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.
Keyword cheesecake with splenda, low carb cheesecake, low sugar cheesecake, no sugar cheesecake
Prep Time 10minutes
Cook Time 1hour
Inactive Time 8hours
Total Time 9hours10minutes
1poundcream cheese, softened
2eggsat room temperature
Zest of 1 lemon
Zest of 1 orange
1teaspoonpure vanilla extract
Low-sugar strawberry jammelted
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.
Nutrition facts per serving: 224 calories, 10g carbohydrates, 6g protein, 22g fat (not including strawberries and jam)