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32 Ounces Cream Cheese
1 Cup Sour Cream
1/2 Cup Splenda Granular
1/2 Cup Maltitol
1/2 Cup Caramel Flavored DaVinci Syrup, sugar free
1 teaspoon Vanilla Extract
2 Tablespoons Instant Coffee Granules
2 Tablespoons Hot Water
Note: If desired, to avoid the use of sugar alcohol, 1 cup of Splenda Granular may be used instead of the Maltitol. This will increase the total carb count for the recipe by 12 grams.
How To Prepare:
Preheat Oven to 375 F.
Bring all ingredients to room temperature. (This is important!) Spray the inside of a 9 inch springform pan with Pam, or smear with butter, and place in freezer until cheesecake batter is ready. Scrape sides and bottom of bowl after each step and each addition to avoid lumps.
At lowest speed on stand mixer, or medium with a hand held mixer, beat cream cheese until completely smooth. Add sour cream, sweeteners, and DaVinci Syrup. Beat until smooth. Scrape bowl.
Add eggs one at a time, mixing just enough to combine ingredients, scraping bowl after each addition. Do not overbeat!
Dissolve coffee granules in hot water. Pour in a steady stream into the cheesecake mixture while continuing to mix at slow speed.
Pour the mixture into prepared springform pan that has been double-wrapped with tin foil.
Place in a water bath in a preheated oven. Bake for 1 hour. The cheesecake will probably rise above the pan. As soon as the baking is finished, run a thin metal spatula or knife around the pan to loosen the cheesecake. This helps to prevent cracking, since the cheesecake will reduce in volume during the cooling process. Pour out the water from the water bath, and return to oven. Turn off the oven, open the door a crack, and allow the cake to cool until it comes to room temperature (about 8 hours) before removing. This also helps to prevent the cheesecake from cracking. Remove from oven and chill for at least 6 hours before serving.
Serve with whipped cream that has been flavored with sugar free Caramel DaVinci syrup.
Number of Servings:
Carbs per serving - include all nutritional information if known:
337 Calories; 32 g Fat; (84.6% calories from fat); 9 g Protein; 5 g Carbohydrate; 0 g Dietary Fiber; 169 mg Cholesterol; 257 mg Sodium.
Would you recommend the product? Yes |
Price you paid?: None indicated
| Rating: 8
Positive aspects of the product (pros):
Nice and Creamy
I really enjoyed this cheesecake. The extra sour cream as opposed to Beachgirl's cheescakes makes this a creamier cheesecake. I used Liquid Splenda instead of the Splenda/SA mix and baked it according to the Beachgirl's cheesecake directions (i.e. 300 degrees for an hour and then 200 degrees for an hour)and was pleased with the results. I always lay a sheet of aluminum foil over the top of the springform pan to prevent any browning.
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