Low Carb Cheesecake

[cat lover]

3 packages (1 and 1/2 lbs) cream cheese, room temperature
4 eggs, room temperature
1 1/2 tsp vanilla
1 1/2 tsp lemon juice
1 1/3 cups worth of artificial sweetener
1/4 cup sour cream

Crust
1 cup almond meal
2 tbsp melted butter
2 tbsp artificial sweetener


Heat oven to 375 F.Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8-10 minutes, until fragrant and beginning to brown.Raise oven heat to 400 F., or lower to 350 F if you're using a water bath (see below).Put cream cheese in mixing bowl, and beat until fluffy. Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combine, scrap one more time, beat one more minute, and pour mixture into pan over crust.
Instructions for water bath: Wrap the bottom and sides of the springform pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 350 for 60-90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 degress F., remove from oven.


Instructions for non-water bath: For this method, you start the cake at a high temperature, and it slowly drops. If you have stoneware, bricks, etc, this allows it to happen at a slower rate, and I get better results in less time. Put the cheesecake on a sheet pan in case of drippage. After putting the cheesecake in the oven at 400 degrees, turn the oven down to 200. Bake for 60-90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 degrees F., remove from oven.
Chill completely. Top with fruit.Makes 16 servings.
With regular cream cheese, each servings has 1.5 grams carbohydrate, 5 grams protein, and 174 calories.

[DeBora4BobbyL]

Sounds yummy!

[cat lover]

I like to put canned cherry pie filling on it, is that something you could do with the low carb thing?

[DeBora4BobbyL]

No because of the large amount of sugar. I could add fresh cherries or even strawberries though.

[ajrsmom]

No because of the large amount of sugar. I could add fresh cherries or even strawberries though.

Just a tip, If you do eat cherries and happen to stop losing weight, cut them out again and see if it helps. With a lot of low-carbers, the natural sugars in fruit like this will make them plateau. Berries are ok in small amounts.

How is it going, BTW??

I have a sweet tooth tonight and could probably eat through the whole cheesecake. ;)

[cat lover]

Hmmm, even though I don't eat low carb, a friend of mine does; I'll have to let
her know that. She is always having me "taste" her dishes and they do taste good.

[DeBora4BobbyL]

How is it going, BTW??

So far so good. My biggest weekness is breads! That's what I crave the most. However, I am sticking to it. It I get hungry, I have plenty of salad stuff. When I am tempted, like today at the pharmacy with the dark chocolate, I just think about the race track, the smell of high octane fuel, the deafening sound of 43 cars @ 750 hp, Bobby, Bobby's family, and the fans that I chat with on the Internet or email. Then, I am suddenly over it! :D

[Coll]

You mean I can actually have cheesecake being diabetic. I'll be in heaven.

[Yummys_Girl]

Coll, I have tons of cheesecake recipes. I didn't send any in your recipe request since you said you wanted mostly dinner ideas.

Let me know if you want me to send some.

I have a good one for mini cheesecakes made as muffins and several others. Even flavored ones.

[Coll]

yummys girl, i don't do desserts but cheesecake is a weakness of mine. SO if youhave any that are diabetic friendly please do send them.

I forgot to tell you that I am allergic to oatmeal/oats in any form.

[Bilby]

Do you have in your stash yummys girl, a low carb cheesecake that is set in the refrigerator? I'm not fussed on the baked ones but love the fridge ones.

[Yummys_Girl]

Bilby I will check in my "stash" and see if I can find one that is no bake and sets in the fridge.

Coll, give me a few days to round up some diabetic friendly cheesecake recipes for you.

