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Saturday, December 12, 2015

Small New York Baked Low Carb Cheesecake

I posted the recipe for a delicious Large New York Baked Low Carb Cheesecake based on one posted by Angie, Granny Red, on the ADA forum a couple of years ago. It is a rather big cheesecake which I cut into 16 portions of 6gms carb each. 

Since then I have experimented several times with a reduced size because I found the large cake was too big for our needs. This is the recipe for those who prefer a smaller cake. The size reduction not only cuts the cost in half but is a little easier to prepare and needs less cooking time. The slight increase in egg proportions also tends to make a creamier texture.

I have modified the Splenda and sugar proportions as a reasonable compromise between my wife's sweet tooth and my need to keep the carbs down. Feel free to adjust that to suit yourself as the carb count will be directly reduced as you reduce the sugar. The nutrition count is based on the listed details. 



1 cup almond flour or meal
2 tablespoons(tbsp) Splenda
1 tbsp sugar
4 tbsp butter, melted 


12 oz (375gm) cream cheese
1/3 cup Splenda
2 tbsp sugar
2 eggs
1 teaspoon(tsp) vanilla extract
1/2 tsp lemon extract or a good squeeze of lemon; orange can be substituted as a variation.
8 oz (300ml) sour cream

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. 


Crust Base 

Use extra butter to grease an 8 or 9 inch (20-25cm) spring-form 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; it's not really critical as long as the base is covered. Set the pan aside while mixing the filling. 


Beat the cream cheese until light and creamy, 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.

Add one egg at a time and beat 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 fully incorporated. 


Pour the mixture into the springform pan. Bake at 300 F or 150C for about 40 minutes then check to see if it is set and starting to brown slightly on top. If not, let it cook for another 15 minutes. Try not to over-cook it as it may become too dry. When it is set and beginning to brown turn off the heat, prop open the oven door slightly and leave it in the oven for at least an hour. 

Remove it from the oven and allow it to cool in the spring-form pan 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 8-12 satisfying slices. I individually wrap some in clingwrap for the freezer; they freeze and defrost well.

Nutrition per serve: 8 12
Kcals 3000 375 250
Fat 275 34.4 22.9
Carb 100 12.5 8.3
Fibre 12 1.5 1.0
Protein 62 7.8 5.2

Bon appetit, Alan, T2, Australia.
Everything in Moderation - Except Laughter


Gretchen said...

Alan, Your recipe is very similar to the one I grew up with, except of course the almond flour instead of graham crackers, and we didn't use lemon.

I was surprised the recipe didn't include Vegemite.

Hope all is well down there as you head into summer.

Gretchen said...

Oh yes. We also didn't to all that beating after each ingredient. We just dumped everything into a good mixer and gave it a whirl. The lumps came out in the baking. Try it sometime.

Alan said...

Nice to see you Gretchen. I hope you are well too.

Just a touch of citrus adds a subtle flavour; occasionally I use orange instead.

Vegemite in a dessert would be like beef stock in a custard :). It looks like being a long, hot summer. Hoping against hope it won't be a bad bushfire season.

Stacey Nell said...
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Anonymous said...

Hi Alan,
I found the discussion board on the ADA website this week and, yesterday, found your blog. I hope you're going to continue this blog, although it's been 3 months since your last post. Perhaps you're traveling.

I was diagnosed with T2DM two years ago and have been floundering around all that time trying to make sense of the enormous variety of information about how best to deal with diabetes. Your experience and suggestions about "test, test, test" make more sense than anything I've previously come across.

I hope you're well.

Anonymous said...

Hi Alan:

What great blog! I so glad that I happened upon you. I find the support that bloggers can give to each other is fantastic.

I'm a T2D and when I opened your blog, my heart raced when I saw that amazing picture of the cheese cake. I'm from New York and my daughter lives in Brooklyn. "Juniors" Restaurant is only blocks away from her apartment, so I've stopped in on occasion... "Junior's" is famous for the BEST cheesecake in the world. NYers consider it the "Birthplace" of the cake known as cheese :)
It really is incredible --- AND --- it does incredible things to my blood sugar (Like raise it SKY HIGH!), so I've had it once in the last year or so.

I can't wait to try your recipe! I am a wicked sugarholic so, in an effort to appease my cravings, I'm always looking for good-tasting treats that I can eat without remorse!

Again, many thanks for your blog -- Loved it! Maybe you'll drop by mine, if you're in need of a laugh. --Kathy From:

Glenn.may@sbcglobal.net said...

Thank you Alan.This looks very promising I look forward to trying it out. Can you please help me with some basic info. Is a K calorie thesame as a calorie?
Thanks again.

Alan said...

In pure science terms a single calorie is the energy required to raise the temperature of a gram of water by 1 degree Celsius. A kcal, or kilocalorie, is 1000 calories.

Food labellers probably thought listing a food portion as, say, 100,000 calories was a bit scary for consumers, so they use kilocalories instead. 100 kilocalories sounds so much less. Gradually almost all food labellers dropped the 'k' and just list them as calories.

As far as a consumer reading labels is concerned they are the same thing. I tend to be a bit pedantic about these things so I use the correct term: kcal. I'll probably stop doing that as I notice even the USDA no longer adds the k.

Christian said...
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john said...

well cal control is very important. Amazing info overall

Alan said...

John, I found carbohydrate management far more important than calorie control. I let my meter guide me to my carb limits and common sense guide me when choosing fat and protein portions.