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Recipe Room Home » Low Carb Recipes » Cheesecakes « Previous Recipe · Next Recipe » A Cheesecake Factory Cheesecake (converted to lowcarb) Reviews Views Date of last review 72 52832 Mon November 5, 2007 Recommended By Average Rating 96% of reviewers 9.7 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 Source: cheri

Author Bruce MAJOR LCF POSTER! Registered: June 2002 Location: Northern VA Posts: 3497 Review Date: Tue August 31, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Cons: This is the best low carb cheesecake I've ever tasted. It is the real thing. Make it true to the recipe the first time and then experiment with variations like strawberry, blueberry, peanutbutter, etc. Don't forget that if you add other ingredients, add the carbs. LCRedhead MAJOR LCF POSTER! Registered: October 2003 Location: Florida Treasure Coast Posts: 2924 Review Date: Thu September 2, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: It's the real thing! Cons: none 10 ! Definately a 10! The crust is awesome too. bybs54 Very Gabby LCF Member!!! Registered: February 2003 Location: West Central, Illinois Posts: 4597 Review Date: Wed September 8, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: This is TRULY a real cheesecake! Tastes GREAT! Cons: This is very easy to make and it is a REAL cheesecake. Hubby who has said other cheesecakes are OK...said this tasted like a "real one!" I split the sweetener exactly in half between Splenda and SF Davinchi vanilla syrup...saved some carbs but still had a really great flavor and texture. Thanks so much for your hard work Cheri in coming up with this recipe!! Criosa Senior LCF Member Registered: March 2004 Location: Wisconsin Posts: 484 Review Date: Fri September 10, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Cons: This has become my favorite cheesecake recipe. I substituted part erythritol for the splenda. kglowack Senior LCF Member Registered: February 2004 Location: Pittsburgh, PA Posts: 614 Review Date: Fri September 10, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Cons: none! This is soooo good! I used Carbquik instead of the protein powder and it turned out excellent. My boyfriend said it tastes exactly like the Cheesecake Factory cheesecake. We also had some non-LC company for dinner and they loved it as well. Nana Susie Senior LCF Member Registered: September 2003 Posts: 827 Review Date: Tue September 14, 2004 Would you recommend the Recipe? Yes | Rating: 9    Pros: Easy to make!!! So good!! Cons: Great recipe. Easy to make. The harest part is staying out of it for 24hrs.!!!! beeb Why wait, just do it NOW! Registered: February 2004 Location: Central New Jersey Posts: 1966 Review Date: Sat September 18, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: This was so easy to make!! Not being a very good baker I loved the way it all went together so fast. Cons: NONE!! OMG TOO DIE FOR!! THE BEST CHEESECAKE EVER!! ShellyW the evil twin Registered: June 2002 Location: Janesville, WI Posts: 2066 Review Date: Mon September 20, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Easy to Make - I am not a cook Cons: Easy to make even for me.... I have tried several different cheesecakes in the 4years of lowcarb have only FOUND ONE.. this one to be a true cheesecake and NO water bath needed.... WOOO HOOOO And this one could get me in trouble i am going to have to freeze in portions. furkid Senior LCF Member Registered: February 2003 Location: Atlanta Posts: 886 Review Date: Mon September 20, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Everything is positive Cons: Staying away for 24 hours Good thing I was able to break off just a wee bit of crust. It was wonderful non - LC daughter said it was a "keeper." That is truly high praise. Next time I will not overbeat the eggs so I'll have less cracks. I was whipping those eggs up like I did the cream cheese to make it soft - just a small mistake. Did not take away from the taste. becksterinindy Blabbermouth!!! Registered: June 2004 Location: babe land Posts: 6989 Review Date: Mon September 20, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: easy, good texture, freezes well Cons: none I loved this cheesecake but I did alter it some. I used 24 ounces of cream cheese and carb quik instead of the protein powder. I tented the edge of the spring form pan with foil so it would not turn brown and that worked very well. The texture of the cake was devine!! I just dumped the ingredients in a bowl (after making sure the cream cheese was very soft) and mixed it up. I did not even beat the eggs first and it was done in a few minutes and in the oven and DELISH!!! Thank you Cheri glo1196 Senior LCF Member Registered: February 2003 Location: State of Confusion Posts: 90 Review Date: Mon October 18, 2004 Would you recommend the Recipe? Yes | Rating: 9    Pros: easy to make...delicious Cons: what is the nutrional count for this recipe Does anyone know what the carb counts are for this recipe? I made it and when I put it into fitday it say 22 carbs per slice. I am hoping I am wrong...HELP!!! cheri Administrator Registered: September 2000 Location: Illinois Posts: 15134 Review Date: Mon October 18, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Cons: The recipe has the nutritional counts but here it is again sweetie.. Nutritional information: Including Splenda (If you are using a 0 carb sweetner): 319 Calories; 28g Fat (79.6% calories from fat); 9g Protein; 7g Carbohydrate; 1g Dietary Fiber; 123mg Cholesterol; 177mg Sodium And this is WITHOUT Splenda: 311 Calories; 28g Fat (81.7% calories from fat); 9g Protein; 5g Carbohydrate; 1g Dietary Fiber; 123mg Cholesterol; 177mg Sodium Bobby41 Its Not A Problem! :) Registered: April 2004 Location: Kansas Posts: 1081 Review Date: Mon October 18, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: easy to make, my first cheese cake Cons: too darn good!! be veeeeeeerrrry careful! it is awesomely good!! this was my first try at making cheese cake and it turned out great! Jugo Big Yapper!!!! Registered: October 2002 Location: Illinois Posts: 7582 Review Date: Sun October 24, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Cons: I had a chance to eat this cheesecake this weekend and all I can say is HEAVEN!!! I now know why still after 26 months I keep the food simple in my house... This would be deadly (to me and the cheesecake) if this was allowed in my house.... 