I Need a Low Carb Cheesecake Recipe!

ChiTownGirl824

I was just assigned the dessert for my family's Thanksgiving - does anyone know of a good low carb cheesecake recipe?

sb4480

There are many out there, I'd google. For the crust I'd use almond meal.

Yazbit

Divalicious in the city has two good recipes. I have tried them both and the coconut base one was my favourite.. Lovely.

kiramaniac

I did a pumpkin cheesecake last year. it was delicious. We still used a graham cracker crust for the non low-carbers (we ate around the crust). I think we did the truvia baking blend which is cut with some sugar. So it wasn't a perfect keto item, but we could eat it and enjoy it, and everyone else did as well. The pumpkin gave it a traditional holiday feel.

I'll search around and see if I can find what we based it on. it was a standard recipe though, and we just did some tweaks to make it low carb.

kiramaniac

Oh my... This one looks amazing... from cooks illustrated.

Changes to make for low carb.
Sugar. If you want pure low carb, try Z Sweet (a blend with stevia and erythritol), or swerve. Sweeteners can be touchy though. If you haven't done a lot of LC baking, you might want to do a test item to make sure it isn't going to get an after-rtaste. If you want to have a moderate approach that's low risk, go with the truvia baking blend.

I'd go with the crust with the graham crackers, or you can find another recipe with an almond flour crust and use that instead. It's really a question of whether you want something more traditional for everyone else, or if you want it more low carb. Beyond the crust and sugar, this is a fantastic low carb recipe as-is.


PUMPKIN-BOURBON CHEESECAKE WITH GRAHAM-PECAN CRUST

Published November 1, 2003.

WHY THIS RECIPE WORKS:
We discovered a few keys to the perfect pumpkin cheesecake recipe: For a smooth and creamy texture, we blotted the canned pumpkin puree with paper towels to remove excess moisture before mixing it with the rest of the ingredients. We passed over brown sugar, which overpowered the pumpkin, in favor of milder granulated sugar. Baking the cake in a water bath in a moderate oven also helped give our pumpkin cheesecake recipe its velvety texture.

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MAKES ONE 9-INCH CAKE, SERVING 12 TO 16

Depending on the oven and the temperature of the ingredients, the cheesecake may bake about 15 minutes faster or slower than the instructions indicate; it is therefore best to check the cake 1 1/4 hours into baking. Although the cheesecake can be made up to three days in advance, the crust will begin to lose its crispness after only one day. To make slicing the cheesecake easy and neat, use a knife with a narrow blade, such as a carving knife; between cuts, dip the blade into a pitcher of hot water and wipe it clean with paper towels. The cheesecake is good on its own, but the Brown Sugar and Bourbon Cream (recipe follows) is a grand addition.

INGREDIENTS

Crust
3 ounces graham crackers (5 whole crackers), broken into large pieces
3 tablespoons granulated sugar
2 ounces pecans,chopped (about 1/2 cup)
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 tablespoons unsalted butter, melted

Filling
1 1/3 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1/2 teaspoon table salt
1 can pumpkin (15 ounces)
1 1/2 pounds cream cheese, cut into 1-inch chunks and left to soften at room temperature, about 30 minutes
1 teaspoon vanilla extract
5 large eggs, left at room temperature, about 30 minutes
1 cup heavy cream
1/4 cup bourbon

INSTRUCTIONS
1. FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray. Pulse crackers, nuts, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into prepared springform pan and, using hand, spread crumbs into even layer. Using flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use a soup spoon to press and smooth crumbs into edges of pan. Bake until fragrant and browned about the edges, about 15 minutes. Cool on wire rack while making filling.

2. FOR THE FILLING: Bring about 4 quarts water to simmer in stockpot. Whisk sugar, spices, and salt in small bowl; set aside. To dry pumpkin (see illustrations below): Line baking sheet with triple layer of paper towels. Spread pumpkin on paper towels in roughly even layer. Cover pumpkin with second triple layer of paper towels and press firmly until paper towels are saturated. Peel back top layer of towels and discard. Grasp bottom towels and fold pumpkin in half; peel back towels. Repeat and flip pumpkin onto baking sheet; discard towel.

3. In standing mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula. Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition. Add pumpkin and vanilla and beat at medium speed until combined, about 45 seconds; scrape bowl. Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl. Add heavy cream and bourbon and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.

4. Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 1/2 hours (see note). Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes. Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.

5. TO SERVE: Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.

judychicken

Bump

Chris_B62

Bump

ChiTownGirl824

Wonderful - that sounds amazing. Thank you!

anybeary

I posted one in the myfitnesspal recipes for all to use not long ago. It was delicious! You should be able to access it. I called the recipe "Keto Cheesecake."