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Old 04-01-2010, 04:42 PM   #1
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Cleochatra's Ultimate Cheesecake is finally here



Cheesecake. It's been the one dessert that's so decadent that I seek it wherever I go. Around my house, cheesecake is the birthday cake of champions. Even in its natural state, it's worth the carbohydrates, but sometimes it's worth the effort to bring it into your lifestyle, just because you love it that much.

Hence the Ultimate Cheesecake. My favorite cheesecake in the entire world, this recipe is the process of two years of blood, sweat, flops, flop sweat and tears. Salty salty tears.

You might likely say, "But. But. But. Sugar alcohols? In thy cheesecake?" To which I answer, Absostinkinlutely! followed by I wouldn't use something I hadn't tried out extensively on my own and wasn't 100% comfortable with.

Erythritol and Xylitol have proven themselves to not only not cause stomach discomfort, cravings and other problems, they've behaved in a way which the stevia didn't, tasting much better than the sucralose and flavored syrups ever could. The two products can be found in numerous gums and organic food items, and as the world's greatest skeptic, it's worth putting aside concerns and going for it.

That said, this is it. It's the cheesecake of my dreams, hopes and desires, and at only 3.5 effective net carbohydrates, it's worth spending the carbs on.

The nut crust is remarkable. You might ask why three kinds of nuts? I wanted a nut crust that had the same kind of flavor base and an acceptable texture to graham crackers. The macadamias lend a fatty, earthy flavor; the almonds add the oomph, and the cashews add the sweet.

This recipe is not Atkins induction friendly due to the nut crust and the amount of sour cream. This recipe is gluten free.

Cleochatra’s Ultimate Cheesecake

5 8-ounce packages cream cheese, softened
1 cup erythritol
1/2 cup xylitol
1 Tbsp ThickenThin/Not Sugar
3 eggs
½ cup sour cream
1 Tbsp lemon juice
1 ½ tsp vanilla extract

For the crust
1/3 cup macadamia nuts
1/3 cup cashews
1/3 cup pecans
2 Tbsp erythritol
¼ cup butter, melted.


Making the crust:
Process nuts together until resembling coarse crushed graham crackers. Mix flour, butter and erythritol. Press in bottom of a 9” springform pan. Place in fridge.


Making the Filling:
Heat oven to 325 degrees Fahrenheit.

In a mixer, beat cream cheese with erythritol and xylitol on medium for about one minute. Add ThickenThin until just combined (10-30 seconds). On low, add eggs, one at a time, until just blended. Finally, add sour cream, lemon juice and vanilla and beat just until blended (10-30 seconds).

Pour into crust. Bake until set, 1 hour 15 minutes-90 minutes. Cool on rack for 15 minutes before moving to chill in the refrigerator.

Makes 16 servings.


Nutritional Information for one serving: Calories: 73, Carbohydrates: 25g, Fiber: 1g, Sugar Alcohols: 21g, Net Carbs: 3.5g, Protein: 1g, Fat: 6.5g

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Old 04-01-2010, 04:42 PM   #2
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Two more!



Key Lime Cheesecake



No Bake Cheesecake
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Old 04-01-2010, 04:44 PM   #3
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my fave food! yum!
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Old 04-01-2010, 04:52 PM   #4
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Mine too! I have four more I'm in the process of developing. Cheesecake is the cauliflower of the dessert world.
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Old 04-01-2010, 05:00 PM   #5
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lol... yes, i totally understand! it was my breakfast forever when i first started. i need to start eating it for brekkie again!
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Old 04-01-2010, 05:03 PM   #6
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Lately I've been having it for breakfast, lunch and dinner... and I've still lost weight. I feel like I've died and gone to cheesecake heaven. Erythritol an Xylitol are awesomeness.

The title of this thread is lame. It sounds like I gave birth.
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Old 04-01-2010, 05:05 PM   #7
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Quote:
Originally Posted by cleochatra View Post
Lately I've been having it for breakfast, lunch and dinner... and I've still lost weight. I feel like I've died and gone to cheesecake heaven. Erythritol an Xylitol are awesomeness.

The title of this thread is lame. It sounds like I gave birth.
lol i didn't find it lame...i was totally excited when i saw it.

I just purchased Erythritol... i have a box of xylitol packets in my cupboard that i never use. i think this is on my to do list!
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Old 04-01-2010, 06:04 PM   #8
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Thanks hon....can't wait to try!!
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Old 04-01-2010, 07:14 PM   #9
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Hi Cleochatra....... this recipe sounds great and I just wrote it down to try.... I have all of the ingredients... but I have a question.... in the text you talked about the crust.... and said the almonds add the ommph but in the ingredient list there are no almonds listed just pecans.... which do I use in the crust... almonds or the pecans ?

