I got this really great reciepe for cheese cake, actually a link from this site to lowcarbfriends.com anyway the only thing that was not listed was the nutritional facts.. so I really dont know how many carbs fat etc. per serving I am gonna list the ingredients and if anyone knows how to figure it out possibly through a formula please tell me........
Also, use this reciepe.............
its delicious!!!!!!!
Cheesecake Low Carb
Ingredients:
~5 (8-ounce) blocks cream cheese, softened*
~1-3/4 cups Splenda sugar substitute (add more if necessary and see if it's sweet enough)
~2-1/2 teaspoons grated lemon rind
~3 tsp lemon juice
~2 teaspoons vanilla extract
~1/4 teaspoon salt
~5 large eggs
~(*OR 4 blocks of cream cheese and one cup of sour cream)
How to Prepare:
~To prepare the filling, beat cheeses at high speed of mixer until smooth.
~Add Splenda and the next 4 ingredients (through salt); beat well.
~Add eggs, 1 at a time, beating well after each addition, but not overbeating. (Add the sour cream last and just stir through.)
~Spray a springform pan with No-Stick spray. Pour the cheese mixture into prepared pan. Tap pan on counter to get rid of air bubbles.
~Place the cheesecake in a bigger pan and after you put it on the shelf in the oven, pour very hot water about 1" into the pan to make a water bath -- the cheesecake cooks more evenly that way)
~Bake at 325° or 350°F for 1 hour, or until cheesecake is almost set. The middle should still be a bit loose.
~Turn off oven and leave it in the oven up to 1 hour.
~Remove cheesecake from oven, run very sharp knife around the edge of the pan if it looks like it's sticking to the edge of the pan.
~Chill for at least 8 hours. When slicing, dip knife in very hot water between slices and wipe off knife for perfect pieces.
Optional: For the whipped cream: I beat about 1/3 cup heavy cream with approx 1 TBS Splenda. I decorate the top with whipped cream and top with fresh raspberries. It's been a big hit.
thanks
renee
Also, use this reciepe.............
its delicious!!!!!!!
Cheesecake Low Carb
Ingredients:
~5 (8-ounce) blocks cream cheese, softened*
~1-3/4 cups Splenda sugar substitute (add more if necessary and see if it's sweet enough)
~2-1/2 teaspoons grated lemon rind
~3 tsp lemon juice
~2 teaspoons vanilla extract
~1/4 teaspoon salt
~5 large eggs
~(*OR 4 blocks of cream cheese and one cup of sour cream)
How to Prepare:
~To prepare the filling, beat cheeses at high speed of mixer until smooth.
~Add Splenda and the next 4 ingredients (through salt); beat well.
~Add eggs, 1 at a time, beating well after each addition, but not overbeating. (Add the sour cream last and just stir through.)
~Spray a springform pan with No-Stick spray. Pour the cheese mixture into prepared pan. Tap pan on counter to get rid of air bubbles.
~Place the cheesecake in a bigger pan and after you put it on the shelf in the oven, pour very hot water about 1" into the pan to make a water bath -- the cheesecake cooks more evenly that way)
~Bake at 325° or 350°F for 1 hour, or until cheesecake is almost set. The middle should still be a bit loose.
~Turn off oven and leave it in the oven up to 1 hour.
~Remove cheesecake from oven, run very sharp knife around the edge of the pan if it looks like it's sticking to the edge of the pan.
~Chill for at least 8 hours. When slicing, dip knife in very hot water between slices and wipe off knife for perfect pieces.
Optional: For the whipped cream: I beat about 1/3 cup heavy cream with approx 1 TBS Splenda. I decorate the top with whipped cream and top with fresh raspberries. It's been a big hit.
thanks
renee
