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Reviews Date of last review
2 Wed October 4, 2006
Recommended By Average Price Average Rating
100% of reviewers None indicated 9.5

Ingredients: 32 ounces cream cheese
1 cup vanilla DaVinci syrup 2-3 capfuls coconut extract
1 teaspoon lemon juice
4 eggs plus 1 egg yolk
3 tablespoons sour cream
3 ozs. Unsweetned coconut (just under 1 cup)
How To Prepare: With an electric mixer, combine the cream cheese, sour cream, lemon juice, extract and syrup at slow to medium speed, scraping sides often. When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly. When eggs are incorporated, do not mix any more. With a spatula, gently fold in the coconut until just mixed. Over-mixing the eggs is a contributing cause of cracked cheesecakes. (The leading cause of cracking is over-cooking, so donât believe any one who tells you it is normal for a cheesecake to be cracked; it isnât.) Always treat the batter gently. Pour the mixture into the springform pan. 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 barrier 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. It may be beneficial to run a knife around the edge of the cheesecake, separating it from the sides of the pan. If your goal is to serve the cheesecake on a different dish without the bottom of the spring form pan, then the pan can be lined with parchment paper before the batter is poured in. Make sure to grease both sides of the paper. This will make for easy removal of the cheesecake later. It works best if the cheesecake has been refrigerated fully before trying to remove it from the bottom pan.

Number of Servings: 8 - 12
Carbs per serving - include all nutritional information if known: About 5 per slice
Preparation Time: 2 hours 15 mins.
Effort (Easy, Average, Difficult): Average

Body By Johnsonville

Registered: December 2003
Location: On the run (or bike)
Posts: 13734
Review Date: Mon May 31, 2004 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 9 

Positive aspects of the product (pros): Easy to make, rich, smooth, light, super creamy
Cons: none

This cheesecake is OUTSTANDING! I made it atop a crust created from 2/3 batch of Dana Carpender's coconut shortbread with enough butter to make it stick in the bottom of the pan.

The only thing I would do differently next time is to add 2-3 chopped SF chocolate bars (Hershey's 1 Carb is what I plan to try) to the top during the last hour of baking to make a "Mounds" cheesecake. That would add a little color and some different flavor to an already wonderful cake.
Junior LCF Member

Registered: September 2004
Location: Minneapolis, MN
Posts: 4
Review Date: Wed October 4, 2006 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10 

Positive aspects of the product (pros): Easy to make, even for beginners
Cons: None

This was awesome! It was the first time I had ever tried to make a cheesecake and it turned out excellent. I will definately make again.
The only issue I had was trying to find the unsweetened coconut (Found it in the natural section of an upscale grocery store) and buying the DaVinci's syrup. It was $8 a bottle and you use the whole bottle in one cake.

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