Low Carb Recipes – Cheesecake Like My Mother Makes

My mom makes the best Cheesecake in the world.

Bar none. No comparison. End of story.

Unfortunately, it’s got loads of sugar in it, some absolutely scrumptuous home made graham cracker crust, two layers of heavenly creamyness, and a whole lotta love.

This one, however, comes pretty darn close.

It was submitted by a professional chef who participated regularly on the original Atkins Diet Help website. For the life of me, though, I just don’t remember his name. Started with a B, that’s all I know.

This recipe was the first low carb cheesecake recipe on the original Atkins Diet Help, after which came several others. I’ll eventually post them all, so we’ll have a great collection of yummy Atkins Diet Cheesecakes. For now, this one (and the pumpkin cheesecake already posted) will have to do.

Here’s the original post.

Bâ??S Low Carb Cheesecake Recipe


  • 1½ lb Cream Cheese, Kraft Philadelphia 3 packets, room temperature
  • 18 ea Nutra Sweet, Equal
  • 12 z Sour Cream
  • 1/3 C Heavy Cream
  • 3 ea Eggs, Large
  • 1 t Vanilla Extract
  • 1 ea Zest of Orange

(NOTE from Mark: I prefer this recipe without the Orange.)


Pre heat oven to 350 degrees.

Generously spray a 9 inch spring form pan with Pam (non-stick spray).

Whip cream cheese until light and fluffy.

Blend in the Equal.

Blend in the Sour Cream.

Blend in Heavy Cream.

Scrape down the sides of the mixing bowl with a spatula.

Blend in the eggs.

Grate the shiny part of the orange rind off the peel, be careful not to grate the white pithy part.

Add the zest of the orange to the batter.

Pour batter into prepared pan.

Bake for 65 minutes.

By my calculations the WHOLE cheesecake has only 24 grams of carbohydrates.

One Response to “Low Carb Recipes – Cheesecake Like My Mother Makes”

  1. Melissa says:

    This looks fantastic, but is there a way of making this lower in fat?

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