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Old 08-09-2012, 11:16 AM   #1
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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..
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Old 08-09-2012, 05:45 PM   #2
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Mmmmm. I'll bet this is REAL good. You know, Carolyn, I'm probably the only low-carber out there that rarely makes cheesecake. 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!
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Old 08-09-2012, 08:04 PM   #3
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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.
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Old 08-09-2012, 09:42 PM   #4
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Carolyn

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?
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Old 08-10-2012, 07:52 PM   #5
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v. crater: v.intr.
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Last edited by buttoni; 08-10-2012 at 07:56 PM..
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Old 08-10-2012, 08:28 PM   #6
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Company just left..It was as creamy as ever.. They all loved it..
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Old 08-11-2012, 04:23 AM   #7
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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!!

Anna
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Old 08-11-2012, 06:25 AM   #8
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If I make it crustless, can I use a pie pan or glass baking dish instead of a springform?
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Old 08-11-2012, 09:20 AM   #9
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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..
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Old 08-13-2012, 05:23 PM   #10
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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.
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Old 08-13-2012, 05:28 PM   #11
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What a great ideal!!!

Quote:
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

Anna
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Old 08-13-2012, 06:14 PM   #12
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Anybody know about how many carbs per slice?
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Old 09-08-2012, 02:31 PM   #13
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This sounds great!
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Old 09-08-2012, 02:32 PM   #14
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This sounds so good!
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Old 02-08-2013, 08:53 AM   #15
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This is a very good recipe....has anyone ever added cocoa to it??

Just wondered.

Thanks,
Anna
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Old 02-08-2013, 03:44 PM   #16
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Hmmm..No, Anna..but I would check out chocolate cheesecake recipes to get an idea how that might work with cocoa..(add more sweetener)..
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Old 02-09-2013, 05:01 AM   #17
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Quote:
Originally Posted by saltnpepper View Post
This is a very good recipe....has anyone ever added cocoa to it??

Just wondered.

Thanks,
Anna
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
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Old 02-09-2013, 09:51 AM   #18
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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.

Anna
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Old 02-09-2013, 10:51 AM   #19
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subbing ! Sounds delish
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Old 06-14-2013, 06:02 AM   #20
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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...
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Old 06-17-2013, 06:40 PM   #21
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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!
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Old 06-17-2013, 07:17 PM   #22
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Yeah, Freckles..I love this cheesecake..It is sooo creamy.
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Old 06-14-2014, 06:58 AM   #23
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Bumping
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Old 06-14-2014, 10:03 AM   #24
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I'm thinking maybe 6-8 carbs per slice if you divide it into 8 pieces?
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Old 06-15-2014, 12:04 PM   #25
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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.
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Old 06-15-2014, 03:56 PM   #26
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Carolyn

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
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Old 06-16-2014, 03:59 PM   #27
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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.
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Old 06-17-2014, 07:12 PM   #28
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Bumping
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Old 06-18-2014, 06:54 AM   #29
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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.
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Old 06-18-2014, 10:53 AM   #30
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Oh, I am going to try this for muffins since I have sour cream leftover.
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