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Recipe Room Home » Low Carb Recipes » Cheesecakes « Previous Recipe · Next Recipe » Bev's Maple Walnut Cheesecake Reviews Views Date Recipe posted 0 1330 Mon January 26, 2004 Recommended By Average Rating No recommendations None indicated Description: Ingredients: 24 ounces cream cheese, room temperature 1 1/2 Cups Splenda - pourable 8 ounces sour cream, room temperature 4 large eggs, room temperature 1/4 teaspoon salt 1 tbsp maple flavoring, Frontier Brand natural flavoring 1 c chopped walnuts How To Prepare: 1. Fully grease a 9" springform pan, and wrap with foil to about 2" up the sides of the pan.2. Preheat oven to 300 degrees F.3. Cream the cream cheese until smooth, but do not over beat. Add Splenda; mix thoroughly. Scrape down sides of bowl. Add sour cream, mixing only until absorbed. Stop mixer and scrape down sides of bowl. Add eggs, one at a time, mixing only until incorporated. Scrape down bowl between additions. Add salt, mix well. Add maple flavoring, mix until incorporated. Finally, add most of the chopped walnuts, reserving a tablespoon or so. Mix briefly to distribute nuts evenly throughout batter.4. Pour batter into prepared springform pan. Sprinkle remaining walnut pieces on top of cheesecake. Place pan into roasting pan; fill roasting pan with hot water until it reaches about 1/2 to 3/4 inches up the side of the springform pan (this is called a water bath or Bain Marie)5. Bake cheesecake at 300 degrees for 60 minutes. Reduce oven temperature to 200 degrees, and bake for another 55 to 60 minutes.6. Remove from oven, and remove cheesecake from Bain Marie. Run a sharp knife around the inside edge of the cheesecake to separate it from the pan. Place cheesecake, still in its springform pan, on wire cooling rack. Remove foil and cool completely. Cover with plastic wrap and refrigerate overnight before unmolding.7. Tip for slicing: use waxed dental floss wound around one finger of each hand, pulling down smoothly and sharply (Like a wire cheese slicer).Notes: Make sure ingredients are at room temperature - leave cheese out for at least 1/2 hour before making cheesecake.Do not leave out the salt!Make sure to use a sugar-free flavor agent - most flavorings you can buy at the average supermarket have corn syrup and other "hidden" carbs. I used Frontier Co-op brand, which is sugar-free and all-natural.I prefer Philadelphia brand cream cheese - it has fewer ingredients, and is generally the lowest in carbs. It's also a consistently good quality.Ditto for Breakstone's regular sour creamNutritional info (from Mastercook): Per Serving (excluding unknown items): 325 Calories; 29g Fat (80.3% calories from fat); 9g Protein; 7g Carbohydrate; 1g Dietary Fiber; 156mg Cholesterol; 282mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Non-Fat Milk; 37 Fat. Number of Servings: 12 Carbs per serving - include all nutritional information if known: about 6 net carbs Preparation Time: 15 minutes, plus cooking and cooling time Effort (Easy, Average, Difficult): Average Source: mousie tartufo

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