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Low Carb Recipes: To sustain a low carb way of life, make sure you eat healthy foods that you enjoy, not as a burden. Use these gourmet high-protein, low carb recipes suitable for the Atkins diet and most low carbohydrate diets.
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Karen's Gourmet
 Low-Carb Recipes

 

By Karen Barnaby

This to me, is the definitive baked cheesecake. So smooth, so rich and so creamy.

It can be baked without the crust if you want to lower the carb count further or macadamia nuts can be used in place of Brazil nuts.

New York Style Cheesecake with Brazil Nut Crust

Makes 1 9-inch cake, which can be cut into 12 goodly slices

Crust:

  • 2 cups raw Brazil nuts
  • 4 Tbsp. unsalted butter
  • 2 tsp. Brown Sugar Twin
  • pinch of cinnamon
  • pinch of salt

Filling:

  • 2 1/2 lbs. cream cheese, at room temperature
  • pinch of salt
  • 5 Tbsp. granular Splenda
  • 5 Tbsp. granular Sugar Twin
  • 1/2 cup sour cream
  • 2 tsp. fresh lemon juice
  • 2 tsp. pure vanilla extract
  • 2 large egg yolks
  • 6 large eggs

Preheat the oven to 350F. Line the bottom of a 9-inch springform pan with parchment paper and coat the inside of the pan with soft butter.

If you are using raw Brazil nuts, spread them on a baking sheet and roast for 10-15 minutes until they are lightly golden. If using roasted macadamia nuts, omit the roasting. Let cool. While the nuts are toasting, melt the butter. Transfer the nuts to a food processor and pulse until finely chopped. Add the remaining ingredients and pulse to combine. Pat evenly into the bottom of the springform pan. Place in the fridge.

Increase the oven temperature to 500F. In a food processor or mixing bowl, beat the cream cheese until smooth. Add the sweeteners, sour cream, lemon juice and vanilla and process or beat until combined. Add the egg yolks and then the eggs, two at a time, beating until incorporated before you add the next two. Remember to scrape the bowl frequently while you are mixing.

Carefully pour the filling over the chilled crust and place the springform on a rimmed baking sheet or larger pan. Bake for 10 minutes, then reduce the temperature to 200F and continue baking for 1 1/2 hours. Do not open the door! The cheesecake should still look soft in the center.

Transfer to a cooling rack. After 5 minutes, run a paring knife around the outside of the cheesecake to loosen it from the pan. Continue cooling to room temperature. You can serve it right away, or chill.

Total count with the Brazil nut crust:

  • Total calories: 8790
  • Fat: 806 gr
  • Carbs: 104 gr
  • Fiber: 15 gr
  • Protein: 314 gr
  • Alcohol: 3 gr

Total count without the crust:

  • Total calories: 6665
  • Fat: 585 gr
  • Carbs: 68 gr
  • Fiber: 0
  • Protein: 279 gr
  • Alcohol: 3 gr

 

Copyright © 2000-2005, Karen Barnaby. All rights reserved.

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