View Full Version : For those of you eating low carb...

03-05-2003, 11:06 PM
For those of you eating low carb... I posted this on another thread... but thought I would post a separate thread to share this. I hang out at another bulletin board for low carbers (lowcarbfriends.com) and have gotten to know some wonderful (very successful low carbers) there. One of them - Beachgirl - has a true flare and skill at making perfect low carb cheesecakes. The following recipe is her "basic" cheesecake. I have made it MANY MANY times and it always turns out Gorgeous and YUMMY! I have taken to work potlucks and people just scarf it up... not even realizing this is a low carb (no sugar) recipe! Without further ado... here is the recipe:

Beachgirl's Basic Cheesecake

32 ounces cream cheese
1 cup splenda (may substitute 1 cup of Sugar Free Davinci Syrup which reduces carb count to 3 for each serving!)
1 teaspoon vanilla extract
1 teaspoon lemon juice
4 eggs plus 1 egg yolk
3 tablespoons sour cream

With an electric mixer, combine the cream cheese and splenda at slow to medium speed, scraping sides often. Add all other ingredients except eggs. When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly. When eggs are incorporated, do not mix any more. Over-mixing the eggs is a contributing cause of cracked cheesecakes. (The leading cause of cracking is over-cooking, so doníŽt believe any one who tells you it is normal for a cheesecake to be cracked; it isníŽt.) Always treat the batter gently.

Pour the mixture into the springform pan. Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake. Then place the barrier pan in an even larger pan and fill the larger pan halfway with water. This is called a water bath. It is a gentler way to cook the cheesecake.

Place the entire water bath containing the cheesecake in a 300-degree preheated oven. Cook for 1 hour and reduce heat to 200 degrees for 1 more hour.

Turn oven off and leave cheesecake in until the oven is completely cool. The cheesecake can even be left overnight at this point. Cracks can also occur when a cheesecake cools too quickly.

It may be beneficial to run a knife around the edge of the cheesecake, separating it from the sides of the pan. If your goal is to serve the cheesecake on a different dish without the bottom of the spring form pan, then the pan can be lined with parchment paper before the batter is poured in. Make sure to grease both sides of the paper. This will make for easy removal of the cheesecake later. It works best if the cheesecake has been refrigerated fully before trying to remove it from the bottom pan.

Per Serving (based on 12 servings per cheesecake): 308 Calories; 29g Fat; 8g Protein; 5g Carbohydrate; trace Dietary Fiber; 165mg Cholesterol; 244mg Sodium.

Beachgirl goes on to provide this additional help in making the PERFECT low carb cheesecake.

"Okay, as I am a "self proclaimed cheesecake expert", having made numerous cheesecakes of various flavors and having mastered the art of the "restaurant quality cheesecake", otherwise known as the "crackless cheesecake", I offer these tips...

1. Treat the batter gently. Making sure all the ingredients are at room temp. helps them blend easier. Mix it as little as possible and at a medium speed. The less air you whip in, the less tendancy it will have to rise.

2. Bake your cheesecake in a water bath. This requires you to have a pan large enough to hold your springform pan and with sides high enough to cover half-way up the springform pan with water. A large roasting pan should do it. That's what I use.

3. Reduce the heat and lengthen the cooking time. I bake all my cheesecakes at 300 degrees for the first hour, then reduce the heat to 200 and bake for one more hour. The cheesecake will not rise, but instead bakes more like a custard and comes out very creamy and dense. Mmmmm...

4. Exercise patience. While the cheesecake is baking, DO NOT OPEN THE OVEN DOOR. And leave the cheesecake in the oven to cool, also with the door closed. It's okay if it stays in there overnight. A great cheesecake is like a work of art...it takes time.

5. To keep the top from browning, place a sheet of foil on your top oven rack, just beneath the heat element. This will shield your cheesecake from the direct heat and keep the top pale and pretty. Especially important if you're doing a marbled cheesecake, you want those swirls to show through!

6. Refridgerate the cheesecake at least 12 hours before unmolding from the springform pan so that it's good and set. Run a dull knife around the sides and then release the pan."

This is a classic - beautiful cheesecake - tastes HEAVENLY - and makes a wonderful dessert for special occassions - as well as a great BREAKFAST option! ENJOY!

