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Home » Low Carb Recipes » Cheesecakes

cheri A Cheesecake Factory Cheesecake (converted to lowcarb) Reviews Date of last review 88 Fri November 6, 2009 Recommended By Average Price Average Rating 97% of reviewers None indicated 9.6 Description: This cheesecake is the best that I have tasted thus far. You may make different variations of it. I added a cup of sugarfree mini chocolate chips to the last one I made and it was great as well... remember to add in the carbohydrates of your addins into the cheesecake total. ATTENTION!!!! For a creamier cheesecake cut the eggs down to 3 instead of 5... Also I am removing the protein powder from the recipe because I have made it both ways and it really does not have an impact on the flavor or texture of the cheesecake. This recipe is my own creation.. please do not copy for the purpose of publishing or use on any other site without my expressed permission. Ingredients: Crust... 1/4 cup Finely Chopped pecans 1/4 cup Finely Chopped almonds 1/4 cup Finely Chopped walnuts 3/4 cup almond meal (almond flour) 2 Tablespoons butter (melt in microwave) Filling... 1 1/2 pounds cream cheese 1 1/3 cups Pourable Splenda (or other sugar substitute that is equal to 1 1/3 cups sugar) 5 eggs 2 teaspoons vanilla 2 teaspoons lemon juice 16 ounces sour cream Cream cheese and eggs should be at room temperature before you start. How To Prepare: Mix all nuts and almond meal with melted butter and press into a springform pan, trying to line the sides as much as possible about 1 1/2 inches up the sides of the pan, set aside to mix filling. Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar substitute a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese, add vanilla and lemon juice, Add the sour cream last until just blemded in. Pour cream cheese mixture into the springform pan. Place on the top rack in the middle of a 325 degree preheated oven for one hour and 15 minutes. If you want a cheesecake with a less brown top, put on the next rack down. Also, some have commented that they had a few cracks... Remember not to open the oven while baking, this might make it crack. You might also want to try a waterbath but its not really neccessary. When time is up, turn off the oven and prop open the oven door... leave in oven for one hour. After one hour, remove from oven. Run a knife around the edge of the cheesecake also, so if it shrinks while cooling it will not crack at that time either. Let cool to just about room temperature before the cheesecake is put into the refrigerator for 24 hours. Make sure you wait the 24 hours before sampling... A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched. Nutritional information: Without Crust: Cheesecake without crust 231.5 Calories; 22g Fat (48.5% calories from fat); 5g Protein; 6g Carbohydrate; trace Dietary Fiber; 118mg Cholesterol; 158mg Sodium. Cheesecake including Splenda: 319 Calories; 28g Fat (79.6% calories from fat); 9g Protein; 7g Carbohydrate; 1g Dietary Fiber; 123mg Cholesterol; 177mg Sodium And this is cheesecake WITHOUT Splenda: 311 Calories; 28g Fat (81.7% calories from fat); 9g Protein; 5g Carbohydrate; 1g Dietary Fiber; 123mg Cholesterol; 177mg Sodium Number of Servings: 16 Effort (Easy, Average, Difficult): Easy cheri Administrator   Posts: 15,537 Registered: September 2000 Location: Illinois see this user's products