2 thumbs up!!! Mystic MAJOR LCF POSTER! Registered: January 2002 Location: Back Home in Indiana Posts: 1336 Review Date: Sun October 24, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: OH MY GOD!!!! Cons: I haven't tried to make this one yet, but tried it at the Chicago gathering. It is SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO good! I give it 2 thumbs up! Ceige Junior LCF Member Registered: June 2004 Location: St. Charles, MO Posts: 54 Review Date: Mon October 25, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Cons: Delicious! I dont liek cheesecake but I love this one, I tried it because it looked tooo good to be true...it wasnt. I reccomend it to anyone! Pami Way too much time on my hands! Registered: July 2002 Posts: 26458 Review Date: Tue October 26, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: KI over 2.0 (suitable for Banta) Cons: huh? I got to try the cheesecakes with and without chocolate chips this past weekend. They both rocked! I think I'm going to make the plain one today when I come home from work. I'm off Friday and it will be ready to eat by then! CARLINI Thick and Delicious Registered: February 2004 Location: wasatch mountains Posts: 6944 Review Date: Thu October 28, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: All of it!!! Cons: Say what????? The minute I put this cheesecake in my mouth I almost died! You have to try it =) LowCarbConvert Senior LCF Member Registered: March 2004 Location: NW Chicago Burbs Posts: 507 Review Date: Mon November 22, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: it is perfect Cons: none It is just marvelous. Actually, the first day it was great, the second day it was marvelous, but the third day it was miraculous. I'm making another one tonight (11/22), so it will be fantastic by Thanksgiving. Letting it ripen 24 hours is good advice, but I do think that the 3rd day is a charm. kashtana Senior LCF Member Registered: September 2004 Location: D.C. area Posts: 266 Review Date: Fri November 26, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: easy Cons: none i made it for Thanksgiving and it was a big hit.Very tall and beatifull.Everyone asked me where i got it, because it tastes like a professionally made cake.Thank you for the great recipe. nawthwoodshuntress Senior LCF Member Registered: July 2004 Location: nawthin Maine USA Posts: 139 Review Date: Mon December 20, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: excellent taste Cons: none This tasted just like a "real" cheesecake should. I subbed part xylitol for the splenda and cut the sour cream down to 1/2c. I also used my own crust recipe. This is what I've been missing by trying out all those no-bake cheesecake recipes. From now on, if I'm in the mood for cheesecake, this will be the recipe I use. I was able to wait the 24 hrs. before eating (took much willpower), but it was worth the wait. Delicious! Thanks Cheri! Linda in Texas Senior LCF Member Registered: July 2003 Location: Dallas, Texas area Posts: 790 Review Date: Tue January 4, 2005 Would you recommend the Recipe? Yes | Rating: 10    Pros: Tastes great and no water bath needed! Cons: None This cheesecake is terrific. I've made at least 20 cheesecakes since starting to low carb and this one is the absolute best. There is no turning back now...this will be the one I make from now on. I made it according to the directions and the only thing I'll do differently next time is to put some aluminum foil on a rack above it to slow the browning process. jazzmark Junior LCF Member Registered: January 2005 Posts: 3 Review Date: Wed January 19, 2005 Would you recommend the Recipe? Yes | Rating: 0    Pros: Cons: Hi folks! What exactly is Designer Protein? Is it a powder? Any recommended brand? Also, can someone tell me what size springform pan you used for this recipe? Thank you! Tom Administrator Registered: February 2003 Posts: 4729 Review Date: Wed January 19, 2005 Would you recommend the Recipe? Yes | Rating: 0    Pros: Cons: You can buy Designer Protein at Netrition.com: http://www.netrition.com/designer_page.html jazzmark Junior LCF Member Registered: January 2005 Posts: 3 Review Date: Wed January 19, 2005 Would you recommend the Recipe? Yes | Rating: 0    Pros: Cons: Sorry, I also meant to ask: In the recipe it says to prop oven door open.....etc. I assume you leave the oven turned ON since it does not specify to turn it off. Please correct me if I am wrong. Thank you! blackhawk Junior LCF Member Registered: July 2003 Location: Chicago Posts: 17 Review Date: Thu January 20, 2005 Would you recommend the Recipe? Yes | Rating: 0    Pros: Same Question Cons: I have the same dumb question, When you prop the oven door open, do you turn the oven off, or, leave it on blimey85 Junior LCF Member Registered: January 2005 Location: Seattle, WA Posts: 37 Review Date: Thu January 20, 2005 Would you recommend the Recipe? Yes | Rating: 0    Pros: Cons: You want to turn the oven off when you prop the door open. Having the door open a little will allow the oven to cool faster, but the cake won't cool as fast as it would if you took it out immediately. This helps to prevent cracks and lets it cook just a bit more as it begins to cool. I've always hated this step because it makes my kitchen hot but the results are worth it.