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Reviews Date of last review
2 Sun February 24, 2008
Recommended By Average Price Average Rating
100% of reviewers None indicated 9.5












Description: OK, you need to make your own crust, as I don't know of a low-carb one myself. This is the exact cheesecake I used to make in my bakery I used to own back in Missouri. We actually sold these puppies over the net for years until I sold the bakery and we moved to NM. Of course the ones we sold had real sugar in them. I am assuming that 1 cup of Splenda equals 1 cup of regular sugar. If this is correct then the recipe should be ok, but if not then I need someone to tell me what the actual ratio would be, if you wouldn't mind please. I haven't really tried this yet, as I am still on induction but if the ratios for Splenda and sugar are correct then it should work just fine.
Ingredients: Ingredients:
2 lbs Cream Cheese, room temp
1 cup Splenda
4 egg whites, room temp
4 egg yolks, room temp
1 cup sour cream, room temp
2 tespoons vanilla extract
How To Prepare: Preheat your oven to 325 degrees.


Prepare your crust if you are using one. I always used to bake my crust for about 10 minutes and then let it cool before pouring my batter in. But then we liked a crispy crust, as did my customers. I always used and still do use a Spring Form pan, as it makes it much easier to remove. Be sure to spray your pan with non-stick spray before pouring your cheesecake batter in.


Cream the cream cheese and Splenda together until smooth. Add the 4 egg yolks and mix it thoroughly. (If one wanted to they could add just a bit of Guar Gum for a setting agent, but it is not necessary since this is a baked cheesecake.) Add the vanilla and sour cream and mix in thoroughly.


Whip the egg whites until thick and almost stiff. (If they get stiff, it is not that big of a deal really.) Egg whites whip better if they are room temperature and the utensils are room temperature.


Fold the whipped egg whites into the cream mixture carefully so as to not lose too uch of the volume.


Pour the batter into prepared Spring Form pan. Now raise the pan up about 6 inches or so and drom it flat onto the counter. Do this 3 or 4 times. This helps to get out the air bubbles. Just be careful not to spill your wonderful cheesecake.


To bake this you need to place your Spring Form pan into a pan that it can fit inside of. The you want to place that pan into another pan it can fit inside of. Pour hot water into the outer pan about half way up the pan. This your water bath and will help make your cheesecake much more creamy than otherwise.


Bake at 325 degrees for at least 1 hour and 30 minutes. You need to start checking on it after 1 hour 15 minutesd to make sure. You will want it set but not quite set in the very middle of the cake. If it has a touch of a jiggle to it, and I do mean just a bit of a jiggle right in the very middle...then it is done. Turn your oven off and crack the oven door. Now let it sit in there and cool, about a couple of hours. When it is cool enough that you can touch it with your bare hands, you can take it out. Now you can take your Spring Form pan out of the other pan and finish cooling completely on a wire rack. Hold on, you are not done yet! Wink Once it is completely cooled, you need to cover the Spring Form pan with some plastic wrap and let it sit in the refrigerator a minimum of 6 hours, much better if it is left in there overnight. It will finish jelling and setting up in your refrigerator. The next day take it out and take the plastic wrap off. Now undo the Spring on the pan and carefully lift if off the cheesecake. Voila, you are done!!! It is up to you if you wish to transfer it to something else or you can just leave it on the bottom of the Spring Form pan as your platter.


I would be willing to bet that one could just make the batter up and pour it into prepared dishes of any kind for personal servings, but the nutritional count I have for this is from cutting it into 12 slices. Also, this nutritional account is only for the filling and no crust. If you make a crust, you will have to remember to add that in for your carb count.


Nutrition Breakdown for the whole Cheesecake:


Calories: 4290
Total Fat: 407
Sat: 249
Poly: 17
Mono: 117
Total Carbs: 65
Fiber: 0
Protein: 102
Number of Servings: 12
Carbs per serving - include all nutritional information if known: Calories: 358; Total Fat: 34; Sat: 21; Poly: 1; Mono: 10; Total Carbs: 5; Fiber: 0; Protein: 9
Preparation Time: Min. 12 hours to complete
Effort (Easy, Average, Difficult): Average
Senior LCF Member
 
Posts: 250
Registered: January 2005



LoveMontana
Way too much time on my hands!

Registered: December 2000
Location: NY/PA border in the Finger Lakes region of NY
Posts: 30311
Review Date: Wed August 1, 2007 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 9 

 
Positive aspects of the product (pros): creamy and not too sweet.
Cons:

Excellent cheese cake.
Review Date: Sun February 24, 2008 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10 

 
Positive aspects of the product (pros): Awesome
Cons:

This is great. I make it with vanilla sugar free pudding added for extra flavor. I also make the crust with half graham crackers half crushed pecans or almonds.


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