After lots of trail and error, this cheesecake is perfect!
One of the best desserts for people on the low-carb lifestyle is a cheesecake. It's so easy to make this dessert low-carb because pretty much all you have to do is substitute the sugar for an alternative sweetener. Cream cheese is low-carb as are most of the other ingredients in a good recipe. In fact, I shared this no-bake cheesecake recipe a few months back and it was pretty good. But there's something about a baked cheesecake that is so delicious I just had to create one.
In Episode 43 and Episode 44 of "Livin' La Vida Low-Carb On YouTube," Christine and I show you step-by-step how we make this recipe in not just one but two videos. It took a while to get this to come out exactly like I wanted it, but this is pretty darn close to perfect. :) I hope you enjoy it!
Watch these videos back-to-back to see this recipe from start to finish:
Here's the recipe in its entirety in case you missed anything:
JIMMY MOORE'S PERFECT LOW-CARB KEY LIME CHEESECAKE
3 eggs whites Pinch of cream of tartar 8 packets of True Lime 3/4 cup of heavy cream 1/2 cup erythritol (or equivalent sweetener) 2 eight-oz. boxes cream cheese 2 large eggs Dash of True Lemon Dash of ground nutmeg Dash of ground cinnamon
Preheat oven to 400 degrees.
In a large mixing bowl pour the egg whites, cream of tartar and True Lime in it and beat with a mixer for 3-4 minutes until beyond frothy and thick.
Add the heavy whipping cream and beat until thick again. Then add the erythritol or equivalent sweetener and whip into the mixture.
Take the softened cream cheese and slowly incorporate it into the mixture with a low setting on your mixer until this gets really thick. Add 2 whole eggs and mix together. Throw in a dash of True Lemon, a dash of nutmeg, and a dash of cinnamon and beat into cheesecake batter.
Carefully pour the cheesecake batter into a small non-stick pan sprayed with Pam and spread out evenly in the bottom of the pan. Place inside oven and bake for 25 minutes or until golden brown along the edges of the cheesecake.
Allow to cool 45-60 minutes before slicing and preferably 4 hours of refrigeration for maximum thickness. Place a dollop of whipped cream on top for a low-carb dessert made in heaven!
After much trial and error, this cheesecake recipe is perfect!
Several weeks ago, my wife Christine and I did a couple of YouTube videos highlighting a brand new product called True Lemon who are sponsors of my blog right now. In one of the videos, we shared a very simple and quick recipe for making a lemon, lime or orange cheesecake. It was pretty basic with the cream cheese, True Lemon products, and Splenda.
But ever since we recorded that video, everybody and their momma has been wanting to know more about the recipe. So I started tinkering with the on-the-fly recipe that we did for that video and played around in the kitchen to see how I could make this even better. After a few weeks of doing this, I think I've finally done it! And the proof in how good it is happened on Friday night when I took two cheesecakes to a social gathering at my church (which I shared briefly about at my new menus blog for February 1, 2008).
Look at how gorgeous this beauty turned out:
I was so proud to put those out for "real" people to try without telling them it was low-carb and sugar-free. My favorite reaction to it was when a little girl about 4 years old started pointing at my cheesecake stating to her mommy, "I want THAT one! I want THAT one!" Little did that precious child know she was gonna be eating healthy. :D
When people wanted to know who brought that fabulous lemon cheesecake, I told them it was me and that they had just consumed a low-carb dessert. Most people were astonished to hear that because it didn't taste like it. Despite the fact there were many other sugary desserts there, my lemon cheesecake stood out from the rest. WOO HOO! See, I'm convinced people will eat sugar-free, low-carb foods if they taste good enough. We've just become so conditioned to eating what's there instead.
So, to all of you who begged me to share this recipe, I'm happy to say this one is pertineer perfect! There may be a few more tweaks every now and then, but I could eat this one all by itself. And I couldn't believe the crust I made was so easy and yet did far better than I ever thought possible. I'll be making this cheesecake anytime I'm invited to a social gathering or hosting a party in my home. This thing is AWESOME! ENJOY!
JIMMY MOORE'S TEMPTING TRUE LEMON LOW-CARB CHEESECAKE
Cheesecake Filling 2 12-ounce tubs of whipped Philadelphia cream cheese 1 cup of heavy whipping cream and/or Calorie Countdown milk 12 packets of True Lemon, True Lime, or True Orange 18 packets of your favorite sweetener (I use Splenda!) Whipped cream
Pour entire bag of Flax Z Snax Granola into blender and slowly pulse about 10-15 times until well chopped. Pour into a mixing bowl and scoop out underneath the blades to clean it completely. Add 2 tablespoons of coconut oil and stir until all the granola is wet. Next, dump this mixture into the bottom of a disposable pie crust pan and lightly press the pie crust down with a spoon until the entire bottom and sides have been covered. Place pan inside refrigerator while preparing the cheesecake filling.
Pour the heavy whipping cream and/or Calorie Countdown milk (use more heavy cream for a thicker cheesecake and the milk for a lighter cheesecake) and mix 10 packets of True Lemon and sweetener together until dissolved. Add cream cheese (the whipped is easier to stir than the block) and stir like a madman until well-blended. Take a taste test to make sure there is enough flavor and sweetness for your taste buds.
