Cheesecake!

Jeannymarie · #1 (**permalink**) 05-09-2008, 07:37 AM

Sugar Free Cheesecake

4 8 oz pkgs. cream cheese (always at room temp)
4 Large eggs ( always at room temp)
3/4 cup sour cream
1 cup Splenda
1 Tablespoon DaVinci Vanilla Syrup, Shake of cinnamon
2 Teaspoons Vanilla extract

Set oven at 300 Degrees. With Electric Mixer blend the cream cheese and sour cream. Add splenda, Sugar Free Vanilla Syrup, Vanilla extract and Cinnamon till well blended. Scrape frequently. Add eggs, one at a time. Mix until well blended. DO NOT OVERBEAT AFTER ADDING THE EGGS! Pour into 7 inch Spring form pan and bake on a cookie sheet on the lower shelf and bake for about an hour or until it is a little wobbly in the center. Take out of oven when done.

This is a basic recipe. Taste good as is or your favorite topping.

Jeanny

princesslinda · #2 (**permalink**) 05-09-2008, 07:50 AM

Thanks for sharing Jenny. I've made one like this before and its great!!

I've also made a crust for the cheesecake before by grinding pecans, cinnamon, splenda and butter and pressing in the bottom of the pan, and have even added a little all-bran cereal as well...its quite good, and blood sugar friendly as well.

Staceyy · #3 (**permalink**) 05-11-2008, 05:46 PM

Sounds good, thanks!

Stacey
The Diabetic Pastry Chef

barbarac · #4 (**permalink**) 05-14-2008, 01:19 PM

Sounds good. Any idea on carbs? Approximate baking time. I am not real good at estimating things.

princesslinda · #5 (**permalink**) 05-14-2008, 01:24 PM

Quote:

Originally Posted by barbarac

Sounds good. Any idea on carbs? Approximate baking time. I am not real good at estimating things.

Not sure of the carbs, but there should be very few, esp. if you don't make the crust.

"...bake for about an hour or until it is wobbly in the center."

Jeannymarie · #6 (**permalink**) 05-14-2008, 05:16 PM

Hello! Sorry for the late reply! Princess Linda is right about the time! I never tried to figure out the carbs. This is the best dessert for me as far as my numbers go. I hope you all enjoy!

Jeanny

Jeannymarie · #7 (**permalink**) 05-14-2008, 05:28 PM

Hello! Trying to send attachments! Here goes!

barbarac · #8 (**permalink**) 05-14-2008, 05:47 PM

Looks wonderful!!

mzteacher · #9 (**permalink**) 05-14-2008, 06:28 PM

hi sounded good...looks even better! thanks for sharing...does anyone know if it can be frozen?
thanks
susan

wildrose · #10 (**permalink**) 05-14-2008, 07:38 PM

I'm not sure you could freeze this recipe and have it keep its original texture. I've frozen dishes with cream cheese and sour cream that didn't hold up too well. I definitely want to make the recipe. Maybe I'll freeze one slice to see how it does. Being able to grab a single serving from the freezer would be awesome if it works.

Keezheekoni · #11 (**permalink**) 05-14-2008, 08:03 PM

I put this into a recipe builder and got this as the nutrition info:

Calories: 601
Total Fat: 46.5g
* Saturated Fat: 28.5g
Cholesterol: 240mg
Sodium: 382mg
Total CHO: 28.3g
* Sugars: 24.6g
Protein: 12.4g

I entered the recipe in for 8 servings, and the above is per serving. Also, the recipe builder I use doesn't know what DaVinci syrup is, so you'll have to add that in on your own... I could do it but I'm lazy. If you use the Sugar Free version of their vanilla syrup, it won't add to the total CHO.

Jeannymarie · #12 (**permalink**) 05-15-2008, 03:22 AM

Hello!
Never froze it. No need for us! I often half the recipe. That works out well. If you do half it remember to shorten the baking time. It should take less than 30 min. Thank you very much Keekoni for the info. Not the greatest thing to eat nutrition wise but a nice treat once in a while. Hello mzteacher! If you try freezing it please let us know the results. I know the topping add calories and such but it is extra yummy with a topping. Smuckers makes a good Strawberry topping that I put on top of fresh strawberrys. Enjoy and thanks for the complements! Enjoy your day!

Jeanny