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Recipe Room Home » Low Carb Recipes » Cheesecakes « Previous Recipe · Next Recipe » Beachgirl's Basic Cheesecake Reviews Views Date of last review 39 31141 Fri August 22, 2008 Recommended By Average Rating 92% of reviewers 9.5 Description: Ingredients: 32 ounces cream cheese 1 cup splenda 1 teaspoon vanilla extract 1 teaspoon lemon juice 4 eggs plus 1 egg yolk 3 tablespoons sour cream How To Prepare: With an electric mixer, combine the cream cheese and splenda at slow to medium speed, scraping sides often. Add all other ingredients except eggs. 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. 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: 12 Carbs per serving - include all nutritional information if known: 5g Effort (Easy, Average, Difficult): Average Source: JazzyV for Beachgirl

Author Lila MAJOR LCF POSTER! Registered: July 2002 Location: Grand Rapids, Michigan Posts: 1641 Review Date: Tue January 27, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: It tastes great! Cons: I see none I have made this recipe several times and Love it. My husband will eat it all in one sitting if I don't watch him. a380_54 Senior LCF Member Registered: May 2003 Location: Neenah, Wisconsin Posts: 363 Review Date: Mon February 9, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Made this recipe, and oh how tasty it is!! Cons: Wonderful and easy recipe to follow. decodiva27 Senior LCF Member Registered: February 2004 Location: Scranton, PA Posts: 741 Review Date: Mon February 16, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: delicious & simple ingredients Cons: water bath thing a little hard to magae- mine still got wet somehow It didn't look great, but it tastes awesome! I will make it again- Hopefully with better looking results. lazeeemary Junior LCF Member Registered: February 2004 Location: TX Posts: 17 Review Date: Sat February 21, 2004 Would you recommend the Recipe? Yes | Rating: 0    Pros: Cons: I haven't made this but I want to. What size pan do you use? Kiky Reality TV Guru Registered: February 2004 Location: In The Middle of Red Sox Nation And Patriots Country Posts: 15022 Review Date: Sun February 22, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: EASY!!! I LOVE easy/simple recipes!!!!! Cons: I am not a big cheesecake person but we were having company and I needed something sweet to have. THIS WAS PERFECT!! It was SO good. The company we had isnt a "LC" couple and they had no idea!! They didnt even ask why there was no crust! LOL. GREAT recipe I will make this next time we have company or such!! kglowack Senior LCF Member Registered: February 2004 Location: Montreal, QC Posts: 620 Review Date: Mon February 23, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Yummy! Cons: None I halfed the recipe and made it in 5 custard cups (baked at 350 for 30 min. and 250 for 30 min. in water bath). I also replaced the vanilla with Nature's Flavors white chocolate flavor and added some NF sugar-free raspberry topping (before baking I just swirled it into the cups). It turned out excellent (I reduced the amount of Splenda though because I was adding the raspberry syrup). bryarsmom Senior LCF Member Registered: February 2004 Location: Acworth, GA Posts: 126 Review Date: Sun February 29, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Easy to make, creamy and delicious Cons: Disappears too quickly! Very pleased with all beachgirl's cheesecake recipes. This one cracked but didn't detract from overall flavor. Nice, creamy texture-even using the low-fat cream cheese. Husband giving you a hard time about going LC? Let him have a taste of these cheescakes! meye2boys Senior LCF Member Registered: January 2004 Location: Alaska Posts: 329 Review Date: Sun March 14, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: The best cheesecake ever Cons: none This was so good. Will definetly use it every time I need to make a cheesecake. dog crazy Junior LCF Member Registered: January 2004 Location: New Mexico Posts: 32 Review Date: Mon March 15, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Cons: This cheesecake is the best!!!! I am not particularly good in the kitchen, but this recipe was easy to make, turned out perfect with no cracks at all and is delicious. Even my husband who is not a LC'r loves it!!!! rankino442 Junior LCF Member Registered: June 2002 Location: ILLINOIS Posts: 37 Review Date: Sat March 27, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Very Good Cons: None I made this cheesecake and LOVED IT. Had to freeze the rest of it before I ate the whole thing. LOL I will be making this for Easter dinner. PaChris2 Junior LCF Member Registered: April 2001 Location: New Cumberland, PA USA Posts: 15 Review Date: Mon April 19, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Super Easy to Make Cons: tastes too good :) This is the first cheesecake I have ever made. I have eaten plenty, but never attempted to make any. It was not difficult - I think it turned out perfect! My family thought it tasted great too! joaniemama Junior LCF Member Registered: April 2004 Posts: 1 Review Date: Tue April 20, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Easy to make! Cons: None :) This is the first low carb cheese cake I have ever made, You cannot tell the difference! It is "Off the chain" No cracks, smooth, creamy delicious! I made a topping with sour cream, splenda and vanilla... yummy! SweettoothLady Blabbermouth!!! Registered: February 2003 Posts: 6386 Review Date: Thu April 29, 2004 Would you recommend the Recipe? Yes | Rating: 9    Pros: Yummy in my tummy Cons: Waiting for it to chill is torture So good people don't even care that it is low carb. They gobble it up. Took it to church and it was the only dessert that was finished. Mimi13 MAJOR LCF POSTER! Registered: May 2003 Location: An island in Florida Posts: 1363 Review Date: Sun May 23, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Cons: bplat Junior LCF Member Registered: May 2004 Posts: 1 Review Date: Thu May 27, 2004 Would you recommend the Recipe? Yes | Rating: 0    Pros: haven't made it yet Cons: No pan size recommended This recipe doesn't tell you what size pan to use... does anyone have any suggestions? Thanks! Jessi