Recipe for Sugar Free Cheesecake from lowcarbfriends.com:
32 ounces cream cheese
1 cup splenda
1 teaspoon vanilla extract
1 teaspoon lemon juice
4 eggs plus 1 egg yolk
3 tablespoons sour cream
With an electric mixer, combine the cream cheese and splenda at slow to medium speed, scraping sides often. Add all other ingredients except eggs. When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly. When eggs are incorporated, do not mix any more. Over-mixing the eggs is a contributing cause of cracked cheesecakes.
Pour the mixture into the springform pan. Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake. Then place the barrier pan in an even larger pan and fill the larger pan halfway with water. This is called a water bath. It is a gentler way to cook the cheesecake.
Place the entire water bath containing the cheesecake in a 300-degree preheated oven. Cook for 1 hour and reduce heat to 200 degrees for 1 more hour. Turn oven off and leave cheesecake in until the oven is completely cool. The cheesecake can even be left overnight at this point. Cracks can also occur when a cheesecake cools too quickly.
It may be beneficial to run a knife around the edge of the cheesecake, separating it from the sides of the pan. If your goal is to serve the cheesecake on a different dish without the bottom of the spring form pan, then the pan can be lined with parchment paper before the batter is poured in. Make sure to grease both sides of the paper. This will make for easy removal of the cheesecake later. It works best if the cheesecake has been refrigerated fully before trying to remove it from the bottom pan.
Here is how I make it. I half the recipe forgetting about the extra yolk. I use a 2 liter corning cassarole dish prayed heavily with pam. I also use a sugar free sryup by DaVanci (Walmart, coffee section) in place of splenda but do add 3 TBS of pourable splenda as well. You can change the flavor of the cheesecake by changing the flavor of the syrup. I have used blueberry, strawberry, DeLuce, etc. I use Vanilla for the basic recipe. The Coconut cheesecake is the best. Here is the recipe for than one.
32 ounces cream cheese
1 cup vanilla DaVinci syrup
2-3 capfuls coconut extract
teaspoon lemon juice
4 eggs plus 1 egg yolk
3 tablespoons sour cream
3 ozs. Unsweetned coconut (just under 1 cup)
With an electric mixer, combine the cream cheese, sour cream, lemon juice, extract and syrup at slow to medium speed, scraping sides often. When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly. When eggs are incorporated, do not mix any more. With a spatula, gently fold in the coconut until just mixed. Over-mixing the eggs is a contributing cause of cracked cheesecakes. Always treat the batter gently. Pour the mixture into the springform pan. Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake. Then place the barrier pan in an even larger pan and fill the larger pan halfway with water. This is called a water bath. It is a gentler way to cook the cheesecake. Place the entire water bath containing the cheesecake in a 300-degree preheated oven. Cook for 1 hour and reduce heat to 200 degrees for 1 more hour. Turn oven off and leave cheesecake in until the oven is completely cool.
Some helpful tips:
Make sure all ingredients are room temp
Place cheesecake on lower rack in oven, cover top rack w/foil
Bake half recipe for 45 min at 300, then 45 min at 200
Make it at night and leave it to cool in oven overnight (it will be fine
) then put in the fridge in the morning.
Enjoy!! I also have a coffeecake recipe that is sugar free as well. It does call for some unusal ingredients but is really good. I would guess you can use a lowfat cream cheese to lower the fat content.
Ellie
. 
I fasted so that I can have my lab work done. My tummy is starting to rumble and I really miss my coffee.
Oy...
Coconut sounds good too.
, I'm upset because I did really well last week and don't think I deserved to gain, definately not that much. I'm hoping it's just that yesterday was one of those everytime I ate 30min later my stomach was growling kind of days. Usually I try not to eat after 3 on WI days but that wasn't the case this time. Hopefully next week will be better. I'm thinking of picking up a scale and just going it alone....
Any change is going to affect you, be kind to yourself and take it easy.
You'll be fine.
