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After last week's less-than-spectacular apple noodle kugel, I wanted something else to satisfy my sugar-free sweet tooth, so I decided to whip up a quick and easy sugar-free cheesecake, crustless again, but this time with a sour cream topping.
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Ingredients:
- 2 8oz pkgs cream cheese, softened
- 3/4 c sugar or Splenda
- 2 eggs
- 2 t vanilla
- 2 T flour
Mix all ingredients, and spread in a greased or cooking-sprayed pie plate. Bake at 350 degrees F for about 25 minutes, or until puffed and "set" in the middle, and browned around the edges. At this point it will look beautiful and puffy, but it will "de-puff" and settle when it cools.
Meanwhile, mix for topping:
- 8 oz sour cream
- 1/2 t vanilla
- 2 T sugar or Splenda
Spread the topping over the cheesecake, then return to the oven for an additional 10 minutes or so, to set the topping. Cool completely and serve as is or with fresh fruit.
I may be getting slightly cheesecake obsessed--this is the third sugar-free version I've done. They're all fairly similar, but I think I like this one the best so far!
Thanks to Chaya from my Sweet and Savory for linking her Apple Rice Pilaf with toasted almonds last week!
Until next time, good cooking, and good eating!
This post is linked to:
Meatless Monday at My Sweet and Savory
Tempt My Tummy Tuesday at At the Well
Tasty Tuesday at Balancing Beauty and Bedlam
Tuesday at the Table at All the Small Stuff
Tuesday Night Supper Club at Fudge Ripple
What's Cooking Wednesday at The King's Court IV
Thanks for linking this up to MMM. What a delicious looking pie. It must be exciting to eat such good food without the sugar.
ReplyDeleteI can't believe, I found one on each blog. You might want to check and make sure, I am right about the sugar.
ReplyDeleteI am doing this as I rush to leave the house.
Take care.
C
I forgot to tell you I've been putting some bottled lemon juice in my cheesecake and sometimes I add a little bottled lime juice to it. Let me know if you want amounts.
ReplyDeleteI made a cheesecake like this last week (sour cream topping) but I didn't make it sugar free.
That second one should have been from Comfy Cook/
ReplyDeleteThis looks really yummy! Wish I had a slice!
ReplyDeleteI'm celebrating my 3 year blogiversary this week. I'd love for you to come by and enter my follower giveaway. The prize pack includes a Presto Cool Touch Griddle!
I've always wanted to make my own cheescake! I'd love for you to stop by What's Cooking Wednesday to link up a recipe each week!
ReplyDeleteHope to see you there!
Cristi
http://thekingscourt4.blogspot.com/
this looks yummy! i am a huge cheesecake fan, i have never tried a sugar free version. we have a neighbor with diabetes...i am sure he would be grateful to find this on his doorstep...i just might have to "boo" him with it. thank you for sharing your recipe with tuesday night supper club!
ReplyDeleteI was at a birthday party the other day and your lemon cake was served for dessert. I love anything lemon and this was the best dessert I have ever eaten. Will you ever print this recipe in your blog?
ReplyDeletelooks good! Thanks for linking up to What's Cooking Wednesday! Hope to see you again next week!
ReplyDeleteDiane
www.turning-the-clock-back.blogspot.com
How great that this is sugar free and yet looks so delicious.
ReplyDelete