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Old 07-19-2006, 12:02 AM   #1
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Cherry Cheesecake with Mock Graham Cracker Crust.

Mock Graham Cracker Crumbs.
1/4 cup butter, softened
1/2 c. sweetener
2 T. granular erythritol
1 egg
1/2 teaspoon vanilla
1/2 cup almond flour
3 T. wheat protein isolate 5000
1 T. resistant wheat starch
1 T. wheat bran
1/2 teaspoon baking powder
1/2 teaspoon baking soda

In a medium bowl, mix together the butter, egg, sweetener and vanilla till well combined.
Combine dry ingredients and add to butter mixture; beat until combined and smooth.
Scoop a tablespoon of dough and place on greased or parchment-lined baking sheet.
Bake in a 350 degree oven for 15 – 20 minutes or until golden brown.

Crust
Note: When cookies are cool crush into crumbs
1 1/2 cups cookie crumbs.(8 carbs)
3 T. melted butter


Spray bottom and sides of 9 inch spring-form pan with non-stick cooking spray.
In a medium bowl, toss together crumbs and 3 T. melted butter until crumbs are evenly coated.

Pat mixture into bottom of spring-form pan and bake in a 350 oven for 10 min then set aside to cool.


Filling
20 oz. cream cheese, softened (10 carbs)
1/3 c. erythritol
1/3 c. polyD (4 carbs)
1/3 c. sweetener
1/2 packet sweetone
2 t. vanilla
2 t. lemon zest
3 eggs (3 carbs)



Beat cream cheese in large mixer bowl
Gradually add erythritol, polyD, sweetener, sweetone until fluffy.
Add lemon zest and vanilla.
Beat in eggs, one egg at a time.

Pour over cooled crust in spring-form and bake in a 300 oven until center is firm, approx 1 hour.

Cool to room temperature then refrigerate at least 3 hours.



When chilled, loosen edge of cheesecake with a knife and remove the sides of the spring-form pan.

Sour Cream Topping
1 c. sour cream (8 carbs)
2 t. vanilla
1 T. thickenthin not/Sugar
approx. 2 T. sweetener

In small bowl, mix sour cream, vanilla, sweetener, and thickenthin not/Sugar till smooth then top chilled cheesecake.

Refrigerate at least 2 hours.



Cherry Topping
1 c. Lucky Leaf “no sugar added” Cherry Pie Filling (21 carbs)

Layer over the sour cream topping and serve when chilled completely.


12 servings 4.5 carbs using liquid for sweetener
10 servings 5.5 carbs using liquid for sweetener

Best aged 24 hours.......Yum!!
Enjoy.
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Old 07-19-2006, 03:00 AM   #2
Way too much time on my hands!
 
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Hi Kevin!

This looks amazing! I'm very impressed!

Mackenzie
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Old 07-19-2006, 03:47 AM   #3
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Beautiful presentation for what sounds very yummy!
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Old 07-19-2006, 04:26 AM   #4
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WOW!!!

I bet this is a real treat that would dazzle non LCing guests.

However, many of my guests are wary of my cooking, afraid of my crazy low carb WOL/WOE, and want to see the package from which I serve things, such as Cheesecake Factory, or they think I'm poisoning them (aren't people weird? about LC?). I think I will save one packing carton and pull out something like this!!!! AWWWWW, I'll just feed them the poison they demand and save this for me, DH, and the few who KNOW!
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Old 07-19-2006, 04:34 AM   #5
MAJOR LCF POSTER!
 
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Beautiful pics Kevin! Now I have a way to use up my WPI!
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Old 07-19-2006, 04:39 AM   #6
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Now that is a perfect cheesecake!!
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Old 07-19-2006, 05:08 AM   #7
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thank you all :blush:

I went through quite a few tries to get the mock graham cracker crust right.
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Old 07-19-2006, 01:23 PM   #8
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Yum -Cherry topped cheesecake is one of my favorites! I need to invite guests for dinner real soon so that I can make this one. A whole cheesecake for DH and I is really too much, we eat it forever--, however, that doesn't stop me from making them.

Great pics Kevin.
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Old 07-19-2006, 01:29 PM   #9
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so Kev, are ya married? Ya wanna be?
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Old 07-19-2006, 09:26 PM   #10
Blabbermouth!!!
 
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Quote:
Originally Posted by Tennessee
so Kev, are ya married? Ya wanna be?
Yes I am married and my DW says she is not ready to give up her full time cook yet.......

BTW she smacked me Just in case I was thinking about it
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Old 07-20-2006, 08:44 AM   #11
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Just goes to show once again that all the good cooks, er um, Men, are taken!

I sure have enjoyed the recipes you've posted, and look forward to trying some when I've collected all the ingredients.

Tenn
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