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Old 10-29-2002, 08:23 PM   #1  
BIG ORANGE FOOTBALL RULES
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Default Cheese Cake Recipes

Here are some really good CHEESECAKE RECIPES
They are from a LOW CARB recipe board, so you can substitute
LOW FAT CREAM CHEESE and LOW FAT SOUR CREAM!!

Blueberry Cheesecake




32 ounces cream cheese

1 cup Splenda

1 teaspoon Vanilla extract

1 teaspoon Fresh lemon juice

4 Eggs, plus 1 Egg yolk

3 tablespoons Sour cream

1 1/2 cups blueberries (see note)

Ĺ teaspoon nutmeg



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, stir in the blueberries by hand. Do not mix (with an electric mixer) any more. Over-mixing the eggs is a contributing cause of cracked cheesecakes. (The leading cause of cracking is over-cooking, so donít believe any one who tells you it is normal for a cheesecake to be cracked; it isnít.) 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.

NOTE: If using frozen blueberries (which I did and they work fine), pat them dry with paper towels to remove the excess moisture.

Makes 12 servings @ approximately 7 carbs each.




Peanut Butter Cup Cheesecake




32 ounces Cream cheese (4 8-ounce packages)

1 cup Splenda

1 teaspoon Vanilla extract

ĺ cup SF peanut butter (smooth or chunky, your choice)

4 Eggs, plus 1 Egg yolk

2 tablespoons heavy cream

3 Squares Semi-Sweet Chocolate (baking bar), melted in double boiler



Bring all cold ingredients to room temperature. With an electric mixer, combine the cream cheese and splenda at slow to medium speed, scraping sides often. Add the vanilla and cream. When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly.

When eggs are incorporated separate out one cup of batter then add the peanut butter into the rest of the batter. When peanut butter is blended in, donít mix any more. Over-mixing the batter is a contributing cause of cracked cheesecakes. (The leading cause of cracking is over-cooking, so donít believe any one who tells you it is normal for a cheesecake to be cracked; it isnít.) Always treat the batter gently. To the one cup of separated batter, add the three squares of melted chocolate and blend.

Add half of the chocolate batter to the bottom of a well-greased springform pan. Gently add the peanut butter batter, and then cover with remaining chocolate batter and spread to cover the top (no peanut butter batter should show through). The idea is to create a ďpeanut butter cupĒ look to the cheesecake with the chocolate batter at the top and bottom.

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 springform 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, so donít rush this process. Let it set up for several hours in the fridge, preferably overnight.

Garnish with Russell Stovers SF Peanut Butter cups cut into quarters and placed on top so that each slice gets one.

It looks like about 127g of carbs for the whole recipe.



CHEESE CAKE TIPS!!!!
**************************************
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.


White Chocolate Marbled Pumpkin Cheesecake

24 ounces Cream cheese (3 8-ounce packages)

1 cup Splenda

1 teaspoon Vanilla extract

1 tablespoon Pumpkin Pie Spice

4 Eggs, plus 1 Egg yolk

3 tablespoons Sour cream

1 Can (15 oz.) of Prepared Pumpkin

3 Squares White Chocolate (baking bar), melted in double boiler



Bring all cold ingredients to room temperature. With an electric mixer, combine the cream cheese and sugar at slow to medium speed, scraping sides often. Add all other ingredients except eggs and pumpkin. When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly. When eggs are incorporated separate out one cup of batter then fold pumpkin into the rest of the batter. When pumpkin is blended, 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 donít believe any one who tells you it is normal for a cheesecake to be cracked; it isnít.) Always treat the batter gently. To the one cup of separated batter, add the three squares of melted white chocolate and blend.

Add half of the pumpkin batter to a well greased springform pan. Add spoonfuls of the white chocolate batter, and then cover with remaining pumpkin batter. Swirl through with spatula to create marbling effect.

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 springform 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, so donít rush this process. Let it set up for several hours in the fridge, preferably overnight.

Garnish with curls of white chocolate.

