Cheese cake recipe

[warmsummerfall]

Hi Ladies, I have about 6 different recipes for cheesecake. I would like to ask if any of you have a favorite recipe for cheesecake that you know is failproof and good that you personally enjoyed. I made flax meal cookies the texture was very good the flavor not so much... Thanks for any help Cindy

[Suzanne_H]

Re: Cheese cake recipe

Beachgirl's Basic Cheesecake - LowCarbFriends Recipes

Basic Low-Carb Cheesecake

32 ounces cream cheese at room temperature
1 cup splenda (for fewer carbs, use equivalent liquid sweetener)
1 teaspoon vanilla extract
1 teaspoon lemon juice
3 tablespoons sour cream
4 eggs plus 1 egg yolk

Preheat oven to 300 degrees.

With an electric mixer, beat cream cheese until fluffy. Scrape sides, beat again a couple minutes. Repeat. Scrape sides and add Splenda. Beat a couple minutes then scrape again. There should be NO LUMPS! Add the vanilla, lemon juice, sour cream. Beat and scrape. Now add the eggs and egg yolk one at a time beating very slowly. Beat just until the eggs are incorporated then STOP. Splenda and eggs just don't overmix well, and overworking the eggs will cause cracks in the cheesecake.

Lay a sheet of parchment paper over the bottom of your springform pan, then snap the side on. Just fold the extra under. Spray the parchment bottom and sides with cooking spray. Now take a large sheet of heavy duty foil and wrap the bottom and sides of your pan making it watertight. Pour your batter into the pan, then place the pan in a hot water bath that comes about halfway up the sides of the pan. I use my large roasting pan, works fine.

Place the whole water bath in the oven and bake at 300 for one hour. Reduce heat to 200 degrees for another hour. Turn off the oven and leave the cheesecake until cool, even overnight.

To unmold, run a thin spatula or knife around the edge to separate from the sides of the pan. For variations, try stirring up some sugar free preserves until fluid then swirl them into the batter once poured into the springform pan. You can also experiment with flavors other than vanilla extract. This cheesecake is crustless, but as I'm past the nut rung I enjoy it with a nut crust. Those on the berry rung can and really should top this cake with berries and berries and berries OH MY!

[Suzanne_H]

Re: Cheese cake recipe

Oh and for an easier method...

Beat together 2 8oz packages cream cheese, 1 t vanilla, and 1/2 cup or equivalent of Splenda or liquid sweetener.

Dissolve one envelope of Knox gelatin in 1 cup boiling water. Blend this into the cream cheese mixture. Pour in an oiled pan and chill until set. BAM you got cheesecake.

[warmsummerfall]

Re: Cheese cake recipe

Suzanne, lol I was reading your first recipe and my head was spinning. If you knew how I cooked you would understand. Then I read your second recipe and now you understand me lol. Thank you so much for giving me your recipes I will let you know how it turns out..... to try the first one I would have to go out and get the spring form pan.......so tonight I will be making the second Cindy

[Suzanne_H]

Re: Cheese cake recipe

Suzanne, lol I was reading your first recipe and my head was spinning. If you knew how I cooked you would understand. Then I read your second recipe and now you understand me lol. Thank you so much for giving me your recipes I will let you know how it turns out..... to try the first one I would have to go out and get the spring form pan.......so tonight I will be making the second Cindy

Oh you're quite welcome. To be honest I thought it tasted like cheesecake flavored jello LOL I like the first recipe better as cheesecakes go. Stores like TJMaxx and Tuesday Morning have good deals on springform pans... could check eBay for good deals as well should you ever decide to invest in one. I have used mine way more than I thought I would as real cheesecake just doesn't turn out right without it. Let us know how it turned out.

[mission to lose]

Re: Cheese cake recipe

I have made this twice and everyone has liked it. I made it without the crust. It is from Linda's Low Carb website.

It is actually very much like the recipe I used before Atkins, except I used Sugar. I am making it again for Christmas.



