Thursday, January 18, 2007

Low Carb Cheesecake - with pictures!

I found this recipe on the Active Low Carbers Forum, and have asked "Bawdy", the woman that posted it if I could copy it and she said yes. (Actually she said it was an old recipe that she just replaced the sugar with artificial sweetener)
The ingredients

In a large bowl mix:
2 eggs
2 tsp vanilla
1 1/2 cups sour cream
1/2 cup Splenda (or any flavored SF syrup you like)

First 4 items ready to mix

Blend until combined, maybe 15 or 20 seconds.

Then slowly add:
16 ounces cream cheese (2 packages, softened)
2Tablespoons butter, melted

Mixer in actionAll ready to put into pans

I mix all the ingredients with a stand mixer, simply because I have one, but any mixer and large bowl works.

I love my mixer
Crust (if desired)
1 1/2 cups almond meal (ground almonds)
1/4 cup Splenda,
1/4 cup melted butter.

For an 8-9" cake:
After mixing crust ingredients well, press the mixture into the bottom of a cake pan, or preferably a spring release pan. If using the spring release, be sure the crust covers the junction of the bottom and side of the pan to prevent leaks.

Pour the cream cheese mixture in and bake at 325 degrees for 35-40 minutes. It will not look done when you take it out of the oven, but will firm up as it cools. Place a pan of water on a shelf under the cheesecake to help prevent the top from splitting.

I also make this in ramekins. Some I just use the cheesecake batter, others I add the crust. I prefer this as it is good for portion control. For ramekins, bake at 325 for 20-25 minutes. For these, I use a large roasting pan (or cookie sheet), put an inch of water in the bottom, then place the ramekins in the water.

I also use SweetPerfections in place of Splenda. It's expensive, but well worth it. No artificial taste and you're adding fiber! (SweetPerfections measures just like sugar, and tastes like confectioner's sugar)

The way I like this best is to mix about 1/2 cup of the batter with a sugar free flavoring (I use Raspberry). After filling the ramekins or cake pan, put a bit of the flavored batter on top and use a knife to swirl it in.
Ready to go in the oven
I only make 11, as that's what fits on my cookie sheet.

To serve, top with a little bit of fresh fruit of the same kind. If all I have is frozen berries I puree them and use for topping.
Fresh out of the oven

I entered all the ingredients, including the SweetPerfection, in FitdayPC. These are the numbers:
Total recipe
1 serving (1/12th recipe)

If you add the crust, of course this will change the numbers. Using Splenda will lower the carb count, but also makes the fiber count 0.

1/4 cup fresh raspberries and a bit of LAND O LAKES™ Sugar Free Whipped Heavy Cream.


Suzique said...

Thanks for posting this, Cindy! I can't wait to try it. And I love the idea of putting it in the ramekins (to keep myself from eating the whole thing) and using the SweetPerfections. I have looked at it before but wasn't sure if I'd like it.

Cindy said...

I asked a woman in work to taste the SweetPerfections and she was amazed. She hates artificial sweeteners and said this didn't have any artificial taste at all. It's not cheap, but heck for a few treats to me it's worth it!! Keeps me limited on how often I use it too!!

The cheesecake can also be frozen. It thaws well and I've never noticed a difference in taste, texture, etc.


Lady Atkins said...

Here's my chocolate cheesecake recipe.

Cindy said...

Thanks Victoria!!! I've been wanting to try some chocolate. I also want to get some caramel flavoring to add to chocolate cheesecake.