|By Mds (Mds) on Thursday, May 20, 2004 - 05:57 pm: Edit|
Does anyone have any low carb cheesecake recipes that would share with me?
|By George (George) on Friday, May 21, 2004 - 05:04 pm: Edit|
New York Style Cheesecake with Brazil Nut Crust
Makes 1 9-inch cake, which can be cut into 12 goodly slices
2 cups raw Brazil nuts
4 Tbsp. unsalted butter
2 tsp. Brown Sugar Twin
pinch of cinnamon
pinch of salt
2 1/2 lbs. cream cheese, at room temperature
pinch of salt
5 Tbsp. granular Splenda
5 Tbsp. granular Sugar Twin
1/2 cup sour cream
2 tsp. fresh lemon juice
2 tsp. pure vanilla extract
2 large egg yolks
6 large eggs
Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and coat the inside of the pan with soft butter.
If you are using raw Brazil nuts, spread them on a baking sheet and roast for 10-15 minutes until they are lightly golden. If using roasted macadamia nuts, omit the roasting. Let cool. While the nuts are toasting, melt the butter. Transfer the nuts to a food processor and pulse until finely chopped. Add the remaining ingredients and pulse to combine. Pat evenly into the bottom of the springform pan. Place in the fridge.
Increase the oven temperature to 500°F. In a food processor or mixing bowl, beat the cream cheese until smooth. Add the sweeteners, sour cream, lemon juice and vanilla and process or beat until combined. Add the egg yolks and then the eggs, two at a time, beating until incorporated before you add the next two. Remember to scrape the bowl frequently while you are mixing.
Carefully pour the filling over the chilled crust and place the springform on a rimmed baking sheet or larger pan. Bake for 10 minutes, then reduce the temperature to 200°F and continue baking for 1 1/2 hours. Do not open the door! The cheesecake should still look soft in the center.
Transfer to a cooling rack. After 5 minutes, run a paring knife around the outside of the cheesecake to loosen it from the pan. Continue cooling to room temperature. You can serve it right away, or chill.
Total count with the Brazil nut crust:
Total calories: 8790
Fat: 806 gr
Carbs: 104 gr
Fiber: 15 gr
Protein: 314 gr
Alcohol: 3 gr
Total count without the crust:
Total calories: 6665
Fat: 585 gr
Carbs: 68 gr
Protein: 279 gr
Alcohol: 3 gr
By Karen Barnaby
|By Mds (Mds) on Thursday, June 17, 2004 - 09:43 pm: Edit|
|By Scott123 (Scott123) on Friday, June 18, 2004 - 07:41 am: Edit|
MDS, the one thing I would add regarding this recipe is that unless you live in Canada, brown sugar twin/sugar twin is made with saccharin and is actually quite vile. I'm also not sure if saccharin can handle the heat from cooking. It'll be a little harder to find but you'd be much better off using brown maltitol/maltitol powder or stevia or erythritol. I haven't got around to working with it yet but I've purchased some blackstrap mollasses to use in minute amounts for brown sugar flavoring.