We found this mouth watering, low carb, cheesecake recipe perfect for HCG diet recipes for Phase 3 . Click here for more recipes like this.

Ingredients

• 2 Eggs
• 2 tsp vanilla extract
• 1 1/2 cups sour cream
• 1/2 cup Splenda granules
• 16 oz cream cheese, softened.
• 2 T melted butter.

Directions:

In a large bowl, blend together eggs, vanilla, sour cream and splenda.
Slowly add butter and cream cheese.
Spoon about 1/2c mix into another bowl and add raspberry flavoring (sugar free, any flavor) Mix well.
Spoon remaining mix into a 10 inch spring release pan or 12 ramekins.(see photo)
Add dollops of raspberry batter on top and swirl thru.
If desired, you can make a crust from 1 1.2 cups ground almonds, 1/4 cup splenda and 1/4 butter. Mix all together like you would graham cracker crust and line pan or ramekins. (calculations do not include crust)
Bake in 350 degree oven for 20-25 min if cooking ramekins, 35-40 min for spring pan. This will not look done, but will firm up when refrigerated.
Place ramekins in a water bath or place a shallow pan with water in overn below the pan or ramekins.
Garnish with fresh raspberries and whipped cream if desired (not included in counts)

This can be frozen.