Cheesecake factory recipe????
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Cheesecake factory recipe????
| Tue, 02-15-2005 - 8:28pm |
Just went to the Cheesecake Factory and has a slice of their 6 carb. (don't have a clue of the calorie content) cheesecake. It was the best, so yummy and light. I was told that the crust is not graham cracker but crushed walnuts...soooo good. Does anyone have such a recipe? I'd be ever so grateful. I could order a whole pie on line for $40.00 for 14 slices, but I was thinking that surely someone on SB board would come up with something???!!!!! ;-) Thanks a bunch!

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"This receipe was not posted to say it was low in saturated fat..just a better alternative for a low carber or diabetic."
Well said... I just wanted to highlight the fact that it is a potential diet-buster for those who don't read the fine print. It does sound like a great recipe... I might try it sometime... with low fat cream cheese and ff half 'n half of course!
AtlantaGirl74
Yes, I meant the granular splenda. Thanks for your help!
-Brandi
This thread is filled with dessert recipes, including a BUNCH of really good, company-worthy, crowd-pleasing cheesecake ones!
Okay, here is my grandma's ricotta cheesecake recipe (with a few changes to make it SBD-friendly - it was already close, just had to change butter, sugar and full fat sour cream) I think its lighter, creamier than most ricotta cheesecakes because of the sour cream and the whipped egg whites.
Crust
1 cup walnuts or almonds, toasted and ground
1/2 cup pine nuts, toasted and ground
4 T butter substitute
(you could use 1 1/2 cups of any nuts you like though)
Mix together and press into a 9 in springform pan. Refrigerate.
Filling
2 lb ricotta
1 1/3 cup fat-free sour cream
6 eggs, seperated
1 T cornstarch
1 cup sugar substitute (Splenda, etc.)
4 T fresh lemon juice
1 tsp vanilla
Mix ricotta, sour cream, egg yolks and cornstarch in mixer w/paddle or hand mixer. (if you want to take away some of the graininess of the ricotta you could whiz it in the food processor) Add sugar, lemon juice, and vanilla and blend til creamy.
Whip the egg whites (in a clean, dry bowl with whisk or mixer) until they hold stiff peaks but are not dry. FOLD them very gently into the cheese mixture (I take about 1 cup of egg whites out and mix them in first to "lighten" the cheese mixture and make folding easier, then I add the rest and fold VERY gently, you don't want to lose the air in the egg whites) Pour into pan and bake at 350 until the top of the cake is set and dry to the touch, though still soft in the center and "shimmies" a bit when you shake the pan. (usually about 60-75 minutes, sometimes I even cook it at 325 for a little longer, I have better luck this way) It firms more as it cools (and deflates a little, but that's normal) Remove sides of pan, cover and refrigerate.
I haven't tried it with the substitutions yet - when I do I will let you know!
MichaelAnn
spring06sig2
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