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Recipe Room Home » Low Carb Recipes » Cheesecakes « Previous Recipe · Next Recipe » A-1 Absolutely the BEST Strawberry-Swirl Cheesecake (new and improved!) Reviews Views Date of last review 19 17178 Sun September 21, 2008 Recommended By Average Rating 100% of reviewers 9.6 Description: ATTENTION!!!! For a creamier cheesecake cut the eggs down to 3 instead of 5... I have recently improved this recipe as some were asking for a creamier cheesecake... by removing the protein powder completely from the recipe and lowering the eggs, I believe I have made the recipe even better. I hope you enjoy it. cheri 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: 1 1/2 pounds cream cheese (3-8oz packages) 1 1/3 cups Pourable Splenda (or other sugar substitute that is equal to 1 1/3 cups sugar) 5 eggs for a New York style cheesecake (use only 3 eggs for a creamier version) 2 teaspoons vanilla 2 teaspoons lemon juice 16 ounces sour cream 1/2 cup frozen strawberries, thawed, pureed 10 drops of red food coloring Optional garnish: 1 cup sour cream 2 Tablespoons sugar substitute fresh strawberries How To Prepare: Cream cheese and eggs should be at room temperature before you start. Beat 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, mix well. Add the sour cream last and beat until smooth. Transfer 1 cup batter to another bowl; stir in pureed strawberries and food coloring... set aside. Pour the remaining batter into cheesecake pan. (I use a 9 inch springform pan) Pour strawberry batter over regular batter in pan to within 1 inch of edge. Lightly swirl batters together, scooping up plain batter from bottom of the pan with spoon. Bake on center rack 1 hour, 10 minutes at 325 degrees. 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. Optional garnish: There are a few ways you can garnish this cheesecake. One way is to take 1 cup sour cream combined with 2 Tablespoons sugar substitue. When you remove the cheesecake from the oven after it sits for an hour spread this mixture on top. (if there are cracks this will cover them up and make the cheesecake look much more presentable)Cool completely on rack and cover with foil... refrigerate overnight. When ready to serve, arrange strawberry slices in circles around edge of the cake overlapping until you reach the middle. Slice and serve... enjoy!! Nutritional information: Without garnish: Per Serving (excluding unknown items): 238 Calories; 22g Fat (82.9% calories from fat); 6g Protein; 4g Carbohydrate; trace Dietary Fiber; 118mg Cholesterol; 158mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 Fat. With garnish: Per Serving (excluding unknown items): 276 Calories; 25g Fat (80.9% calories from fat); 6g Protein; 7g Carbohydrate; trace Dietary Fiber; 124mg Cholesterol; 166mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 1/2 Fat. Number of Servings: 16 Carbs per serving - include all nutritional information if known: 4 carbs without garnish... 7 carbs with the garnish Effort (Easy, Average, Difficult): Easy Source: cheri

Author all4tweety Junior LCF Member Registered: July 2004 Posts: 1 Review Date: Sun November 27, 2005 Would you recommend the Recipe? Yes | Rating: 0    Pros: I made this for my birthday today. So easy---sooo yummy! Quite attractive--- Cons: Too Delicious! Thanks Cheri for taking the time to share this. I made this yesterday and let it "season" for 24 hours like you said.Today it was my BIRTHDAY CAKE! It was delicious. I am so impressed...No protien supplement just pure easy ingredients... I'm going to have to share it with my non-carb friends so that I don't eat it all. I reduced the eggs for a denser cake. The 9 inch pan was just right and I was able to decorate it as suggested with sourcrean on the top and strawberries. Another plus is that a small slice was extremely satisfying~ all4tweety Junior LCF Member Registered: July 2004 Posts: 1 Review Date: Sun November 27, 2005 Would you recommend the Recipe? Yes | Rating: 10    Pros: EZ Cons: TOO DELICIOUS FORGOT TO RATE THIS WITH MY FIRST REVIEW. IT IS A 10++++++++++++ Lizett MAJOR LCF POSTER! Registered: September 2003 Location: canada Posts: 1315 Review Date: Wed December 28, 2005 Would you recommend the Recipe? Yes | Rating: 10    Pros: Tasted like the real thing Cons: None Its very addictive :) I served it for christmas dinner and every guest loved it I would add more berries luvdanrs MAJOR LCF POSTER! Registered: January 2006 Location: Florida Posts: 1358 Review Date: Fri January 27, 2006 Would you recommend the Recipe? Yes | Rating: 10    Pros: OMG to die for. I made this for my birthday and I waited the 24 hours like I said OMG Cons: Cant say anything negative about it I made this recipe and I didnt have a springform pan so I made it in a deep dish pie plate so I had extra filling, I did alter it a little by making a crust using 2 oz grated walnuts, 2 oz grated pecans 1/2 stick butter and 2 packet of splenda.... it was incredible. All the non low carbers raved about it too. My hats off to you and a deep bow! carissa_konrad Senior LCF Member Registered: March 2005 Location: Nebraska Posts: 413 Review Date: Thu February 16, 2006 Would you recommend the Recipe? Yes | Rating: 10    Pros: AWESOME Cons: NONE I used stevia and it turned out fantastic! LKT724 Senior LCF Member Registered: August 2005 Location: Montpelier,VT Posts: 491 Review Date: Fri April 14, 2006 Would you recommend the Recipe? Yes | Rating: 10    Pros: Delicious Cons: None This is a winner! I made this in mini-springform pans to bring to an Easter dinner at my cousin's. I made the swirl with raspberries, and added Davinci raspberry syrup instead of the food coloring. Also made a nut crust, and added coconut SF flakes to the garnish. Thank you for sharing this recipe!!! microbiology1 MAJOR LCF POSTER! Registered: April 2004 Location: Boston Posts: 1599 Review Date: Tue July 18, 2006 Would you recommend the Recipe? Yes | Rating: 10    Pros: Cons: It tasted wonderful! Everyone liked it. I think I would use 4-5 eggs next time. The 3 egg version was a little messy when I was trying to serve it. The one small pitfall is that you can taste the splenda aftertaste if you have 2 slices. But I wasn't supposed to have 2 slices so that was my own fault! HarleyLady Senior LCF Member Registered: May 2006 Location: West Tennessee Posts: 477 Review Date: Tue September 26, 2006 Would you recommend the Recipe? Yes | Rating: 10    Pros: looks wonderful Cons: none i would love to try it but do not have the patience to cook and wait 24 hours i want a peice now. maybe cheri will fed ex me a peice. lol GetFitMom MAJOR LCF POSTER! Registered: April 2006 Location: Virginia Posts: 1054 Review Date: Mon October 16, 2006 Would you recommend the Recipe? Yes | Rating: 10    Pros: delicious Cons: none I made this for my bday. It was absolutely delicious! I had to freeze the rest of the cheesecake because it was hard to just eat one slice. sports_mom Senior LCF Member Registered: May 2001 Location: Texas Posts: 481 Review Date: Sun October 22, 2006 Would you recommend the Recipe? Yes | Rating: 10    Pros: Very easy to make Cons: None This is so creamy. To die for! I just now transferred it to a storage container, and had a plate with a cup of coffee ready to eat it for breakfast. By the time I finished scraping the bottom of the pan and eating the "remnants", I was too full for a slice! Extrememly satisfying! HappierMe Senior LCF Member Registered: January 2007 Location: Indiana Posts: 459 Review Date: Thu February 1, 2007 Would you recommend the Recipe? Yes | Rating: 5    Pros: Cons: I want to try this but noticed it had lemon juice in it. I dont like lemon or lime cheesecakes. Does this one taste like lemon flavor? If it doesnt Im all in for fixing it and I cant wait because I have been craving cheesecake! It was one of my weaknesses.......lol So right now until I fix it I will rate on how delicious it sounds.....YUMMY! mullju Junior LCF Member Registered: February 2007 Location: Texas Posts: 12 Review Date: Mon February 19, 2007 Would you recommend the Recipe? Yes | Rating: 10    Pros: Creamy, great taste! Cons: I love this cheesecake! It was easy to make and it feels like your cheating...but your not! shari79 Junior LCF Member Registered: February 2007 Posts: 0 Review Date: Sat April 7, 2007 Would you recommend the Recipe? Yes | Rating: 10    Pros: Amazing!!! Cons: None!!! Honey, this is the most wonderful thing EVER!!! I needed it so bad. I have had a hard time fighting off the urge to eat real cheesecakes....and this has made my life so much better!! YOU ARE AMAZING!! THANK YOU!!! Dblyn Senior LCF Member Registered: July 2005 Posts: 622 Review Date: Sat January 5, 2008 Would you recommend the Recipe? Yes | Rating: 10    Pros: Cons: Delicious,I was out of sourcream so i used heavy whipping cream and it was great. LowCarbSleepyToast Senior LCF Member Registered: September 2007 Location: Kentucky Posts: 406 Review Date: Thu February 14, 2008 Would you recommend the Recipe? Yes | Rating: 9    Pros: Very tasty Cons: A challenge for beginning cooks! I liked this alot. I used 3 eggs and I too would do 4-5 next time, as it was a bit mooshy. Also, mine crackd and oozed over the edge of the pan in my oven, I think I probably just didn't do it right. I would really rate this recipe more of a medium difficulty.. Or myself more of a dunce than I'd thought. deanleeberry Junior LCF Member Registered: February 2008 Posts: 0 Review Date: Fri March 7, 2008 Would you recommend the Recipe? Yes | Rating: 10    Pros: Cons: that looks so good! I'm definately going to try this recipe. lovetoread Junior LCF Member Registered: July 2008 Posts: 17 Review Date: Thu July 24, 2008 Would you recommend the Recipe? Yes | Rating: 0    Pros: sounds too good to be true =) Cons: Can Stevia be used? It takes much less of stevia to sweeten things than Splenda........will the less bulk of stevia make a difference in this recipe? wishnot Senior LCF Member Registered: July 2008 Location: New Jersey Posts: 235 Review Date: Thu August 28, 2008 Would you recommend the Recipe? Yes | Rating: 10    Pros: rich and creamy Cons: none! This was really fantastic! I cut the recipe in half and used 2 eggs (so it would be 4 if you made the whole thing) and instead of strawberries I used blackberries. SO YUMMY! I cooked it in individual custard cups for 35 minutes. After waiting for it to cool for an hour I couldn't wait another 24 hours for it to sit in the fridge so I ate one and you really DO need to let it sit overnight in the fridge, it had a weird texture. But the next day it was perfectly creamy. LOVED IT! graciejean Junior LCF Member Registered: January 2006 Posts: 33 Review Date: Sun September 21, 2008 Would you recommend the Recipe? Yes | Rating: 10    Pros: very good Cons: did'nt last long enough Wonderful!!!!

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