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Old 05-30-2015, 09:16 AM   #1
cheri
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Cheesecake Factory Cheesecake (converted to lowcarb)‏




This cheesecake is the best that I have tasted thus far. You may make different variations of it. I added a cup of sugar free mini chocolate chips to the last one I made and it was great as well... remember to add in the carbohydrates of your addins into the cheesecake total.
Don't know where to get Sugar free products like Chocolate chips, Artificial Sweetners and Flavored Syrups? Go visit Netrition.com. It is THE greatest Premier Nutrition Superstore for your Low carb needs! http://www6.netrition.com/


The Chocolate Chips I used: http://www6.netrition.com/nevada_man...hoc_chips.html


I used a Pampered Chef 9" springform pan and the cheesecake rose to the very top.. If you don't have a springform pan and you use a regular pan it might overflow because springform pans are taller.


Baking in a Water Bath


Cheesecakes are custards at heart. They are delicate, so you want to bake it slowly and evenly without browning the top. The most effective way to do this is to bake it in a water bath. Since water evaporates at the boiling point, the water bath will never get hotter than 212 degrees F (100 degrees C), no matter what the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the center, which can cause it to soufflé, sink, and then crack.


This recipe is my own creation.. please do not copy for the purpose of publishing or use on any other site without my expressed permission.


Ingredients:


CRUST

1/4 cup Finely Chopped pecans
1/4 cup Finely Chopped almonds
1/4 cup Finely Chopped walnuts
3/4 cup almond meal (almond flour)
3 packets splenda
3 Tablespoons butter (melt in microwave)


FILLING


1 1/2 pounds cream cheese
1 1/3 cups Pourable Splenda (or other sugar substitute that is equal to 1 1/3 cups sugar)
3 eggs
2 teaspoons vanilla
2 teaspoons lemon juice
16 ounces sour cream.
Cream cheese and eggs should be at room temperature before you start.


Directions:
How To Prepare: Mix all nuts, almond meal and splenda with melted butter and press into a spring form pan, trying to line the sides as much as possible about 1 1/2 inches up the sides of the pan, set aside to mix filling. Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar substitute a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese, add vanilla and lemon juice, Add the sour cream last until just blended in.Pour cream cheese mixture into the spring form pan. Place on the top rack in the middle of a 325 degree preheated oven for one hour and 15 minutes. If you want a cheesecake with a less brown top, put on the next rack down. Also, some have commented that they had a few cracks... Remember not to open the oven while baking, this might make it crack. You might also want to try a water bath but its not really necessary. When time is up, turn off the oven and prop open the oven door... leave in oven for one hour. After one hour, remove from oven. Run a knife around the edge of the cheesecake also, so if it shrinks while cooling it will not crack at that time either. Let cool to just about room temperature before the cheesecake is put into the refrigerator for 24 hours. Make sure you wait the 24 hours before sampling... A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

Nutritional information:Without Crust:Cheesecake without crust 231.5 Calories; 22g Fat (48.5% calories from fat); 5g Protein; 6g Carbohydrate; trace Dietary Fiber; 118mg Cholesterol; 158mg Sodium.Cheesecake including Splenda:319 Calories; 28g Fat (79.6% calories from fat); 9g Protein; 7g Carbohydrate; 1g Dietary Fiber; 123mg Cholesterol; 177mg Sodium And this is cheesecake WITHOUT Splenda:311 Calories; 28g Fat (81.7% calories from fat); 9g Protein; 5g Carbohydrate; 1g Dietary Fiber; 123mg Cholesterol; 177mg Sodium
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Old 05-30-2015, 09:33 AM   #2
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That looks excellent, Cheri!
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Old 05-30-2015, 02:42 PM   #3
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Sounds wonderful Cheri! All kinds of add ins. I will pass this along to my friends.
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Old 05-30-2015, 03:04 PM   #4
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How many servings are you basing the calories/carbs on?
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Old 05-30-2015, 03:19 PM   #5
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Here is the counts for the whole cheesecake as written.. it will vary if you omit the crust as some do, or if you add in anything extra:

Total Carbohydrates 43.9g
15%
Dietary Fiber 14.0g
56%
Sugars 8.0g
Protein 96.0g

Here is the count for 8 slices:

Total Carbohydrates 5.5g
2%
Dietary Fiber 1.8g
7%
Sugars 1.0g
Protein 12.0g
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Old 05-31-2015, 08:13 PM   #6
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yummy !
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Old 06-01-2015, 06:57 AM   #7
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How many 8oz blocks of cream cheese is used? 2 1/2 maybe?
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Old 06-01-2015, 07:39 AM   #8
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Originally Posted by SkeeterN View Post
How many 8oz blocks of cream cheese is used? 2 1/2 maybe?
Three.
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Old 06-03-2015, 05:41 PM   #9
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So disappointed...the chocolate chips that you gave the link for are not available for sale on Netrition Wonder why?
Anyway, I have some Sensato sugar free chips I got with my last order, so I'll use them. The cheesecake looks fabulous Cheri!
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Old 06-04-2015, 07:09 AM   #10
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Thanks. That looks wonderful.
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