it!
Start by zesting your lemon and orange. I like to use a microplane grater. It’s quick and easy. I love zesting. It smells so good!
For the batter: beat 1 pound of cream cheese with an electric mixer on medium speed until completely smooth and creamy. Slowly beat in the 1 cup of Splenda & 2 eggs, then beat on medium until creamy. Stir in zest, 1 tablespoon of heavy cream and 1 teaspoon of vanilla.
Pour batter into a greased 6″ round cake pan. Bake as directed (scroll down for recipe).
I actually baked mine a little bit too long. I hadn’t made this in awhile and forgot that it’s ok if it’s a little wiggly in the middle when you first take it out. Don’t do what I did and bake it longer. If you follow the instructions, you will be fine. It still tasted good, but it’s softer and creamier if you bake it according to the directions. It tastes the best if you refrigerate it overnight before serving.
Top with strawberries & enjoy! Strawberry jam is optional. It’s a fancy treat, especially when you’re on a low carb diet.
Low Carb Strawberry Cheesecake
- 1 pound cream cheese, softened (I used two 8 oz. packages)
- 1 cup granulated Splenda
- 2 eggs at room temperature
- Zest of 1 lemon
- Zest of 1 orange
- 1 tablespoon heavy cream
- 1 teaspoon pure vanilla extract
- Fresh strawberries
- Low-sugar strawberry jam melted
- Preheat the oven to 350°F. Spray a 6" round cake pan with non-stick cooking spray. Set aside.
- Using an electric mixer, beat the cream cheese well on medium speed until it's absolutely smooth. Slowly beat in the sweetener. Add the eggs one at a time and beat well after each addition. Add the remaining ingredients, scrape down the bowl, and stir to combine.
- Pour the cheesecake into the prepared pan and smooth the top. Bake for 10 minutes. Turn the heat down to 275°F and bake for 1 hour, or until the edges are lightly brown. Turn off the oven.
- Run a knife around the edges of the pan and return the pan to the oven to cool slowly. Don't worry if the center of the cheesecake looks a little wiggly; it will firm up in the oven.
- Cover the cooled cheesecake with plastic wrap and refrigerate overnight, or up to 3 days. To serve, run a knife around edges again and remove cake from the pan.
- Garnish with strawberries and melted jam. To melt, place strawberry jam in a microwave safe bowl. Microwave on high for 20-30 seconds or until drizzling consistency.