Thank you very much! and Thank you for all your hard work and generosity!

I can't wait to try it !
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Old 04-01-2010, 08:07 PM   #10
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Oops! should have been almonds!

Thanks so much for catching that! I caught it somewhere else, and I thought I'd fixed it. I have turtle cheesecake on the brain.

Last edited by cleochatra; 04-01-2010 at 08:58 PM..
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Old 04-01-2010, 08:50 PM   #11
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Thank you so much, can't wait to try ALL of them!!!
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Old 04-01-2010, 08:50 PM   #12
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EEEEEEEEKKKKKKK!!!!

I think I love you....

If I weren't going out of town this weekend (staying in a hotel) I'd be soooo making these!!

Thank you Cleo!!
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Old 04-02-2010, 04:48 AM   #13
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Cleo..

I am making your first one today for my easter dessert...

Thinking about adding coconut for a LC coconut Cheesecake maybe...

TY SO much for these!!

Blessing and Happy Easter!

Christina

Oh...reg or powdered E??

Last edited by mac24312; 04-02-2010 at 04:49 AM..
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Old 04-02-2010, 05:55 AM   #14
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Quote:
Originally Posted by cleochatra View Post
Oops! should have been almonds!

Thanks so much for catching that! I caught it somewhere else, and I thought I'd fixed it. I have turtle cheesecake on the brain.
do it! i love love love turtle cheesecake.
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Old 04-02-2010, 06:35 AM   #15
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BTW, if you don't want to use the sugar alcohols, just sub for Splenda using the 1:1 ratio with the yellow baking package.
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Old 04-02-2010, 07:06 AM   #16
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powdered e, Cleo??
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Old 04-02-2010, 07:16 AM   #17
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So ~ I'm thinking this is NOT low carb? Not at 25 grams?
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Old 04-02-2010, 07:18 AM   #18
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It's low carb since the sugar alcohols are neglible. I am also working on stevia and Splenda versions today.
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Old 04-02-2010, 07:18 AM   #19
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Powdered erythritol. It can be used, but I didn't have any issues with either remaining crunchy in any of the recipes.
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Old 04-02-2010, 07:29 AM   #20
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It's in the oven with tweaks, of course.
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Old 04-02-2010, 07:59 AM   #21
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It's low carb since the sugar alcohols are neglible. I am also working on stevia and Splenda versions today.

Cleo, then the carb amount will reduce significantly?
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Old 04-02-2010, 08:02 AM   #22
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Cleo, then the carb amount will reduce significantly?
splenda actually does pack a punch carb wise... but thats what i usually use.
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Old 04-02-2010, 08:13 AM   #23
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Cleo, then the carb amount will reduce significantly?
Yes it will! Like possibly to zero Read this thread explaining all about it Marie: I'm pretty convinced now!

http://www.lowcarbfriends.com/bbs/lo...rythritol.html
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Old 04-02-2010, 08:44 AM   #24
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Old 04-02-2010, 08:45 AM   #25
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I am definitely going to take the next few days and convert the recipes for splenda and (G-d willing) stevia.

The sugar alcohols I've employed are the only two which have caused me NO problems whatsoever (I'm super sensitive to sugar alcohols). Xylitol and Erythritol have been the gold standard for low carb baking because of their amazing qualities (save for the fact they'll kill your dog if your dog eats them).

That said, I totally understand the squeamishness.

If it makes any difference, I've eaten nothing but cheesecake this week and I've lost weight--and not due to tummy issues! I've felt great, with no cravings, and my family loves these recipes, or they would be back at the drawing board.

Myu daughter this morning ate a slice of the no-bake and said, "Mmm! This tastes like pudding!" To me, that's a major thumbs up! (Of course, I think it tastes like cheesecake...)
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Old 04-02-2010, 10:06 AM   #26
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Cleo--the Fage you use? Full fat? Calories and carbs calculated from full fat?
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Old 04-02-2010, 10:13 AM   #27
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I use plain, full fat Greek yogurt. It's 5 grams of carbs per half cup and 130 calories for the whole recipe.
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Old 04-02-2010, 11:27 AM   #28
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I have turtle cheesecake on the brain.
Ok, I thought you had me with the first three....................this one will totally do me in!!!! You are the BOMB!!!!!! Can't wait to see this one too!
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Old 04-02-2010, 11:31 AM   #29
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Thank you! I am planning:

turtle
mud pie
peanut butter
possibly mint and pumpkin
possibly a cauliflower version (come on. don't say this shocks anyone)

Just brainstorming! I have a stevia version in the fridge now and am not impressed.
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Old 04-02-2010, 11:33 AM   #30
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peanut butter sounds soooooooooooooo good!

ewwwww to the cauliflower! lol
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