New York Cheesecake - Low Carb!

New York Cheesecake - Low Carb!

New York Cheesecake - Low Carb!

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Posted by Lorraine Witaszek on July 12, 19100 at 10:50:54:

NOTES: When carbs count, be sure to read and compare labels. I have foundvariations of a carb or two among brands of cream cheese, ricotta, and sourcream. Of course, lower-fat cheese and creams generally have higher amountsof carbs, so stick with REGULAR or WHOLE MILK versions.Stevia amounts are APPROXIMATE. Adjust carefully based on your own taste aswell as brand and form of stevia used.Atkins Sugar Free Syrups are available at GNC and from the Atkins website.Create variations by using different syrups, such as the hazelnut.Delicious!---In a large bowl, cream together 1 pound each of softened cream cheese andricotta. Add 3 droppers of stevia and 1/4 cup Atkins Sugar Free VanillaSyrup. Beat in 4 large eggs (one at a time), beating well after eachaddition. Add 1/2 stick (1/4 cup) butter, melted and cooled, and 3Tablespoons each flour and cornstarch. Beat the mixture until it is wellcombined. FOLD in 2 cups sour cream. Pour the batter into an ungreased9-inch springform pan, and bake the cake in the middle of a preheated 325degree oven for one hour. The cake will be soft in the center. Turn offthe heat -- DO NOT OPEN THE OVEN DOOR. Let the cake stand in the oven for 2hours. Remove the cake and chill it, loosely covered, in the refrigeratorfor at least 2 hours. Remove the sides of the pan and transfer the cake toa cake stand or plate.

: NOTES: When carbs count, be sure to read and compare labels. I have found

: variations of a carb or two among brands of cream cheese, ricotta, and sour

: cream. Of course, lower-fat cheese and creams generally have higher amounts

: of carbs, so stick with REGULAR or WHOLE MILK versions.

: Stevia amounts are APPROXIMATE. Adjust carefully based on your own taste as

: well as brand and form of stevia used.

: Atkins Sugar Free Syrups are available at GNC and from the Atkins website.

: Create variations by using different syrups, such as the hazelnut.

: In a large bowl, cream together 1 pound each of softened cream cheese and

: ricotta. Add 3 droppers of stevia and 1/4 cup Atkins Sugar Free Vanilla

: Syrup. Beat in 4 large eggs (one at a time), beating well after each

: addition. Add 1/2 stick (1/4 cup) butter, melted and cooled, and 3

: Tablespoons each flour and cornstarch. Beat the mixture until it is well

: combined. FOLD in 2 cups sour cream. Pour the batter into an ungreased

: 9-inch springform pan, and bake the cake in the middle of a preheated 325

: degree oven for one hour. The cake will be soft in the center. Turn off

: the heat -- DO NOT OPEN THE OVEN DOOR. Let the cake stand in the oven for 2

: hours. Remove the cake and chill it, loosely covered, in the refrigerator

: for at least 2 hours. Remove the sides of the pan and transfer the cake to

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