Cheesecake Recipe With Nutrition Data and Calorie Count

Great for those low carbers that still want to have their cake and eat it too.

Yields:

12 servings

Prep Time:

30 mins

Cook Time:

120 mins

Meal Type:

Dessert

Rating:

Ingredients

Directions

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° F (150° C) pre-heated oven.
Cook for 1 hour and reduce heat to 200° F (90° C) 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.

Nutrition Facts

Serving Size 1 serving

Calories

Amount Per Serving 367

% Daily Value*

Nutrition summary:

There are 367 calories in 1 serving of Cheesecake.

How long would it take to burn off 367 KCal?
Basketball	37 minutes
Cycling (10 MPH)	50 minutes
Jogging	30 minutes
Running	24 minutes
Swimming (crawl, moderate pace)	36 minutes
Walking	42 minutes
Weight Training	42 minutes
Values estimated based on person weighing 160 lbs.