The Low Carb Cheesecake Recipe

Anyone on a low carb diet knows how great it is to find a new recipe that fits with their new meal plans. This is especially true with low carb desserts. Having the ability to eat delicious desserts while maintaining a weight loss diet helps to keep you excited about your diet results and satisfied with the food you are eating. Both of these things are important if you want to be able to stick with you diet and continue seeing weight loss with less effort. Here is a low carb cheesecake recipe and some helpful hints when it comes to baking while eating fewer carbohydrates.

When it comes to baking anything on a low carb diet there are 2 main substitutions that can make or break your recipes. In order for your dessert recipes to be a hit you will need to find a way to replace sugar and flour while keeping the flavor. Sugar and flour are both highly concentrated carbohydrates and therefore won't fit in to the low carb lifestyle. An essential sugar substitute for a low carb cheesecake recipe is splenda. This sweetener is made from the sugar molecule and retains the same sweetness without being used as an energy source by the body. It also won't cause the same cavities that sugar does. For flour there are different options that can be used such as flours made from almonds and other nuts or legumes. Soya flour is also a very popular flour substitute. Soya flour bakes a little differently that wheat flour so you should be aware of a couple of things if you decide to use it. Soya flour browns much more quickly and so you may need to reduce baking times or temperatures. Also be sure to store it in the fridge or freezer since it is whole grain flour.

\"low Carb\"

Now comes for the best part, the low carb cheesecake recipe. This recipe is simple and delicious but not everyone shares the same tastes with desserts so feel free to make changes to the recipe to suit your own preference.

The Low Carb Cheesecake Recipe

First, for the crust you will need:

• 1 ¼ cups of sweetener such as Splenda (amount depends on specific sweetener used)

• 2/3 cup ground nuts

• 1/4 cup margarine

• ¾ cups of almond flour

Mix these ingredients together and pack them down in your baking dish, preferably 10 inches in diameter. Now, the rest of the cheesecake needs:

• 24 oz. of cream cheese

• 1 cup of whipping cream

• 4 eggs

• 1 ¼ cups of sweetener

• 1 tsp of sugar free vanilla extract

• ½ tsp of almond extract

Mix the sweetener with the cream cheese until it becomes thick and creamy, and then add the eggs while still beating the mixture. Continue this until it is at the right texture for you and then mix in the remaining ingredients. Pour the mixture evenly on the crust portion and place this into the oven that has been heated to 350 F. Bake for an hour then turn off the oven but leave the cheesecake in with the heat off for another hour. Cool and then serve when ready. This makes for a simple low carb cheesecake recipe that everyone can enjoy.

The Low Carb Cheesecake Recipe

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Low Carb Chocolate Cheesecake Recipe - Indulge With This Low Carb Chocolate Cheesecake!

Low carb chocolate cheesecake recipe are often a little bland, but also sometimes a little over worked.

Chocolate is comfort food, and when it comes to cheesecake, oh well now...that's a whole new level of luxury! But there is no reason why a serious and committed low carber like you or I should be denied such pleasures in the kitchen, should we?

\"Low Carb Chocolate\"

You should find the following low carb chocolate cheesecake recipe very simple to make, and I have designed it that way. I have also made sure it only contains ingredients that will be safely within the boundaries of a regular low carb guideline.

Low Carb Chocolate Cheesecake Recipe - Indulge With This Low Carb Chocolate Cheesecake!

It specifically aims to avoid as many carbs as possible, whilst still tasting delicious and allowing you to feel satisfied, not denied (like so many other diets make you feel)!

Don't forget to see the bottom of this article for more free recipes, and I hope that you enjoy this classic chocolate cheesecake recipe just as much as the rest of the recipes I have available!

No-Bake Low Carb Chocolate Cheesecake Recipe

1 8oz. package of Philadelphia cream cheese

1 1oz. square of Bakers' brand baking chocolate

1 tbsp. Vanilla extract

1 tbsp. butter or margarine

1 cup of Splenda (I wouldn't recommend any other artificial sweetener for this)

Blend softened cream cheese, vanilla extract, and 3/4 of the Splenda until smooth. Melt the square of chocolate in the microwave for 1 minute and add margarine and 1/4 of the Splenda into the chocolate. Slowly beat in the chocolate mixture into the cream cheese. Place the cheesecake mixture into a bowl and place in the fridge for an hour to set.

The result is more of mousse than a dense traditional cheesecake. Really satisfies the sweet tooth!

I have only used Splenda instead of other sweeteners, I couldn't imagine this with gritty equal or sweet and low.

That's it! I told you it was simple didn't I?! Your simple yet filling and tasty low carb chocolate cheesecake recipe is yours to enjoy for many years to come!

Low Carb Chocolate Cheesecake Recipe - Indulge With This Low Carb Chocolate Cheesecake!

But don't stop there...

If you found this useful, you might also be interested in my free 7 day low carb guide [http://lowcarbdietformula.com], so that you stick to your low carb diet and don't make the same mistakes I did!

Low carb diets can be a nightmare to stick to, and to make work! Don't make the same mistakes 99.9% of other low carbers do...see the 5 things you MUST know about your low carb success over at [http://lowcarbdietformula.com] and there's still time to get your free bonus recipes, 7 day course and lots of hidden bonuses next week!

