Re: As promised: low carb cheesecake recipe - question
From: Kallie (anonymous@obgyn.net)
Tue, 20 Feb 2001 09:05:41 -0600 (CST)
Blend for 15 minutes? I never made a cheesecake before so I want to be
sure.
At Tue, 20 Feb 2001, anonymous@obgyn.net wrote:
>
>This is from the Atkins cookbook. When buying ingredients, look for the
>lowest carb count - cream cheese and sour cream vary a lot! Make sure to
>wrap the outside of your springform pan with aluminum foil - otherwise the
>water leaks in and makes the cheesecake soggy. The carb calculations below
>are for 12 servings from each cheesecake. I tend to make 8 servings out of
>each cake, which is a little over 3 g of carbs per serving. My husband
>loves this straight out of the oven - warm, YUM. This also freezes really
>well!
> Cheesecake
>
>16 ounces cream cheese at room temperature
>3 eggs
>1 cup sour cream
>1/2 vanilla bean scraped (you could use other flavors)
>12 packets Splenda
>Preheat oven to 350 degrees F
> Place all ingredients in a blender (I use a mixer and bowl) and blend for
>15 minutes. Pour mixture into a 8 or 9 inch springform pan. Wrap outside of
>springform pan in foil. Place in a pan of hot water in oven. If water
>evaporates during baking, add more hot water as needed. Bake for 1 hour;
>turn off oven and leave cake in oven 1 hour more.
>
> TOTAL GRAMS 33.0 GRAMS PER SERViNG 2.8
--
Kallie
Started diet from Endo again 2-12-01. Below is the URL for the diet in the archives. http://forums.obgyn.net/pcos/PCOS.0009/0361.html
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