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High-Risk Pregnancy
kristin172429
member
FACEBOOK FEB 12 BUMPIES ADMIN - POST & PM ME TO JOIN
NY Cheesecake (low-carb dessert recipe for the GD mamas)
kristin172429
member
I made a low sugar cheesecake and have yet to get a high number. I actually had a slice with dinner (an indian dish with brown rice and a glass of milk) and still got a 95 for my one hour. The slices are normal-sized portions (no skimpy serving here). Calories aren't the lowest, but it is great for an occasional treat. I sliced mine and froze most of it so I could pull out a single piece when I really needed a treat. I don't like fake sugars, so I used the real-deal. If you want to substitute with splenda, you could increase the cheesecake sugar to 1 cup and the crust to 3 Tbsp.
Nutrition for 12 servings:
Calories370Total Fat27.8gSat. Fat16gCholest.135.1mgSodium320.1mgCarb.16.9gFiber1.4gSugars13.7gProtein9.4g
Here is the recipe:
Crust:
Ingredients:
1 and 1/2 cups almond meal or almond flour (I used 1/2 cup of coconut flour for 1/2 cup of the almond meal to increase fiber)
3 tablespoons melted butter
2 1/2 tablespoons sugar
Preparation:
Heat oven to 350 F. Melt the butter (if the pie pan is microwave safe, melt the butter in it) and mix the ingredients up in 13? x 9? pan and pat into place with your fingertips.
Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.
Cheesecake:
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened - I used 3 Neufchatel (low fat) and two regular.
3/4 cup sugar
3 Tbsp. almond meal (or whole wheat flour)
1-2 Tbsp.vanilla
1 cup Reduced Fat Sour Cream
4 eggs
Directions
Heat oven to 325?F.
Beat cream cheese, 3/4 cup sugar, almond meal and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours (overnight is best for flavor and texture).
How to Bake in Springform Pan
Heat oven to 325?F if using 9-inch springform pan (or to 300?F if using a dark nonstick 9-inch springform pan). Prepare batter as directed; pour into pan. Bake 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
I used a 10 inch springform pan and it took about the same amount of time as the 9 inch pan.
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Re: NY Cheesecake (low-carb dessert recipe for the GD mamas)
Yes! It really tastes like the real thing! It is actually pretty close to a regular cheesecake recipe-wise. The main differences (to cut down on carbs) are almond meal instead of graham crackers for crust, cut out 1/4 cup of sugar from the cheesecake and a 1/2 Tbsp sugar from the crust.
When I had a slice the same day I made it, it seemed a little bit less sweet than a normal cheesecake, but after refrigerating it overnight, it tasted just like the real, creamy, delicious, rich cheesecake I know and love. And like I mentioned, I don't use the artificial sweeteners because I just can't stand the taste. If you don't mind them, you can use a cup of splenda instead of sugar (or just add a 1/4 cup to the real sugar). I actually really liked the flavor of the almond meal with the cheesecake. Made me want to add some almond extract to the vanilla extract in the cheesecake part and rock it a little amaretto style.
And since it is only one carb serving (16g for a slice) and can count as a protein, you could add some fresh sliced strawberries on top! This is perfect for me because my snacks in the afternoon or bedtime are 1 1/2 carb + 1 protein. This cheesecake makes me happy!
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