low carb, high protein, zero sugar cheesecake

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  • Iceskatefanrn
    Iceskatefanrn Posts: 489 Member
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    Love the cupcake idea for portion control, gonna try these for sure!

    Thanx!

    :-)
  • shreddingmama
    shreddingmama Posts: 2
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    Bump! :)
  • LoraEllen
    LoraEllen Posts: 81
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    yum
  • toots99
    toots99 Posts: 3,794 Member
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    Bump
  • chrisdavey
    chrisdavey Posts: 9,834 Member
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    Love the cupcake idea for portion control, gonna try these for sure!

    Thanx!

    :-)

    Pretty sure I would just eat more cupcakes :laugh:

    That's the beauty of this recipe. Half of the cheesecake has similar calories to one slice of regular cheesecake (and about a million more grams of protein :tongue: )
  • kcwonder
    kcwonder Posts: 57 Member
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    bump
  • methetree
    methetree Posts: 381
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    bump
  • brenpope
    brenpope Posts: 93 Member
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    bumping this back up because I think if you like cheesecake you need to try this, I know I will :happy:
  • froggy15
    froggy15 Posts: 154 Member
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    Sounds yummy!
  • brenpope
    brenpope Posts: 93 Member
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    I made half the recipe using Neufchatel cheese, skim milk, a tiny bit of grahamcracker crumbs on bottom and a cup of frozen blackberries mixed in, as cupcakes. Sixteen crazy yummy cupcakes at 113 calories each.

    Calories 113
    Carbs 9
    Fat 8
    Protein 4
    Fiber 2
    Sodium 170

    LOVE this idea!
  • neela31
    neela31 Posts: 180 Member
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    bump
  • chrisdavey
    chrisdavey Posts: 9,834 Member
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    going to make a higher cal, higher fat choc/pb one next week. Thinking of trying it no bake style so will let you all know how it goes.
  • mamamudbug
    mamamudbug Posts: 572 Member
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    I'm going to have to try the chocolate pumpkin one & I'm looking forward to your chocolate pb recipe. I love cheesecake.
  • vzepol
    vzepol Posts: 131 Member
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    Cool
  • Autumn15
    Autumn15 Posts: 213
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    Yummy Thanks for posting
  • agthorn
    agthorn Posts: 1,844 Member
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    Love the cupcake idea! I love cheesecake - so this would be awesome for me.
  • Ely82010
    Ely82010 Posts: 1,998 Member
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    bump
  • MissClassPrissSass
    MissClassPrissSass Posts: 10 Member
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    bump
  • chrisdavey
    chrisdavey Posts: 9,834 Member
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    Peanut Butter/Choc cheese cake topped with sf choc fudge greek yoghurt pudding.
    11%2B-%2B1

    11%2B-%2B1

    278 cals 9/18/19 C/F/P (SOLID amount of PB used :D)


    Ingredients
    500g low fat ricotta
    280g natural pb
    3 tspns cocoa
    1/4 cup splenda
    1 egg
    5 whites
    125ml skim milk
  • chrisdavey
    chrisdavey Posts: 9,834 Member
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    Used these directions and did the lowest fat versions.
    Ingredients (and possible alternatives, depending on desired fat):
    24 oz or 750g Philadelphia 95% fat-free cream cheese (lesser or greater fat content can be used interchangeably)
    250 ml or 1 cup egg white (or 4 whole eggs)
    125 ml or 1/2 cup skim milk (or other fat content)
    1 cup Splenda or other sucralose-based sweetener
    3 scoops or ~90g whey, preferably chocolate
    2 tbsp unsweetened cocoa powder

    1. Let the cream cheese warm to room temperature and then beat it in a large bowl, preferably with an electric mixer.
    2. Mix in the rest of the ingredients.
    3. Spray a baking pan with non-stick spray (or wipe down with butter). I used a 9" circular pan and had enough for two layers.
    4. Pre-heat the oven to 325 degrees, and then insert the pan.
    5. Let sit for approximately 20-25 minutes. At this point, the cake will be very soft, but this is a good thing. Unless the cake is still liquid, you can take it out of the oven at this point and let it sit. Alternatively, you can turn the oven off and let the cake sit in the oven, though it may continue to cook.
    6. After the cake has set for 30-60 minutes, put it in the refrigerator or freezer until it has cooled enough to be cut.
    7. For best results, serve chilled or lightly heated with ice cream, frozen yogurt, or sorbet.

    It's very likely that the surface of the cake will crack, even though it wasn't cooked for very long. Possible ways to avoid this include cooking it at a lower temperature for longer or cooking the cake in a water bath, as is sometimes recommended for cheesecakes. However, you'll have to experiment with these methods on your own.

    Cut into 8. 106cal 8/2/16 C/F/P :smile:

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