Low Carb Friends  
Netrition.com - Tools - Recipes - Home

Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
FAQ Search Today's Posts Mark Forums Read

Forum Jump
Thread Tools Display Modes
Old 04-01-2008, 04:09 AM   #1
Senior LCF Member
lilymo's Avatar
Join Date: Jun 2007
Location: Maine
Posts: 120
Gallery: lilymo
Stats: 240/240/150
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
lilymo is offline   Reply With Quote

Sponsored Links
Old 04-01-2008, 01:03 PM   #2
Senior LCF Member
Zib's Avatar
Join Date: Aug 2002
Location: usually at home
Posts: 331
Gallery: Zib
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.


Zib is offline   Reply With Quote
Old 04-01-2008, 07:38 PM   #3
Way too much time on my hands!
CarolynF's Avatar
Join Date: Jun 2002
Location: Kansas
Posts: 16,010
Gallery: CarolynF
Stats: 195/157/145
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

CarolynF is offline   Reply With Quote
Old 04-03-2008, 09:08 PM   #4
Very Gabby LCF Member!!!
Barbo's Avatar
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
Posts: 4,319
Gallery: Barbo
Stats: 225/145/136
WOE: Low Carb Diabetic Plan
Start Date: August 2005
Hello Zib

Thank you for posting these cheesecakes. They look delicious.

We have not spoken for many years. I hope that you are doing

Barbo is offline   Reply With Quote
Old 05-10-2018, 11:51 AM   #5
Junior LCF Member
CrazyCat2's Avatar
Join Date: Apr 2004
Location: Ohio
Posts: 46
Gallery: CrazyCat2
Stats: 204/179.8/150
WOE: LowCarb
Start Date: restart July '17
CrazyCat2 is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

All times are GMT -7. The time now is 03:37 AM.

Copyright ©1999-2017 Netrition, Inc. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Netrition, Inc.