LCF Game Room Groupie Registered: November 2000 Posts: 40358 Review Date: Sun June 6, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: This is an absolute joy to bake and eat!! Thank God for BeachGirl!! Cons: NONE jotheann Junior LCF Member Registered: February 2004 Posts: 3 Review Date: Wed July 14, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Wonderfully creamy and delish Cons: long baking time All Beachgirl recipes are wonderful. I make one a week and still run out. rola51 MAJOR LCF POSTER! Registered: July 2004 Posts: 1766 Review Date: Sat July 17, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Easy! Cons: None! I had tried another low-carb cheesecake recipe, but it doesn't compare to this! This is creamy and delicious - and it's true...no cracking! It's the first time I've used a water bath, and it was easy, and the cheesecake came out perfect! I'm soooo impressed! rola51 MAJOR LCF POSTER! Registered: July 2004 Posts: 1766 Review Date: Sat July 17, 2004 Would you recommend the Recipe? No | Rating: 0    Pros: Easy! Cons: None! Sorry for the double - I used a 9" springform pan...HTH! AussieMom Junior LCF Member Registered: July 2004 Location: Fall River, Wisconsin Posts: 11 Review Date: Mon July 26, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Very, very tasty! Easy to make! Cons: None This was so good and so easy! I tried one of the other reviewers suggestion and halved it and used custard cups. Great low carb treat!! I did cut back on the Splenda, as I don't like it overly sweet. brokenwing Junior LCF Member Registered: June 2004 Posts: 6 Review Date: Sun August 15, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: sound basic recipe Cons: none One of the best recipes I've gotten off this site. I couldn't help but fiddle with it, though. I added more sour cream as I like that flavor. I also substituted 1/3 of a cup of Bailey's for 1/3 of the Spenda. (Yes, I know it's more carbs, but it was good.) Finally, I added 4 Z-carb bars to half the batter and made a swirl. Yum! neworleanskitty Blabbermouth!!! Registered: November 2003 Posts: 7348 Review Date: Fri August 20, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Not difficult, delicious, perfect for low-carbers Cons: Baking time is 2 hours, so you need to commit I've baked cheesecakes before, and have gotten rave reviews, but I've been hesitant to try them with splenda instead of sugar (which is really all that crustless cheesecakes need to become low-carb) because I wasn't sure how they would come out. I tried this one after rave reviews. The process is a little different than what I was used to, but the results were just as nice. I agree with the reviewers. The instructions are easy to understand and to follow. You don't need to be a pro. One thing I wanted to point out, to novices, is that it's really okay if your cheesecake cracks. I've baked many that have and it doesn't affect the taste or texture. If you're making a formal presentation of your cheesecake, it's nicer looking if it doesn't crack, but it's nothing to fret about, if you are new and not sure how long to beat those eggs in. I've made a lot of oopsies with this recipe, like dunking in 4 times as much vanilla or forgetting that the last egg was supposed to be yolk-only... and SURPRISE! it's just as nice! So don't be afraid here... Serve plain, or with jam, or with a berry sauce you made, and bon appetit! neworleanskitty Blabbermouth!!! Registered: November 2003 Posts: 7348 Review Date: Fri August 20, 2004 Would you recommend the Recipe? No | Rating: 0    Pros: ... Cons: ... One thing I forgot to mention is that I've cooked every single cheesecake in my life in a regular old glass pie pan. Every one called for a spring form pan, and I've just never gotten around to getting one. I guess it would be nicer with it... I think? I've never tried. No one has ever noticed (that I served it to) and it certainly doesn't change how it's baked or prepared. So if you don't have the springform pan, don't be afraid to try it. michelemomof2 Very Gabby LCF Member!!! Registered: January 2004 Location: Pennsylvania Posts: 4998 Review Date: Mon November 15, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Rich and creamy texture Cons: None This is a delicious recipe and no one would know it is a sugar free, low carb cheesecake. So yummy! I highly recommend this recipe. collrob2101 Big Yapper!!!! Registered: January 2004 Location: Somewhere over the rainbow Posts: 7883 Review Date: Mon February 7, 2005 Would you recommend the Recipe? Yes | Rating: 6    Pros: Cons: I made this recipe last night using the waterbath method. I was excited that it came out with no cracks. Overall the cheesecake was good, but had a eggy taste to it. Next time I make it I will use less eggs and add a touch of heavy cream. The eggy taste goes away if you top it with some whipped cream. HotLipsHooligan Junior LCF Member Registered: March 2004 Location: SF Bay Area, CA Posts: 8 Review Date: Sun February 13, 2005 Would you recommend the Recipe? Yes | Rating: 9    Pros: YUMMY Cons: a litte eggy taste, but not enough to keep it from being enjoyable This is very yummy. I was surprised at how creamy it came out. It did have a little eggy taste to it, but it wasn't too bad. Just before baking, I added big gobs of sugar free blackberry jam, and swirled them in. It was a yummy addition. SweetTLC Senior LCF Member Registered: March 2002 Location: Minnesota Posts: 216 Review Date: Sun February 13, 2005 Would you recommend the Recipe? Yes | Rating: 10    Pros: This recipe was very easy...very tasty and very adaptable. Cons: I could taste the Splenda a tiny bit...might combine sweetners next time. I read all of the reviews for this cheesecake before making it. I did do what another reviewer suggested and I replaced one egg and the one yolk for an equivalent of heavy cream. It probably did change the texture a bit...it might not have set up as well but it was EXCELLENT just the same...super creamy, rich, delicious...not too sweet. I swirled some raspberry low carb, sugar free jam in before baking. I am eating a piece right now and it is really fantastic. My husband is going to LOVE this!! I would serve this to company. Thanks for a fabulous recipe. God bless.