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.

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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

Peter Vermeeren is the owner and webmaster of: Social Networking Software | Scripts [http://www.socialnetworkingsoftware.eu]

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!

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).

Easy Fudge Recipe - Condensed Milk and Chocolate Chips Are the Secret

December seems to whiz by faster and faster each year. Homemakers who dream of leisurely days in the kitchen whipping up batches of homemade goodies for their families, friends and co-workers need not let go of their own inner Martha Stewart entirely.

Easy recipes for turning a few bags of chocolate chips, a cup or two of nuts and a few cans of condensed milk will have the lucky folks at the office or family gatherings convinced you labored for hours in the kitchen.

\"Low Carb Chocolate\"

Enclose finished pieces in individual gift packages, add a bow and special tag and present to favored recipients, whether they be teachers, friends or simply you and your family.

Easy Fudge Recipe - Condensed Milk and Chocolate Chips Are the Secret

Easy Fudge Recipe: Condensed Milk and Chocolate Chips Are the Secret

3-Ingredient Easy Chocolate Fudge:

List of Ingredients

• 1 12-ounce package semi-sweet chocolate morsels
• 1 can sweetened condensed milk
• 1 cup chopped nuts

Directions

1. Melt chocolate in the top of a double boiler over low heat.
2. Slowly stir in condensed milk and chopped nuts.
3. Pour into a lightly greased 8-inch square pan.
4. Cool and cut into squares.

This recipe yields 64 1-inch squares.

Easier Than Ever Microwave Fudge

• 2 cups semi-sweet chocolate morsels
• 1 cup milk chocolate morsels
• 1 14-ounce can sweetened condensed milk
• 1/4 cup butter
• 1 cup pecans, chopped

Directions:

1. Cut butter into small pieces so that it will melt easily.
2. Put chocolate morsels, milk and butter into a microwave-approved bowl.
3. Microwave at 50% power for 1 1/2 minutes.
4. Remove fudge from microwave and stir.
5. Put bowl back into microwave on 50% power for 5 minutes.
6. Remove bowl from microwave and stir.
7. If the fudge has not thoroughly melted, replace it into the microwave on 50% power for 5 minutes at a time. Stir between intervals until fudge is melted.
8. Stir in pecans.
9. Pour mixture into 8-inch square buttered pan.
10. Refrigerate at least two hours.
11. Cut into small squares.

This is a no-fail fudge recipe. 

Easy Fudge Recipe - Condensed Milk and Chocolate Chips Are the Secret

Sydney Mason is a freelance writer who writes for a number of online websites.