Cheesecake

Made Myra's cheesecake with marscapone cheese as the store was out of
regular cream cheese....not a great success...edible but not great.
Maybe if I'd added some lemon juice.....

Dil

On Fri, 03 Oct 2003 19:22:54 +0100, Dilemma
wrote:

Made Myra's cheesecake with marscapone cheese as the store was out of
regular cream cheese....not a great success...edible but not great.
Maybe if I'd added some lemon juice.....

I still haven't made *any* cheesecake since going on low-carb. But, I've
always had a great deal of success with the following recipe. I plan on
making it low-carb by replacing the sugar with Splenda, and using Myra's
almond flour crust. What I like about Betty Crocker's treatment of this
classic recipe is that they give a variation for making squares. That way,
you don't need a special pan, just a regular 9x13" cake pan.


* Exported from MasterCook *

Lindy's Cheesecake

Recipe By : Betty Crocker's Best of Baking
Serving Size : 20 Preparation Time :0:00
Categories : Cakes Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1/2 cup margarine or butter -- softened
1/4 cup sugar
1 tablespoon grated lemon peel
1 egg yolk
5 8 ounce packages cream cheese -- softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
1/4 teaspoon salt
5 eggs
2 egg yolks
1/4 cup whipping (heavy) cream
3/4 cup whipping (heavy) cream
1/3 cup toasted slivered almonds, if desired

Move oven rack to lowest position. Heat oven to 400º. Lightly grease
springform pan, 9 × 3 inches; remove bottom. Mix 1 cup flour, the
margarine, 1/4 cup sugar, 1 tablespoon lemon peel and 1 egg yolk with
hands. Press one-third of the mixture evenly on bottom of pan. Place on
cookie sheet.

Bake 8 to 10 minutes or until golden brown; cool. Assemble bottom and side
of pan; secure side. Press remaining mixture all the way up side of pan.

Heat oven to 475º. Beat cream cheese, 1 3/4 cups sugar, 3 tablespoons
flour, the orange peel, 1 tablespoon lemon peel, the salt and 2 eggs in
large bowl until smooth. Continue beating, adding remaining eggs and 2 egg
yolks, one at a time, until blended. Beat in 1/4 cup whipping cream on low
speed. Pour into pan.

Bake 15 minutes. Reduce oven temperature to 200º. Bake 1 hour. Turn off
oven and leave cheesecake in oven 15 minutes. Run metal spatula along side
of cheesecake to loosen before and after refrigerating. Cover and
refrigerate at least 12 hours.

Remove cheesecake from side of pan. Beat 3/4 cup whipping cream in chilled
bowl until stiff. Spread whipped cream over top of cheesecake. Decorate
with almonds. Refrigerate any remaining cheesecake.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.

Copyright:
"© General Mills, Inc. 1998."

- - - - - - - - - - - - - - - - - - -

Per serving: 424 Calories (kcal); 32g Total Fat; (66% calories from fat);
8g Protein; 28g Carbohydrate; 157mg Cholesterol; 268mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6
Fat; 1 1/2 Other Carbohydrates

NOTES : Lindy's Cheesecake Squares: Heat oven to 400º. Lightly grease
rectangular pan, 13 × 9 × 2 inches. Press crust mixture on bottom of pan.
Do not place pan on cookie sheet. Bake 15 minutes; cool. Heat oven to 475º.
Pour cream cheese mixture into pan. Bake 15 minutes. Reduce oven
temperature to 200º. Bake about 45 minutes or until center is set. Turn off
oven and leave cheesecake in oven 15 minutes; cool 15 minutes. Cover and
refrigerate at least 12 hours.

Continue as directed except increase almonds to 1/2 cup.

Carol
--
226/195/150
October Challenge Goal - 191
http://photos.yahoo.com/carol_arie/
Atkins since January 26, 2003
Type 2 Diabetic since May 15, 2001

Thanks for the recipe.....bit concerned about the use of flour....
Am going to add raspberries to the cheesecake I have and some double
cream...will use regular cream cheese (assuming I can get any) and add
some curd cheese to it....gives the cake some bite I find.....


Dil

On Fri, 03 Oct 2003 14:08:42 -0500, Damsel in dis Dress
wrote:

On Fri, 03 Oct 2003 19:22:54 +0100, Dilemma
wrote:

Made Myra's cheesecake with marscapone cheese as the store was out of
regular cream cheese....not a great success...edible but not great.
Maybe if I'd added some lemon juice.....

