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-   -   Great Cheesecake Recipe..:) (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/780370-great-cheesecake-recipe.html)

CarolynF 08-09-2012 12:16 PM

Great Cheesecake Recipe..:)
I finally found my favorite cheesecake recipe from the olden days and tweaked it to make it LC friendly.

You could make it crustless, or with a flaxseed meal/almond meal/cinnamon/sweetener/melted butter crust. Or a nut crust..

I baked my crust for about 10 minutes at 325..Then here is the recipe
for the filling:

Preheat oven to 375...

For a 9 inch springform pan:

2 (8 ounces) packages of cream cheese, softened to room temp
2 eggs
1/2 cup sweetener of choice
1 tsp. of vanilla

Beat this all with an electric mixer until smooth. Pour into prepared pan or
over slightly baked crust. Bake 20 minutes at 375.

Remove from oven and let it sit for 15 minutes cooling on a rack. Meanwhile turn your oven up to 475.

Now, mix the topping:

1 cup sour cream
1/4 cup sweetener
1 tsp. of vanilla

After the 15 minutes of cooling, spread the topping on the cheesecake and return to the oven for 10 minutes.

Remove and place on rack until room temperature. Then cover with foil or wrap and refrigerate for 10-12 hours until firm.

Makes 10 servings..

buttoni 08-09-2012 06:45 PM

Mmmmm. I'll bet this is REAL good. You know, Carolyn, I'm probably the only low-carber out there that rarely makes cheesecake. :hyst: It's not because I don't like them, but because I like them TOO darn much! It's the one dessert I have real portion control issues with. But I may just make this when I next have company. That's usually when I crater and make cheesecake. Thanks for posting this!

CarolynF 08-09-2012 09:04 PM

You are welcome, Peggy..In my HC days, I remember this being extremely creamy, so I wonder how it will taste with the liquid splenda I used..I'll find out tomorrow night, I guess.

Oh...when I make sweet things..I always have a piece for breakfast until it is all gone.

Barbo 08-09-2012 10:42 PM

This reminds me of a 1950's recipe from Sunset Magazine.

I think it was the first time I ever made a successful cheesecake.

Thanks for sharing it with us.

Peggy, what is cratering?:)

buttoni 08-10-2012 08:52 PM

v. crater: v.intr.
1. To form a crater or craters.
2. Slang
a. To fall and crash violently from a great height.
b. To fail utterly


CarolynF 08-10-2012 09:28 PM

Company just left..It was as creamy as ever..:) They all loved it..:)

saltnpepper 08-11-2012 05:23 AM

I think I will make this very soon. It sounds so good.

BUT I too have portion control issues w/any dessert. So I was wondering if you have ever frozen it? I was thinking freezing 1/2. Just wondered.

Thanks for the receipe!! :shake:


Vilya 08-11-2012 07:25 AM

If I make it crustless, can I use a pie pan or glass baking dish instead of a springform?

CarolynF 08-11-2012 10:20 AM

Hmmm..I think you can, just spray the bottom with Pam in case it sticks. Now, be sure
to cool this well so it will be nice and firm...Enjoy..

JMacB 08-13-2012 06:23 PM

This is exactly the recipe I use for the cream cheese muffins. I use 16 ounces cream cheese, 2 eggs and between 1/3 and 1/2 cup of a sugar free flavoring syrup - Davinci's or Torani, depending on what I have. I bake them in aluminum foil baking cups, and get a dozen from this recipe. I froze half the last time, and they thawed fine.

saltnpepper 08-13-2012 06:28 PM

What a great ideal!!!


JMacB I bake them in aluminum foil baking cups, and get a dozen from this recipe. I froze half the last time, and they thawed fine.

Thank you


dsalazar4 08-13-2012 07:14 PM

Anybody know about how many carbs per slice?

Buffy45 09-08-2012 03:31 PM

This sounds great!

Buffy45 09-08-2012 03:32 PM

This sounds so good!

saltnpepper 02-08-2013 09:53 AM

This is a very good recipe....has anyone ever added cocoa to it??

Just wondered.


