REC: Myra's Low Carb Cheesecake

If you haven't made Myra's cake, do so tomorrow. It's that good. Don't
think for a second this is for induction. Also, a little self control if
needed, since this makes an large cheesecake. If you don't have self
control, you have two options...don't make it or eat one piece and tos sthe
rest to the hounds.

Myra's Low Carb Cheesecake
Crust:
1 1/4 cups finely ground almonds or 1 1/4 cups finely ground cashews
Sweetner equal to 1 tablespoon sugar
6 Tablespoons butter, melted

Topping:
2 cups sour cream (16 oz. container)
1 teaspoon vanilla
Sweetner equal to 1 Tablespoon sugar

Filling:
3 packages (8 oz. each) cream cheese, softened
Sweetner equuvakent to 1 cup sugar
4 eggs
1 teaspoon vanilla

Crust:
In a bowl, combine the nuts, 1 Tablespoon sweetner and melted butter until
combined. Press into bottom of a 9 inch springform pan. Chill in the
refrigerator at least 15 minutes.

Topping:
In a bowl, mix the sour cream, 1 teaspoon vanilla and 1 tablespoon sweetener
until well combined. Cover wth plastic wrap and refrigerate.

Filling:
In a large bowl, beat the cream cheese and 1 cup sweetener until fluffy. Add
the eggs, one at a time, blending well after each addition. Blend in the
remaining 1 teaspoon vanilla.

Pour the cream cheese mixture into a spring form pan and bake at 350 degree
for 50 minutes or until a knife inserted halfway between the edge and center
comes clean. With a spatula, spread the sour cream mixture over the top,
making sure you reach to the edges of the pan. Return cake to oven and bake
an additional 5 minutes. Remove cake from the oven, allow to cool to room
temperature (cake will settle in pan). Slide a knife around the edge of the
cake to loosen it, then remove the springform ring. Keep chilled in the
refrigerator.

Makes 16 servings, about 5 frams of carbs per serving if made with almonds,
and 7.2 grams if made with cashews.

I made this once and thought it was outstanding. However, you do have to
have some control and freeze it in small slices.

On Wed, 06 Jun 2007 21:29:05 -0400, AutomaticDripCoffee
wrote:

If you haven't made Myra's cake, do so tomorrow. It's that good. Don't
think for a second this is for induction. Also, a little self control if
needed, since this makes an large cheesecake. If you don't have self
control, you have two options...don't make it or eat one piece and tos
sthe
rest to the hounds.

Myra's Low Carb Cheesecake
Crust:
1 1/4 cups finely ground almonds or 1 1/4 cups finely ground cashews
Sweetner equal to 1 tablespoon sugar
6 Tablespoons butter, melted

Topping:
2 cups sour cream (16 oz. container)
1 teaspoon vanilla
Sweetner equal to 1 Tablespoon sugar

Filling:
3 packages (8 oz. each) cream cheese, softened
Sweetner equuvakent to 1 cup sugar
4 eggs
1 teaspoon vanilla

Crust:
In a bowl, combine the nuts, 1 Tablespoon sweetner and melted butter
until
combined. Press into bottom of a 9 inch springform pan. Chill in the
refrigerator at least 15 minutes.

Topping:
In a bowl, mix the sour cream, 1 teaspoon vanilla and 1 tablespoon
sweetener
until well combined. Cover wth plastic wrap and refrigerate.

Filling:
In a large bowl, beat the cream cheese and 1 cup sweetener until fluffy.
Add
the eggs, one at a time, blending well after each addition. Blend in the
remaining 1 teaspoon vanilla.

Pour the cream cheese mixture into a spring form pan and bake at 350
degree
for 50 minutes or until a knife inserted halfway between the edge and
center
comes clean. With a spatula, spread the sour cream mixture over the top,
making sure you reach to the edges of the pan. Return cake to oven and
bake
an additional 5 minutes. Remove cake from the oven, allow to cool to room
temperature (cake will settle in pan). Slide a knife around the edge of
the
cake to loosen it, then remove the springform ring. Keep chilled in the
refrigerator.

Makes 16 servings, about 5 frams of carbs per serving if made with
almonds,
and 7.2 grams if made with cashews.