Edited to add "sugar free" to the Davinci Syrup comment - want to be very clear not to use the SUGARED kind! :eek:

John In Illinois
03-05-2003, 11:22 PM

Forgive a naive male cook, but are there different sizes of springform pans? Assuming there are, what size is this recipe for?

It sounds delicious, and since I am both doing the Atkins plan......and managing a Sara Lee store, it would be AMAZING if I could actually EAT cheesecake now!!!



03-06-2003, 06:27 AM
yum...sounds awesome...have you tried it? I am dying to try this...maybe this weekend :)

03-06-2003, 08:08 AM
I have a 9 inch springform pan and this fits beautifully into it. I have made this cheesecake MANY MANY times... one of my favorite things for breakfast in fact! I have a kitchenaid mixer and I have found that it produces a very smooth and fluffy batter. The key is not to overmix once you start adding the eggs. So I make sure it is smooth and creamy before I begin that process.

This is very very good - I highly recommend it. :)

03-06-2003, 10:25 AM
Aren't they the BEST? It makes an incredible cheesecake... and the coconut version is wonderful too!

Would you post this in the Recipes thread, too? Just so we have them all together? I think it's on page 2, but here's the link... Low Carb Recipes (http://www.disboards.com/showthread.php?s=&threadid=247238)

03-06-2003, 11:17 AM
Yummy! I'm very lucky though...I live five minutes away from a bakery called Chaltila's in Salem NH. They make a cheesecake with Splenda (the only sweetener they use), and its soooo yummy! They are quite famous around here, especially with the WW crowd. I'm doing low carb, so there isn't alot for me there, but the cheesecake is very low in carbs. I guess their sugar free pies and pastries are really good, but unfortunatly, made with flour so I don't get to have them:( .

03-06-2003, 11:58 AM
This sounds great, Laura. My husband just adores cheese cake. I wonder how a nut crust would work with this?

I need to buy some springform pans, I think.

03-06-2003, 11:27 PM
I used to make a cheesecake that had a vanilla wafer and almond crust...basically you just ground up those ingredients and mixed them with butter and sugar. I bet it would be good with just ground almonds, butter and some splenda. Or just ground almonds and one of those syrups?

I think I'm going to try this tomorrow!

inky dinky doo
03-07-2003, 05:50 AM

You mentioned a mock Danish recipe in another thread (maybe the breakfast thread?). Would you care to post it? I'm doing low carb, too, and every now and then I miss having a good Danish.



274 days and counting . . . again

John In Illinois
03-07-2003, 09:13 PM
I just finished eating a slice of this cheesecake..........and let me simply say that it was FANTASTIC! :p

Since I run a Sara Lee store, I am pretty discriminating where cheesecake is concerned, let me assure anyone thinking of trying this recipe.........you cannot tell it from full-octane cheesecake (except for the lack of a crust).

This is the best low-carb dessert that I have found thus far.


I even managed to make it the very first time out of the gate without so much as a hairline crack!! :bounce:

03-07-2003, 11:23 PM
John - YOU ROCK!!! It is the best! :teeth:

I wouldn't lie to you.

Now try this for breakfast sometime as well:


2 oz cream cheese (soften in microwave)
1 egg
1 tblspn splenda
1 tsp lemon concentrate
1/2 tsp vanilla

mix softened cream cheese and egg. Add remaining ingredients. microwave on high for 2 minutes.
A variation I like is to use some cinammon and some butter in the centre when it comes out of the microwave (omitting the lemon from the recipe). Top it with a little Log Cabin Sugar Free syrup (best sugar free syrup there is!). Tastes just like french toast and is induction legal on Atkins.

This recipe makes 1 serving - 272 calories and has 3 carbs.

This recipe is a little SWEETER than the cheesecake - so I personally try not to have it too often. I find I lose weight better if I stick to more "simple" fare. However, it sure makes a great change of pace when pancakes or french toast are calling your name. :)

inky dinky doo
03-08-2003, 08:00 AM
Ummmm mmmm mmmm! Thanks for the cheesecake and the Mock Danish recipe, DixieDreamer. Like you, I seem to do better when I eat simply. It will be nice, though, to treat myself to the Danish the next time I get a craving for French toast. The cheesecake, I'm making later this evening! I have a daughter-in-law who's going to love it. I've converted her and my son to low carb, too.

Thanks for sharing!


273 days and counting . . . again!