MOM'S CHEESE PIE
Low carb cookie crust, optional (I used Ellie's Peanut Butter Cookies)
16 ounces cream cheese, softened
1 1/8 cups granulated Splenda or equivalent liquid Splenda
Dash salt
3 eggs
3/4 teaspoon vanilla
Topping (optional)
Topping:
1 cup sour cream
2 tablespoon granulated Splenda or equivalent liquid Splenda
1 teaspoon vanilla
Crust:
1 1/2 cups Ellie's Peanut Butter Cookie crumbs, about 16 cookies or 5 ounces
6 tablespoons butter
If using a crust, melt the butter in 9 1/2-10" glass pie plate using a microwave. Add the crumbs and mix well, then pat over the bottom and about 1 inch up the sides of the plate. Press firmly and evenly into the pan. Freeze while preparing the filling.
In a medium bowl, beat the cream cheese with an electric mixer until smooth. Add the Splenda, salt, eggs and vanilla and beat just until well-combined. Pour into the crust and bake at 350º 20 minutes. Remove from the oven and let cool 15 minutes. Meanwhile, raise the oven temperature to 450º. Mix the topping ingredients and spread over the pie. Bake 5 minutes. Cool, then chill well before serving.
Makes 8-12 servings
Can be frozen (see note below)
With granular Splenda:
Per 1/8 recipe: 484 Calories; 45g Fat; 11g Protein; 10g Carbohydrate; 1g Dietary Fiber; 9g Net Carbs
Per 1/12 recipe: 323 Calories; 30g Fat; 8g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs
With liquid Splenda:
Per 1/8 recipe: 469 Calories; 45g Fat; 11g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs
Per 1/12 recipe: 313 Calories; 30g Fat; 8g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
[IMG]file:///C:/DOCUME%7E1/Ben/LOCALS%7E1/Temp/msohtml1/01/clip_image001.gif[/IMG]
CHEESECAKE FILLING (whole batch):
With granular Splenda:
1924 Calories; 173g Fat; 53g Protein; 42g Carbohydrate; 0g Dietary Fiber; 42g Net Carbs
With liquid Splenda:
1816 Calories; 173g Fat; 53g Protein; 15g Carbohydrate; 0g Dietary Fiber; 15g Net Carbs
TOPPING (whole batch):
With granular Splenda:
517 Calories; 48g Fat; 7g Protein; 14g Carbohydrate; 0g Dietary Fiber; 14g Net Carbs
With liquid Splenda:
505 Calories; 48g Fat; 7g Protein; 11g Carbohydrate; 0g Dietary Fiber; 11g Net Carbs
CRUST (whole batch):
1429 Calories; 138g Fat; 30g Protein; 27g Carbohydrate; 7g Dietary Fiber; 20g Net Carbs
I used a very old recipe that my Mom always used to make, but substituted Splenda for the sugar and low carb cookie crumbs for the graham cracker crust. I was very pleased with the results, although I think there's no real substitute for graham cracker crust. This cheesecake is very creamy and the topping adds a little bit of tartness. You could substitute any low carb cookie crumbs of your choice. Depending on how much butter is in your cookies, you may need to decrease the amount of butter. I'd start with 4 tablespoons and add more if needed.
As you can see, you can save a lot of carbs by using liquid Splenda instead of granulated. Of course you could use the zero carb sweetener of your choice if you don't have liquid Splenda on hand. I probably would not make this recipe using granulated Splenda because the carbs are simply too high for my tastes. You can save a few carbs by leaving off the topping and/or the crust. In any case, this would also be nice with some berries over the top, but be sure to take the extra carbs into consideration. Click the photo to see a close-up.
This can be frozen, but the topping gets a very crackled appearance, the flavor is just as good, and it loses some of its creaminess. It comes out a more like a denser, drier cheesecake after freezing. I thought perhaps the texture change wasn't due to freezing, but to being chilled overnight, so I took a taste of a piece that had never been frozen and it was still just as creamy as it had been the day before.
Also, if you want make this without the topping, you'll probably need to bake it an extra 5-10 minutes. Be careful not to over bake it or you'll end up with a dry cheesecake instead of nice and creamy.
UPDATE: I made this today without a crust and it's still very good. I suggest checking the cheesecake after it has baked 10 minutes. I baked mine 15 minutes (plus the 5 minutes with the topping) and it could have been a little creamier. Although it seemed a little jiggly in the center after 10 minutes, cheesecakes usually firm up as they chill.

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[not2late]

Re: Cheese cake recipe

For cheesecakes, I just use the recipe on the box of Philadelphia brand cream cheese and substitute the sugar with a sweetener. The philly recipe is the most consistent one I've come across and gives it a texture I like---dense and creamy.

[maxima]

Re: Cheese cake recipe

What kind of sweetener do you use not2late? Would you happen to know the serving size/carb count on this recipe?