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..

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!

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.

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?:)

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

:)

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

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:

Anna

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

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..

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.

What a great ideal!!!


Thank you

Anna

Anybody know about how many carbs per slice?

This sounds great!

This sounds so good!

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

Just wondered.

Thanks,
Anna

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

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

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

subbing ! Sounds delish :)