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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Sugarless, Crustless Cheesecake

Source: dLife

A smooth and rich, low carb cheesecake topped with sliced strawberries.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	287.2

Total Carbs	5.9 g

Dietary Fiber	0.7 g

Sugars	2.0 g

Total Fat	26.0 g

Saturated Fat	15.7 g

Unsaturated Fat	1.2 g

Potassium	172.2 mg

Protein	8.6 g

Sodium	253.0 mg

Dietary Exchanges 26.0 Fat, 0.2 Fruits,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 400 degrees F. Line the bottom of a 9-inch springform pan with baking paper or grease with butter. Spray just a bit with grapeseed oil cooking spray.
Separate eggs, and beat egg whites with salt until stiff.
Beat together Splenda and the egg yolks until thick. Add lemon juice. Next, with the mixer on a low-medium setting, beat in the ricotta cheese, a little at a time, until incorporated and fluffy.
Add a small amount of the egg whites, and mix in gently. Next, gently fold the ricotta cheese mixture into the remaining egg whites. Pour mixture into pan. Give a little shake to make it level.
Bake 10 minutes at 400 degrees F. Reduce temperature to 300 degrees F and bake another 40 minutes.
When the top of the cake is set, turn off the oven and keep the oven door closed. Allow to cool for another hour in the oven. Remove and continue to cool on a wire rack. Serve.