Grab the crust out of the refrigerator and pour cheesecake mixture on top of the now-hardened crust. Spread delicately with a spoon until the entire crust is covered. Dollop some whipped cream on top and spread around. Take the two remaining packets of True Lemon and sprinkle across the top of the cheesecake. Cover and place in the refrigerator until time to serve. ENJOY this low-carb treat! :D
It's 2007 now and everything seems to be coming back to normal again following the busy holiday season. With that in mind, I've been feeling like there was something missing lately and then it dawned on me--WHERE DID ALL THOSE EXCELLENT ATKINS VIDEOS FROM KENT ALTENA GO?
For those of you new to my blog, Kent is a fellow 200-pound weight loss success thanks to the low-carb lifestyle and released a series of incredible "how-to" videos for people starting the Atkins diet in the Fall 2006. In case you missed them, Kent addressed:
As you can see, Kent was quite prolific in the few months he was doing these amazing videos on YouTube. But since early November, there's been nothing but crickets. Dead silence. I chalked it up to the holidays, so I decided to contact Kent this week to see if he would be resuming his videos again.
It’s been awhile since I have posted anything on my blog. As I said to Jimmy Moore, the reduced sunshine, early sunsets, and everything that imples (like no opportunity to workout outside after work) saps a lot of the energy to do the extra stuff. Rest assured though, I haven’t lost the low carb energy or drive to exercise completely.
He went on to say how the half marathon really took a lot out of him, but now he's hitting the new year with a fresh set of legs and a new perspective about what is important to him in 2007. He plans on running in another half marathon this year and is shooting for his first full marathon at the Des Moines Marathon on October 21, 2007 which he hopes to finish in less than four hours (something he says will take "a lot of hard work"). YOU CAN DO IT, Kent! What an amazing accomplishment to shoot for as a former 400+ pounder. You make all of us low-carbers so proud!
Although his videos have been scant, that doesn't mean he has stopped educating people about the Atkins diet. He just finished presenting a speech about his success to a group of weight loss group called TOPS and was well received. Although it was only supposed to last about 30 minutes, it actually lasted three times as long because of all the enthusiastic questions people had for him. That's awesome, Kent! I experienced the same thing last January when I spoke at Low-Carb Central in the Milwaukee, Wisconsin area (it's hard to believe it was one year ago this week I was there...man that was fun!).
Kent has promised to produce more of his sensational videos very soon and started off 2007 with a delicious low-carb cheesecake recipe video for everyone just starting off on the Atkins diet to enjoy!
KENT'S NO-BAKE LOW-CARB CHEESECAKE
In the most humble voice he could muster up, Kent said his cheesecake is "better than any no-bake cheesecake mix that you would buy in the store." Proud, aren't we, Kent? LOL! Just kidding. If this recipe is anything like your other ones, then I am sure you are RIGHT!
Here are the ingredients for the cheesecake itself: 1 packet unflavored gelatin 3/4 cup vanilla flavored sugar free syrup 24 ounces cream cheese, softened 1 cup heavy cream, whipped
And here is what you need for the crust: 3 ounces almond flour, 3/4 cup 3 tablespoons flax meal 1/4 teaspoon salt 6 tablespoons butter, melted 1/3 cup granular Splenda or equivalent liquid Splenda
Wanna know how to make this cheesecake that has only 2g net carbs with the crust?! Then scamper right over to Kent's blog and read all about it! Be sure to leave him a message about his cheesecake recipe video and suggestions for future videos. I'm sure he'd love to hear from you!
The Easiest Low-Carb Pumpkin Cheesecake You'll Ever Make
Do you want a quick last-minute low-carb dessert recipe to make just in time for the holidays? Then you will want to try this very easy low-carb pumpkin cheesecake recipe that one of my readers sent to me.
It looks amazing and the directions for making it couldn't be any more simple. Let me know how this works out for you if you decide to do it. ENJOY!
LOW-CARB PUMPKIN CHEESECAKE
1 16 oz can of pumpkin (not the pie filling) 2 cups of Ricotta cheese 1 package of orange flavor sugar-free Jell-o 1-2 Tablespoons pumpkin pie spices to taste Whipped cream
Mix all ingredients in a microwavable bowl until well mixed. Cook in the microwave at full power for 3 minutes. Remove and stir. Cook for another 3 minutes and stir again. Pour bowl contents into a serving dish and refrigerate for 1-2 hours to set. Serve in slices or as scoops with a whipped cream dollop on top.
Nothing beats a well-made cheesecake just about any time of the year. But when Thanksgiving and Christmas roll around each year, there's something special about creating this decadent and delightful dessert for friends and family members.
Your cheesecake need not be loaded with carbohydrates either and I've got just the recipe for you, too! Using the unique secret ingredient--DaVinci Gingerbread Syrup--this is a cheesecake you can be proud of and delight your guests with whether they are livin' la vida low-carb or not. You'll make this recipe a holiday tradition for many years to come!
Special thanks to our friends at Low-Carb Connoisseur and Low-Carb Luxury for sharing this simple yet festive cheesecake recipe with us today. ENJOY!
Mix the first three ingredients and then press into bottom of springform pan.
Mix cream cheese, Splenda, flour, Da Vinci Gingerbread syrup and vanilla with an electric mixer until blended. Add eggs one at a time, mixing on low after each, just until blended. Blend in sour cream and pour over crust.
Bake 65-70 minutes or until center is almost set. Run knife around the rim of the pan to loosen cake and allow to cool before removing the springform pan ring. Refrigerate overnight.
Total carbohydrates: 97.3g At 20 servings: 4.8g carbs per slice At 24 servings: 4g carbs per slice
