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
4 ECC
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:

curious about butter?
 

Thanks for posting this, BD, looks really great.

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

DataHamster

I thought so, too. Just try it.

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 GREATrecipe..works 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!

thanks much!
 

I will try it as is, you have made me a believer...
Data

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....
Data

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.

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

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

But.

I TOLD YOU SO!!!!!

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!!

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

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

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:

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.

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?

i had forgotten i had made some of this a while ago. i cut it into serving size portions and froze them. well this is the second night in a row that i defosted and indulged in a piece. i top it with some no suger strawberry jam (homeade)...it is verry verry good!!

i am not sure about experimenting either, but i deffinately think i am going to try to add something to the crust to get some more flavor to it.

Imade this yesterday,, I have not tried this yet,, but I was wondering how you all let this cool. Do youleave in the oven with the oven off for a while so it does not fall or just take it right out and let cool on the counter? I left it in for a while as I was afraid of it falling. I hope it is stilll good. I will try apiece after I work out.. It is a very easy recipe, so I hope its delicous.

I usually leave it in the oven with the the heat off and the door open for a while, and then on the counter. When it's about room temperature, I pop it in the fridge.

Let us know how you like it!

that is pretty much what I did, I love it . I took apiece with me to work and everyone was drooling over it,I put some fresh berries on it, yummy, i am going to make another one to cut up and freeze as I dont think this one will make it to the freezer. thanks for the recipe.

I agree. This is the best cheesecake recipe I've ever found, bar none. And so easy, too. I only make it on rare occasions, because otherwise, I'd be on the Cheesecake Diet morning, noon, and night!

Thank you so much Bawdy, i will sure try it in the next couple of days and I already i do have both frozen strwberries and rasberries. I think strawberries will be better and of course the almond crust.....mmmmmmm that will be good.

Just wanted to say THANK YOU Bawdy for this great recipe! Made my own version last night and it's heaven!! I made my crust with ground almonds and a scant handful of coconut. I used Torani Almond Rocca flavor in the batter and took out 1 cup of the mix. To this I added some cocoa and Torani Chocolate syrup and poured this on top and swirled. Baked it up and I now have a 'slice of heaven' for my once-a-day treat - and thanks to your great recipe, I feel like I'm cheating, but I'm not!!
Thanks again - can't wait for 'treat' time!!
Sue

You're so welcome! Just be careful with it. This cheesecake is soooooo good, it's hard to stop at just one slice! I've even rationalized having it for breakfast, lunch, dinner, and snacks!

I understand totally! After sampling it last night before it was totally cool (using just a spoon!), I specifically left the entire cheesecake in my fridge - I'm going to summon up all my will power and have only 1 small slice tonight for my dessert/snack. Do you know if it freezes well? That may be the key to keeping it to 'one slice' per day!!
Sue

It freezes extremely well. You can cut it into individual pieces and freeze them separately.

Remember that the best way to cut cheesecake is with dental floss. Rip off a thread longer than the cake is wide, hold it at each end, and bring it down across the cheesecake. THIS IS THE IMPORTANT PART, FOLKS. Do NOT bring it back up. Let go of one end and pull it through. You'll have perfect slices.

Oh, this is important, too. DO NOT USE MINT FLOSS! Unless you want your cheesecake to taste like mint!

Did you make this with a springfoam pan or pie pan?

Thanks

Angel

I somehow inherited 3 springform pans in various sizes, I use a springform pan. It's really worth investing in one. For one thing, you can "get under" the slices better so you have a better chance of getting a whole piece rather than a mish-mash.

Thank you so much Bawdy, your such a sweetheart .. DH has been doing so well and not cheating so I decided to make this for him. Ohhh and thanks for the floss tip.

Angel

Thanks for the floss tip, Bawdy! I'll be going home and immediately cutting and freezing just as soon as I walk in the door! I think I hear it calling me already!!
Sue

Well.........I got mine in the oven right now as I type. I sprayed my springform pan with some Mazola cooking oil. Was I suppose to do that??

Patty