NY Cheesecake morph

gp79

I've mastered the fluff. It's time to move to cheesecakes. Here's a quickie that can be made and eaten in the same day. I took a basic recipe for cheesecake and tweaked it for a low fat / high protein version. Once I get a solid basic cheesecake down, I want to experiment with some different flavor combinations. My criteria is that it must look good, taste good (including to my wife) and the entire thing must be eaten the day it's made or I risk consuming it "spur of the moment" which is bad, and one of those things I'm trying to improve within.





16 oz Philly Cream Cheese - Fat Free
5 - 6 oz. Fage 0% Greek Yogurt - Plain
2 large eggs
2 tbsp 100% All Whites (Crystal Farms)
1/2 cup Almond Breeze (40 cal)
1/2 cup granulated Splenda - (1:1 replacement with white sugar)
1 1/2 scoop Trutein Vanilla Protein
1 tsp vanilla extract
1/4 tsp kosher salt

(to make the chocolate one above, add in 3 tbsp of cocoa powder)

**if your OCD about things like I am...all ingredients should be at room temperature before beginning**

Steps:

1. Cooking spray meet pan. I use a 6" pan. The smaller the pan, the thicker the cake! Line the bottom with parchment and give another spray.
2. Beat cream cheese till....creamy.
3. Scrape sides of bowl down, add sugar and mix on medium until well incorporated.
4. Add eggs one at a time. Mix well but don't overbeat.
5. Scrape sides of bowl. Add the rest of the ingredients and mix well...again don't overbeat it. *If you have lumps...you didn't wait till your cream cheese was room temp*
6. Pour batter into your pan, spread it out with a spatula.
7. Bake @ 325 for 30 minutes. And then turn it down to 200 degrees and let it go for 60 minutes or until the center reaches approximately 155 to 160 degrees. Gently shake the pan. It should jiggle...but not be soupy in the center. If you touch the center / top gently the batter should not stick to your finger.
8. Remove when done, take a knife and gently separate the crust from the pan to prevent cracking.
9. Let cool completely on the counter, then into the fridge for at least a few hours covered in saran wrap.


Nutrition -
1 cake: 885 calories; 127g protein, 62g carbs, 13g fat.


Macro's are easily adjustable. Changing out the almond milk for another type of milk (whole / skim etc), a bit more protein powder, swapping out 1 whole egg for 1 white etc. When tweaking recipe's, as long as you keep the ratio's of wet to dry relatively equal, it should still come out in its intended form.

These come out perfect for me, however your results with my instructions will depend on your pan. I use a 6" Magic Line cake pan. They are made by Parrish, and are not too expensive if just buying one. (they get expensive when your wife wants two full sets )

Here are some others I've done.

Maple Cheesecake with Candied Bacon Top



Straight up with raspberry sauce



And this one was what started it all...a recipe that I found online...but it was a sad sad cheesecake. Can you say frumpy?

Crystal817

Dear lawd.

gp79

The last couple nights I've been making these without the crust to reduce carbs a bit. If you want to reduce the carbs, just omit the graham crackers and in the bottom of your pan, put a sheet of parchment paper. You could also sprinkle the graham crackers on top or put a square underneath when you plate it for a bit more crunch.

Removing the crust, makes it more or less 2:1 ratio protein:carbs

Ambrogio1

OMG OMG OMG

DATS RIGHT *****ES I AM HERE! I shall destory the C Cake

I make one
20 splendas
Cream Cheese (reg)
Sour Cream
1 egg

Mine sux compared

Ambrogio1

Have you ever tried to eat the entire thing?
I shall attempt Sunday! Maybe within 2 sittings

gp79

I've made some changes to the above recipe. After I taste tonight's cake I'll update the original post tonight / tomorrow with the changes.

gp79

Have you ever tried to eat the entire thing?
I shall attempt Sunday! Maybe within 2 sittings

The entire cake weighs 2.5 lbs. I make it in a 6" cake pan because I like a tall cheese cake. I usually eat 2/3 of the cake and give the remaining 1/3rd to my wife / daughter. Yes, I can eat the whole thing, probably 3 or 4 of them, haha.

Ambrogio1

-protein
-honey maid

Do you have marcos handy?

gp79

I'm not sure what you're asking for?

4theking

Will be trying this soon, very soon!

Ambrogio1

I'm not sure what you're asking for?

sorry i meant if you minus those two items what is the macros

I get the protein thing but for me I don't add in protein to my snacks!!! Their snacks for me!!!

grendella

martin would be so proud!

Ambrogio1

r u referring to capt lean gains?

grendella

you mean our dear leader!!! :drinker:

dusty8907

Dear lord, i will make/demolish this candied bacon cake as soon as i get done with this keto diet.

gp79

It was epic! Candied bacon is easy to make. Brown sugar, a little flour and if you want the spice, add some cayenne in there. Bake in oven at 350 for 30 min.

dusty8907

It was epic! Candied bacon is easy to make. Brown sugar, a little flour and if you want the spice, add some cayenne in there. Bake in oven at 350 for 30 min.