I still haven't made *any* cheesecake since going on low-carb. But, I've
always had a great deal of success with the following recipe. I plan on
making it low-carb by replacing the sugar with Splenda, and using Myra's
almond flour crust. What I like about Betty Crocker's treatment of this
classic recipe is that they give a variation for making squares. That way,
you don't need a special pan, just a regular 9x13" cake pan.


* Exported from MasterCook *

Lindy's Cheesecake

Recipe By : Betty Crocker's Best of Baking
Serving Size : 20 Preparation Time :0:00
Categories : Cakes Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1/2 cup margarine or butter -- softened
1/4 cup sugar
1 tablespoon grated lemon peel
1 egg yolk
5 8 ounce packages cream cheese -- softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
1/4 teaspoon salt
5 eggs
2 egg yolks
1/4 cup whipping (heavy) cream
3/4 cup whipping (heavy) cream
1/3 cup toasted slivered almonds, if desired

Move oven rack to lowest position. Heat oven to 400º. Lightly grease
springform pan, 9 × 3 inches; remove bottom. Mix 1 cup flour, the
margarine, 1/4 cup sugar, 1 tablespoon lemon peel and 1 egg yolk with
hands. Press one-third of the mixture evenly on bottom of pan. Place on
cookie sheet.

Bake 8 to 10 minutes or until golden brown; cool. Assemble bottom and side
of pan; secure side. Press remaining mixture all the way up side of pan.

Heat oven to 475º. Beat cream cheese, 1 3/4 cups sugar, 3 tablespoons
flour, the orange peel, 1 tablespoon lemon peel, the salt and 2 eggs in
large bowl until smooth. Continue beating, adding remaining eggs and 2 egg
yolks, one at a time, until blended. Beat in 1/4 cup whipping cream on low
speed. Pour into pan.

Bake 15 minutes. Reduce oven temperature to 200º. Bake 1 hour. Turn off
oven and leave cheesecake in oven 15 minutes. Run metal spatula along side
of cheesecake to loosen before and after refrigerating. Cover and
refrigerate at least 12 hours.

Remove cheesecake from side of pan. Beat 3/4 cup whipping cream in chilled
bowl until stiff. Spread whipped cream over top of cheesecake. Decorate
with almonds. Refrigerate any remaining cheesecake.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.

Copyright:
"© General Mills, Inc. 1998."

- - - - - - - - - - - - - - - - - - -

Per serving: 424 Calories (kcal); 32g Total Fat; (66% calories from fat);
8g Protein; 28g Carbohydrate; 157mg Cholesterol; 268mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6
Fat; 1 1/2 Other Carbohydrates

NOTES : Lindy's Cheesecake Squares: Heat oven to 400º. Lightly grease
rectangular pan, 13 × 9 × 2 inches. Press crust mixture on bottom of pan.
Do not place pan on cookie sheet. Bake 15 minutes; cool. Heat oven to 475º.
Pour cream cheese mixture into pan. Bake 15 minutes. Reduce oven
temperature to 200º. Bake about 45 minutes or until center is set. Turn off
oven and leave cheesecake in oven 15 minutes; cool 15 minutes. Cover and
refrigerate at least 12 hours.

Continue as directed except increase almonds to 1/2 cup.

Carol

On Fri, 03 Oct 2003 21:01:43 +0100, Dilemma
wrote:

Thanks for the recipe.....bit concerned about the use of flour....
Am going to add raspberries to the cheesecake I have and some double
cream...will use regular cream cheese (assuming I can get any) and add
some curd cheese to it....gives the cake some bite I find.....

You could probably use a small amount of xanthan gum or guar gum in place
of the flour. Good catch ... I missed it!

Carol
--
226/195/150
October Challenge Goal - 191
http://photos.yahoo.com/carol_arie/
Atkins since January 26, 2003
Type 2 Diabetic since May 15, 2001

Dilemma wrote in message

. ..
Thanks for the recipe.....bit concerned about the use of flour....
Am going to add raspberries to the cheesecake I have and some double
cream...will use regular cream cheese (assuming I can get any) and add
some curd cheese to it....gives the cake some bite I find.....


Dil

On Fri, 03 Oct 2003 14:08:42 -0500, Damsel in dis Dress
wrote:

On Fri, 03 Oct 2003 19:22:54 +0100, Dilemma
wrote:

Made Myra's cheesecake with marscapone cheese as the store was out of
regular cream cheese....not a great success...edible but not great.
Maybe if I'd added some lemon juice.....



till haven't made *any* cheesecake since going on low-carb. But, I've
always had a great deal of success with the following recipe. I plan on
making it low-carb by replacing the sugar with Splenda, and using Myra's
almond flour crust. What I like about Betty Crocker's treatment of this
classic recipe is that they give a variation for making squares. That way,
you don't need a special pan, just a regular 9x13" cake pan.


