Postings and ponderings of a quilting and knitting addict!

Wednesday, November 24, 2010

Sugar-Free Cheesecake

It’s DEFINITELY NOT fat-free, but it is sugar-free (and very low-carb, if you count those)!  I make this once in a blue moon, but we really enjoy it.  Since DH has to watch his sugar intake, this is a wonderful treat for us.

Katie-Bug came to visit and cheesecake was on her list of things to do this time, so it is not my fault that we are indulging… it’s HERS!

NOTE:  Everyone has their own idea about what makes a good cheesecake.  I prefer a very dense, cheesy cake… no airy-fluffy cheesecakes for me!  SO, if you like the light, fluffy cheesecake then this recipe is not for you.  See the bottom of the post for exact amount used in the recipe. 


Gather these ingredients, most of which are already in your pantry or refrigerator.


Mix graham cracker crumbs, Splenda, and melted butter.


Press into the bottom of a 9” spring form pan.  Note my lovely assistant using a baggie over her hand to help press things in.


Beat 2 lbs. (Yes, that is NOT a misprint… it really does take that much.) softened cream cheese.  Slowly add Splenda.  Add 1 cup sour cream, and 4 eggs (one at a time, beating well between each one). 


Add lemon juice, vanilla, and orange zest.


Pour into prepared pan, place on a cookie sheet,


and pop into the oven, 350 degrees for 10 minutes;  lower the temperature to 275 and cook about one hour.


While that is cooking, mix the remaining 1 cup sour cream with 1/3 c Splenda, orange zest, and enough orange juice to get a nice “dolloping” consistency.  Return this to the refrigerator.


The cake is done when it is lightly brown around the edges and the center springs back a little when touched.  Turn off oven.

Remove from the oven, use a butter knife to loosen the edges, then place cake back in the oven  to gradually cool.  Leave the cake in the oven for several hours, then place on the counter to finish cooling (about 1 hour). 


Now, my cheesecake ALWAYS cracks… I don’t know why!  I watched the cheesecake program with Alton Brown on “Good Eats”.  I don’t remember all the science behind the fat molecules binding or separating with the blah-blah-blah  molecules but he said to add cornstarch to keep it from cracking.  I tried it… it did not work.

I finally decided that it makes no difference!  It tastes the same with or without cracks so I stopped worrying about it and just enjoy eating.

Cover the pan and refrigerate the cake (at least 3 hours).  Add a dollop of the orange sour cream to the top and enjoy!



3/4 C graham cracker crumbs, 3 T melted butter or margarine,     3 T Splenda

Mix these and press into a 9” spring form pan.

2 lbs. (4 -8 0z. packages) softened cream cheese, 2 C Splenda (divided), 4 eggs (room temperature), 1 orange, 1 pint sour cream (divided), 1 t vanilla, 2 T lemon juice.

Zest the orange to get about 3 T zest.  Cut the orange and juice 1 half of it.  Reserve 1 T zest and the juice for the topping.

Preheat oven to 350 degrees.  Mix cream cheese until smooth ; slowly add 1 2/3 C Splenda;  Add eggs one at a time and beat well after each one.   Add 1 cup sour cream, 2 T orange zest, lemon juice, and vanilla; mix well.

Pour cheesecake into prepared pan and smooth.  Bake for 10 minutes at 350 degrees, then turn heat down to 275 degrees and bake for 1 hour, or until edges are lightly brown.  Turn off oven.  Run a knife around edges and return pan to oven to cool slowly (at least 2 hours).  Remove from oven and let cool to room temperature for about 1 hour.  Cover with plastic wrap and refrigerate at least 3 hours before serving.


To the reserved 1 C sour cream add the remaining 1 T orange zest, 1/3 C Splenda, and enough orange juice to get a nice dolloping consistency (about 2 T.)  Refrigerate; drop a couple of spoonfuls on each slice when served.



  1. This looks wonderful, Kat....thanks for giving me the recipe....now where can I find the helper that you have? Do you share her?


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