What is the best recipe for LOW CARB cheesecake? Cheesecake Factory has one made with Splenda..so good!?

Question

The low carb cheesecake at the Cheesecake Factory has 6 net carbs and is made with Splenda. If there is ANYBODY out there who knows of a truly delicious recipe, I'd love it.

Answer 1

3 packages (1 and 1/2 lbs) cream cheese (room temperature)
4 eggs (preferably room temperature)
1 and 1/2 teaspoon (1/2 Tablespoon) vanilla
1 and 1/2 teaspoon (1/2 Tablespoon) lemon juice
1 and 1/3 cups worth of artificial sweetener (I like liquid concentrages for this recipe)
1/4 cup sour cream
Crust:
1 cup almond meal
2 T melted butter
2T worth artificial sweetener
PREPARATION:
Heat oven to 375 F.

1. 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).

2. 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, if desired, such as Sugar-Free Strawberry Topping

Answer 2

Low Carb Cheesecake Cheesecake Factory

Answer 3

Low Carb New York Ricotta Cheesecake Ingredients 24 ounces cream cheese, softened 1 cup extra-fine whole milk ricotta cheese (to refine, process in a food processor for 1 minute) 1/2 cup sour cream 1 1/2 cups sugar substitute (recommended: Splenda) 1/3 cup heavy cream 1 tablespoon no sugar added vanilla extract 1 tablespoon fresh lemon juice 2 eggs 3 egg yolks Special Equipment: 1 (8-inch) springform cake pan Directions Preheat oven to 400 degrees F. Spray the springform pan with nonstick vegetable oil cooking spray. Set aside. In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of water and place it on the center rack of the oven to preheat. In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour cream and sugar substitute on low speed for about 1 minute until well blended. In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended. Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off; be careful not to over-whip. Pour batter into the greased springform pan. Place pan into the heated water bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove cake and refrigerate before serving. Serve chilled.

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Answer 4

here's a recipe for low carb chocolate cheesecake:

Ingredients :

1 pkt Gelatin
1 cup Boiling water
16 oz cream cheese -- softened
1 tsp vanilla
16 pkt Equal(r) sweetener
1 oz unsweetened baking chocolate squares melted

Method :
Dissolve the gelatin in the boiling water in a mixing bowl. Stir well.
Cut the cheese into small pieces and place in the dissolved gelatin. Add melted chocolate. Mix. Add the vanilla, sweetener; beat well with an electric mixer (2+ minutes on med/hi speed).
Pour into the prepared muffin cups or a buttered pie pan. Chill until firm, about 2-3 hours.

Answer 5

Low Carb New York Ricotta Cheesecake
24 ounces cream cheese, softened
1 cup extra-fine whole milk ricotta cheese (to refine, process in a food processor for 1 minute)
1/2 cup sour cream
1 1/2 cups sugar substitute (recommended: Splenda)
1/3 cup heavy cream
1 tablespoon no sugar added vanilla extract
1 tablespoon fresh lemon juice
2 eggs
3 egg yolks
Special Equipment: 1 (8-inch) springform cake pan


Preheat oven to 400 degrees F.
Spray the springform pan with nonstick vegetable oil cooking spray. Set aside. In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of water and place it on the center rack of the oven to preheat.

In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour cream and sugar substitute on low speed for about 1 minute until well blended.

In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended.

Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off; be careful not to over-whip.

Pour batter into the greased springform pan. Place pan into the heated water bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove cake and refrigerate before serving. Serve chilled.


Nutrition Information
Nutritional Analysis per serving Calories 299
Fat 28 grams Saturated Fat 18 grams
Carbohydrates 7 grams Fiber 0 grams
Net Carbohydrates 7 grams

Answer 6

Well, my friend told me about a cheesecake thats delicious too, not to mention healthy. I tried it a few days ago and it worked. You need
1packet of jello
1 or 1/2 bar of cheese
1 cup of boiling water
1cooked pie crust
9 inch pie tin
Cool whip brand whipped cream
bowl
spoon
and
beater

First, you take your cream cheese and cut in into a few peices. Melt it ever so slightly and mix it. Then, using another bowl, make your jello, but dont put it into the fridge-yet.mix it with the cream cheese and if you like, take some fresh fruit and mix it in with the jello and cheese. Mix until its smooth. Add a whole carton of whipped cream and then you are ready to put it into the pie crust. Refrigerate for at least 3 hours or more for a better quality cheesecake!!
Have fun!

Answer 7

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Answer 8

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