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May 14, 2012 04:52 PM

sugar free cheesecake

get rid of the splenda and use stevia powder while i was in culinary school had to do a sugar substitute project and i still have the recipe because it turned out great and have used it many times since and the plate always come back clean

graham crackers 15
butter unsalted 2tbs
cream cheese low fat 8oz
stevia powder 3tbs
fat free milk 3/4cup
eggs 4
sour cream light 1cup
vanilla extract 1tbs
flour 1/4cup

preheat oven to 350 spray fat free cooking spry on 9inch spring form pan

pie crust: crush graham crackers and combine melted butter in mixing bowl form mixture evenly into bottom of pan

batter: mix stevia powder and room temp cream cheese add milk ,eggs and vanilla and mix add flour and sour cream mix till smooth pour into pan

bake for 1 hour turn off oven and allow to rest in oven for 4-6 hours refrigerate till ready to serve aprox 12 servings

per serving
calories 193, total fat 10g, saturated fat 5g, cholesterol 91mg, sodium 245mg, total carbohydrates 19g, dietary fiber 1g, sugars 8g, protein 6g

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  1. Mind my asking what the point of this is? My mother once made a cheesecake where she left the butter out of the graham cracker crust. On purpose. When we tried to eat it, the crust was of course dry and inedible. We asked her why she did this and she said she wanted to cut down the calories.

    Cheesecake is never going to be healthy. It is an indulgence. You eat it once in a while, and try to limit the quantity. Try being the operative word in that sentence.

    My cheesecake recipe calls for one cup of sugar. That 774 calories. Divided into 12 slices - that's 64 calories per slice. Unless someone is diabetic and has to avoid sugar, not a big deal.

    3 Replies
    1. re: Just Visiting

      12 slices? LOL!! Great if that it works for you; however do you think that it works for most people? Before you answer, look at the obsesity stats in this country.

      Thanks Chefdjames for the recipe. My mom will love it!

      1. re: six dower

        I based it on 12 slices because the OP said 12 slices..though hers is only a nine-inch cake. Cut 12 ways, those are very small slices. Mine is a 14 inch cake.

      2. re: Just Visiting

        "Cheesecake is never going to be healthy. It is an indulgence. You eat it once in a while, and try to limit the quantity."

        And some people can't have sugar. No cheesecake for them!

      3. Do you leave it in the oven for 4 to 6 hours? One 8 oz package cream cheese with 4 eggs?
        Here is the recipe from a diabetic website:
        I still think it is just kind of weird. I use one egg for each 8oz pkg of cream cheese. It sounds like they are using low fat alternatives to cream cheese, and using the eggs and flour as stabalizers. I think I would rather have a piece of fruit. Or a skinny slice of real cheesecake.

        1 Reply
        1. There is no reason to be critical of this post. Even as an indulgence, which a diabetic might partake of rarely, this is pretty calorie dense. But for those who can't ever have sugar, it might be a nice treat, eaten rarely. And if there are two diabetics in a family, it can be served to everyone with no probs, apparently.

          9 Replies
          1. re: sueatmo

            It wasn't meant to be critical. It was a sincere question - I didn't understand the point of making a dessert like this (even with all the low-fat stuff, it is still high in calories) unless it was for diabetics - which I did mention, by the way. I guess you missed that.

            15 graham crackers = 900 calories
            2 tbsp butter = 204 calories
            8 oz low-fat cream cheese = 524 calories*
            3/4 cup fat-free milk = 60 calories
            4 large eggs = 300 calories
            1 cup light sour cream = 337 calories
            1/4 cup flour = 114
            So you've got about 2500 calories with this recipe. About 208 calories per serving.

            This is a small cheesecake - only 9 inches - and divided into 12 pcs, very small pieces. A nine-inch circle has a circumference of 28 inches, so each slice would be about 2.3 inches at the outside edge.

            Typically, cheesecakes call for 3 8 oz pkgs of cream cheese. I'm wondering how the consistency is with only 1/3 the amount of cream cheese. I guess the flour makes up for some of it.

            1. re: Just Visiting

              I would never recommend eating this all the time. But it might bail someone out of a tough situation. And apparently even non-diabetics will eat it.

              1. re: sueatmo

                I have made cheesecake with no sugar at all and I like it better than the sugar or (ugh) stevia version. It tastes like cheese and eggs!

                1. re: magiesmom

                  That's a whole 'nother ball of wax....a savory elegant party dish...

                  1. re: sandylc

                    I make a chipotle cheesecake with a mango and jalapeno jam...

                      1. re: sandylc

                        no, I am talking about a dessert cheesecake but way less sweet, topped with fruit.

                        But for savoury cheesecake I like a smoked salmon one.

                        1. re: magiesmom

                          I typically use significantly less sweetener in any recipe I try... things always taste oversweetened to me... but I wouldn't probably make a dessert cheesecake with no sweetener, particularly since I like a fair amount of lemon juice and zest in it.

              2. don't graham crackers have sugar?

                1 Reply
                1. Thanks for sharing your recipe. I have chosen to use a blend of sweeteners other than stevia for zero carb sweetening and flavor. My other comments would be that if folks have a need to reduce sugar, they have a problem with sugars, which is what all the graham cracker and lactose content of fat free mild metabolizes to. I make no sugar added cheesecake (it's not sugar free due to lactose, which has a strong effect on diabetics) with a ground almond crust to which I add sweetener and ground ginger to approximate a ginger snap crust, much lower carb, higher fiber. I use watered down heavy cream to reduce the lactose/sugar content.

                  If you run the numbers, you should see a really sizable net benefit from using a cup of almond flour for the crust in place of the crackers.

                  Here's a very popular no sugar added cheesecake recipe that's been on the web and passed along for years:

                  Desserts like custards, cheesecake and flourless chocolate cake, truffles, etc. are extremely adaptable, as you've pointed out, to very low sugar/carb preparations. I typically use a sweetening blend of xylitol and liquid sucralose, isomalt and if non dairy, erythritol.