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  #481   ^
Old Mon, Aug-29-16, 13:09
BawdyWench's Avatar
BawdyWench BawdyWench is offline
Posts: 7,466
 
Plan: HCG 2.0 Rx Drops
Stats: 209/199/170 Female 5'6
BF:Too much!
Progress: 26%
Location: Rural Maine
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When I first started making it, I used a couple layers of regular foil, but it wasn't wide enough to go up the sides of the springform pan. Water kept leaking inside and make the cake soggy on the bottom. I put the whole pan in a roasting pan and then fill it up with water an inch or more.

Whatever works! Glad you like it. I used to make a pumpkin version that was really good. I think the recipe for that is somewhere in the first couple of pages of this thread.
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  #482   ^
Old Fri, Sep-02-16, 13:16
liddie01's Avatar
liddie01 liddie01 is offline
Butter is Better!
Posts: 5,894
 
Plan: Atkins OWL
Stats: 234/220.4/160 Female 5"8.5"
BF:its back again!
Progress: 18%
Location: Mount Carmel, Pa.
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Its good to see you are still here, I've been married, and widowed, and depressed, and injured, and operated on, and recovered, and now having a hysterectomy, but trying again,lol.
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  #483   ^
Old Fri, Sep-02-16, 13:31
BawdyWench's Avatar
BawdyWench BawdyWench is offline
Posts: 7,466
 
Plan: HCG 2.0 Rx Drops
Stats: 209/199/170 Female 5'6
BF:Too much!
Progress: 26%
Location: Rural Maine
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In that case, WELCOME BACK! It sounds like Bawdy's Cheesecake is just what the doctor ordered!
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  #484   ^
Old Fri, Sep-02-16, 13:35
liddie01's Avatar
liddie01 liddie01 is offline
Butter is Better!
Posts: 5,894
 
Plan: Atkins OWL
Stats: 234/220.4/160 Female 5"8.5"
BF:its back again!
Progress: 18%
Location: Mount Carmel, Pa.
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it always is.
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  #485   ^
Old Sat, Nov-18-17, 10:46
BawdyWench's Avatar
BawdyWench BawdyWench is offline
Posts: 7,466
 
Plan: HCG 2.0 Rx Drops
Stats: 209/199/170 Female 5'6
BF:Too much!
Progress: 26%
Location: Rural Maine
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It's that time of year again. I've been waiting for the first person to bump this recipe up to the top!

For Thanksgiving, I'm going to make the pumpkin version, but add 2 Tbsp dark rum to the mixture. I always do that with regular pumpkin pie, so figured I'd try it with cheesecake. For such a small amount, it really does make all the difference. The dark rum makes all the spices really pop.
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  #486   ^
Old Sat, Nov-18-17, 22:36
Rosebud's Avatar
Rosebud Rosebud is offline
Forum Moderator
Posts: 23,513
 
Plan: Atkins
Stats: 235/135/135 Female 5'4
BF:
Progress: 100%
Location: Brisbane, Australia
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Quote:
Originally Posted by BawdyWench
It's that time of year again. I've been waiting for the first person to bump this recipe up to the top.

Ahem!
Re bumping...
I really, really wish that our dear members would take the few seconds it takes to (re)read our Kitchen Forum Rules before posting anything here, but especially **** bumps!
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  #487   ^
Old Sun, Nov-19-17, 14:03
robynsnest's Avatar
robynsnest robynsnest is offline
Senior Member
Posts: 2,146
 
Plan: Atkins
Stats: 336/286/199 Female 5'11"
BF:Losing it....
Progress: 36%
Location: Canada ay?
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......I do apologize
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  #488   ^
Old Sun, Jun-03-18, 16:54
ImOnMyWay's Avatar
ImOnMyWay ImOnMyWay is offline
Senior Member
Posts: 3,787
 
Plan: OWL
Stats: 177/148.6/135 Female 5'2"
BF:50.5/39/25
Progress: 68%
Location: Oregon, Los Angeles
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Quote:
Originally Posted by BawdyWench
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!


Using this original recipe, with SF DaVinci "Pancake" flavor and 1/4 tsp banana flavoring (the kind you would use to make hard candies, for example) in the batter, I made the most awesome cheesecake cupcakes! I used this flavor combination because I was recently tempted by Banana Cake - but I didn't succumb. I made cheesecake instead!

After mixing together the ingredients for the almond meal crust, I divided it into 12 foil-reinforced cupcake liners, pressing the crust down to make it flat and even. I took a fork and poked each crust three times. This helps it bake more evenly. I then blind baked the crusts at 325F for about 10 minutes. (If you don't do this, the crust in your cupcake stays soft, like marzipan, which is still good, but I wanted that crunchy texture.)

After they cooled, I poured in the batter and baked the cupcakes (at the same temperature) for 20 minutes. I did NOT put water in the oven. I did NOT let the cheesecakes cool slowly by leaving the oven door ajar.

They turned out PERFECT and were amazeballs delicious (even though I forgot to include butter in the batter). Seriously, I tried one once it had cooled down (without refrigerating it) and it was so delicate, light and delicious.The contrast in texture is sublime: mini cheesecake on top of what is essentially an almond cookie.

The only problem I had was that I had way too much batter leftover after filling the cupcakes. Next time I'll try doubling the crust and make 24 cupcakes, or halving the ingredients for the batter and making 12.

This is probably the best thing I've made so far this year. Including my famous chile no frijoles. I've had them plain, and with fresh, seasonal local strawberries OMG.
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