low carb CHEESECAKE!

  1. low carb CHEESECAKE!


    I was looking at a "healthy" cheesecake recipe, and decided to modify it to make it even healthier and lower carb. This is what I came up with and I decided to share it with all of you. I could not believe how delicious this cake was! It is absolutely worth trying! If you want to add a little sweetness and low glycemic carbs, sprinkle some warm berries mixed with Stevia over the top.

    Butter for pan
    3 (8oz) packages of cream cheese or Neufchatel at room temperature (I used Neufchatel b/c it is lower fat than cream cheese and it worked well)
    3 Tbs. Powdered Stevia (different types of Stevia will have a different conversion factor. Use whatever would be equivalent to ¾ C sugar)
    3 eggs at room temp
    1C sour cream
    1 ½ Tbs. Fresh lemon juice
    1 tsp lemon zest
    1 tsp. Vanilla extract

    Preheat oven to 350.
    Grease the bottom and sides of a 9 inch round pan with butter to keep the cheesecake from sticking.
    In a large mixing bowl beat the cream cheese and Stevia together until very smooth. Add the eggs one at a time, beating well after each addition. Add sour cream, lemon juice, lemon zest and vanilla. Mix until smooth.
    Pour the cake batter into your prepared pan. Place the pan with the batter into a larger roasting pan. At the door of the oven, pour hot water into the large roasting pan, so that the water surrounds the cheesecake pan up to 1 in. This is a water bath, which will help keep the cheesecake from curdling and cracking.
    Bake the cake for about 50 minutes and turn off the oven. With out opening the door, let the cake sit in the oven for an additional 50 minutes. Remove the cheesecake from the water bath and cool to room temperature. Cover with plastic wrap and refrigerate overnight.


    The nutrition info below is approximate.

    Makes 8 servings.
    300 calories per serving

    Fat: 26
    Carbs: 4
    Protein: 8


  2. mmmm....soo tasty....
    Bulk Performance Solutions
    --No Proprietary Blends, All Performance--

    ***NOW @ NP***

  3. Looks good, but i would suggest the following changes (in bold):

    Quote Originally Posted by babywifey View Post
    I was looking at a "healthy" cheesecake recipe, and decided to modify it to make it even healthier and lower carb. This is what I came up with and I decided to share it with all of you. I could not believe how delicious this cake was! It is absolutely worth trying! If you want to add a little sweetness and low glycemic carbs, sprinkle some warm berries mixed with Stevia over the top.

    Butter for pan
    3 (8oz) packages of cream cheese or Neufchatel at room temperature (I used Neufchatel b/c it is lower fat than cream cheese and it worked well) (why not FF cream cheese?)
    3 Tbs. Powdered Stevia (different types of Stevia will have a different conversion factor. Use whatever would be equivalent to ¾ C sugar)
    3 eggs at room temp
    1C sour cream (again, perhaps FF sour cream)
    1 ½ Tbs. Fresh lemon juice
    1 tsp lemon zest
    1 tsp. Vanilla extract

    Preheat oven to 350.
    Grease the bottom and sides of a 9 inch round pan with butter to keep the cheesecake from sticking.
    In a large mixing bowl beat the cream cheese and Stevia together until very smooth. Add the eggs one at a time, beating well after each addition. Add sour cream, lemon juice, lemon zest and vanilla. Mix until smooth.
    Pour the cake batter into your prepared pan. Place the pan with the batter into a larger roasting pan. At the door of the oven, pour hot water into the large roasting pan, so that the water surrounds the cheesecake pan up to 1 in. This is a water bath, which will help keep the cheesecake from curdling and cracking.
    Bake the cake for about 50 minutes and turn off the oven. With out opening the door, let the cake sit in the oven for an additional 50 minutes. Remove the cheesecake from the water bath and cool to room temperature. Cover with plastic wrap and refrigerate overnight.


    The nutrition info below is approximate.

    Makes 8 servings.
    300 calories per serving

    Fat: 26 (adding the fat free version would significantly help this treat out alot.
    Carbs: 4
    Protein: 8 (something seems wrong. I would think a piece would have more than 8g protein saying you used 3blocks of cream cheese....maybe im mistaken
    •   
       


  4. If you feel like using fat free that is fine. I chose to use cheese that actually had fat because it tastes better and contains some healthy fat.

    Each piece is 1/8th of the whole pie and from my calculations they came to be 8g prot.

  5. I made it with a lime base, and it turned out great. I used like 3 Tbsp of Zest, and 2 Tbsp of Lime Juice (From 3 limes). Turned out great mind you.

  6. I'm glad that you liked it.

  7. This sounds awsome and I can't wait to try it. Im quite the sucker for cheese cake. Its probably the only cake or sweet that I can't resist. Thanks for sharing the recipe.

  8. mens health had a recipe for protein cheese cake IT WAS AMAZING

    ill try and dig it up for you guys

  9. ok coulddnt find it online but i saved it from the magizine and put it in a folder. here it is...

    Crust
    1 cup crushed gram crackers
    1/4 cup ground flax seed
    1/4 raw oat bran
    1oz fat free cream cheese warmed in microwave
    1/3cup water

    Cheesecake
    1 cups low fat cottage cheese
    1/2 package (52g) powdered jello instant pudding (cheesecake flavor)
    3oz fat free cream cheese
    3 scoops vanilla or strawberry protein powder
    2 cups sliced strawberrys (optional)

    To make
    mix crust ingredients in a large bowl
    stir until its same consistency
    dump the mixture into a 9 inch pie pan coated with pam
    use ur thumbs to spread the mixture and make the crust.
    Take the cheesecake ingredients (after mixing , should be smooth and creamy) and pour it in the pan.

    put in the fridge for 1 hour

    makes 4 large slices

    calories 426
    protein 41
    carb 47
    fat 9
    fiber 6

    i wouldnt mind a little more fat in it, but thats preference, also ive noticed that it doesnt work in the fridge that well, freezer worked better.

  10. Cool - we now have a low carb version and a high protein version!
    Bulk Performance Solutions
    --No Proprietary Blends, All Performance--

    ***NOW @ NP***

  11. Made this last night. I used Splenda and I think I put a little to much water in the bath. Anyway thanks it tastes good. I am gonna try your creme brulee next.

  12. I'm glad that you liked it, Jon.

  13. And now I get to play around with the recipe to make it full fat and high protein :-D

  14. Quote Originally Posted by ThomasRivera View Post
    And now I get to play around with the recipe to make it full fat and high protein :-D
    That's great! I do it all the time with recipes to get exactly what I want and need.

  15. Quote Originally Posted by msucurt View Post
    Looks good, but i would suggest the following changes (in bold):
    Did it this way.

  16. I have a weakness for cheesecake! Must try this - thanks BW!

  17. Quote Originally Posted by babywifey View Post
    That's great! I do it all the time with recipes to get exactly what I want and need.
    It looks good. I've been meaning to do something with cream cheese for a while now, perhaps using a sugar free gelatin, or just regular gelatin packet for a thickening agent/flavorent since i'm not too big on using splenda and the such.

    But looks like a good recipe indeed.
  

  
 

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