[Yummys_Girl]

Here are some no bake cheesecake recipes for you Bilby. These are all crustless to keep the carb counts down, but if you prefer your cheesecake with a crust, I have posted two easy crust recipe at the bottom of this post. (one chocolate one plain)





Chocolate marble Cheesecake

Ingredients: 1 cup Splenda
1 tablespoon Vanilla
24 ounces Cream Cheese
2 ounces unsweetened
baking chocolate --
melted & cooled with a bit of
splenda added if you wish
5 eggs


How To Prepare: ADD splenda to softened
cheese in bowl, beating
well. ADD eggs one at a
time, beating after each.
ADD vanilla. MEASURE 2
cups of the cheese mix, add
in the melted chocolate and
set aside. POUR remaining
cheese mix into well
buttered 10" pie pan. ADD
spoonfuls of chocolate
cheese mixture and zigzag
a spatula through batter to
marble. BAKE at 350
degrees for 40-45 minutes.
Cool and enjoy. Makes 8 or
12 servings.


This is an impressive
dessert. Looks hard but it's
not. I have thought about
adding blended
strawberies and splenda
instead of chocolate. Go
ahead and experiment.
Number of Servings: 2 Carbs per serving - include all nutritional information if known: 50g carbs total



No Bake Cheesecake 2

Ingredients: 14 oz sweetened
condensed milk (recipe
included)
8 ounces cream cheese --
´
1/3 cup lemon juice
1 teaspoon vanilla
Sweetened condensed milk
2 1/2 cup heavy whipping
cream
6 egg yolks
1 cup splenda
2 tbsp DiabetiSweet
(Optional-Available at walmart in the pharmacy area) Its supposed to help texture


How To Prepare: Whip cream cheese till
fluffy, add in other
ingredients, pour in serving
container and chill. Could
reduce or remove lemon if
you dont like it!


Sweetened condensed
milk:
Whisk together (added in
order) over low heat, stir
constantly until thickened.
Cool and store in non-metal
container. Use within 7-10
days.(The recipe reduces
down to 3 cups of liquid.)
NOTES : Counts for
diabetisweet not included in
totals. Counts
include all other ingredients
for the sweetened
condensed milk,
but the total recipe will not
be used in the cheesecake
recipe,
so the counts listed are
slightly higher than actual
counts will be. Carbs per serving - include all nutritional information if known: 57g carbs total



Karen's Pumpkin cheesecake

Ingredients: unsweetend canned pumpkin 29oz(28g net carbs)

cream cheese 16oz (12 net carbs)


1/2 cup whipping cream (3net carbs)


2 packets of Knox unflavored gelatine (0 carbs)


suger substitute equivelent to 1 or 1 1/2 cups of suger (I use liquid splenda for 0 carbs but you can use whatever you can get if you dont use a 0 carb sweetner you will need to add the carbs to the carb count. splenda in the packets is .5 carbs/packet because of the filler.
vanilla 1-2 tsp
pumpkin pie spice 2 tsp How To Prepare: mix everything except the gelatin and the wipping cream together.


disolve the gelatin in 2 cups of boiling water and blend in to the rest


wip the cream and fold it in to the rest


poor into custerd cups or whatever individual size containers you have and put in the fridge for about 3 hours


I use the individual containers because then you don't have to use a crust. If you prefer you can use a low carb crust(bake it first) and pie pans this will make about 3 large pies. Number of Servings: 16 5oz servings Carbs per serving - include all nutritional information if known: just under 3 carbs/serving



Crustless Individual Coconut Cheesecakes

No Bake, super easy recipe. Freezes well in 1/2 c. glad bowls for easy portion control. Just thaw on counter or in fridge.

You can also add 1/4 c. Baking Cocoa, 3 or more extra pkts. of splenda and one pkt. of Sweet One plus 1/4 c. chopped, toasted almonds for an Almond Joy type cheesecake. Just don't forget to count all the added carbs. Ingredients:
12 ounces cream cheese, softened
sugar substitutes to equal 1/4 c. sweetness
3 pkts. Stevia Plus or other sugar subs of choice
1/4 tsp. Vanilla
3/4 tsp. Coconut extract
1 ounce unsweetened coconut
1 c. heavy cream