* Exported from MasterCook *

Lindy's Cheesecake

Recipe By : Betty Crocker's Best of Baking
Serving Size : 20 Preparation Time :0:00
Categories : Cakes Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1/2 cup margarine or butter -- softened
1/4 cup sugar
1 tablespoon grated lemon peel
1 egg yolk
5 8 ounce packages cream cheese -- softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
1/4 teaspoon salt
5 eggs
2 egg yolks
1/4 cup whipping (heavy) cream
3/4 cup whipping (heavy) cream
1/3 cup toasted slivered almonds, if desired

Move oven rack to lowest position. Heat oven to 400º. Lightly grease
springform pan, 9 × 3 inches; remove bottom. Mix 1 cup flour, the
margarine, 1/4 cup sugar, 1 tablespoon lemon peel and 1 egg yolk with
hands. Press one-third of the mixture evenly on bottom of pan. Place on
cookie sheet.

Bake 8 to 10 minutes or until golden brown; cool. Assemble bottom and side
of pan; secure side. Press remaining mixture all the way up side of pan.

Heat oven to 475º. Beat cream cheese, 1 3/4 cups sugar, 3 tablespoons
flour, the orange peel, 1 tablespoon lemon peel, the salt and 2 eggs in
large bowl until smooth. Continue beating, adding remaining eggs and 2 egg
yolks, one at a time, until blended. Beat in 1/4 cup whipping cream on low
speed. Pour into pan.

Bake 15 minutes. Reduce oven temperature to 200º. Bake 1 hour. Turn off
oven and leave cheesecake in oven 15 minutes. Run metal spatula along side
of cheesecake to loosen before and after refrigerating. Cover and
refrigerate at least 12 hours.

Remove cheesecake from side of pan. Beat 3/4 cup whipping cream in chilled
bowl until stiff. Spread whipped cream over top of cheesecake. Decorate
with almonds. Refrigerate any remaining cheesecake.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.

Copyright:
"© General Mills, Inc. 1998."

- - - - - - - - - - - - - - - - - - -

Per serving: 424 Calories (kcal); 32g Total Fat; (66% calories from fat);
8g Protein; 28g Carbohydrate; 157mg Cholesterol; 268mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6
Fat; 1 1/2 Other Carbohydrates

NOTES : Lindy's Cheesecake Squares: Heat oven to 400º. Lightly grease
rectangular pan, 13 × 9 × 2 inches. Press crust mixture on bottom of pan.
Do not place pan on cookie sheet. Bake 15 minutes; cool. Heat oven to 475º.
Pour cream cheese mixture into pan. Bake 15 minutes. Reduce oven
temperature to 200º. Bake about 45 minutes or until center is set. Turn off
oven and leave cheesecake in oven 15 minutes; cool 15 minutes. Cover and
refrigerate at least 12 hours.

Continue as directed except increase almonds to 1/2 cup.

Carol

I like to make these mini cheesecakes for a quick easy snack.

12 ounces of cream cheese, softened
1/2 cup Splenda
2 eggs
3/4 t. vanilla
12 muffin cup paper cups

Topping
1 cup sour cream
1/4 cup Splenda
1/2 t. vanilla

Preheat oven to 300 degreees. Cream the cheese and Splenda. Add
eggs, one at a time, beating after each. Add vanilla. Beat until
smooth and creamy. Place paper cups in muffin pans and fill 2/3 full.
Bake 25 minutes. REmove from oven.

In a small bowl, mix sour cream, sugar adn vanilla. Place topping
misture on each cake, spreading well. Return to the oven and bake 10
more minutes. Refrigerate and let chill until firm.

I'm not sure the carb count, but if I eat one for dessert, it's a good
treat. My boyfriend tends to eat 4 or 5, so that's probably not so
great.

Kay Lynn

On 3 Oct 2003 18:24:48 -0700, (Karen) wrote:

I like to make these mini cheesecakes for a quick easy snack.

12 ounces of cream cheese, softened
1/2 cup Splenda
2 eggs
3/4 t. vanilla
12 muffin cup paper cups

Topping
1 cup sour cream
1/4 cup Splenda
1/2 t. vanilla

Preheat oven to 300 degreees. Cream the cheese and Splenda. Add
eggs, one at a time, beating after each. Add vanilla. Beat until
smooth and creamy. Place paper cups in muffin pans and fill 2/3 full.
Bake 25 minutes. REmove from oven.

