CHEESECAKE

[ronda]

HI ALL, I STARTED ATKINS ON JANUARY 1,2004. TO DATE, I HAVE LOST 20 POUNDS. WHILE VACATIONNING LAST MONTH, I HAD SOME SUGARLESS, LO CARB (5 GRAMS/SLICE) CHEESECAKE. IT WAS DELICIOUS!!! I TRIED TO MAKE ATKINS CRUSTLESS CHEESECAKE FROM HIS RECIPE BOOK AND IT WAS CLOSE TO VILE...WE THREW IT OUT...HAS ANYONE OUT THERE IN ATKINS WORLD SUCCEEDED WITH A REALLY LIGHT NEW YORK STYLE CHEESECAKE. IT IS MY BOYFRIENDS BIRTHDAY THIS WEEKEND AND AS WE ARE BOTH ON ATKINS, I WOULD LOVE TO MAKE HIM ONE.THANKS EVERYONE...

[NulloModo]

I have a recipe for a light fluffy pumpkin cheesecake I made around thanksgiving, but it is at home so I will have to post it later when I get back. Does taste pretty good if you like that style, though I've always been a fan of the heavier thicker dense cheesecakes, I could post one for that as well if you are interested.

[ronda]

hi,thanks for responding. i also love the dense new york style version and i would be grateful for that recipe... have a great day...

[debojetski]

Just got going on the low carb WOE... I've been surfing this site for a few days now, I didn't feel the need to register until now when I saw NulloModo mention the pumkin cheesecake, sounds really yummy. Can you post the recipe?

Thanks,
Debo

[JackiG]

Hello here is a great New York style cheese cake recipe, I made it for my daughters birthday, the kids and I loved it. :yummy

Crust:
1 cup ground almonds
3 tablespoons Splenda
3 tablespoons butter or margarine, melted

Filling:
5 packages (8 oz each) Cream Cheese, softened
1 cup Splenda1 tablespoon vanilla
3 eggs plus 2 egg yolks
1 cup sour cream

Mix crushed almonds, 3 tablespoons Splenda and butter; press onto bottom of 9-inch spring form pan. Mix cream cheese, 1 cup Splenda, and vanilla with electric mixer on medium speed until well blended. Add eggs and egg yolks, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream. Pour over crust.Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run a small knife around the rim of the pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Makes 14 servings, 11 carbs per serving.

[debojetski]

Thanks Jacki... I'll give this one a shot, sounds tasty.

[NulloModo]

Pumpkin Cheesecake:


Pie Shell:
1/2 Cup almond flour
1/4 Cup macadamia nut flour
1/4 Cup pecan meal
1/4 Cup Splenda
pkt Sweet-N-Low (mixing sweeteners gives a sweeter, synergistic effect!)
4 Tbsp butter - melted


Pumpkin Filling:
1 can Pumpkin (not "Pie Filling" - it has sugar!)
1 Full Package Cream Cheese (8 oz)
1/2 Cup Splenda
2 Eggs - beaten slightly
3/4 Cup Heavy Cream
1 tsp Vanilla Extract (Use high quality unsweetened!)
1/2 tsp. salt
1 tsp Cinnamon
1/2 tsp Cloves
1/2 tsp Nutmeg
1/8 tsp Ginger
1/2 tsp Allspice (optional)

Prepare pie shell: Melt butter in a small bowl. Add ground nuts and sweetener. Mix well.Press firmly into bottom and up sides of 8 or 9 inch pie plate and refrigerate until firm.

Preheat oven to 350°F. In large bowl, mix all filling ingredients in the order given, whipping until very light and fluffy. You can adjust sweetness to your own taste Pour mixture into prepared pie shell and place in preheated oven until center tests done (about 45-55 minutes - ovens vary.) Allow to cool completely before serving.

This pie must be kept refrigerated. This pie is at its best the 2nd day!



This is an adaptation of someone else's recipe, not sure who to credit with the original however.

[debojetski]

Thanks Nullo... I'm gonna make it this weekend for my moms b-day. Thanks alot for the recipe!