How To Prepare: Bring cream cheese to room temp. Combine the cream cheese, sugar substitutes, and extracts in a bowl and mix well using an electric mixer. Beat in the coconut. In another bowl beat the heavy cream until it forms soft peaks. Fold the whipped cream into the cream cheese mixture. Divide the mixture between 8 equal size dishes and chill, covered, for at least 25 minutes.
Number of Servings: 8 - 1/2 c. servings


No Bake Lemon Cheesecake

Ingredients: 16 ounces cream cheese
1 small box sugar free
lemon jello
2 cups heavy cream
2 packages artificial
sweetener -- (2 to 4)
1 teaspoon vanilla
How To Prepare: Put 1 C. water in small pot,
boil put cream cheese in
microwave for 1 minute to
soften
take water off burner, add
jello, dissolve, add to cream
cheese, mix
Whip cream, add vanilla &
sweetner, mix all together,
top w/maybe 2 t. of graham
crackers (or not) &
refrigerate
Carbs per serving - include all nutritional information if known: 29g carbs total



Eli's No Bake Cheesecake
Crust:
3/4 cup ground almonds
3 tablespoons butter
6 Splenda packets


Filling:
16 ounces cream cheese
1 package gelatin powder,
unsweetened
1 cup water
1 teaspoon vanilla
1 tablespoon lemon juice
16 Splenda packets


Optional:
1 package unsweetened
strawberries
8 Splenda packets -- for
topping, if desired


How To Prepare: Crust: grind up almonds in
a blender until it resembles
flour. Melt butter and add to
almonds and Splenda,
press into a round cake
pan. Bake at 400' for 6
minutes or until light golden
brown. Set aside and cool.


Filling: Take 1/2 cup of
water and add gelatin-let
soften 1 minute then heat
over stove on low heat until
gelatin is dissolved. Let
cool. Take cream cheese
that has been softened- (I
usually stick in microwave
for about 2 minutes) and
mix with mixer until
creamy-add lemon, vanilla
and sugar until thoroughly
mixed. Add cooled gelatin
and other 1/2 cup of water
and mix together. Pour into
pie crust and chill for about
three hours. This is so
close to the real stuff.
NOTES: Counts for optional
ingredients not included in
totals.
Carbs per serving - include all nutritional information if known:


Chocolate Almond Crust

2 1/2 cups ground HYPERLINK "http://www.netrition.com/cgi/goto.cgi?aid=281&url=now_almonds_page.html"almonds (http://www.netrition.com/cgi/goto.cgi?aid=281&url=bobs_red_mill_almond_flour_page.html)
2 tablespoons Splenda (http://www.netrition.com/cgi/product_categories_display.cgi?categories=SWEET,SU CR)
4 tablespoons melted butter
2 tablespoons unsweetened cocoa (http://www.netrition.com/cgi/goto.cgi?aid=281&url=now_cocoa_powder_page.html) powder

Place nuts in bowl of a food processor; pulse until ground into a meal.
Add sugar substitute, butter and pulse to combine.
Transfer to a 9" springform pan. With your fingers, gently press nut mixture to form a crust on bottom of pan.
Bake at 350 degrees for 10 minutes; remove from oven and cool.


eko42's Almond Crust
1 cup almond flour
1/4 cup vanilla-flavored whey protein powder
1/4 cup Splenda or liquid equivalent
4 tablespoon butter, melted How To Prepare: Mix together all ingredients. A food processor works really nicely for this but is not a necessity.
Spray pie plate or springform pan with non-stick cooking spray, and press the mixture firmly and evenly into the pan.
Place crust in a pre-heated oven and bake for 12 to 15 minutes or until lightly browned. Number of Servings: 12 Carbs per serving - include all nutritional information if known: For 12 slices of cheesecake this crust will add 4.5 grams of carbs and 2 grams of fiber for a total of 2.5 net carbs per serving. 2 net carbs per serving if using liquid Splenda.