This cheesecake is my reason for being right now lol

chrisdavey

Questions:

1. Ever tried it with ricotta cheese instead of cream cheese? I've also seen a mixture of ricotta & cottage cheese used.

2. Is the letting sit to room temp necessary for the cheesecake to stay "up"? I've never seen this step before & mine always seem to deflate like the "sad" cake you posted.

3. Googled the cake pan you use. Just double checking, it's not a spring form one? Just a regular circular pan?

4. re candied bacon: this website says maple syrup can be used http://www.closetcooking.com/2009/12/candied-bacon.html. That means sugar free maple syrup could also be used! I'm SOOOOO trying that. (I'm pretty sure it would be farkin' awesome in my oats/bacon/banana/pb mix also!)

I'm trying to perfect the tall cheesecake also. I'll have to double check the size but the one I use is a silicone pan. Probably 8" diameter. It's always risen and then flopped

gp79

1. That's in the near future. I've yet to look at possibilities but I want to do a work up for a ricotta version.

2. Room temperature is baking 101. With this recipe, it's particularly important for the cream cheese to be room temp or you won't have a nice silky batter.

3. Yep, just a regular old cake pan. I have a 9 and 10 inch spring form but it's too big a cake to make disappear Ina regular night. Lol. Those pans are really nice though!

4. I will try the sugar free syrup now that I know what the real thing tastes like. Making bacon in the oven was much cleaner than in a frying pan. I learned something new, haha.

As far as the collapse goes, I'm guessing there is too much air incorporated into the batter? Are you beating it on high or with a wisk like attachment like we use for fluff? If that's all you have just slow the speed down to medium or medium low. That should solve your problem. If using a stand mixer, see if you can get the paddle attachment which mixes without adding as much air. Finally you could also tap the sides of the bowl to get any air bubbles to rise before baking.

taso42

Cheesecake Group? I think I have found my home.

ETA: I am very impressed how authentic these look. Especially the straight up with raspberry sauce. My mouth's watering.

chrisdavey

Thanks for the answers.

I think the combination of not going to room temp & beating on too high would be the issue then. Haven't done a cheesecake for a little while but I was using my old stand mixer last time that just had a regular beating attachment. My new mixer has a paddle attachment so I'll use that & just beat on low. I'll give it another crack later on this week. Got another cake project to try tonight

dusty8907

1. That's in the near future. I've yet to look at possibilities but I want to do a work up for a ricotta version.

2. Room temperature is baking 101. With this recipe, it's particularly important for the cream cheese to be room temp or you won't have a nice silky batter.

3. Yep, just a regular old cake pan. I have a 9 and 10 inch spring form but it's too big a cake to make disappear Ina regular night. Lol. Those pans are really nice though!

4. I will try the sugar free syrup now that I know what the real thing tastes like. Making bacon in the oven was much cleaner than in a frying pan. I learned something new, haha.

As far as the collapse goes, I'm guessing there is too much air incorporated into the batter? Are you beating it on high or with a wisk like attachment like we use for fluff? If that's all you have just slow the speed down to medium or medium low. That should solve your problem. If using a stand mixer, see if you can get the paddle attachment which mixes without adding as much air. Finally you could also tap the sides of the bowl to get any air bubbles to rise before baking.

What do you think about using dextrose instead
Of stevia?

chrisdavey

What do you think about using dextrose instead
Of stevia?

May as well just use sugar? same same? I take it you want to up the carbs.

gp79

Thanks for the answers.

I think the combination of not going to room temp & beating on too high would be the issue then. Haven't done a cheesecake for a little while but I was using my old stand mixer last time that just had a regular beating attachment. My new mixer has a paddle attachment so I'll use that & just beat on low. I'll give it another crack later on this week. Got another cake project to try tonight

You will nail the batter for sure with paddle. I do mine on medium speed. Once all ingredients are in, I've let it go up to 4 minutes without problems.

dusty8907

What do you think about using dextrose instead
Of stevia?

May as well just use sugar? same same? I take it you want to up the carbs.

Thinking of making it as a post workout

gp79

If you want to up the carbs, add a graham cracker crust. As much or as little as you want really. Or animal crackers but to keep it crunchy, add it after the cake bakes and has chilled.

Crystal817

Maple Protein Cheesecake with candied bacon topper drizzled with pure maple syrup. Shown...761 Calories, 88g protein, 55g carbs, 19g fat

Let's see the recipe for this one!

gp79

It's the same recipe as what's posted + 2 tbsp of maple syrup (or more if you want). For the candied bacon, coat uncooked bacon with a sugary product (I've used brown sugar and granulated splenda but maple syrup, honey, agave or possibly sugar free versions), a little flour and if you want spice, add some cayenne. Bake it in the oven at 350 for 30 minutes or so. Crumble and sprinkle on top or press to the bottom or sides if you want a crust.

kmparks24

Heaven. Making one this week!

MinnesotaManimal

I am totally making this tonight.

chrisdavey

I bought spreadable cream cheese. I forgot you could even get any other type. Reckon this will be ok? It's basically like it's pre-beaten really. Attempting tonight. Way too excited to cook a cheesecake :laugh: :laugh: :laugh: