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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 by experimenting. 



1 1/2 cups Almond Flour
6 Tbsp Splenda
5Tbsp butter, melted 


24 oz (750gm) cream cheese
¾ cup Splenda
One tablespoon of sugar
3 eggs
2 tsp vanilla extract
1 tsp lemon extract or a good squeeze of lemon
16 oz (600ml) 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) 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 filling. 


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 taste. 

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.

Calories 340
Fat 32 gm
Protein 8 gm
Carbohydrates 6 gm

Cheers, Alan, T2, Australia

Everything in Moderation - Except Laughter


igloo said...

Sounds and looks good. I presume it would work just as well with Natvia as Splenda. Unfortunately, my wife does not like cheesecake of any sort and I don't know whether I could get through a whole cake.... I shall have to wait for a god excuse!



Kate Cornell said...

Alan, I <3 you. :) This sounds really good! If I get nothing else out of this post, the idea of using almond flour for the crust is priceless. I just recently "found" almond flour and have been using it to make pancakes and muffins. Although it's damn pricey, I've decided that it's worth it for my health. Thanks for posting this recipe. I will definitely try it and have already thought of ways to adjust, as in adding sugar free chocolate DaVinci syrup.

Alan said...

Thanks Kate. I'll have to wait for those syrups to cross the Pacific.

Ian, it freezes well. Consider freezing indvidually wrapped slices.

Cheers, Alan

Diana said...

Alan, hi am a type 2 diabetic too, if you want to make it healthier and lower the amount of calories per slice instead of the cream cheese substitute for 16 oz of cottage cheese (make sure you blend it so it´s very smooth) and 8 oz of silken tofu, follow your recipe and enjoy a healthier version.

Good luck, Diana M

Linda Palmer said...

This looks really good! May I please share this recipe on my blog? I think it looks very "diabetic-friendly".

grivin said...

Thanks for sharing your recipe for cake lovers. It would really help diabetic patients to enjoy cake wothout any preoblem.

Deb L├ęger said...

Hi Alan, I made your cheesecake last weekend! It was great - maybe not quite as great as my old-fashioned cheesecake but at least I can eat this safely. I was really missing cheesecake. Now I have another nine pieces neatly wrapped and frozen in the freezer. Thanks again!

Unknown said...

Just made it I put foil at the top so it won't burn and I'll pull it out you little sooner so it won't overcook it makes it taste more creamier that way bon appetit.