A WHOLE 9-inch cheesecake = 2,391 Calories

kiely13
kiely13 Posts: 185 Member
edited November 12 in Food and Nutrition
So, cheesecake is definitely one of my weakness. I got a craving for it yesterday and today I decided I would make one myself.

I found a recipe. Woo... and made some changes.

The recipe had nutritional information and it would have came out to 533/serving with a total of 12 servings. This would total to 6,396 calories for the entire pie. (not that I would eat the whole thing...)

However, with the changes I got the total calories in the entire 9-inch pie to 2,391 calories.


Now, I just have to wait and see if it tastes just as good.

Replies

  • Eryndil
    Eryndil Posts: 32
    Wow! Let me know how this goes! I love being busy in the kitchen, and then being able to *guilt-free* eat my creations!
    Add me!
  • Pauline3290
    Pauline3290 Posts: 80
    Please post the recipe - I too love cheesecake!!
  • kiely13
    kiely13 Posts: 185 Member
    After I taste it & if it tastes good I will post the recipe!

    I wouldn't want to give you all a recipe that doesn't make something delicious :]
  • katy4399
    katy4399 Posts: 136 Member
    Sounds yummy!
  • AvsFreak
    AvsFreak Posts: 152 Member
    Sounds pretty good. I am a big fan of cheesecake myself.

    I found this one recipe on BB.com for only 834 calories in a whole 6" cheesecake. I've made it and it's delicious! (834 calories; 123g Protein, 63g Carbs, 10g Fat), there's no crust, but you can add one if you want to.

    Just if you wanted to try it...

    http://forum.bodybuilding.com/showthread.php?t=141848361
  • AvsFreak
    AvsFreak Posts: 152 Member
    Sorry double post
  • jucciifruit
    jucciifruit Posts: 30 Member
    WOW that was a lot of calories, your adjustments took a huge chunk out of that, thats great :) Enjoy!!
  • WanderingMe
    WanderingMe Posts: 216 Member
    Bump...waiting anxiously
  • gp79
    gp79 Posts: 1,799 Member
    http://forum.bodybuilding.com/showthread.php?t=141848361&p=841434751#post841434751

    Lots of photos across 18 pages so far. It has a 2:1 ratio protein to carbs with almost no fat.

    I ate these for a week straight last month to tweak the recipe just right.
  • kiely13
    kiely13 Posts: 185 Member
    http://forum.bodybuilding.com/showthread.php?t=141848361&p=841434751#post841434751

    Lots of photos across 18 pages so far. It has a 2:1 ratio protein to carbs with almost no fat.

    I ate these for a week straight last month to tweak the recipe just right.

    MM... Looks yummy!
  • RonSwanson66
    RonSwanson66 Posts: 1,150 Member
    http://forum.bodybuilding.com/showthread.php?t=141848361&p=841434751#post841434751

    Lots of photos across 18 pages so far. It has a 2:1 ratio protein to carbs with almost no fat.

    I ate these for a week straight last month to tweak the recipe just right.

    I can vouch for the quality of this recipe. I've made 4 so far, and they were all delicious.

    If you use a 9" springform pan, double the recipe, cook at 325 for 45 minutes, shut the oven off and leave the door closed for at least 2 hours.
  • kiely13
    kiely13 Posts: 185 Member
    Well... It turned out pretty good. A bit sweeter than I anticipated.

    Here is the original recipe then any modifications I made.

    Ingredients

    15 graham crackers, crushed
    2 tablespoons butter, melted (used Smart Balance 50/50 blend)

    4 (8 ounce) packages cream cheese (1/3 less fat reduced - Philadelphia ... Would have used a fat free but they didn't have any at the store)
    1 1/2 cups white sugar - Had I known how sweet it was going to be & just if I was thinking more I would have reduced the amount of sugar!
    3/4 cup milk (Skim Milk)
    4 eggs (Use 8 TBSP Egg Whites instead)
    1 cup sour cream (Use 6 oz plain greek yogurt)
    1 tablespoon vanilla extract
    1/4 cup all-purpose flour
    Directions

    Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
    In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
    In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
    Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

    *I let it bake for an hour then let it cool down for a bit... I didn't wait the 5 to 6 hours like it said then I put it in the freezer not the refrigerator.

    I'll have to try out one of GP79's recipes!...
  • sc1572
    sc1572 Posts: 2,309 Member
    do share! :D
  • CarrieAnne22
    CarrieAnne22 Posts: 231 Member
    Bump! can't wait to give this a try :)
  • PrincessLou71186
    PrincessLou71186 Posts: 741 Member
    Thanks. X
  • fit_healthy
    fit_healthy Posts: 89 Member
    Bump :)
  • nicolemarie045
    nicolemarie045 Posts: 131 Member
    Bump! thanks!
  • Spamee
    Spamee Posts: 148 Member
    bump, thanks
  • Erinslove
    Erinslove Posts: 139
    I want to try this and add strawberries and blueberries to the top!
  • kiely13
    kiely13 Posts: 185 Member
    I want to try this and add strawberries and blueberries to the top!

    I was tempted to throw blueberries into it and make it a blueberry cheesecake... Blueberries are so tasty :-p
  • jamesfit99
    jamesfit99 Posts: 61
    Sounds pretty good. I am a big fan of cheesecake myself.

    I found this one recipe on BB.com for only 834 calories in a whole 6" cheesecake. I've made it and it's delicious! (834 calories; 123g Protein, 63g Carbs, 10g Fat), there's no crust, but you can add one if you want to.

    Just if you wanted to try it...

    http://forum.bodybuilding.com/showthread.php?t=141848361

    For those following their sodium intake, I haven't figured out the sodium values in Kiely13's cake yet, but here is what I came up with for the recipe above:

    1114 total sodium as is and 674 without the kosher salt

    Not too bad really, sodium wise, if you don't eat the whole cake, which for me is pretty hard with cheese cake! Hopefully, it won't lose too much taste without the salt added.
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