i've made a lot of low carb cheesecakes. just thought i'd share with you the best one i've come across.

Low Carb New York Ricotta Cheesecake
Recipe courtesy George Stella
Ingredients
24 ounces cream cheese, softened
1 cup extra-fine whole milk ricotta cheese (to refine, process in a food processor for 1 minute)
1/2 cup sour cream
1 1/2 cups sugar substitute (recommended: Splenda)
1/3 cup heavy cream
1 tablespoon no sugar added vanilla extract
1 tablespoon fresh lemon juice
2 eggs
3 egg yolks

Special Equipment: 1 (8-inch) springform cake pan

Instructions
Preheat oven to 400 degrees F.
Spray the springform pan with nonstick vegetable oil cooking spray. Set aside. In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of water and place it on the center rack of the oven to preheat.

In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour cream and sugar substitute on low speed for about 1 minute until well blended.

In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks
until blended.

Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off; be careful not to over-whip.

Pour batter into the greased springform pan. Place pan into the heated water bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove cake and refrigerate before serving. Serve chilled.

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Char, I made this, using Carb Solutions Chocolate flavor protein powder and a teaspoon of cocoa powder. It is soooooo goood! I'm thinking of making it again, this time adding in some chopped macadamias.

I think I could serve these at Christmas and no one would know they are sugar-free!

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Dahlia, this is it. Look at page 1, Charski's post. And my notes above. It's GOOD!

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I bought some flaxseed meal tonight. I'm gonna add some, and maybe some almond flour to the fudge recipe and try to make "no-bake" cookies out of it!

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I love the low carb pumpkin pie... yummy

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In the cookies of life, we are the chocolate chips.

Maxibee,
How did the Fudge changes work out?
And how about those no bake cookies?

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My "5 Flavors of Low Carb Chocolate Candies."

Yes, Maxi, enquiring minds want to know!

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Alida
5'1" ~ 59 years old
Highest weight: 165
Atkins 7/10/2004
160/126/125
RE-DO, January 2008:
167/162/135

I just finished off the last of the batch of fudge I made last week. I haven't tried the flaxmeal for cookies yet, but I'll report back here when I do!

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I know I am a bother, But can I get those reciepes??? I need a change.

Here are the recipes for the two desserts that I mentioned earlier.

Flour Free Chocolate Cake
Posted by Moongoddess-

Ingredients:
6 oz unsweetened baking chocolate
2 sticks butter
5 eggs
2 tsp Stevia Plus
1/4 Cup Erythritol
1 Cup DaVinci chocolate syrup


Mix sweeteners and syrup.

Melt chocolate in microwave or double boiler. Cut butter into small slices and slowly mix into chocolate one piece at a time. When butter and chocolate are mixed, add sweetened liquid and blend well. Add eggs, one at a time until batter is well blended. Pour into cake pan, pie pan, or glass baking dish.

Bake in water bath at 300 for 45-50 minutes. Cake should be slightly sponge-like to the touch. Cool to room temp and refrigerate until chilled through. Cut into 10 slices.

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Best Ever Sour Cream Cheesecake
My favorite cheesecake low carbed

If your not on induction, you can make an almond flour crust.

2 cups almond flour
1/4 cup Splenda
6 tablespoons melted butter
Mix all together and press into the bottom and half way up the sides of a 9” springform pan; bake at 350? for 13 minutes or until lightly browned. Cool completely.

If your on induction make the cheesecake without a crust. Spray the inside of the springform pan with cooking spray then line it with parchment paper and spray it again. This will keep the pan from leaking.

After the cheesecake is completely cooled, lightly spray a piece of wax paper with some no-stick cooking spray and place it on top of the cheesecake and place a fairly flat plate or tray on top. Invert the cheesecake, it should slide out of the pan. Remove the parchment paper and place the pan back over the cheesecake and turn right side up. Remove the wax paper and your ready to serve.

Filling:
5 packages (8 oz each) cream cheese, softened to room temperature
1 1/2 cups sugar substitute (I used 1/2 cup E and 1 teaspoon of Trish's liquid Splenda)
3 tablespoons vital wheat gluten
3 tablespoons lemon juice
1-1/2 teaspoons vanilla
1 cup sour cream
5 eggs-well beaten

Place a baking pan of water on the oven rack right below the rack that the cheesecake will be on. Preheat oven to 300?

Make filling: In large bowl of electric mixer, combine cream cheese, sugar substitute, VWG, lemon juice and vanilla. Beat at medium low speed just until creamy and well blended. Add sour cream, beating just until well combined. Reduce mixer speed to low and beat in eggs, just until well combined. Pour into crust-lined pan.

Bake at 300? for 2 hours. Cheesecake should be lightly browned and puffed up all around. Turn oven off and crack the door and let the cheesecake rest for 30 minutes.

Remove from oven to wire rack and with a sharp thin knife loosen crust from sides of pan. Allow to cool to room temperature then refrigerate overnight.

Makes approximately 20 servings.

Can Splenda pourable be used in place of the erythritol in the Flourless Chocolate Cake? If so, in what amount?
Thanks!

You certainly are not a bother. I'm sorry nobody has answered your question. What recipe are your looking for?

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~~~Teelbee
Back to GOAL!!!
start weight: 176/goal range: 137-134/now: 138
Reached goal in Aug. 2003 - 4rd year of maintenance.

Hello, I'm a newbie. Just wondering if you might have the recipe for Flour free Chocolate Cake. I would love it.
Thanks
Colette

syzygy64 - check 3 posts before your last post. the recipe is there.

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my blog

Hey, everyone! I have been making this "fudge" since Char posted this recipe. I use chocolate protien powder, though. I love it and it hasn't stalled me or caused cravings. I've played around with the recipe, and making the actual fudge pieces in different forms. My latest version is quite um......fiberlicious! LOL!

I am always sneaking psyllium husk fiber powder into foods that I cook for my family. I KNOW they don't get enough fiber in their diets, and I am always trying to get enough into mine.

Instead of just making the fudge alone, I made a "crust" of finely chopped walnuts, about a quarter cup of amond meal, a quarter cup of flaxseed meal, Splenda, and a dash of cinnamon. I melted a couple of tablespoons of butter and mixed that in, then spread it in a glass dish on the bottom only.

Next, I made the fudge recipe, adding a capful of vanilla extract, and 1-2 tablespoons of powdered cocoa. This makes it even more chocolatey without significantly adding to the carb count.

Finally, I poured the fudge mixture over the nut crust and chilled it. The pieces can be cut up into different sizes, like little squares or bars. I ate on this pan of "Fiber Fudge Bars" all week and I'll tell you.....I've been more "regular" than I ever have before!

I HAVE been eating alot of raw vegetable, and I've been good about my water, but let's just say I can tell these bars have contributed to this enhanced regularity. How could they not? Walnuts, almond meal, and flaxseed meal are all great sources of fiber. I could have added some fiber powder, but I figured there was enough fiber in there, and the powder is the only thing I have on hand in the fiber department that "dissolves" in water.

These bars are sweet enough to be a dessert, without causing me to want to eat the whole pan. With the butter, cream cheese, and peanut butter, it has enough fat in it to be satisfying in small amounts.

I'm not sure if anyone will be interested in making these bars, but it is a good way to add fiber to your diet without drinking that awful powder in water or taking supplements.

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