--
Bob in CT

"Bob in CT" wrote in message
news
I made this once and thought it was outstanding. However, you do have to
have some control and freeze it in small slices.

yes, it's very good but i do get turned off by the sweetner. I can't control
myself and will make excuses to keep eating it LOL

1st thing in the morning, as a dessert, as a snack..because teh sky is blue
LOL

if i can figure out how to make a little baby sized cake I will make it
again.

On Thu, 07 Jun 2007 15:43:59 -0400, nanner wrote:


"Bob in CT" wrote in message
news
I made this once and thought it was outstanding. However, you do have
to
have some control and freeze it in small slices.

yes, it's very good but i do get turned off by the sweetner. I can't
control
myself and will make excuses to keep eating it LOL

1st thing in the morning, as a dessert, as a snack..because teh sky is
blue
LOL

if i can figure out how to make a little baby sized cake I will make it
again.



It's also dangerous for me, too, which is why I've only made it once. ;-)
However, I am thinking of making it for my birthday and bringing it to
work.

--
Bob in CT

"Bob in CT" wrote in message
news
On Thu, 07 Jun 2007 15:43:59 -0400, nanner wrote:


"Bob in CT" wrote in message
news
I made this once and thought it was outstanding. However, you do have
to
have some control and freeze it in small slices.

yes, it's very good but i do get turned off by the sweetner. I can't
control
myself and will make excuses to keep eating it LOL

1st thing in the morning, as a dessert, as a snack..because teh sky is
blue
LOL

if i can figure out how to make a little baby sized cake I will make it
again.



It's also dangerous for me, too, which is why I've only made it once. ;-)
However, I am thinking of making it for my birthday and bringing it to
work.

--
Bob in CT

mmm. i did it with the smashed up nut crust and i think i made one without
once. both ways yummmmm

"nanner" wrote in message
...

"Bob in CT" wrote in message
news
I made this once and thought it was outstanding. However, you do have to
have some control and freeze it in small slices.

yes, it's very good but i do get turned off by the sweetner. I can't
control myself and will make excuses to keep eating it LOL

1st thing in the morning, as a dessert, as a snack..because teh sky is
blue LOL

if i can figure out how to make a little baby sized cake I will make it
again.


What about using a muffin tin? OR if you mean make less as a total recipe,
might take some thought. LOL
And in reference to your pumpkin question, Myra had/has a pumpkin variation
somewhere.

Steve

"Scionyx" wrote in message
. ..

"nanner" wrote in message
...

"Bob in CT" wrote in message
news
I made this once and thought it was outstanding. However, you do have to
have some control and freeze it in small slices.

yes, it's very good but i do get turned off by the sweetner. I can't
control myself and will make excuses to keep eating it LOL

1st thing in the morning, as a dessert, as a snack..because teh sky is
blue LOL

if i can figure out how to make a little baby sized cake I will make it
again.


What about using a muffin tin? OR if you mean make less as a total
recipe, might take some thought. LOL
And in reference to your pumpkin question, Myra had/has a pumpkin
variation somewhere.

Steve


making a batch in muffin tins or my smallest ramekins, maybe lined with wax
paper or parchment paper so I can pop them out and then freeze them. I did
mean to divide the recipe but i can also do this. Only defrost 1 or 2 at a
time.

On Jun 7, 1:37 pm, "nanner" wrote:

mmm. i did it with the smashed up nut crust and i think i made one without
once. both ways yummmmm

I've since modified the crust part by adding a teaspoon of cinnamon
and baking it in a 350 degree oven for about 10-15 minutes, watching
carefully to make sure it doesn't burn, and then refrigerating it.
This gives it a more graham crackery-flavor.

Oh, and I'm back.

Anything new going on since I've been gone?

Myra

Myra wrote:
:: On Jun 7, 1:37 pm, "nanner" wrote:
::
::: mmm. i did it with the smashed up nut crust and i think i made one
::: without once. both ways yummmmm
::
:: I've since modified the crust part by adding a teaspoon of cinnamon
:: and baking it in a 350 degree oven for about 10-15 minutes, watching
:: carefully to make sure it doesn't burn, and then refrigerating it.
:: This gives it a more graham crackery-flavor.
::
:: Oh, and I'm back.
::
:: Anything new going on since I've been gone?
::
:: Myra

Hey Myra! How's life, honey?

Good to see you posting Myra. :-)

Cheri


Myra wrote in message
.com...

Oh, and I'm back.

Anything new going on since I've been gone?

Myra