In a small bowl, mix sour cream, sugar adn vanilla. Place topping
misture on each cake, spreading well. Return to the oven and bake 10
more minutes. Refrigerate and let chill until firm.

Thanks, Kay Lynn! I'm a lot more likely to make something like this than a
full-blown cheesecake, since there are only two of us, and chances are that
I'll be the only one having the stuff, anyway. My SO is scared to try
low-carb foods.

Carol
--
226/195/150
October Challenge Goal - 191
http://photos.yahoo.com/carol_arie/
Atkins since January 26, 2003
Type 2 Diabetic since May 15, 2001

"Damsel in dis Dress" wrote in message
...

Thanks, Kay Lynn!

I second that! )

I'm a lot more likely to make something like this than a
full-blown cheesecake, since there are only two of us, and chances are
that
I'll be the only one having the stuff, anyway. My SO is scared to try
low-carb foods.

Carol

Mine, heathen that he is, doesn't like cheesecake. He did, however, hop
right on the bandwagon next to me when I told him I was going to start low
carbing to lose weight and bring my blood work back down to acceptable
amounts.

Angela

--
226/195/150
October Challenge Goal - 191
http://photos.yahoo.com/carol_arie/
Atkins since January 26, 2003
Type 2 Diabetic since May 15, 2001

Karen wrote:

I like to make these mini cheesecakes for a quick easy snack.

12 ounces of cream cheese, softened
1/2 cup Splenda
2 eggs
3/4 t. vanilla
12 muffin cup paper cups

Topping
1 cup sour cream
1/4 cup Splenda
1/2 t. vanilla

Preheat oven to 300 degreees. Cream the cheese and Splenda. Add
eggs, one at a time, beating after each. Add vanilla. Beat until
smooth and creamy. Place paper cups in muffin pans and fill 2/3 full.
Bake 25 minutes. REmove from oven.

In a small bowl, mix sour cream, sugar adn vanilla. Place topping
misture on each cake, spreading well. Return to the oven and bake 10
more minutes. Refrigerate and let chill until firm.

I'm not sure the carb count, but if I eat one for dessert, it's a good
treat. My boyfriend tends to eat 4 or 5, so that's probably not so
great.

Kay Lynn

I like the idea of minicheesecakes. Thanks! Now I don't recall,
can cheesecake be frozen? If so, I may make a batch today and put
all but one or two in the freezer.

--
Jean B., 12 miles west of Boston, Massachusetts, USA

Yes you can freeze cheescake. Sara Lee company does it all the time.
Ann
"Jean B." wrote in message ...
Karen wrote:

I like to make these mini cheesecakes for a quick easy snack.

12 ounces of cream cheese, softened
1/2 cup Splenda
2 eggs
3/4 t. vanilla
12 muffin cup paper cups

Topping
1 cup sour cream
1/4 cup Splenda
1/2 t. vanilla

Preheat oven to 300 degreees. Cream the cheese and Splenda. Add
eggs, one at a time, beating after each. Add vanilla. Beat until
smooth and creamy. Place paper cups in muffin pans and fill 2/3 full.
Bake 25 minutes. REmove from oven.

In a small bowl, mix sour cream, sugar adn vanilla. Place topping
misture on each cake, spreading well. Return to the oven and bake 10
more minutes. Refrigerate and let chill until firm.

I'm not sure the carb count, but if I eat one for dessert, it's a good
treat. My boyfriend tends to eat 4 or 5, so that's probably not so
great.

Kay Lynn

I like the idea of minicheesecakes. Thanks! Now I don't recall,
can cheesecake be frozen? If so, I may make a batch today and put
all but one or two in the freezer.

--
Jean B., 12 miles west of Boston, Massachusetts, USA

In article ,
(Karen) wrote:

I like to make these mini cheesecakes for a quick easy snack.

12 ounces of cream cheese, softened
1/2 cup Splenda
2 eggs
3/4 t. vanilla
12 muffin cup paper cups

Topping
1 cup sour cream
1/4 cup Splenda
1/2 t. vanilla

Preheat oven to 300 degreees. Cream the cheese and Splenda. Add
eggs, one at a time, beating after each. Add vanilla. Beat until
smooth and creamy. Place paper cups in muffin pans and fill 2/3 full.
Bake 25 minutes. REmove from oven.

In a small bowl, mix sour cream, sugar adn vanilla. Place topping
misture on each cake, spreading well. Return to the oven and bake 10
more minutes. Refrigerate and let chill until firm.

OK, that one made it into my recipes file. Thanks!

Priscilla