Recipe: Arizona’s Baked Cheesecake (low-carb)

My daughter, Arizona, enjoys baking.  I’m nudging her into low-carb baking since I miss my sweets.  I’m still low-carbing, so I can’t eat a lot of what she bakes.  

Arizona is used to the commercial cheesecakes based on a pre-mixed box: you mix then refrigerate.  The one below is more work, but I think well worth the effort.  We had fun making this together. 

Arizona’s Low-Carb Baked Cheesecake    

Ingredients for crust:

Ground nuts (pecan, walnut, or almond), 1.5 cups (226 g)

Butter, melted, 4 tbsp (10 g)

Cinnamon, ground, 1/2 tsp (2g)

Egg white, one (33 g)

Splenda No Calorie Sweetener, Granulated, 1 tbsp (optional)

Ingredients for filling:

Cream cheese, 24 oz (675 g)

Sour cream, 1 cup (230 g)

Eggs, 4 large (50 g each)

Splenda No Calorie Sweetener, Granulated, 1 cup (28 g  I think)

Lemon juice from 1 lemon (47 g)

Vanilla extract, 2 tsp (4 g)

Preparation

Have the following ingedients at room temperature before you start: eggs, cream cheese, sour cream.

Preheat oven to 350.

Crust first: Put ground pecans, 4 tbsp melted butter (fine to microwave briefly), cinnamon, 1 tbsp Splenda (granulated), and egg white in bowl, then blend all.  Spread onto bottom of greased (with melted butter 1.5 tbsp) 9″ springform pan. Cover with plastic wrap to aid spreading evenly.  Bake in 350 degree oven for 10-15 minutes then remove.  Then reduce heat to 325.

Filling: Use a mixer on low to medium setting to beat the cream cheese until fluffy.  Blend in the Splenda incrementally, a little at a time, beating until creamy.  Then mix in the lemon juice and vanilla extract.  Gently mix in one egg at a time and beat on low speed after each egg.  Mix in the sour cream last.  Pour cream cheese mixture into the crusted springorm pan.  Place on the top rack in the 325 degree preheated oven for 50-60 minutes. On the rack below that, place a pie pan full of water.  [The water pan and gentle handling of the eggs help prevent cracking of the finalproduct.]  When time is up, turn off the oven and open the oven door but leave the cake in the oven to cool slowly.  After an hour, remove from oven.  After it cools to room temperature, put it in the refrigerator to age for 24 hours.

NOTES:

  • The filling has one cup of Splenda, which I estimate is one ounce (28 g). This has 96 calories, which I assume is mostly from maltodextrin rather than sucralose.
  • Many cooks just use a glass pie pan instead of the springform pan. The volume of this recipe is likely too much for a 9″ pie pan, so you could reduce the amounts; or make a larger pie or two smaller ones.
  • Some cooks don’t bother to bake the crust first.
  • Reduce the carb count even further by omitting the crust. 
  • For higher fiber, substitute flaxmeal for about  a third or 1/2 of the ground nuts. 
  • The Splenda in this recipe is not the same as in the individual serving packets.

Nutritional Analysis (thanks to NutritionData.com):

Recipe makes 12 servings.  Each serving has 444 calories (382 calories from fat), 8 g of carbohydrate, 2 g of fiber, 6 g of digestible carbohydrate.

Steve Parker, M.D.

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