Make in cake pan or ramekins
Make in cake pan or ramekins
Number of Servings: 12
2 Eggs 2 tsp vanilla extract 1 1/2 cups sour cream 1/2 cup Splenda granules (or other artificial sweetener) 16 oz cream cheese, softened. 2 T melted butter.
In a large bowl, blend together eggs, vanilla, sour cream and splenda. Slowly add butter and cream cheese.
Spoon about 1/2c mix into another bowl and add raspberry flavoring (sugar free, any flavor) Mix well.
Spoon remaining mix into a 10 inch spring release pan or 12 ramekins.(see photo) Add dollops of raspberry batter on top and swirl thru.
If desired, you can make a crust from 1 1.2 cups ground almonds, 1/4 cup splenda and 1/4 butter. Mix all together like you would graham cracker crust and line pan or ramekins. (calculations do not include crust)
Bake in 350 degree oven for 20-25 min if cooking ramekins, 35-40 min for spring pan. This will not look done, but will firm up when refrigerated.
Place ramekins in a water bath or place a shallow pan with water in overn below the pan or ramekins.
Garnish with fresh raspberries and whipped cream if desired (not included in counts)
It's nice to see some low-carb versions of recipes. For those commenting on fat content, many people choose a low-carb lifestyle, free (for the most part)from fat counting. I'm not diabetic, but members of my family are, and we all appreciate a low-carb alternative. I like adding frozen cherries.
This is a really good, moderately induction friendly recipe! I made this in muffin cups, and they came out wonderfully! I would suggest waiting patiently until they are cool to eat; they taste much better cold. To avoid temptation, I froze what I was not using as soon as they were all cool.
Reply from CINDYSUE48(1/3/09) I've also used the silicone muffin cups and freeze leftovers. I've never tied it warm!
Low carb WOW! Thanks for the recipe! I eat low carb and really enjoyed the dessert! I used sugar free raspberry jelly in the recipe. Just wondering if someone has a suggestion to eliminate small cream cheese lumps and have a creamier texture? I will definitely make this again!
Reply from CINDYSUE48(1/3/09) Cindy, make sure your cream cheese is at room temp and blend well. I use a stand mixer and just let it go until it's nice and smooth. Hope that helps!
This was sooo good. I won't use any of those sweetners though. I use Stevia. I kept it in the freezer. I let my hubby have one piece only if his sugar and carb levels have been down to a good level for two days. This is so tasty. Thank you.
Reply from CINDYSUE48(1/3/09) ground almonds, sugar substitute and butter. You can buy ground almonds in many food stores or health food stores or you can grind your own using a food processor. I'm told that you have to be careful to not over grind if you do it yourself or it's more like a butter. I always buy it pre-ground.
What is Raspberry flavoring? I have never heard of it.
Reply from CINDYSUE48(1/3/09) There are several ways to get the fruit flavoring. I think most use DaVinci, but I have only used Torani, which I bought at World Market (be sure to check label, they sell both sugar free and sugar containing)
Very Good. I am glad to see that there are some Sparks members that realize sugar is much more dangerous to our health than fat. Some fat is necessary in our diets. I always follow low carb eating.
Directions call for raspberry flavoring, but it's not listed on ingredient list, so how much of the raspberry flavoring is needed? Also, I'm a little unclear on the amount of almonds needed for the crust--is 1 1.2 cups close to 1¼ cups? Thanks!
Great "concept" but way way too much fat for a small serving - and that's without a crust! As some have suggested - FF or LF alternatives would help and would have little effect on taste. I will try this using FF ingredients without a crust.
Reply from CINDYSUE48(1/3/09) Fat is not an issue with low carb. If you are following a low fat diet, this is not for you.
I think using no fat sour cream and cream cheese is a given in SP thinking.Next time I'm adding a little chopped lemon zest to the mix and a tspn. of cinnamon to the almond crust as I'm trying to get more cinnamon in my diet for nutrition/health reasons...Chef Jim
Reply from CINDYSUE48(1/3/09) If following a low carb diet full fat is preferable.
At the risk of sounding dimwitted... what do you mean by "Place ramekins in a water bath or place a shallow pan with water in oven below the pan or ramekins"? I will be using the ramekins. When would I do this and for what purpose? You mentioned it after the cooking time.
What are the best sugar substitues that you all used? I tried it with Stevia and we did not like it at all. Do you lessen the sugar when you use stevia or is it the same? I'm wondering if I did something wrong cuz I would like to try it again.
great recipe taste great. But I would do a few trade outs to help lower the fat low fat cream cheese, low fat sour cream and trade the butter for smart balance. I haven't ran it thru the recipe calculator but that should cut some of the fat out. I have some a chilling now...
The instructions refer to raspberry flavoring, but it is not listed in the ingredients. I am wondering about the amount and if this is extract or syrup or jello mix (as one other reviewer suggested). Thanks!
Very nice low carb recipe. Thanks so much. It's important to me because I control my diabetes with a low carb diet. I used neufchatel cheese (sometimes hard to find) because it tastes very similar and feels very similar to cream cheese. A bit lower in calories and fat but still zero carbs.
yummy!!! made my crust using flax meal and hazelnut flour with butter and splenda. bake crust alone in spring pan for 10 min. then follow with the cheese filling. also added ricotta cheese to mix (15oz) and a packet of unflavored gelatin. baked till i thought was done. cool and top with berries.
So I was thinking of trying this but insted of the raspberries. I was gonna try a little Artisana Cacao Bliss(coconut choclate butter) in it. I usually add a little extra splends to my coconut butter to make it a little sweeter. I am thinking this would curn the sweet tooth and the chcoclate craving
I made this cheesecake for New Years Day. Everyone one enjoyed it. I just need more clarification for adding the raspberry swirl. I used a packet of raspberry sugar free jello. It was difficult to swirl since it thickened quickly. How much jello is added to the mixture ? also,Can I use more splend
I ate a piece of real cheesecake today and felt horrible about myuself. I looked up this recipe and will make it tomorrow for the 4th of July. Thanks...I'm learnign there are options. can't wait to make it!
This was delicious. I made it at work two days ago. I work with troubled teen girls. We have such high carb foods there because it's like school cafeteria food so this was great for them. Now I just got done making it here at home with my 4 and 14 year olds helping. Fun times!!!!
Oh Yeah! I'm going to try this one, and use low fat or no fat sour cream..see how that turns out! Also, I'll halve the recipe, so I'm not tempted to eat leftovers....My BF will be happy with this one.
This sounds fantastic. It is a great way to be on a low-carb diet and still have a great dessert. I will use low-fat sour cream, but since I'm only counting carbs (50 per day), it wouldn't matter on my diet. It doesn't hurt to cut out any calories I can. Thanks, Cindy Sue.
Maizey, the ingredients are listed but within the recipe directions. Also directions on raspberry dough. I agree tho the ingredients should have been listed also, kind of confusing. Sounds very good.
The recipe seems incomplete. The ingredients for the almond crust are missing and there is a mention of raspberry layer but no ingredients listed for that. Is it possible to edit or report the recipe? The concept sounds great, but I want to be certain I have the recipe correctly. Thanks
Reply from CINDYSUE48(1/3/09) Not sure what the issue is, but send me a sparkmail message and I'll see if I can clarify
My all time favorite my daughter in law use to make and lost the recipe for. YIPPEE thank you for posting this so I can have it again. YUMMY !!!! Now I need summer back to put a few strawberries on top or along the side of it :-) THANK YOU !!!!