Thursday, December 21, 2006

Low carb cheesecake!

Since you asked...
This holiday I tried making this low carb cheescake (the "fantastic" recipe at the bottom of the post, not the recipe at the top). I was VERY pleased with its flavor and dense, creamy texture. I did not use the cherry topping. Instead, I divided the batter into mini muffin pans lined with paper cups. They baked for 12-15 minutes. It made almost 100 cheesecake bites. Like all cheesecakes, these bites tasted even better after being refrigerated overnight.

7 comments:

Meredith said...

PS-- I also omitted the graham cracker crumbs. Once chilled, the cheesecake peeled away from the paper quite nicely.

thehomespunheart said...

Meredith - this is random:

I thought you might enjoy seeing this:
http://itsamomthing.blogspot.com/2006/12/bloggy-randomness.html

Merry Christmas!
Monica

Anonymous said...

oh thank you! I've been looking for a great gift for our dear pastor who has diabetes! This recipe looks so much easier than George Stellas NY Cheesecake that I was going to have to figure out how to break down into muffin sizes.

Merry Christmas to you and your sweet family,
debbie

Anonymous said...

oh, p.s.,

I'm going to blend the graham crackers and some walnuts for the crust. It will up the protein and still give a little crusty bottom.

Birdie said...

As a diabetic myself, I just have to say that you are my hero today! ;)

Meredith said...

Forgot to add that I also used half a teaspoon or so of vanilla. I thought it might need it since I wasn't adding the cherries on top.

Anonymous said...

I highly reccomend lowcarbfriends.com for lc recipes. Tons of info on that site, in addition to resources and substitution reccomendations/reviews.