help converting Italian Cheese Cake--my favorite

livesimply · 05-08-2008, 04:22 AM

Here's my FAVORITE cheese cake recipe--any help best way to convert it to LC is appreciated!!

ITALIAN CHEESE CAKE
Cream together:
1 1/2 lb. ricotta
1 lb. cream cheese
1 1/2 tsp. salt
1 1/2 c. + 2 Tbs. sugar
Add:
6 eggs (one at a time)
6 Tbs. flour
1 pt. sour cream
1 1/2 Tbs. vanilla
1 1/2 tsp. lemon juice
1 tsp. lemon rind

Grease and flour 10-inch springform pan. Bake at 350 degrees F for 1 hour. Turn oven off and keep cake in oven for 2-3 hours until cool. Remove from pan and refrigerate. Serve plain or with your favorite topping.

Without a doubt this is the best cheesecake I ever ate--old Italian recipe, VERY rich. Make sure to use whole milk cheeses and sour cream. It's so expensive to make I would love anyone's advice on the best substitutions for sugar and flour before I attempt this. Thanks in advance!

Soobee · 05-08-2008, 04:40 AM

I would use 1 cup worth of sucralose sweetener(Sweetzfree for me) and 1/2 cup of erythritol (which I would grind to get more like 1 cup of powdered) for the sugar replacement. For the flour I could use Kevin's cookie and cake flour mix. Everything else looks ok for low carb.

rexsreine · 05-08-2008, 10:55 AM

I'm wondering if Kevin's mix might be too heavy due to the almond flour. Maybe half Kevin's mix and half resistant wheat starch?

Ginny

livesimply · 05-08-2008, 11:29 AM

I have the liquid sucralose and the erythritol, but not the other stuff. Just trying to simplify the ingredient list because I don't bake a whole lot. Any other suggestions for the flour substitution?

CarolynF · 05-08-2008, 11:55 AM

I just got out some cornstarch and made a pudding with it..7 carbs per Tbs...and it thickens twice as much as flour does. So, you could add 3 Tbs. of cornstarch. This would give you 21 extra carbs for the whole thing.

This looks like a wonderful recipe. I will try it the next time I have company..

livesimply · 05-08-2008, 01:10 PM

Quote:

Originally Posted by CarolynF

I just got out some cornstarch and made a pudding with it..7 carbs per Tbs...and it thickens twice as much as flour does. So, you could add 3 Tbs. of cornstarch. This would give you 21 extra carbs for the whole thing.
Thanks--that might be doable for me. I just bought some stuff from Netrition and really can't order again right now.

This looks like a wonderful recipe. I will try it the next time I have company..

It really is delicious--I was a cheesecake nut in my former life, and this was always my favorite.

SSin-Deb · 05-08-2008, 09:51 PM

Hi livesimply ~ This looks delicious. Can you tell me what the texture is like? Is it dense and heavy (my favorite!!)? I would love to try this. *Ü*

livesimply · 05-09-2008, 02:32 AM

Yes, it is definitely dense and heavy, and very creamy at the same time. If you don't have a 10-inch springform pan, be prepared to have extra to bake in another dish. In fact, I still might have had a little extra even with the 10-inch pan. You will not be disappointed!

Cocapelle · 05-09-2008, 02:20 PM

If someone tries this, I would be interested in knowing the tweaks. I married an Italian, who loves the pastries!

SSin-Deb · 05-09-2008, 08:55 PM

Thank you livesimply ~ I always make George Stella's NY Ricotta Cheesecake (it's our favorite), but I'm going to try yours. *Ü*

