I want to make a low carb cheesecake but only limited ingredients to work with? help?

Question

i have cream cheese, eggs and splenda suger. any help please? I also have flour not sure if i can use it?

Answer 1

Don't put Splenda in any baked good you intend to serve people you actually like.

Answer 2

There are some good low-carb cheesecake recipes on the web. If you go to Google.com and type in low-carb cheesecake - you'll find lots.

The regular cheesecake recipe with splenda replacing the sugar should work for you. And, as you said, the flour would be the only part that adds the carbs so if you substituted coconut flour for regular flour, you would be good to go!! You can get the coconut flour at your regular grocery store if they carry Bob's Red Mill products - they might have to order the Coconut flour for you but it's definitely worth it - it works better than Almond flour. But, in a pinch, you could use almond flour. Both flavors would go good with the cheesecake. Some low-carbers just leave the crust off.

Answer 3

I would just make a fruit dessert instead with some light whipped cream or some sliced almonds on top of some splenda, semi sweet coca powder, and vanila all mixed up inside some low fat ricotta cheese. It's good I used to make it all the time from South Beach. Cheesecake is bad for anyone trying to diet or lose weight: Too many calories.

Answer 4

Checkout the Cheesecake Factory's recipes and you'll find what you need!

Answer 5

all you need is vanilla nuts and butter. make the crust out of finely ground toasted almonds. dont need flour

Answer 6

Can you come up with these ingredients?

1 8- or 9- baked Cheesecake Crumb Crust
1 cup low-fat cottage cheese
8 oz tub-style light cream cheese
8 oz non-fat cream cheese, room temperature
1 1/4 cups Splenda Granular
2 Tbs all-purpose flour
2 Tbs cornstarch
1 tsp vanilla extract
1/2 tsp almond extract
1 large egg
3 large egg whites
1 1/4 cups light sour cream

Preheat over to 350 degrees. Wrap 8-inch (or 9-inch) springform pan with crust tightly in heavy-duty foil to make waterproof.

Place cottage cheese into a food processor or blender. Puree until completely smooth. Spoon into a large mixing bowl and add nonfat and light cream cheeses. Beat on medium speed, with an electric mixer until creamy. Add the Splenda, flour, cornstarch, and extracts, and beat on low until smooth. Add large egg and then egg white, beating just briefly after each addition to incorporate. Stir in the sour cream with a large spoon. Pour into the prepared crust and smooth top.

Place the foil-wrapped pan in a large, deep baking pan and pour boiling water into pan until it reaches halfway up the outside of the cheesecake pan. Bake for 60 minutes or until sides of cake appear firm and center jiggles slightly. (For a 9-inch pan, back 50 - 55 minutes.) Turn off heat, open oven door, and let cheesecake cool in the oven for 30 minutes. Remove from water bath and finish cooling.

Refrigerate at least 6 hours before serving.

Or these?
2 (8 ounce) packages low-fat cream cheese
1 lb low-fat ricotta cheese
16 ounces low-fat sour cream
3 tablespoons cornstarch
3 tablespoons flour
1/2 cup butter
1 1/2 cups Splenda sugar substitute
4 large eggs
1 1/2 tablespoons lemon juice
1 tablespoon vanilla extract

Preheat over to 325.
Wrap a 10" springform pan with aluminum foil and then spray the inside with a non stick cooking spray. (you have to cook the cake in a water bath and the aluminum foil creates an extra layer of protection between pan and water).
Melt butter and cool.
add Ricotta and cream cheese to mixer and beat till smooth and creamy.
Add Splenda to mixture, 1/4 cup at a time, till incorporated.
Add the eggs one at a time to mixture and continue to mix on low.
Sift Flour and cornstarch together, then add to mixture on low speed. beat for 30 seconds.
Add Lemon Juice and Vanilla, beat 15 seconds.
Add Butter, beat for 10 seconds.
Add Sour Cream, beat for 15 seconds, make sure to scrape sides as needed.
Put springform pan into larger baking pan and pour mixture into pan. It will go all the way to top, but don't worry.
Pour hot water into outer baking pan, till it goes about 1/2 way up springform pan.
Bake on center rack about 1-1/2 hours. The center should be slightly jiggly.
Remove from oven, take out of bath, remove foil and cool completely on rack.
Once cooled, Put in fridge for at least 8 hours.
When your ready to serve, you should just be able to open side of springform pan and serve. if the sides do stick, just run a butter knife around the edges, but since i started using Splenda, i never have to do that for some reason.
Note: when baking the cake, at times, it will rise above the top of pan and split open, dont worry, when you take it out to cool, it will fall slightly and all go back together.