How important is sugar to the structure of normal cheesecake?

[Mandork]

I've been thinking about ways to make cheesecake that is low-carb, but doesn't use any artificial sweeteners, either. I really don't like the aftertaste that I get with all of the ones that are readily available in the UK, or stevia for that matter.

My main idea is using a few ingredients that are naturally a bit sweet, like pecans for the crust. In looking at all the conventional recipes for cheesecake, plus all the low-carb ones I have seen, they all seem to use fairly substantial quantities of either sugar or Splenda or similar. Is having this "powder" in the recipe important for the final texture of a baked cheesecake?

[flatferenghi]

there is a place i buy my low carb cheesecake. it is a bakery in Bklyn., NY called the Tasty Pastry Shoppe. They have a web site, and I believe they do ship it. Each 1/8th of a 7 inch cheesecake (no topping)is 4 grams net. It is just as good as Juniors, and much less expensive. They have other low carb delights as well. Even if i was a dessert baker, I would still let them do the driving, so to speak, at least as regards cheesecake. I watch a lot of cooking shows. It seems sugar does do something for the structure of cakes, apart from the flavor consideration. Love & Profits: FLATFERENGHI

[gharkness]

Originally Posted by Mandork

My main idea is using a few ingredients that are naturally a bit sweet, like pecans for the crust. In looking at all the conventional recipes for cheesecake, plus all the low-carb ones I have seen, they all seem to use fairly substantial quantities of either sugar or Splenda or similar. Is having this "powder" in the recipe important for the final texture of a baked cheesecake?

This is the exact reason that cheesecake is the number one dessert to be made sugar free/low carb. The sugar does not contribute to the texture of this particular dessert; therefore, reducing it or eliminating it entirely doesn't ruin the cake. (It's worth noting that cheesecake is not "cake" in the sense of "cake" that depends on flour, sugar and leavening to create its texture. Cheesecake's texture is entirely created by the density of the cream cheese/mascarpone or other dense cheese one uses to make cheesecake).

While I do like and use AS, if you like your cheesecakes minimally sweet or not sweet at all, there is no good reason why you should not give it a try without the sugar. If you will Google "savory cheesecake" you will see that there are plenty of cheesecakes that are made entirely without sugar (though they are not intended to be sweet).

I would also advise against ordering any low carb item unless you knew exactly how it is made (what sweeteners are used). I made that mistake once - and only once - and after eating one slice, thought I was literally going to explode. Not fun.

[CarolynF]

Of course, you can make a cheesecake without any sweeteners..However, it won't be sweet. However, if you take some fresh fruit..like berries and put them over the top, it will help sweeten it up.

[The Chicken Lady]

This is my favorite cheesecake recipe....the texture of this cheesecake is one of the things I really like about this recipe.

Vanilla Cheesecake

Prepare Pan…You will need to put a collar on the pan because this cheesecake will rise above the rim of the pan but it will settle back down into the pan as it cools. The collar will also prevent the cheesecake from cracking as it will pull away from the side of the pan and allow the cake to move without cracking.

Cut a parchment paper to fit the bottom and sides of your pan…I used a 9” x 3” cake pan. Butter the pan very well and fit the pieces of paper into the pan. It’s important to use butter.

Preheat oven to 350°

Crumb Crust

2 cups almond flour
1 cup chopped pecans
1/2 cup Vital Wheat Gluten
1/2 cup Splenda
1 stick melted butter

Mix ingredients together…it will seem like there’s not enough butter but there is. You don’t want to get it too greasy. Press crust into the bottom of the pan…packing down hard and evenly. I didn’t use all the crumb crust mixture…it seemed like a little too much so I put the rest in a baggie and stuck it in the freezer for next time.

Bake in a 350° oven for about 25 minutes or until the crust is firm to the touch and lightly browned….cool completely.

Cheesecake batter

1-cup sour cream
4 pkg. (8 oz. each) cream cheese...it’s important that the cheese be room temperature
1 cup Splenda…or equivalent liquid Splenda
1/3 cup Erythritol
2 packets of Stevia Plus
3 tablespoons VWG
1-1/2 tablespoons vanilla
2 tablespoons lemon juice
4 extra large eggs plus 2 egg yolks, beaten

To Make The Batter:

Put the sour cream in the mixer bowl and turn it on for a few seconds to grease the bowl…with the mixer running on the lowest speed add the cream cheese a piece at a time mixing well after each block of cheese until the batter is smooth.

Add sweeteners, vital wheat gluten, lemon juice and vanilla…mix well scraping the sides of the bowl when necessary.

Break eggs in a separate bowl and beat well…mix the eggs in by hand with a spatula until they are completely and fully mixed into the batter.

Pour batter into prepared crust.

BAKE at 325°F for 1 hour 10 minutes; remove from oven to cooling rack. Cheesecake will still be very loose but it is done, do not try to bake it until it is firm. (Bake at 300°F for 1 hour 20 minutes if using dark nonstick springform pan.)

Cool to room temperature, using a sharp knife…carefully run the knife around the inside of the paper collar to release it from the cheesecake and remove it. Place the cheesecake in the frig and chill overnight.

To remove from the pan…set the cold cheesecake down in a sink of hot water for about 30 seconds to melt the butter on the inside of the pan. Place a sheet of plastic wrap on top of the cheesecake and then a paper plate to support the cake. Turn the cake out and place the serving plate on the bottom of the cake and turn it over.

[flatferenghi]

as regards cheesecake, sugar is not a structural consideration. i was being more generic. this bakery i refer to, i know them for years. I have never stalled on their low carb items, and i have tried almost all of them, the trick is to exercise portion control. as long as i can do that, i am fine. FF