Cheesecake recipe I promised

[Mal Lady]

This isn't the lowest carb recipe that you might find but, it tastes sooooo good. If you have 6 grams of carbs you'd like to spend on something that will hit your dessert buds - this is it!

1 cup of Splenda
4 pkg. (8 oz. each) cream cheese, softened
2 tsp vanilla, divided
1 container (16 oz.) sour cream divided
4 eggs


Preheat oven 325 degrees.

Line a 13 x 9 inch baking pan with foil, ends of foil extending over sides of pan.

Beat crean cheese, 1 cup of Splenda and 1 tsp, of vanilla in medium bowl with electric mixer on medium speed until well blended. Add 1 cup of sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into pan.

Bake 40 minutes or until center is almost set. Mix remaining sour cream, 2 Tbsp. Splenda and 1 tsp. vanilla until well blended; carefully spread over cheesecake. Bake an additional 10 min. Cool. Cover; refrigerate 3 hours or overnight. Lift cheesecake from pan, using foil handles.

Store any leftover cheesecake in the refrigerator.

16 slices at 6 grams each.

If topping with fresh berries, please add those carbs!

Any questions?

I hope you give it a try and let me know if you like it! ;)

Mal Lady

[Relief]

Looks yummy and super easy as well.

BTW you can save a bunch of carbs if you use a zero carb splenda options--that cuts 24 carbs out of the whole recipe and takes the count down to less than 4 per piece! splenda quick packs are only a few carbs for a cup of sweet and sweetzfree liquid is zero. I think you can probably assume even less as dairy carbs never impact my blood glucose numbers the way " real " carbs do.


edited in: just on a lark I ran the recipe through fitday and the carbs came in at 47 for the whole thing ( asuuming a zero carb sweetener) so just under 3 per serving. cool

[maxlharris]

Curious to know how the liquid splenda option would impact the final, since splenda has texture and sweetzfree and splenda quik pack does not. It's the main obstacle to ice cream making.

[Relief]

Max, i've made many, many cheescakes with the liquid splenda and there is no problem with texture. The chemistry is different than for ice cream and the sugar isn't very important with cheesecake ( or baked custard either) The main thing with either cheescake or custard is not to overbake. the center should only be about 155-160 degrees F for optimum creaminess. over that and you will get grainy texture--even if you use sugar!

The best solution for ice cream is to use a little xylitol or erythritol. I use about 1/4 cup to make a quart of ice cream in my countertop ice cream maker. make up the rest of the sweetness with splenda. Makes wonderful creamy ice cream that keeps for about 2 weeks in the freezer. The small amount of sugar alcohol doesn't cause a gastro issue, but fixes the texture problem. Mary Dan uses polydextrose in her ice cream for the same reason, works ok. I like the xylitol better.

[Mal Lady]

I've never heard of these liquid sweeteners? Where do I get them? How does the price and amount of usage add up compared to Splenda? I wonder if I can get it around here? Meijer and Walmart are close by. Please, let me know more!

[Mal Lady]

Relief, what is fitday?

Mal Lady

[Gaelen]

Mal Lady, you can sometimes get the sugar-free DaVinci syrups at places like TJ Maxx and Marshalls, and my local supermarket carries them. They also let me 'taste' them in the coffee bar, so I could find out if they were too sweet for me (they were.) Other stuff you may have to order.

Fitday is a website, that lets you do online food journaling as well as having a version you can download to your PC to journal offline. Check out http://www.fitday.com

[LisaS]

Splenda quick packs (http://www.splenda.com/page.jhtml?id=splenda/products/quick_pack.inc) are available in some supermarkets - if you don't see it - ask for it.

[Ammy]

Fitday is awesome.
When I report my food here, it's already recorded on Fitday.com and that is why I list the Pro, Ecc, Fat, Cal wiht the food listings.

[Mal Lady]

That is so awsome! Learn something new everyday. It should be a good tool, I need all the tools I can get. Thanks!

Mal Lady

[Relief]

sweetzfree is a liquid sweetener you only get online. it seems pricey but is actually as cheap or cheaper than splenda packets. 1/4 tsp equals 1 cup sugar. I couldn't live without it! it has NO aftertaste. you get it here:
http://www.sweetzfree.com/index.html

[pelhamga]

this was great
I added 1 T strawberry jam(sf) on my piece



sweetfreeze is 18 $ an ounce ?? yikes

[Relief]

yeah but a drop equals one packet, 1/4 teaspoon equals a cup and an ounce = 24 CUPS of sugar--a two ounce bottle lasts me over 6 months and I bake everything with it.

splenda quick packs would be almost exactly the same price. and splenda PACKETS --well, 1 ounce of sweetzfree equals over 500 packets--last time I checked its about 20 bucks for that at the supermarket so......
Now, I find it so superior that I'd pay more for it anyway. literally NO aftertaste and NO carbs.

[pelhamga]

ok I'm sold
Will get me some

[kenfromco]

Thanks for the recipe. My mother and I adore cheesecakes. It is the best cake in the world. The recipe I had was not exactly a cheesecake. It tasted more as curd pudding but not as chessecake. Your recipe is perfect. THANKS a lot. CHEESECAKE forever! :)

[Mal Lady]

You are very welcome!

I'm glad someone else is able to enjoy this great cheesecake! I make it almost every week and it lasts about a week. It is just something that you can take a nibble and be satisfied!

Sharon

[RedTerror]

Hello: that must taste real good. I know one too, which is pretty good, it's like this:

4 pakgs of 8 oz. philadelphia fat free cream cheese
1 cup of egg-beaters
30 grs of soy protein
1 package of jello, sugar free, white-chocolate pudding mix
1 cup of splenda, or nutrasweet
vanilla
1/2 teaspoon of salt

beat all ingredients with electric-beater, pour into a baking pan greased with butter cooking spray. Stick in oven, cook for 40 minutes at 350 or 325

This isn't the lowest carb recipe that you might find but, it tastes sooooo good. If you have 6 grams of carbs you'd like to spend on something that will hit your dessert buds - this is it!

1 cup of Splenda
4 pkg. (8 oz. each) cream cheese, softened
2 tsp vanilla, divided
1 container (16 oz.) sour cream divided
4 eggs


Preheat oven 325 degrees.

Line a 13 x 9 inch baking pan with foil, ends of foil extending over sides of pan.

Beat crean cheese, 1 cup of Splenda and 1 tsp, of vanilla in medium bowl with electric mixer on medium speed until well blended. Add 1 cup of sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into pan.

Bake 40 minutes or until center is almost set. Mix remaining sour cream, 2 Tbsp. Splenda and 1 tsp. vanilla until well blended; carefully spread over cheesecake. Bake an additional 10 min. Cool. Cover; refrigerate 3 hours or overnight. Lift cheesecake from pan, using foil handles.

Store any leftover cheesecake in the refrigerator.

16 slices at 6 grams each.

If topping with fresh berries, please add those carbs!

Any questions?

I hope you give it a try and let me know if you like it! ;)

Mal Lady