Low Carb Cheesecake

Today it seems as if everyone is trying the latest low carb diets. There are so many low carb diet that people can move from one to another in a matter of weeks. If one doesn't work, then there is always another to try. Anyone who wants to lose weight knows that the only real way to lose weight is to ingest fewer calories than you use during the day. Trying to keep the calories down is a battle and one that most eventually lose. One of the reasons we stop dieting is that we begin to feel deprived. We see everyone but us enjoying luscious desserts and we begin to think what's the use and begin a binge. The binge often starts with dessert. We simply cannot resist eating something sweet at one time or another. One way to stop the beginning of a binge is to create a dessert that won't derail the diet. A good low carb cheesecake is the perfect way to start.

There are numerous low carb diet cookbooks on the market. Most if not all of these cookbooks include a dessert section. If you don't want to spend the money for the low carb cookbooks, the Internet is the next best thing. In fact, it might even be a better place to look. Most Internet recipes are from cooks who actually make the recipes for themselves and their families. They include precious recipes that have been fine tuned in a family kitchen until it is perfect. A simple low carb cheesecake search will result in more recipes than you can ever use.

If this is the first cheesecake you have ever made, you want to start simple. Making cheesecakes is not really difficult but some rules must be followed to make a moist, creamy cheesecake. These tips will be included in the recipe and work with any cheesecake you make whether it is low carb cheesecake or full sugar cheesecake.

Because the graham cracker crust is full of sugar and therefore not low carb, another kind of crust is necessary. Mix together two thirds cup finely ground pecans, one and one fourth cup Splenda, not the Splenda Sugar mix, one fourth cup butter, and three fourths cup almond flout. Mix the ingredients together. You may have to use your hands as the mixture will be very thick. Put mixture into a ten inch cheesecake pan that has prepared with a non stick spray. Create a crust by firmly packing the mixture into the bottom of the pan and up the sides. Try to make the crust as even as possible.

The low carb mixture for the cheesecake is very simple. About an hour before you plan to make the cheesecake filling, open three eight ounce packages of cream cheese and place in a mixing bowl. The softened cream cheese will be much easier to make creamy. When the cream cheese is soft, add one and a fourth cup Splenda, again not the sugar Splenda mix. Beat the mixture until very creamy. Then add four eggs one at a time beating until each is fully incorporated. The mix in one teaspoon vanilla, one cup of whipping cream, and one half teaspoon almond extract. After the mixture is fully incorporated, pour it into the crust.

The oven temperature should be 350 degrees. To make sure that the cheesecake comes out moist, put a pan filled with water on the rack directly under the cheesecake. Cook without opening the oven for one hour. Then turn off the oven and leave cheesecake for another hour. When the oven is cooled, run a sharp knife around the edge of the cheesecake and cool. When the cheesecake is completely cooled, ease off the spring form side and enjoy some of the best cheesecake you have ever had. You won't believe it's low carb. If you like you can pour some no sugar preserves on top of the cheesecake or add some fresh fruit. At this point, do whatever makes you happy as long as you are not adding sugar. Enjoy.

Ricotta Cheesecake

Technorati Tags: Cheesecake Factory Restaurant, Low Carb Cheesecake, Low Carb Cheesecake

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