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Low carb cheesecake by elliebabe

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A Cheesecake Factory Cheesecake (converted to lowcarb)






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.

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

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Comments

  1. Grammie50's Avatar
    OMG! Sounds so yummy! I love cheesecake. You are eating this on P3? I start P3 Saturday and I am planning on taking it slow, but this sounds like a cheat! lol!