CarolynF 02-08-2013 04:44 PM

Hmmm..No, Anna..but I would check out chocolate cheesecake recipes to get an idea how that might work with cocoa..(add more sweetener)..

emel 02-09-2013 06:01 AM


Originally Posted by saltnpepper (Post 16247728)
This is a very good recipe....has anyone ever added cocoa to it??

Just wondered.


I haven't adapted this particular recipe for chocolate.
But a good place to start would be to use the cocoa to make sugar-free baking chocolate:

For 1 oz semisweet baking chocolate:
3 tablespoons unsweetened cocoa powder
the equivalent sweetness of 3 tablespoons sugar
(so that would be 4 1/2 packets splenda, for example)
1 tablespoon butter or a mixture of butter and coconut oil

I'd say you'd want about 1 1/2 oz if you wanted to swirl the chocolate into this recipe to make a marbled cheesecake, or up to 3 oz if you want it all chocolate. But that's just a guess, based on other cheesecakes I've done.

Make the cheesecake batter. If you don't encorporate the chocolate enough into the cheesecake batter, you'll end up with a weird texture in the chocolate part. So for marbled, pour half of the cheesecake batter into the pan, then mix the chocolate mixture with the remaining batter and then swirl that into the first part of the batter in the pan. Then bake it and do the sour cream topping as written.

If you want it all chocolate and not marbled, add the cooled but still liquid chocolate to the batter, stirring well but gently, just before you put it into the pan.

Look at beachgirl's marbled cheesecake for a different technique. Carolyn's recipe is more straightfoward, though.

Beachgirl's Mocha Marble Cheesecake - LowCarbFriends Recipes

saltnpepper 02-09-2013 10:51 AM

Thank you for the answers.

I will add the liquid chocolate emel. Great ideal.

I had/have all the indgredients on hand for this cheesecake, and not some of the other chocolate recipes. And this is so good and easy, I just wondered if anyone had added chocolate.

Anyway, thanks again, and emel, I will try your ideal. The swirl sounds pretty.


shelby'snana 02-09-2013 11:51 AM

subbing ! Sounds delish :)

CarolynF 06-14-2013 07:02 AM

I used a 10 inch pan and added another 8 ounces of cream cheese and another egg to the base and a bit more sour cream to the top.

I baked the cake about 25 minutes..It looks fabulous...

Freckles 06-17-2013 07:40 PM

I made this cheesecake for Father's Day. My husband and son both loved it. Sweetened with a mixture of stevia, splenda, and nectresse. Served with a mixture of fresh raspberries and blueberries drizzled with raspberry DaVinci's syrup. I made a crust of ground almonds, sliced almonds, and flax meal with melted butter. It was such a treat to have a good low carb dessert. Thanks Carolyn!

CarolynF 06-17-2013 08:17 PM

Yeah, Freckles..I love this cheesecake..It is sooo creamy.

CarolynF 06-14-2014 07:58 AM


MikeA 06-14-2014 11:03 AM

I'm thinking maybe 6-8 carbs per slice if you divide it into 8 pieces?

CarolynF 06-15-2014 01:04 PM

8 pieces would be huge..LOL..I just made this in a 9 x 9 inch baking dish and will be cutting them into about 24 small pieces.

Barbo 06-15-2014 04:56 PM

That is why you are losing or maintaining
If I gave Mr. J. 24th of a cheese cake, he would say he
wouldn't dirty his teeth on such a small bite :laugh:

CarolynF 06-16-2014 04:59 PM

Lol. No, I'm a bit over my limit, so back to the plan. Cheesecake is all gone thanks to last night's party.

For the top, I put a can of Lucky Leaf Light Cherry Pie Filling. It made it extra special.

CarolynF 06-17-2014 08:12 PM


grneyedldy 06-18-2014 07:54 AM

This is the same recipe for the cream cheese muffins (minus the crust). I make them in a muffin pan and get 12. I find it's easier for portion control. I have one every night for dessert. :yummy:

CarolynF 06-18-2014 11:53 AM

Oh, I am going to try this for muffins since I have sour cream leftover.

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