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Re: Evil evil recipesvakiraJune 20 2009, 04:45:38 UTC
Right, lowcarb. This recipe can't be easily adapted for that - chemically won't work if you swap more than 1/3 of the sugar for anything else.
Ah, but how about an uber-decadent low-carb lemon cheesecake? It takes patience (like, if you want it for dinner, make it at 9am...there's a lot of waiting). But it's worth it. NOTE: The recipe this is based on reccommends using liquid-form sweetener. I'd stick with whatever you usually use, powdered or dry. In this recipe, I used Splenda for Baking (which is a 50/50 mix, admittedly), and it worked very nicely.
GADGETS/HARDWARE: Spring-form pan Baking pan large enough to fit spring-form inside (for water bath) Hand-mixer (or a whisk and good "Baking Muscles", as my grandmother would say) Rubber or silicone scraper (or spoonula) 1 medium mixing bowl 1 BIG mixing bowl Aluminum foil Parchment paper An oven, set up for center-rack cooking. (make sure your rack is set so the cheesecakey goodness will be as close to the center as possible in order to bake evenly)
CRUST: 1 1/4 C. Almond meal (Wholefoods carried this) 2 Tbls butter, room temp (plus 1 extra Tble for greasing pan) 3 Tbls sweetener of choice
Preheat oven to 375F. Grease spring-form well. Place parchment over bottom before snapping closed (so you trap the paper between the base and the ring). Butter parchment. Cover exterior of pan with HEAVY aluminum foil. Mix CRUST ingredients together in medium bowl until well combined, press into bottom of pan. Bake at 375F for 8-10 minutes (the nose knows)
FILLING: 1 1/2 lbs (3 packages) cream cheese, room temp 1 1/4 C. sweetener of choice 1 1/2 tsps vanilla 1/4 tsp salt 4 eggs, room temp 1/3 C FRESH lemon juice 1 Tbl lemon zest (zest 1 of your lemons before juicing for the perfect amount) 1/4 C heavy cream
Lower oven temp to 350F, and get some water boiling. In the biggest bowl you own, beat cream cheese until fluffy with mixer or whisk. Make sure to scrape bottms and sides to get all that denseness out. Add vanilla, sweetener, salt, and 2 of the eggs. Beat until combined, making sure to scrape. Add the other 2 eggs and have at it until smooth. You scraped, right? Add lemon juice and zest and cream. Beat, scrape, beat again. (huh, like your usual Saturday night, right? ;) Pour filling over crust, give it a little shimmy to help settle out any big air bubbles. Place in the bigger pan, and fill 1/2 way up sides of sping-form with boiling water. Place the whole contraption into the oven and bake for 60-75 minutes. Center should be jiggly, but not liquid. Now, the tricky part: after you have determined the cheesecake is "done", close the oven up, shut it off, and leave the cake in there for 3 hours. This step is often skipped in recipes, but I've found it REALLY necessary, especially with low-carb things. Keeps it from cooling too fast and cracking. After you wait ever so patiently, take it out and remove the spring-form from the water bath. Keep the foil on while it cools IN THE PAN on a wire rack (this will allow air-flow to cool it evenly). Once cooled to room-temp (probably another hour), chill for at least 3 hours in the fridge.
Ah, but how about an uber-decadent low-carb lemon cheesecake? It takes patience (like, if you want it for dinner, make it at 9am...there's a lot of waiting). But it's worth it.
NOTE: The recipe this is based on reccommends using liquid-form sweetener. I'd stick with whatever you usually use, powdered or dry. In this recipe, I used Splenda for Baking (which is a 50/50 mix, admittedly), and it worked very nicely.
GADGETS/HARDWARE:
Spring-form pan
Baking pan large enough to fit spring-form inside (for water bath)
Hand-mixer (or a whisk and good "Baking Muscles", as my grandmother would say)
Rubber or silicone scraper (or spoonula)
1 medium mixing bowl
1 BIG mixing bowl
Aluminum foil
Parchment paper
An oven, set up for center-rack cooking. (make sure your rack is set so the cheesecakey goodness will be as close to the center as possible in order to bake evenly)
CRUST:
1 1/4 C. Almond meal (Wholefoods carried this)
2 Tbls butter, room temp (plus 1 extra Tble for greasing pan)
3 Tbls sweetener of choice
Preheat oven to 375F. Grease spring-form well. Place parchment over bottom before snapping closed (so you trap the paper between the base and the ring). Butter parchment. Cover exterior of pan with HEAVY aluminum foil.
Mix CRUST ingredients together in medium bowl until well combined, press into bottom of pan. Bake at 375F for 8-10 minutes (the nose knows)
FILLING:
1 1/2 lbs (3 packages) cream cheese, room temp
1 1/4 C. sweetener of choice
1 1/2 tsps vanilla
1/4 tsp salt
4 eggs, room temp
1/3 C FRESH lemon juice
1 Tbl lemon zest (zest 1 of your lemons before juicing for the perfect amount)
1/4 C heavy cream
Lower oven temp to 350F, and get some water boiling.
In the biggest bowl you own, beat cream cheese until fluffy with mixer or whisk. Make sure to scrape bottms and sides to get all that denseness out.
Add vanilla, sweetener, salt, and 2 of the eggs. Beat until combined, making sure to scrape. Add the other 2 eggs and have at it until smooth. You scraped, right?
Add lemon juice and zest and cream. Beat, scrape, beat again. (huh, like your usual Saturday night, right? ;)
Pour filling over crust, give it a little shimmy to help settle out any big air bubbles. Place in the bigger pan, and fill 1/2 way up sides of sping-form with boiling water.
Place the whole contraption into the oven and bake for 60-75 minutes. Center should be jiggly, but not liquid.
Now, the tricky part: after you have determined the cheesecake is "done", close the oven up, shut it off, and leave the cake in there for 3 hours.
This step is often skipped in recipes, but I've found it REALLY necessary, especially with low-carb things. Keeps it from cooling too fast and cracking.
After you wait ever so patiently, take it out and remove the spring-form from the water bath. Keep the foil on while it cools IN THE PAN on a wire rack (this will allow air-flow to cool it evenly). Once cooled to room-temp (probably another hour), chill for at least 3 hours in the fridge.
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