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BawdyWench Sat, Dec-18-04 03:58

Bawdy's Cheesecake
You want a good and easy cheesecake recipe that rivals the best cheesecake you've ever had in your life?

Well, here it is!

It's based on a regular recipe that I got from a friend years ago, and I've made it LC.

You can mix this up in a blender (though it has to be a powerful one) or a food processor or even just a bowl with a mixer (as I do).

2 eggs
2 tsp vanilla
1 1/2 cups sour cream
1/2 cup Splenda (or any flavored SF syrup you like)

Blend until combined, maybe 15 or 20 seconds. Then slowly add:

16 ounces cream cheese (2 packages, softened)
2 Tbsp melted butter

That's it! If you like, you can make a crust out of 1 1/2 cups almond meal (ground almonds), 1/4 cup splenda, and 1/4 cup melted butter.

Bake in a preheated 325-degree oven for 35 to 40 minutes. It won't look quite done, but it does firm up as it cools and has been in the fridge. To help keep the top from cracking, I place a pie tin filled with water on the shelf below to keep the heat moist.

I input this into Fitday, and the totals are (using Splenda and having a crust):

4,049 calories
370 grams fat
81 grams carbs (minus the 24 grams of fiber equals 57 ECC)
92 grams protein

If you get 12 servings out of it (which are still good-sized servings, since it's pretty rich), the counts per serving are:

324 calories
30 grams fat
7 grams protein

And if you use a liquid SF sweetener like DaVinci's or Atkins syrups (which have no carbs), the ECC for the whole recipe drops to 39, and one serving drops to 3. Remember, a cup of granular Splenda has 24 carbs in it because of the maltodextrin filler they use so it measures the same as sugar.

Even DH didn't know it was LC. He loved it!

Also, sometimes I'll keep out a cup of the batter and add some unsweetened cocoa to taste (1 Tbsp has 2 carbs with 2 grams fiber, so 0 ECC), and then dollop it in and swirl it around.

Other people have added pumpkin and other flavorings.

It also freezes well. Same texture and flavor after defrosting.

Enjoy! :yum:

datahamstr Tue, Dec-21-04 12:54

curious about butter?
Thanks for posting this, BD, looks really great.

Was wondering about the butter, seems unusual...?


BawdyWench Tue, Dec-21-04 15:32

I thought so, too. Just try it.

kiwigal Wed, Dec-22-04 01:31

Everyone...just putting my 2 cents in here..although I really feel like yelling through one of those speaker thingies..megaphone..!![thats the word I was looking for!]
This is a perfectly EVERY time..freezes and thaws great!!
I leave out the splenda in the nut crust and add about 1/4 c unsweetened coconut instead!!
Enjoy this folks!

datahamstr Wed, Dec-22-04 11:41

thanks much!
I will try it as is, you have made me a believer...

datahamstr Tue, Jan-04-05 12:35

it was great
made the cheesecake on Sunday, it was so awesome, I couldn't keep my hands off it, baked or unbaked!

I was rather rushed, so I make a couple of mistakes--I forgot to put the butter in the filling, and added the ingredients in reverse order (added egg, splenda, etc. to the cream cheese), which was curdled for a bit, maybe a difference in temperature?

Anyhow, it turned out so good, I would hate to tell you how fast it was gone :p This stuff should be classified....

GrooveJock Tue, Jan-04-05 12:58

Made this over the weekend. IT WAS AWESOME!!!!!

I am making one tonight and plan on added 1/2 cup of natural Peanut Butter to the mix.

Nancy101 Tue, Jan-04-05 13:54

I made this too over the past week. It was excellent. I made it crustless though - It was fantastic. Perfect texture - absolutely delicious.

BawdyWench Tue, Jan-04-05 17:15

I don't want to say "I told you so."



jun keater Sat, Jan-08-05 13:44

I just made this - it is cooling as we speak. I did however lick the spoon after I filled the pan and it was delish! I can't wait til it's cool enough to eat!!

BawdyWench Sat, Jan-08-05 14:21

Let me know how you liked it. Did you follow the basic recipe? I'm waiting for people to start experimenting with different flavors.

jun keater Sat, Jan-08-05 14:27

I followed the basic recipe with an almond crust. I am going to get some strawberries for the top..... I can't wait!

upback Sat, Jan-08-05 15:02

I made it the other day, and it is GONE today :D

I didn't have any almond meal, so I used walnut meal with cinnamon for the crust (I prefer almond meal) and will make sure I have some on hand next time.

I/we thought it was great! I did use neufchatel cheese (which is 1/3 less fat than cream cheese, but same flavor and <1 carb per serving) instead of the cream cheese, and I thought it was great, my son's words as he was eating 1/2 the pie, were "impressive". :thup:

jun keater Sat, Jan-08-05 17:01

Well, I couldn't wait for the strawberries. I have to say this is the very best cheesecake that I have tried. Thank you so much for posting it.

BawdyWench Sat, Jan-08-05 19:09

Isn't it just the best?!?!?!?!?!

I couldn't believe how good it was the first time I tried it. I might just have to make it again soon.

Somebody try some variation, huh? I'm not adventursome in the kitchen, so someone needs to try some variations. How about coconut? Orange? Lemon? Strawberry swirl? How about mixing some SF (or low sugar) jam in with a bit of the batter and swirling it in?

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