If you don't want to add the chocolate, just keep all the batter together and make the entire cake pumpkin, it will work fine that way too.



Basic Cheesecake




32 ounces cream cheese

1 cup splenda

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 donít believe any one who tells you it is normal for a cheesecake to be cracked; it isnít.) 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.




Mocha Marble Cheesecake




32 ounces cream cheese

1 cup Splenda

1 teaspoon Vanilla extract

2 tablespoons instant coffee -- dissolve in water

2 tablespoons water

4 eggs plus 1 egg yolk

3 tablespoons sour cream

3 semisweet chocolate squares -- melted


Bring all cold ingredients to room temperature. With an electric mixer, combine the cream cheese and sugar at slow to medium speed, scraping sides often. Add all other ingredients except eggs, chocolate and coffee . When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly. When eggs are incorporated separate out one cup of batter then add the coffee into the rest of the batter. When coffee is blended in, donít mix any more. Over-mixing the batter is a contributing cause of cracked cheesecakes. (The leading cause of cracking is over-cooking, so donít believe any one who tells you it is normal for a cheesecake to be cracked; it isnít.) Always treat the batter gently.

To the one cup of separated batter, add the three squares of melted chocolate and blend.

Add half of the coffee batter to a well-greased springform pan. Add spoonfuls of the chocolate batter, and then cover with remaining coffee batter. Swirl through with spatula to create marbling effect. 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 springform 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.

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, so donít rush this process. Let it set up for several hours in the fridge, preferably overnight. Garnish with curls of chocolate and chocolate covered coffee beans.

Per Serving (based on 12 servings per cheesecake): 341 Calories; 31g Fat; 8g Protein; 9g Carbohydrate; trace Dietary Fiber; 165mg Cholesterol; 245mg Sodium.



IF YOU WANT A CRUST!!!

Chocolate Almond Crust

2 1/2 cups ground almonds
2 tablespoons Splenda
4 tablespoons melted butter
2 tablespoons unsweetened cocoa powder

Place nuts in bowl of a food processor; pulse until ground into a meal.
Add sugar substitute, butter and pulse to combine.
Transfer to a 9" springform pan. With your fingers, gently press nut mixture to form a crust on bottom of pan.
Bake at 350 degrees for 10 minutes; remove from oven and cool.



Coconut Cheesecake
Ingredients:
-32 ounces cream cheese
-1 cup vanilla DaVinci syrup
-2-3 capfuls coconut extract
-1 teaspoon lemon juice
-4 eggs plus 1 egg yolk
-3 tablespoons sour cream
-3 ozs. Unsweetned coconut

How to Prepare:
With an electric mixer, combine the cream cheese, sour cream, lemon juice, extract and syrup at slow to medium speed, scraping sides often. 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. With a spatula, gently fold in the coconut until just mixed. Over-mixing the eggs is a contributing cause of cracked cheesecakes. (The leading cause of cracking is over-cooking, so donít believe any one who tells you it is normal for a cheesecake to be cracked; it isnít.) 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.

NOTES:
- I could only find imitation coconut extract, if you can get the real stuff - go for it. Also, adjust the amount of extract based on how intense you want the flavor.
- 3 ozs. of coconut is just under 1 cup
- I used 1/3 reduced fat Philly cream cheese for this because it had fewer carbs than the regular stuff.
-I figure just under 5 carbs a piece for this. I ran it through fitday yesterday as best I could.


Dark Chocolate Fudge Sauce

1 ounce unsweetened baking chocolate or 1 tablespoon cocoa
1/4 cup cream
1 tablespoon butter
2 tablespoons DiabetiSweet or SPLENDA (taste to your liking)
1/2 teaspoon vanilla

In saucepan, melt butter and chocolate squares on low heat.
Add DiabetiSweet and dissolve.
Add cream and bring to boil for 1 minute stirring constantly.
Add vanilla and mix well.
Mixture will slightly thicken as it cools.

2 servings
Best if eaten warm... poured over cold ice cream.
Also great dirzzled over cheesecake.


ENJOY!!!!
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