Ahh cheesecake! Low-carb, yes but maybe not low fat, depending on what you're looking for. I make it with Kraft 1/3 Less Fat cream cheese because for some reason that particular product has fewer carbs than the other cream cheese packages. Check out the packages for the carb content. I don't use an actual recipe. First of all, I don't use a crust so that cuts down on the carbs and fat. As long as you use a glass baking dish, the cheese cake will come out fine. I use 3 packages of the Kraft cream cheese at room temperature and combine them with about
2 or 3 whole eggs, enough artificial sweetener to my liking, about
a tsp. of vanilla and some drops of lemon juice (because I like the tartness but it's not necessary) and mix it until it's well blended in the electric mixer. It lightens up with some air as it mixes. If you like it even lighter, add some cream. (At this point I always taste it to adjust the sweetness or tartness.). Pour/spoon it into a buttered glass pie dish and bake at 375 for about
45 minutes to an hour - test with a knife in the center. And, I have to add that some people also use cottage cheese or maybe in combination with the cream cheese. That would reduce the fat further. Maybe some other members have different recipes for cheese cake? (And.... you could swirl in melted Lindt 85% Dark Chocolate for a marble cheese cake.