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sweetdreams Senior LCF Member Registered: October 2008 Posts: 267	Review Date: Sun October 19, 2008 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10    Positive aspects of the product (pros): excellent flavor Cons: none I made this with 3 eggs.. it is fantastic! Thanks for the recipe!
RuffingIt Junior LCF Member Registered: November 2008	Review Date: Tue November 25, 2008 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 0    Positive aspects of the product (pros): Cons: Can anyone re-post the recommendations for adding protein powder to the recipe? Should any of the other ingredients be adjusted to make up for any "grainy" texture because of it? Also: has anyone tried mixing it peanut butter? Results?
yankeefan2525 Junior LCF Member Registered: December 2008	Review Date: Thu January 1, 2009 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10    Positive aspects of the product (pros): Delicious Cons: waiting This cheesecake was great. I had to make a little more crust than suggested, but with a Magic Bullet, it was not big deal. This tastes pretty good. I was in the mood for cheesecake when I made it, and by the time it was chilled I wanted other desserts. But, I had a slice anyway and it was delicious. Put a little SF Caramel over it, mmmmmmmm
tinamariec Senior LCF Member Registered: September 2003 Posts: 124	Review Date: Sun January 25, 2009 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 9    Positive aspects of the product (pros): Easy to make! Cons: Great recipe! Easy to make!
jacnsc Junior LCF Member Registered: February 2009	Review Date: Thu February 5, 2009 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10    Positive aspects of the product (pros): All Positive!!!!!! Cons: 4 stages, but worth it all.... Fantastic...
Suprnova74 Junior LCF Member Registered: February 2009	Review Date: Thu February 19, 2009 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 8    Positive aspects of the product (pros): Tasty, gives me a reason to use my food processor Cons: Came out too crumbly/dry, cracks The taste is very good, the crust is excellent. However, I think I messed up a bit. I let the sour cream and cream cheese come to room temperature and not the eggs. I used 4 eggs as my wife likes a creamier texture. I guess I should have used. It still came out VERY crumbly/dry. I wonder if 1 hour 15 minutes is too long? I'll have to try a waterbath next time as well since a huge crack formed on it.
joy2theworld Junior LCF Member Registered: January 2009 Posts: 1	Review Date: Sat February 21, 2009 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10    Positive aspects of the product (pros): Creamy, easy, delicious! Cons: none I've tried several low carb cheesecakes in the past couple of months. This is by far the creamiest I've run across. I used a 7" springform pan and it reaches the top -- rises & shrinks as it heats & cools. Maybe that's why mine is creamier (thicker)....but its SUPER!
wphans@comcast.net Junior LCF Member Registered: March 2009 Location: Fair Haven Michigan	Review Date: Tue March 24, 2009 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 5    Positive aspects of the product (pros): This sounds great I can't wait to try it. I owuld like to know the carb count with the crust. Cons: I dont know if I would recommend this as I have not tried it yet. I will post a review as soon as I try this
shondarl Junior LCF Member Registered: August 2009	Review Date: Tue August 18, 2009 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 0    Positive aspects of the product (pros): Cons: The recipe looks great, but has anyone tried it without the crust? My family is very allergic to nuts! Thanks!
jamistar77 MAJOR LCF POSTER! Registered: September 2009 Location: Missouri Posts: 1104	Review Date: Sun October 4, 2009 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 0    Positive aspects of the product (pros): Cons: This sounds great. I have a quick question. I saw the Nutritional information, but: cheesecake w/o crust is 6 carbs, cheesecake including splenda is 7 carbs, is this with or without crust?
jamistar77 MAJOR LCF POSTER! Registered: September 2009 Location: Missouri Posts: 1104	Review Date: Sun October 4, 2009 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 0    Positive aspects of the product (pros): Cons: is the nutritional information for the cheesecake without splenda include the crust?
jamistar77 MAJOR LCF POSTER! Registered: September 2009 Location: Missouri Posts: 1104	Review Date: Fri October 9, 2009 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 7    Positive aspects of the product (pros): Great texture. Cons: Addictive I changed the recipe a little to lower the carb count a little. In stead of pourable splenda I used 10 splenda packets and 1/4 cup SF Vanilla Da Vinci syrup. I make this with no crust and for the whole cake it was only 52 carbs! Only 4 carbs per piece if there are 12 servings. Next time I'm going to make it with SF Pumpkin pie Da vinci. YUM!
jlsinaz Junior LCF Member Registered: November 2009	Review Date: Fri November 6, 2009 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 0    Positive aspects of the product (pros): Cons: I am planning on trying this recipe. Just wondering if you can use low fat cream cheese? Not sure if it would come out the same. Thanks!

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