Low Carb Cheesecake (with optional Blueberry Topping)

For those of you following a low carb diet, or have ever tried following a low carb diet, you know how hard it can be to satisfy those cravings for something sweet. I have attempted to low carb it many times, each time failing miserably! My husband however, has been eating low carb for years now to help control his diabetes. This cheesecake is one of his favorite indulgences, minus the blueberry topping…he prefers his plain.

Low Carb Cheesecake

3 (8 ounce) packages Cream Cheese, softened (I usually use 2 ‘regular’ cream cheese and 1 reduced fat)
 
3 eggs, room temperature
 
3/4 cup Splenda (or artificial sweetener of choice. I’ve had good luck with xylitol, but haven’t used it for this yet.)
 
1 tablespoon lemon juice
1 tablespoon vanilla extract
  • Preheat oven to 300 degrees F.
  • Lightly spray pie plate with cooking spray.
  • Mix together cream cheese, Splenda, lemon juice and vanilla until well blended.
  • On low speed, add eggs, one at a time, mixing until just blended after each one.
  • Pour mixture into pie plate, bake 45 minutes or until center is almost set (but still slightly jiggly)
  • Cool, add fresh fruit or fruit topping if desired (see below for blueberry topping)
Recipe adapted from Kraft
Blueberry Topping
2 cups fresh or frozen blueberries
1 Tablespoon desired sweetener (less if berries are very sweet)
1 Tablespoon water
Heat on medium high heat until berries are bursting and sauce begins to thicken. Reduce heat and let simmer to desired thickness, stirring occasionally. Cool slightly and add to top of cheesecake.
This is a crustless cheesecake, but you could always add a low carb almond crust.
Anyone out there low carbing it? How’s it going? What’s your favorite low sugar treat?

Chocolate Chip Cheesecake with Chocolate Chip Cookie Crust

Boy, that was a long title, and a lot of chocolate chip talk, but if you have a chocolate lover in your life, then you might want to see how easy it is to make this cheesecake.  Since, you know, we have that holiday this week.  The one all about chocolate and hearts and luuuvvv stuff.  Excuse me while I barf in my mouth a little.  Sorry, my cynical nature is shining through.  I love LOVE, and chocolate.  I just don’t do mushy. Moving on…

It’s a rare occasion to find my husband in the kitchen cooking something, but when one of his children asks for something, they usually get it.  So, when my daughter asked for a chocolate cookie crusted cheesecake that he has made one time before, for her birthday, he made her one.
He is of the mentality, go big or go home, so this was no wimpy cheesecake.
I mean, just look at that crust!  A chocolate lover’s dream.

Chocolate Chip Cheesecake with Chocolate Chip Cookie Crust

for crust:
1 tube refrigerated cookie dough (like Pillsbury)
for cheesecake:
3 pkg. (8 oz) 1/3 reduced fat cream cheese, softened
 3/4 cup sugar*
 1 Tbsp. lemon juice
 3/4 tsp. vanilla
 3 eggs
 1 cup semi sweet chocolate chips
*This cheesecake can be sugar free by using a sugar substitute, like Splenda and leaving out the chocolate chips. And using a different crust of course! We make it this way often.
Preparation:
  • Preheat oven to 300 F.
  • Take raw cookie dough and cover the bottom and halfway up the sides of a springform pan.  Mash down firmly.  (Cover the outside bottom of pan with aluminum foil to catch drips.)
  • In a medium bowl, mix together the cream cheese, sugar, lemon juice, vanilla and eggs until well blended.
  • Fold in chocolate chips.
  • Pour cream cheese mixture over cookie dough.
  • Bake for 45 minutes or until center appears almost set (it will be just a little jiggly in the center).
  • Remove from oven and allow to cool before removing from pan.
Yep, this was a happy girl. She had two over-the-top birthday cakes! (Check out her Chocolate Candy Cake for her birthday party if you missed it. It is also a chocolate lover’s fantasy!)
This would make someone pretty happy on V-day, don’t cha think?!
 
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