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low carb CHEESECAKE!

babywifey

babywifey

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

babywifey said:
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
Click to expand...
 
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.
 
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.
 
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.
 
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.
 
babywifey said:
That's great! I do it all the time with recipes to get exactly what I want and need.
Click to expand...

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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