With all this activity, I've started to make this on a more regular basis, too!

My favorite lately is the basic recipe, with small dollops of SF strawberry preserves swirled through.

Over the holidays I made this recipe, but with a graham cracker crust, which DH prefers. There was so much batter, though, that I had to put some in custard cups (large ones). I put those in a pan of water in the oven, along with the cheesecake. I didn't use Pam or anything on the custard cups, and they were a little hard to clean afterward.

Last night I made another one, this time in a springform pan with no crust. We'll see tonight how DH likes it. He raved about the other one.

I would like to experiment a bit with crusts. Maybe coconut. I don't like any of the nut crusts I've tried.

I was watching QVC today and they were featuring Junior's cheesecake, so I got on Junior's website to see if they have a low carb one - lo and behold they do! 3 grams per serving. Anyone here ever tried it?

Why would I want to try Junior's cheesecake, when I have Bawdy's Cheesecake!

Cause I wouldn't have to MAKE IT MYSELF!!

I see. Silly me!

going to make this for dessert tonight. I am looking forward to it as I haven't had a real dessert since started atkins again. I am going to eat the filling plain, of course, but for those who are not lcing in the household, plan on purchasing a topping for it that they can add.

Thanks so much for this delicious recipe! I did the almond crust (just ground up my own in the food processor), and pre-baked it.

I topped mine with some thawed mixed berries sweetened with Splenda.

I loved how fluffy and light the cheesecake turned out. And not overly sweet.

Heeeey

I'm a bit confused, how much in carbs is it if you split it into 12 servings? I am on induction and still learning :-D THANKS!! XX

THANK YOU for this great recipe! Only change I made to the original:
- used 6 Tbs. Vanilla DaVinci instead of 1/2 cup Splenda (since the syrup is sweeter by volume).
DH liked it better than my personal favorite recipe, and since this is smaller it's safer to keep around!
I made it in an 8-inch round stoneware baking dish and put a foil sleeve around it in case it rose above the sides (it did not). I did put a pan of water on the shelf beneath it while baking.
For company tomorrow I am making a raspberry sauce w/ a little Grand Marnier and liquid Splenda to drizzle over the top of the slices (from the half that's still left in the pan).

Take the total amount of carbs and divide by 12. Everything depends on your exact ingredients. If you don't use FitDay (fitday.com), give it a shot. Just enter all the ingredients from the recipe and you get the total carbs. Then, for each serving, simply divide by however many servings you get.

bumping..such a yummy recipe!!!

This cheesecake saved Me on Christmas. Thank you for helping me enjoy with everyone else, without blowing the day. I am now Obsessed with this CK recipe lol.

I'm making this tonight! With all the GREAT reviews, I'm so excited to try it!

I made this again yesterday, and it turned out beautifully. Right before popping it in the oven, I put small teaspoons of sugar-free strawberry jam on the top and then swirled it through. Very tasty! I used the DaVinci French Vanilla sugar-free syrup for the sweetener. Just to compare, I think I'll make another one in a couple days, but use regular Splenda. The current one (with the syrup) seems a little "wetter" than I remember. I'll post an update later.

Almost forgot! A friend on another board has made this recipe dozens of times, as it's her husband's favorite. He even requested it for his 40th birthday party, to be held at a local restaurant. They know the owners, so she asked them if it would be ok for her to bring her own dessert. They said that would be fine. She had topped the cheesecake with several types of berries, and she said when they plated it they squirted a bit of sauce (not low-carb, unfortunately) on the plate first to dress it up a bit, and even the restaurant owners were wowed by the recipe! I told her she should have them add it to their menu as a low-carb option.

Can't wait to try this recipe... yummy!!!