05-08-2008, 04:22 AM	#1 (permalink)
livesimply Junior LCF Member Join Date: Apr 2008 Location: East Coast Posts: 13 Gallery: livesimply Stats: 160/148/115 WOE: Atkins Start Date: March 2008	help converting Italian Cheese Cake--my favorite Here's my FAVORITE cheese cake recipe--any help best way to convert it to LC is appreciated!! ITALIAN CHEESE CAKE Cream together: 1 1/2 lb. ricotta 1 lb. cream cheese 1 1/2 tsp. salt 1 1/2 c. + 2 Tbs. sugar Add: 6 eggs (one at a time) 6 Tbs. flour 1 pt. sour cream 1 1/2 Tbs. vanilla 1 1/2 tsp. lemon juice 1 tsp. lemon rind Grease and flour 10-inch springform pan. Bake at 350 degrees F for 1 hour. Turn oven off and keep cake in oven for 2-3 hours until cool. Remove from pan and refrigerate. Serve plain or with your favorite topping. Without a doubt this is the best cheesecake I ever ate--old Italian recipe, VERY rich. Make sure to use whole milk cheeses and sour cream. It's so expensive to make I would love anyone's advice on the best substitutions for sugar and flour before I attempt this. Thanks in advance! __________________ Proverbs 3:5-6

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05-08-2008, 04:40 AM	#2 (permalink)
Soobee Senior LCF Member Join Date: Dec 2006 Location: Massachusetts Posts: 581 Gallery: Soobee WOE: Atkins Start Date: September 2000	I would use 1 cup worth of sucralose sweetener(Sweetzfree for me) and 1/2 cup of erythritol (which I would grind to get more like 1 cup of powdered) for the sugar replacement. For the flour I could use Kevin's cookie and cake flour mix. Everything else looks ok for low carb.

05-08-2008, 10:55 AM	#3 (permalink)
rexsreine Senior LCF Member Join Date: Jun 2006 Location: Scottsdale,AZ Posts: 692 Gallery: rexsreine WOE: low carb	I'm wondering if Kevin's mix might be too heavy due to the almond flour. Maybe half Kevin's mix and half resistant wheat starch? Ginny

05-08-2008, 11:29 AM	#4 (permalink)
livesimply Junior LCF Member Join Date: Apr 2008 Location: East Coast Posts: 13 Gallery: livesimply Stats: 160/148/115 WOE: Atkins Start Date: March 2008	I have the liquid sucralose and the erythritol, but not the other stuff. Just trying to simplify the ingredient list because I don't bake a whole lot. Any other suggestions for the flour substitution?

05-08-2008, 11:55 AM	#5 (permalink)
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 18,174 Gallery: CarolynF Stats: 195/144/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	I just got out some cornstarch and made a pudding with it..7 carbs per Tbs...and it thickens twice as much as flour does. So, you could add 3 Tbs. of cornstarch. This would give you 21 extra carbs for the whole thing. This looks like a wonderful recipe. I will try it the next time I have company..

05-08-2008, 09:51 PM	#7 (permalink)
SSin-Deb Senior LCF Member Join Date: Apr 2003 Location: WA State Posts: 523 Gallery: SSin-Deb Stats: starting weight 270 WOE: Somersizing Start Date: February, 2001	Hi livesimply ~ This looks delicious. Can you tell me what the texture is like? Is it dense and heavy (my favorite!!)? I would love to try this. Ü

05-09-2008, 02:32 AM	#8 (permalink)
livesimply Junior LCF Member Join Date: Apr 2008 Location: East Coast Posts: 13 Gallery: livesimply Stats: 160/148/115 WOE: Atkins Start Date: March 2008	Yes, it is definitely dense and heavy, and very creamy at the same time. If you don't have a 10-inch springform pan, be prepared to have extra to bake in another dish. In fact, I still might have had a little extra even with the 10-inch pan. You will not be disappointed!

05-09-2008, 02:20 PM	#9 (permalink)
Cocapelle Senior LCF Member Join Date: Jul 2003 Location: Arizona Posts: 407 Gallery: Cocapelle WOE: Atkins	If someone tries this, I would be interested in knowing the tweaks. I married an Italian, who loves the pastries!

05-09-2008, 08:55 PM	#10 (permalink)
SSin-Deb Senior LCF Member Join Date: Apr 2003 Location: WA State Posts: 523 Gallery: SSin-Deb Stats: starting weight 270 WOE: Somersizing Start Date: February, 2001	Thank you livesimply ~ I always make George Stella's NY Ricotta Cheesecake (it's our favorite), but I'm going to try yours. Ü