low carb, high protein, zero sugar cheesecake
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chrisdavey
Posts: 9,834 Member
in Recipes
Layne & Isabel's Low-Carb Cheesecake Masterpiece
Ingredients:
2 lbs no fat cream cheese
4 whole large eggs
1 tsp vanilla extract
1 tablespoon cinnamon
4 oz (1/2 cup) low carb no fat milk
1 cup cooking splenda (sucralose)
Directions:
Preheat oven to 350 degrees
Using No Fat cooking spray, spray 9" pie pan
Mix ingredients together using an electric blender in a large bowl
Pour mix into pre-greased pan
Heat at 350 degrees for 40-50 minutes
Remove from oven and place in refrigerator
You must let this sit at least 4-5 hours in the fridge if you want a decent cheesecake.
Macronutrient Totals (per slice):
Protein: 20g
Carbohydrates: 6g
Fat: 2.25g
Chocolate or vanilla protein powder can be added to the mix for flavor and more protein if desired.
If one desires a softer cheesecake, then use 1 lb of light ricotta cheese and 1 lb of fat free cream cheese instead of 2 lbs fat free cream cheese. This changes the totals per slice.
Macronutrient Totals (per slice):
Protein: 17g
Carbohydrates: 5g
Fat: 4.5g
From Layne Norton http://www.bodybuilding.com/fun/par42.htm
When I made it I actually ended up with 12 slices (and I added 150g blueberries) so macros were:
101 cals
Protein: 12g
Carb: 6g
Fat: 3g
(and I stuffed up and used 1 egg and 3 whites, need to double up on whites if you use them I believe)
Ingredients:
2 lbs no fat cream cheese
4 whole large eggs
1 tsp vanilla extract
1 tablespoon cinnamon
4 oz (1/2 cup) low carb no fat milk
1 cup cooking splenda (sucralose)
Directions:
Preheat oven to 350 degrees
Using No Fat cooking spray, spray 9" pie pan
Mix ingredients together using an electric blender in a large bowl
Pour mix into pre-greased pan
Heat at 350 degrees for 40-50 minutes
Remove from oven and place in refrigerator
You must let this sit at least 4-5 hours in the fridge if you want a decent cheesecake.
Macronutrient Totals (per slice):
Protein: 20g
Carbohydrates: 6g
Fat: 2.25g
Chocolate or vanilla protein powder can be added to the mix for flavor and more protein if desired.
If one desires a softer cheesecake, then use 1 lb of light ricotta cheese and 1 lb of fat free cream cheese instead of 2 lbs fat free cream cheese. This changes the totals per slice.
Macronutrient Totals (per slice):
Protein: 17g
Carbohydrates: 5g
Fat: 4.5g
From Layne Norton http://www.bodybuilding.com/fun/par42.htm
When I made it I actually ended up with 12 slices (and I added 150g blueberries) so macros were:
101 cals
Protein: 12g
Carb: 6g
Fat: 3g
(and I stuffed up and used 1 egg and 3 whites, need to double up on whites if you use them I believe)
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Replies
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Bump, sounds great.0
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Bump! This sounds delicious0
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Bump! Excited to try.0
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I just made a cheesecake kind of like this today! Instead of the milk I used sour cream. Its got a weird texture though I might try this recipe next time.0
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Nom sounds awesome! Project for the weekend0
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Thanks, sound delicious!0
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Yummmmmm! Bumping for later!0
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ok, now this i have to try! thanks for posting!0
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I've never heard of low-carb milk before. Were you able to find that or did you just use regular skim milk?0
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This has been a standard cheesecake recipe for me.i. omit the milk and top with blueberries before baking.it has a new york cheesecake texture0
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I will have to give this a try!!0
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This sounds too good to be true!0
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Bump!0
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I've never heard of low-carb milk before. Were you able to find that or did you just use regular skim milk?
I just used skim. I'm not a zero carber so doesn't make a difference to me.0 -
Will have to try. Thanks.0
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Bump, sounds really good.0
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bump0
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Thanks for sharing. Is there a specific brand of low carb milk I should look for?0
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Bump it!!!0
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Thanks for sharing. Is there a specific brand of low carb milk I should look for?0
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