|01-19-2008, 03:42 PM||#1|
Very Gabby LCF Member!!!
Join Date: Dec 2005
Location: Pittsburgh, PA
WOE: Low Carb Maintenance
Start Date: May 2005
LC Carrot 'N Cranberry Cheesecake
Years ago, one of my favorite cheesecakes was a recipe I got from a grocery store checkout isle $2.50 cookbook. I think it was put out by Kraft Philadelphia Cream Cheese but at this point that is only a guess since I only have a recipe card left with the recipe and a few notes written on it for Carrot 'N Raisin Cheesecake.
This is my version I made for a mixed High and Low Carb crowd Brunch I had today.(Everything I made was low carb of course)
LC Carrot 'N Cranberry Cheesecake (48 carb for entire cheesecake)
1 cup http://www.lowcarbfriends.com/bbs/lo...-crackers.html crumbs (4 or 5 crackers)
2 T diabetisweet brown
1/2 tsp. ground cinnamon
3 T butter, melted
24 ounces (3 packages) cream cheese, softened, divided
2 T diabetisweet brown
3/8 tsp splenda quick pack
1/2 cup lc cake and cookie flour mix (carbalose version), divided
4 large eggs
1/4 cup carbinated citrus water (recipe calls for OJ but this water works great as a sub for OJ)
1 cup finely shredded carrots
1/4 cup sf http://www.lowcarbfriends.com/bbs/lo...anberries.html
1/2 tsp ground nutmeg (optional)
1/4 tsp ground ginger (optional)
1 - 2 T carbinated citrus water
3/4 cup powdered erythritol
2 T butter, softened
Preheat oven to 325.
Mix crumbs, sweeteners, cinnamon, and butter: then press onto bottom of a 9 inch springform pan.
Bake 10 minutes and set aside.
Increase oven temperature to 450 degrees.
Beat 20 ounces cream cheese, sweeteners, 1/4 cup flour mix at medium speed with electric mixer until well blended.
Add eggs, 1 at a time, mixing after each addition.
Blend in citrus water.
Add combined remaining 1/4 cup flour mix, carrots, cranberries, and spices; mix well.
Pour filling evenly over crust.
Bake 10 minutes. Reduce oven temperature to 250 degrees and continue baking for 55 minutes.
Loosen cake from rim of pan and let cool completely before removing the rim of pan.
Refrigerate several hours.
When cheesecake is completely chilled, beat the remaining 4 ounces cream cheese, butter, citrus water until well blended. Gradually add powdered erythritol, until well blended.
Spread over top of cheesecake.
Garnnish with additional cranberries and shredded carrots.
Last edited by Kevinpa; 01-19-2008 at 03:46 PM..