20 oz cream cheese
1 c sour cream
1 cup splenda
1 tbs vanilla
2 eggs
3 yolks
1/2 c heavy cream
Preheat oven to 300 degrees F.
Beat sour cream for 10 seconds. Add the cream cheese and splenda and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.
Add vanilla, eggs, yolks, and heavy cream. Make sure you add each thing slowly and make sure it is all incorporated well. Spray a pyrex dish with canola and pour in batter.
Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.
Nutritional Information for entire recipe:
Fat 313.43
carbs 55.35
Fiber 0
Net Carbs 55.35
Protein 73.19
Calories 3301
10 servings
Nutritional Information per serving:
Fat 31.34
Carbs 5.54
Fiber 0
Net Carbs 5.54
Protein 7.32
Calories 330
Living Atkins Everyday 
Does it matter if it’s liquid Splenda or the granuler one?
It does not taste wise but I think the granulated gives a little more texture. It is what you prefer though.. See what you think.
Good Morning Baylor- I made this yesterday and it was fabulous! Simply delicious. Great texture, creamy and smooth. Certainly a holiday must have in the next month. Thanks again! Julie
I am so glad you liked it! I am always amazed how many people end up eating my treats instead of the “real” stuff.
Hi Baylor just checking to see if this dessert is induction friendly as it contains 1 cup of sour cream which i thought wasn’t allowed in the induction also the carrot jello are we allowed carrots in the induction. I really want to try this recipe so waiting for reply
thanks
I put that recipe up when Colette had given us a thumbs up for light carrot usage. You can wait until QWL if you wish.
You can have sour cream in Induction.
My birthday is coming up next week and thought to make cheesecake while still on induction. Looking over your instructions, I am confused and hoped I won’t sound stupid! What is water bath in oven? Thanks…
Jan
A water bath is when you take a larger pan, One that can hold about 2 inches of water and that your cheesecake pan will fit in, fill it with hot water and bake the cheesecake in the oven in that.
I usually heat the water up in my kettle while I am putting the ingredients together and I wrap the bottom of my springform pan in foil to make sure it is sealed, Put the cake pan in the middle of a larger pan and then pour the hot water in to about half way up the cheesecake pan. then bake.
Awesome! I never done it before! I am going to try it on Friday the day before my birthday! thanks Again!
I made this cheesecake today. It is by far the best cheesecake I’ve ever made and I have made a few. I’m keeping this cheesecake recipe and putting the others in file 13..
I am glad you like it. It the best one I ever made and now the only one I Make.. ENJOY!
Dear Baylor:
Thanks so much for all your helpful ideas! I am new to Atkins, and I really appreciate the tips.
You are so welcome!! Keep reading and learning and picking up tips and recipes and soon you will be on your way!! Thanks for checking my site out!
I’m so glad I found your site, just started Atkins and really need help. Copied a couple and going to make them today, Thank you so much.
Just made this! So easy and so good. I made mine into cupcakes/muffins…Got 24 servings…probably could have cooked them an extra 2-5 minutes..but they set up nicely.
Thanks again for another delish recipe.
My mom just gave me back my cheesecake pan from the one I made her for her birthday and asked me to fill it up and send it back!!! Glad you like it!
This sounds yummy!! I have a question. For the egss, it says 2 eggs, 3 yolks….so this is 5 yolks total right?
I’m unsure of this also. I’m definitely not an experienced cook! Can anyone answer this?
It is easy. And yummy! 5 total eggs are used. 3 yolks and then 2 full eggs. You can save the whites to scramble or toss.
Yes. Just the yolks of 3 eggs along with 2 full eggs.
Mine is in the oven. Can’t wait to try it!
I am wondering, I went to get Splenda at my local walmart and I saw the liquid Splenda as well. But right nest to it is a sugar free liquid sweetener. When I looked at the nutrition facts it states that there are no carbs in it. Can I use this in place of the Splenda to lower the Net Carbs?
No. You can not use this to bake. It is saccharin. That does not heat well. So not baking with it. You could use it for coffee or cold things though.
Baylor,
Where do you get liquid splenda? I cannot find anywhere.
Thanks,
Katie
I get ezsweet at netrition.com. It is a little bottle but goes a long way!
Thanks! Just got mine from amazon!
One more Splenda question. Have you seen the new granular splenda with fiber? The package says 0 net carbs. How would that effect the carb counts for this recipe?
It is not 0 net carbs, It has 1 carb for splenda 1 carb for fiber.. that makes 2 carbs. Then take the 1 fiber away.. still 1 nc..
So they lie on pkg? My pkg says 1 gram total carb. 1 gram fiber. That should be 0 net carbs right? Ingredients listed maltodexrin (soluble corn fiber), sucralose. So does sucralose have carbs on it’s own? If that’s the case why is liquid sucralose 0 carbs?
Not trying to argue just very excited when I found this new product and now feeling disappointed.
2 eggs, 3 yolks? Does this mean 2 whole eggs and 3 egg yolks without the whites?
Yes. Exactly..
Baylor, this is my favorite cheesecake. I use erythritol instead of Splenda and it comes out great. Prior to baking, I scoop out one cup of the batter, mix in 1-2 TLB of dk cocoa and swirl it back into 1/2 of the cheesecake so I have a half-plain, half-marbled cheesecake. And I often top with a homemade raspberry simple syrup made with erythritol and fresh raspberries. I take this to friends/family’s parties and no one knows it’s LC 🙂 Thank you!