Low Carb Cheesecake (induction safe when crustless)

[cascaval]

Re: Low Carb Cheesecake (induction safe when crustless)

An inspirational recipe, thank you.

[elbie]

Re: Low Carb Cheesecake (induction safe when crustless)

Thanks so much for this! I made one last week and my husband (and I) loved it!
I'm just about to make another one for our dinner party tonight. (The guests will have added blueberries).

[michelle23464]

Re: Low Carb Cheesecake (induction safe when crustless)

I halved this recipe to just try it.. I am making it into a chocolate cheese cake by taking one packet of diet hot chocolate and adding it to the mix along with 1/2 tbsp of cocoa baking powder. I also left out the lemon since I was making it chocolate.

Will let you know how it turns out.

I know adding the diet hot coco makes this one not legal for induction but I am past the dairy rung.

[slowjam]

Re: Low Carb Cheesecake (induction safe when crustless)

if i wanted to make a single serving or two. how much of each ingredient should i use? thank you

a whole cake is too much for me

[kat2000]

Re: Low Carb Cheesecake (induction safe when crustless)

Thank you for this cheesecake recipe, I'll look forward to making it.
Kathleen............

[michelle23464]

Re: Low Carb Cheesecake (induction safe when crustless)

if i wanted to make a single serving or two. how much of each ingredient should i use? thank you

a whole cake is too much for me

I would think you can half the recipe and use a muffin/cupcake pan and make mini cheesecakes in cupcake wrappers and freeze them for single servings.

Just a thought.

Let me know if you try this.

Michelle

[cavalior7005]

Re: Low Carb Cheesecake (induction safe when crustless)

omg just made it and its amzing! although i did only put in for 40 min the second tiem round cause i put it at a higher temp :P i hope i dont scarf it all down!

[lisau39]

Re: Low Carb Cheesecake (induction safe when crustless)

LF you are wonderful! I made the cheesecake and I cut it up and froze it! Thank you!!!!

(((lisa)))

[Zumbagirl]

Re: Low Carb Cheesecake (induction safe when crustless)

I think I have this in one of my cookbooks for low-carb cooking...

[adc]

Re: Low Carb Cheesecake (induction safe when crustless)

Hi,
can i drain yogurt and use the 'Cream' instead of cream cheese? Unable to find Cream Cheese where I live.

Thanks

[tripleduce]

Re: Low Carb Cheesecake (induction safe when crustless)

I am on day 7 of induction, and I want some sweets for x-mas. this sound like it will do the trick!

222/209/185

[jake1970]

Re: Low Carb Cheesecake (induction safe when crustless)

what else could iuse for the base ? not to sure bout pecans im rung 7 now )

[atkinsgal08]

Re: Low Carb Cheesecake (induction safe when crustless)

>>not to sure bout pecans>>

What aren't you sure about?

[mission to lose]

Re: Low Carb Cheesecake (induction safe when crustless)

what else could iuse for the base ? not to sure bout pecans im rung 7 now )

I have made this cheese cake from Linda's websit, I make it without any crust. I just have to spray the pie dish with Pam, then it will not stick.

Linda's Low Carb Menus & Recipes

[paminmd]

Re: Low Carb Cheesecake (induction safe when crustless)

Low Carb Cheesecake

Ingredients

cake:

• 4 packs Philedelphia Original cream cheese (8 oz. each), softened
• 1/2 cup sour cream
• 1 cup equivalent sugar substitute (recommended: Splenda or even better, concentrated liquid splenda)
• 1/3 cup heavy whipping cream
  
  
• 1 tablespoon vanilla extract, should be a "no sugar" extract
• 2 teaspoons fresh lime juice (or lemon juice, if you prefer)
• 2 whole eggs
• 3 egg yolks

optional "crust" (add this when you get to OWL and add nuts)

• 1/3 - 1/2 cups pecans, processed into crumbs
• 1 T. butter
• 1 t. splenda

Equipment: 1 (8-inch) cake pan

Directions

Preheat oven to 400 degrees F. Spray the cake pan bottom and sides witha flavorless or butter-flavored nonstick cooking spray. Cut a piece of baker's parchment paper the size of the bottom and place inside. Spray this with spray as well. Set aside.

In a shallow roasting pan (that's big enough to fit the cake pan inside), pour about 1-inch of water and place it on the center rack of the oven to preheat.

IF including the crust, put pecans, butter and splenda in a food processor and pulse to form a moist mixture. Use this as if you were making a graham cracker crust. Put just enough butter so the pecan crumbs stick together, careful not to put too much or your texture will be off. Press this into the bottom of your cake pan as evenly as possible.

Completely soften cream cheese at room temperature or microwave for a minute or two. In a large mixing bowl, stir or mix with hands: softened cream cheese, sour cream and sugar substitute until well mixed. You don't want to use a mixer in this recipe or the incorporated air will prevent the texture from being dense and rich.

In a separate bowl, mix heavy cream, vanilla, lime juice, eggs, and egg yolks until well blended.

Pour the egg mixture into the cream cheese mixture. Stir or mix with hands until well blended.

Pour batter into the prepared cake pan. Place pan into the heated water bath in the oven. Bake for 15 minutes at 400, then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn off the oven and leave the cake in the oven to cool slowly for 3 more hours. (This will keep the cake nice and tall and prevent the top from cracking.) Remove and refrigerate before serving. Serve chilled.

Nutritional Information (both assume using powdered Splenda. Carbs will be less if using liquid Splenda.)

WITH crust (calculated using 3 oz. pecans and 1 T butter for the crust.)
16 servings per cake


WITHOUT crust:
16 servings per cake

LookingForward-
Do you know how many splenda packets equals "1 cup equivalent of sugar substitute"? I have both pourable and packets and am hoping to make this today to take for Christmas celebration tomorrow.
thank you!
Pam