Another Zero-Point Cheesecake

Today at my mother’s I decided to try the Zero-Point Cheesecake again. This time I made a fresh cherry compote to serve on top.

The recipe for the cheesecake is at this link.

This time it turned out even better than last time.

My mother said this was about the best tasting thing she’d ever eaten!!! And she doesn’t say things like that often.
For the compote, I chopped up fresh cherries, added about a teaspoon of butter and a couple tablespoons of monk fruit sweetener and a teaspoon of vanilla extract. I brought it to a boil in a large pan. I used a potato masher to mash it. I let it simmer a few minutes and then put it in a jar which I placed in the refrigerator.
When I saw these cherries at the grocery store, I knew what kind of topping I wanted for the cheesecake.
Enough for us to each have a slice to day – and more for tomorrow when there will be more people here!

Zero Point Cheesecake

I saw a recipe today for a zero-point cheesecake.  I read over the directions and decided to make it. Of course, I made my own changes to it.  The only artificial sweetener I use is Stevia.  I use only Stevia because I have grown Stevia in my garden before. It’s in the mint family. I’ve chewed on the leaves – and they’re unbelievably sweet! So at least the origin of Stevia sweetener is natural. I know they add artificial stuff to get it into a powdered form. Still, it’s better than sweeteners that are completely concocted in chemistry labs.

I also added an additional egg – to make 4 altogether. The reason I did that is to make the batter thicker and for it to have more substance when it is chilled.

Since I had a big juicy lime in the refrigerator, I decided to make this first one a lime cheesecake.

How did it turn out? This cheesecake is delicious!  I have to admit that I couldn’t wait the recommended two hours for it to cool. So my husband and I split a slice of warm cheesecake.  It makes 8 generous servings.  I used a large deep dish pie plate that I had.  Next time I will use a regular pie plate.

Next time I plan on making a marble cheesecake. Once the batter is in the pan and before I bake it, I will drizzle some sugar-free Hershey syrup on it, and then use a spoon to swirl it through the batter. I will measure the syrup first to be sure and get an exact count of points. The chocolate syrup will probably make the slices 1 point each instead 0 points.

The only ingredient with points in the recipe below is the sugar-free pudding mix. It is 3 points per box. So there are three points in the entire cheesecake.  Technically, that would be 0 points per slice if you make 8 slices.  If you eat more than one slice, I’d count 1 point.

Zero-Point Cheesecake

4 Eggs (0 points)

3 cups Plain Fat-Free Greek Yogurt (0 points)

1 pkg. Instant sugar-free/fat-free cheesecake pudding mix (3 points per box)

1 tsp. Vanilla (0 points)

3 Tablespoons Stevia (0 points)

Pam spray (0 points)

Optional: Flavorings (juice of one lemon or lime, some almond extract, a swirl of sugar-free chocolate syrup, etc.)

  • In a large mixing bowl, combine the eggs, Stevia, vanilla extract, and any other flavoring you’d like.

  • Mix well.

  • Add the yogurt and pudding mix.

  • Mix well.

  • Lightly spray a pie dish with Pam, and pour the batter into the dish. Spread evenly.

  • Bake for 30 minutes at 350 degrees.

  • Chill for at least two hours before serving.