|04-01-2008, 04:09 AM||#1|
Senior LCF Member
Join Date: Jun 2007
WOE: Low Carb
Start Date: Feb. 2011/Jan. 2014
Thought this was worth reviving! "Beachgirls Cheesecake"
Chocolate Almond Crust
2 1/2 cups ground almonds
2 tablespoons Splenda
4 tablespoons melted butter
2 tablespoons unsweetened cocoa powder
Place nuts in bowl of a food processor; pulse until ground into a meal.
Add sugar substitute, butter and pulse to combine.
Transfer to a 9" springform pan. With your fingers, gently press nut mixture to form a crust on bottom of pan.
Bake at 350 degrees for 10 minutes; remove from oven and cool.
(posted by Josie)
Beachgirl's Peanut Butter Cup Cheesecake
Peanut Butter Cup Cheesecake
32 ounces Cream cheese (4 8-ounce packages)
1 cup Splenda
1 teaspoon Vanilla extract
¾ cup SF peanut butter (smooth or chunky, your choice)
4 Eggs, plus 1 Egg yolk
2 tablespoons heavy cream
3 Squares Semi-Sweet Chocolate (baking bar), melted in double boiler
Bring all cold ingredients to room temperature. With an electric mixer, combine the cream cheese and splenda at slow to medium speed, scraping sides often. Add the vanilla and cream. When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly.
When eggs are incorporated separate out one cup of batter then add the peanut butter into the rest of the batter. When peanut butter is blended in, don’t mix any more. Over-mixing the batter is a contributing cause of cracked cheesecakes. (The leading cause of cracking is over-cooking, so don’t believe any one who tells you it is normal for a cheesecake to be cracked; it isn’t.) Always treat the batter gently. To the one cup of separated batter, add the three squares of melted chocolate and blend.
Add half of the chocolate batter to the bottom of a well-greased springform pan. Gently add the peanut butter batter, and then cover with remaining chocolate batter and spread to cover the top (no peanut butter batter should show through). The idea is to create a “peanut butter cup” look to the cheesecake with the chocolate batter at the top and bottom.
Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake. Then place the springform pan in an even larger pan and fill the larger pan halfway with water. This is called a water bath. It is a gentler way to cook the cheesecake.
Place the entire water bath containing the cheesecake in a 300-degree preheated oven. Cook for 1 hour and reduce heat to 200 degrees for 1 more hour. Turn oven off and leave cheesecake in until the oven is completely cool. The cheesecake can even be left overnight at this point. Cracks can also occur when a cheesecake cools too quickly, so don’t rush this process. Let it set up for several hours in the fridge, preferably overnight.
Garnish with Russell Stovers SF Peanut Butter cups cut into quarters and placed on top so that each slice gets one.
It looks like about 127g of carbs for the whole recipe
|04-01-2008, 01:03 PM||#2|
Senior LCF Member
Join Date: Aug 2002
Location: usually at home
Start Date: August 2012 - Cholesterol down 70 points!
I agree. I love her pumpkin cheesecake. Here's a link to a looong thread about them with lots of variations ideas.
|04-01-2008, 07:38 PM||#3|
Way too much time on my hands!
Join Date: Jun 2002
WOE: Eat Fat, Get Thin
Start Date: January 2001
Thanks for bumping this. Many of the new peeps wouldn't know about our Beachgirl..and her wonderful cheesecakes.
Springing into Fitness
|04-03-2008, 09:08 PM||#4|
Very Gabby LCF Member!!!
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
WOE: Low Carb Diabetic Plan
Start Date: August 2005
Thank you for posting these cheesecakes. They look delicious.
We have not spoken for many years. I hope that you are doing
BARBOS LOWCARB kITCHEN