LOW-CARB COPYCAT GODIVA CHOCOLATE CHEESECAKE!
This is the best cheesecake I have ever tasted low carb or otherwise! absolutely sinful! out of this world. I can't say enough. got this off Godiva web site and converted it low carb. the chocolate bars are available at any Walmart in the pharmacy (those are good too, but don't eat too much or you will get a very upset tummy.)
Provided by momof2tots
Categories Cheesecake
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F.
- Tightly wrap bottom of 9-inch springform pan with heavy-duty aluminum foil.
- Place chocolate in microwave safe bowl.
- Microwave on med. power for 1 min. Stir.
- Microwave at 30 sec. intervals until chocolate is smooth. Let cool.
- Meanwhile, beat cream cheese in mixing bowl until fluffy, using electric mixer at low speed.
- Gradually add splenda and beat until blended (be careful, it's feather light and will fly out of the bowl if you're too agressive with the beaters).
- Add eggs, one at a time, beating after each addition.
- Dissolve salt in hot coffee.
- Beat in vanilla and melted chocolate until blended.
- Pour mixture into pan and place in a roasting pan
- Pour hot water into roasting pan until the water comes up to about half way up the side of the springform pan.
- Bake for 55 to 60 min. or until center is firm.
- Leave cheesecake in oven (turn off) prop oven door open and let cool in oven for 1 hour.
- Remove cheesecake from roasting pan.
- Cool cheesecake in the pan on wire rack.
- When cheesecake is cooled, cover with aluminum foil and chill at least 6 hours or overnight.
- Then remove sides of springform and cut into 12 wedges.
Nutrition Facts : Calories 308.1, Fat 29.7, SaturatedFat 18, Cholesterol 112.1, Sodium 190.6, Carbohydrate 11.8, Fiber 4.7, Sugar 2.4, Protein 8.6
LOW-CARB CHEESECAKE
Make and share this Low-Carb Cheesecake recipe from Food.com.
Provided by clara Fares
Categories Cheesecake
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Base: Melt butter and blend the rest of the ingredients.
- Pour into cake tin and cook for 30 minutes on 180°F.
- Once cooked allow to cool.
- Filling: Blend cream cheese, sour cream, vanilla essence, lemon and orange/mandarin juice and sugar together.
- Once you've reached a smooth and creamy texture blend in one at a time the eggs.
- Pour mixture onto base.
- Decorate with strawberries.
- As a suggestion using diet jelly that is half set pour over strawberries and then chill cheesecake overnight.
- Or if you like chocolate cheesecake just remove the citrus juices and add 1/3 cup cocoa powder.
- It really is a yummy treat.
Nutrition Facts : Calories 427.5, Fat 38.8, SaturatedFat 21.8, Cholesterol 198.9, Sodium 283.1, Carbohydrate 11, Fiber 1.2, Sugar 6.9, Protein 10.1
LOW-CARB CHEESECAKE
Make and share this Low-Carb Cheesecake recipe from Food.com.
Provided by Suzanne Kern
Categories Cheesecake
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix together cream cheese, Splenda, and extracts. Then add eggs and beat until creamy.
- Pour into a greased pie pan.
- Bake for 35 minutes at 350°F or until cracked and golden brown.
BEST EVER LOW CARB CHEESECAKE
I've tried a lot of different cheesecake recipes over the years of low carbing, but this is by far the best I've come up with. hard to eat just one piece!
Provided by ACanadian
Categories Cheesecake
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- Cream softened cream cheese with splenda until very smooth.
- Blend in sour cream, vanilla, and lemon juice.
- Add eggs one at a time and beat until smooth but don't overbeat.
- Pour mixture into an 8 or 9 inch springform pan and wrap bottom and sides of pan with tin foil to form a watertight barrier.
- Set pan in larger pan (I use a big roaster) and add water to about half way up the springform.
- Place into oven and cook 1 hour. Reduce heat to 200 and cook another hour.
- Cool slowly at either room temp or it is actually best to turn off the oven and leave the cheesecake in it overnight to cool. (Cheesecakes most often crack due to overbeating and cooling too rapidly).
- Place in fridge for several hours before serving.
- Top with your favourite fresh fruit if desired and whipped cream.
Nutrition Facts : Calories 321.1, Fat 31, SaturatedFat 18.9, Cholesterol 175, Sodium 254.5, Carbohydrate 2.9, Sugar 0.4, Protein 8.4
LOW-CARB CHOCOLATE PEANUT BUTTER CHEESECAKES
A low-carb alternative to yummy cheesecake!! I used this recipe while following the hCG diet which eliminates all starch and sugar. With a little bit of cool whip on top, you'll feel like you aren't missing out on a thing! I found this recipe on a forum I am a part of. Delicious!
Provided by kasey_smith2104
Categories Cheesecake
Time 28m
Yield 12 mini-cheesecakes, 12 serving(s)
Number Of Ingredients 6
Steps:
- 1) Spray 12 muffin tins with non-stick spray or line with foil liners.
- 2) Combine all of your ingredients in a large bowl and mix together using an electric mixer until creamy. About 3 minutes. Taste for sweetness - add more stevia if needed.
- 3) Fill muffin cups evenly with all batter. Spread evenly with your fingers so there is no mounding of the batter.
- 4) Place in the over and bake for 18-19 minutes. Test with a toothpick in center. It should NOT come out clean - but with some batter, just not liquid.
- 5) Remove from oven and let cool on wire rack for 1-1.5 hours. Place in refridgerator for 6 hours (at least) uncovered, then you may cover them.
Nutrition Facts : Calories 153.9, Fat 14.5, SaturatedFat 8.8, Cholesterol 76.8, Sodium 124.3, Carbohydrate 3.1, Fiber 1.2, Sugar 0.3, Protein 4.6
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