Ideas based on my personal experiences in learning how to manage type 2 diabetes. I stress that I am a diabetic, not a doctor nor a dietician. I have no medical qualifications beyond my own experience. Nothing written here is intended as medical advice, and any ideas you may decide to use should be discussed first with your doctor.
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Friday, August 10, 2012
Large New York Baked Low Carb Cheesecake
I owe thanks for this
recipe to a great cook on the ADA forum who posts as Granny Red. She
attributed her source as LowCarbLuxury.com. After baking it several times I have modified it slightly
1 1/2 cups Almond
6 Tbsp Splenda
5Tbsp butter, melted
24 oz (750gm)
¾ cup Splenda
One tablespoon of
2 tsp vanilla extract
1 tsp lemon extract or
a good squeeze of lemon
16 oz (600ml) sour
Note: the eggs,
cheese and sour cream need to be at room temperature. If the cheese
is too stiff to beat easily sit the containers in warm water for a
little while until the cheese softens.
Use extra butter to
grease an 8 or 9 inch (20-25cm) springform pan. I also put a circle
of greased brown paper on the bottom to be certain the cake does not
stick; this step may not be necessary if you use a non-stick pan.
Mix the splenda and
almond flour (sometimes I make my own coarse version from almonds in
the blender; it works just as well) with melted butter, press evenly
onto the bottom of the pan for a thin layer without holes and press
any excess up the sides of the pan. If you don't have enough almond
flour to go all the way up the sides don't worry, just go up as high
as you reasonably can. It's not really critical as long as the base
is covered. In that situation I use greased brown paper around the
sides to minimise sticking. Set the pan aside while mixing the
Beat the cream cheese
until light and fluffy, keeping the mixer on a low-medium setting
throughout the beating and mixing process. Add the mixed splenda and
sugar a little at a time and continue beating until creamy. The
original recipe had more Splenda, but I found that a tablespoon of
sugar with less Splenda improved the flavour for my non-diabetic wife
without raising the carbs too much. You can adjust that to your own
Add one egg at a time
and beat very briefly after each egg. When the eggs have been mixed
into the cream cheese add vanilla and lemon extract or lemon juice
and mix briefly until just combined. Add the sour cream last and beat
briefly until incorporated.
Pour the mixture into
the springform pan. Bake at 300 F or 150C for about 1 hour, then
check to see if it is nicely brown on top. If not, let it cook for
another 15 minutes. When it is cooked, prop open the oven door, turn
off the heat and leave it in the oven for at least an hour. Then
remove it from the oven and allow it to cool to room temperature
before placing it in the fridge until the next day.
Don't try to serve it
on the day of cooking; it will not be set properly if you do. Do not be disappointed if it sinks slightly in the middle. That is normal, or, at least, it was for the ones I made.
The result is 16 satisfying slices. I individually wrap some in clingwrap for the freezer; they freeze and defrost well.