Fat Free, Tea Cheesecakes - Your Healthy Alternative to Cheesecake Desserts

Cheesecakes are not exactly known as being healthy snacks. Sugar, cream cheese and whip cream are three of the main ingredients, not exactly healthy in their own regard. But here are two recipes for cheesecakes that won't completely ruin that new diet your on. The first two are tasty, with the flavor coming from tea. The third recipe is a standard low fat cheesecake. All three are healthier than your usual cheesecake. This was made for those who are looking for a dessert, but are constrained because of diets and other health reasons. We hope you enjoy the cheesecakes, and your free to share the recipes with your friends and families.

Chai Tea Latte Cheesecake

\"Low Carb Chocolate\"

Ingredients:

Fat Free, Tea Cheesecakes - Your Healthy Alternative to Cheesecake Desserts

6 Chai Spice tea bags for the flavor of the cheesecake.
1 egg
1/2 cup sugar
1/2 cup water
2 8 oz container of fat free cream cheese softened
1 6 oz or 9 inch graham cracker pie crust.

Directions:

First step, you'll want to put the six Chai Spice tea bags in a cup with 1/2 cup boiling water . Let it steep for a whole 5 minutes. Then in a large bowl, combine the concentrate of Chai tea, cream cheese and sugar. Next beat well with an electric mixer. Add your eggs and mix again until blended smooth. Pour the final mix into the crust and bake at 350 degrees for 40 minutes. Cool in refrigerator for approximately 3 hours or overnight.

Green Tea

* 3/4 cup white sugar

* 2 teaspoons vanilla extract

* 1 tablespoon green tea powder

* 2 eggs, beaten

* 1 (9 inch) prepared graham cracker pie crust

* 2 (8 ounce) containers fat-free cream cheese, softened

DIRECTIONS.

First, Preheat your oven to 350 degrees F (175 degrees C).

Second, In a large bowl, beat together the cream cheese and the sugar until completely blended and smooth. Next, mix in the green tea powder, eggs, and vanilla extract until light and creamy. After it is mixed well, pour the contents into the prepared crust.

Third, bake in a preheated oven for 25 minutes. A god way to know if the cheesecake is ready is that the center will jiggle evenly when the cake is shaken lightly. Refrigerate 1 hour before serving.

Low Fat

Not a tea fan? Here's a recipe for a standard low fat cheesecake.

INGREDIENTS

* 1 (16 ounce) package cottage cheese

* 2 egg yolks, beaten

* 3/4 cup milk

* 1/2 cup white sugar

* 1 pinch salt

* 2 (.25 ounce) envelopes unflavored gelatin

* 1/2 cup boiling water

* 1/8 cup lemon juice

* 2 egg whites

* 1 (9 inch) prepared graham cracker crust

DIRECTIONS

1. Force cottage cheese through a sieve, or pulse until creamy in a food processor or blender; set aside

2. In a medium saucepan, combine egg yolks, milk, sugar and salt. Cook over medium heat, stirring constantly, until mixture is thickened; remove from heat. In a small bowl, dissolve gelatin in water. Stir into the custard mixture. Stir in creamed cottage cheese and lemon juice.

3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold whites into cheese mixture. Pour filling into graham cracker crust. Chill for several hours in the refrigerator before serving.

And there you have it. 3 recipes that are sure to solve your cheesecake cravings, without as much negatives as most desserts. Serve them at a party, a club, or just cook one up your self at home. We're sure your going to enjoy them.

Fat Free, Tea Cheesecakes - Your Healthy Alternative to Cheesecake Desserts

To see more recipes visit: http://www.101cheesecakerecipes.com

Common Baked Cheesecake Recipe Problems

My Aunt Wendy was one of the greatest cooks I've ever known. Any time we went to her house, even just for a quick visit, there was something great to eat happening in the kitchen. She made chicken and dumplings with dumplings that were like little clouds, never gooey or floury like so many are. She made cakes, pies and cookies that were the winners of blue ribbons at every contest in town. And her holiday dinners were the most sought-after invite in the entire family.

However, Aunt Wendy until the day she died could not make a cheesecake that didn't come out of the oven with a top that didn't look like a topographical map of California. Cracks, big and little, narrow and wide, shallow and deep would crawl all over the top of the cheesecake, often endangering the structural integrity of the whole.

\"Low Carb Chocolate\"

Cracks in the top of the cheesecake are one of the two major problems home cooks encounter, and they can make your beautiful labor of love into the ugly duckling of the dessert tray.

Common Baked Cheesecake Recipe Problems

However, there are two simple steps you can take to avoid cracks. First, place a water pan in the oven with the cheesecake while it bakes. The added moisture in the air will keep the surface moist and keep it from cracking, in much the same way that moisturizing cream will help your hands. You can also mix a teaspoon of cornstarch into the batter before putting it in the pan. This natural thickening agent will guard against the separation that leads to cracking.

The other major hurdle most cooks encounter from time to time is the lumpy cheesecake. Unlike cracks, which don't affect the overall flavor, lumps indicate poor or incomplete mixing, which will affect flavor. To guard against this, bring the cheese and the eggs to room temperature, to make the fats in the two mix more readily and completely.

Remember those tips and you're on the way to baked cheesecake recipe success!

Common Baked Cheesecake Recipe Problems

Andrew Krause is a Chef and Pastry Chef for over 30 years, at present I am retired, I owned a Gourmet Bakery called The Cheese Confectioner. You can visit my site at For Free Recipes.net

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end).