Irresistible Low-Carb Strawberry Cheesecake Recipe
If you are watching your carb intake but craving for a sweet and delicious dessert? You should try this Low-Carb Strawberry Cheesecake. With this recipe, you will no longer have to feel guilty just like you do after eating a high-carb dessert!
Please scroll down below to see the full printable recipe for this delicious dessert recipe!
Irresistible Low-Carb Strawberry Cheesecake Recipe
- 1 pound (453) cream cheese, (softened)
- 1 (24g) cup granulated Splenda
- 2 eggs, (at room temperature)
- Zest of 1 lemon
- Zest of 1 orange
- 1 tablespoon heavy cream
- 1 teaspoon pure vanilla extract
Garnish
- Fresh strawberries
- Low-sugar strawberry jam, (melted)
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Preheat the oven to 350°F. Spray a 6″ round cake pan with non-stick cooking spray. Set aside.
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Using an electric mixer, beat the cream cheese well on medium speed until it’s absolutely smooth. Slowly beat in the sweetener. Add the eggs one at a time and beat well after each addition. Add the remaining ingredients, scrape down the bowl, and stir to combine.
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Pour the cheesecake into the prepared pan and smooth the top. Bake for 10 minutes. Turn the heat down to 275°F and bake for 1 hour, or until the edges are lightly brown. Turn off the oven.
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Run a knife around the edges of the pan and return the pan to the oven to cool slowly. Don’t worry if the center of the cheesecake looks a little wiggly; it will firm up in the oven.
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Cover the cooled cheesecake with plastic wrap and refrigerate overnight, or up to 3 days. To serve, run a knife around edges again and remove cake from the pan.
- Garnish with strawberries and melted jam. To melt, place strawberry jam in a microwave safe bowl. Microwave on high for 20-30 seconds or until drizzling consistency.
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Serve and enjoy!
Recipe from: momlovesbaking.com
