Ok, my all time favorite summer pie was Key Lime. There's really no way that I can LC it, so I thought I'd try some Key Lime cheesecake recipes instead since cheesecake is pretty easy to make LC. The two recipes that I'd like to try call for either cornstarch or flour. What would be a good sub for them? The amounts are small- 2 tablespoons of flour or 2 teaspoons of cornstarch. If it turns out well, I'll post the recipe. Thanks!

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Esther

Esther,

I have a key lime recipe in my newest book, Extreme Lo-Carb Meals to Go. Email me if you'd like the recipe and don't have the book

The usual impediment to making a traditional key lime pie low carb friendly is the use of sweetened condensed milk in the recipe. I have seen several recipes for making low carb sweetened condensed milk which is then used in key lime pie. I have also seen a lot of low carb key lime cheese cake recipes, none of which call for flour or corn starch. Without seeing the ingredients in your recipe, I assume that you are looking at converting a regular recipe to try to make it low carb. I also assume that because of the need for flour or corn starch as a thickening agent, that your recipe uses lemon/lime juice, rather than the ubiquitious sugar free jello common in so many versions of low carb key lime cheese cake. If you would list all the ingredients it would be helpful in determining an appropriate substitute. FYI here is a recipe from George Stella for key lime cheese cake using key lime juice which does not also use corn starch or flour.

1 tablespoon wheat germ
2 cups plus 1 tablespoon sugar substitute (recommended: Splenda)
16 ounces real cream cheese, room temperature
1 cup sour cream
1 cup whole milk ricotta cheese
3/4 cup Key lime juice (fresh or bottled)
2 tablespoons no sugar added vanilla extract
1/4 cup hot water
2 limes, zested, divided
3 envelopes unflavored gelatin (recommended: Knoxx brand)
3/4 cup boiling water
Special Equipment: 10-inch deep pie plate or cake pan


Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of the pie plate to create a "faux" crust.
In the bowl of an electric mixer, beat the softened cream cheese, sour cream, ricotta cheese, lime juice, 2 cups sugar substitute, vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium speed until well combined.

Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.) With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture. Immediately pour mixture into the prepared pie pan and sprinkle with the zest of the other lime. Chill in the refrigerator for about 3 to 4 hours or until firm. Serve.

Hint: If you have any extra cheesecake mixture left over after filling the pie pan (I always do), put it in a pastry bag or heavy-duty plastic bag and put it in your freezer for about 7 to 10 minutes, just to firm it up a bit to the thickness of whipped cream. Then take it out and decorate the top of the Key Lime Cheesecake. (If it is in a plastic bag, snip the corner off.)

Sharron, I've sent you an e-mail. Thanks!

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Esther

Hdyhouse, you are on target with what I'm trying to do here. Yes, the recipes I have are for conventional cheesecake that I'd like to LC do contain lime juice. I was puzzled as to why they needed the flour/corn starch so you anwered that question for me. I've also seen the recipes for LC condensed milk subs (which indeed is what my favorite KL pie recipe contains) but I get the feeling that it just wouldn't be the same as the real deal so would rather play around with a cheesecake recipe instead. Truth be told, I'm not all that fond of no-bake cheesecakes, I far prefer the baked ones. However, both the recipe that you posted and the one that Sharron sent me do sound very good, so I'll give them a try. In the meantime, I'll see what I can come up with as far as a baked version goes. Here's what the recipes call for:

#1:
13 oz. cream cheese
1/2 cup sugar
2/3 cup sour cream
2 Tbsp flour
2 eggs
1/2 cup key lime juice
3/4 tsp vanilla

#2:
1 lb cream cheese
2/3 cup sugar
2 tsp cornstarch
2 eggs
2 tsp grated lime zest
1/4 cup + 3 Tbsp key lime juice

Note: Both recipes were for a 12 serving cake made in a 9" springform pan; the website had a converter so I scaled them down to 8 servings which I can make in a pie plate.

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Esther

Esther, I didn't tell you this in the email, but mine went through several versions before I arrived at what I did. Just fyi

Sharron, I suspected as much as your recipes are always fool-proof. I've haven't tried much in the way of adapting recipes, but there's a first time for everything! And I'm sure DH won't mind being my official taster. :fork:

I've got all but the lime juice in my pantry, I see a stop at the store on my way home tonight.

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Esther

Esther,
One problem with converting recipes is that it often takes some trial and error to get the recipe just right. I would try to substitute Thick'n Thin for the corn starch. As for the quantity, my experience is that Thick'n Thin does not have quite the thickening power of corn starch, therefore I would try using 1 Tbls and see if it was sufficient.

Henry