45g carbs total

[Yummys_Girl]

Coll, I emailed you some baked cheesecake recipes

[Bilby]

The lemon cheese cake sounds good and would you believe never thought of making it without the base, sheesh! LOL

.... but saying that the chocolate crust looks good!

[ajrsmom]

Thank you, Yummy!!! I'm drooling over the lemon cheesecake! :)

Did you say that you have a cheesecake muffin recipe?

[Yummys_Girl]

Thank you, Yummy!!! I'm drooling over the lemon cheesecake! :)

Did you say that you have a cheesecake muffin recipe?

Here is the basic cream cheese (cheescake) muffin recipe: There are a variety of ways you can change it around for different flavors.. I will add some of those at the bottom of the recipe.


Cream Cheese Mufins


2 8oz. pks. philadelphia cream cheese (room temp is best, if possible)
1/2 cup sweetener (I use spenda)
2 eggs
1/2 tsp. vanilla

Use roomtemp cream cheese if possible. If not room temp, Soften cream cheese about 40 seconds in microwave. Add other ingredients. Beat with mixer till smooth, use LOW speed so as not to incorporate to much air into recipe Pour into 12 muffin pans lined with the papers. Bake at 350 for 20 min. Cool, place in baggie in the fridge for storing.

Remove from oven (or turn oven off for cooling if you dont want them to sink in the center) when they are still slightly wobbly in the center. You dont want to cook them till they are completely set.

These taste best served cold from the fridge.

The tops sink in the center if you do not leave them in the oven with it off and let it cool completely before removing from the oven. (about one hour, with oven door propped open slightly)

However, the little "well" that it makes when it sinks is perfect to add some topping: berries or Sugar free jam. Yummy



For flavor variations, add one of these combinations:

1/4 cup of Sugar free breakfast syrup, sprinkle tops with cinnamon and splenda

1/4 cup of your favorite flavor of sugar free syrup ( I like the Da Vinci or Torani brand) banana, cinnamon, lemon, oineapple,strawberry, lime, orange, all of those I've tried and are yummy!

Blueberries, strawberries or raspberries added to the batter

Sugar free pie filling on top after baking

Place slivered almond on botto of the muffin cups before pouring in batter.

Lemon whipped topping made using 1/4 tub of crystal light lemonade mix, neat together with 1 cup of heavy cream, then use to frost muffins.

Melt 1/4 block of unsweetened bakers chocolate and add to batter.

Add unsweetened coconut to batter.

Mix together 2 cups heavy whipping cream with 1/2 packet sugar free chocolate jello pudding and 1/4 cup of splenda Whip until very thick, but not butter! Spread on top of the cheesecake cupcake.

PumpkinPie Spice added to batter.

1 tsp cinnamon added to batter.

Lemon or orange extract added to batter.

Chocholate Ganche on top, in the middle: Chocolate Ganache:

1/2 cup (4 ounces) semisweet chocolate chips, 1/4 cup heavy cream, then Put the chocolate chips and cream into a microwave safe bowl. Microwave on high for 1 minute. Remove the bowl and stir with a whisk or fork until well mixed. Use immediately. If using the ganache later it will need to be reheated.

Add chopped russel stover sugar free choclate bars to the batter or stick apiee of one in the center when before cooling.

2-4 tbsp natural peanut butter added to batter.

[cat lover]

Oh, those sound so good! With using fat free cream cheese; maybe I can get DH to try these! Thanks!

[Yummys_Girl]

You're welcome catlover. I make these alot and they are very good. I keep a batch in the fridge at all times for breakfast or snacks

[CookingContessa]

Does anyone else have other low carb recipes to add? I'm trying to get my guy to start eating better. he runs 6 miles a 3 days a week and works out but his eating habits are horrible, unless i feed him. LOL...men.

[DeBora4BobbyL]

CookingContessa, in the low-carb recipe section (http://www.momsmenu.com/forums/forumdisplay.php?f=47), there are a ton of low-carb recipes. Yummy's Girl usually posts some of the best low-carb recipes! Good luck and welcome to MM!