LOW CARB CHEESECAKE WITH ALMOND CRUST
I've been searching for a low carb cheesecake since I've given up sugar and so, using ideas from different recipes, I came up with this one. I made it with raspberry jello and then I pureed a 1/2 pint of raspberries with some Splenda (add to your taste) and a tsp. of gelatin. Then I spread it on the cheesecake before chilling.
Provided by Mina in Toronto
Categories Cheesecake
Time 22m
Yield 1 cheesecake, 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Almond Crust:.
- Preheat oven to 350°F.
- Mix the almond flour, butter and sugar substitute in a bowl. Spray 8x8 square pan (or pie plate) with cooking spray, and press this mixture evenly into the pan.
- Place this crust in a preheated oven and bake for 12-15 minutes, or until lightly golden browned and slightly pulling away from the sides of the pan. Remove the crust from the oven, and let it cool while you make the filling.
- Cheesecake Filling:.
- Dissolve the Jello in the boiling water, stirring for 2-3 minutes. Set aside to cool and slightly thickened (20-30 minutes).
- Beat the cream cheese until smooth. Gradually add the Jello to the cream cheese, and mix really well. Add Cool Whip 1/2 cup at a time until well blended. Add the sugar substitute until blended. Spread the mixture in the pan or pie plate and chill for a couple of hours.
- This recipe is very versatile. Use different jello flavour or add more or less sugar substitute or use juice instead of water or fold fresh or canned fruit into the cheesecake filling.
Nutrition Facts : Calories 180.2, Fat 13.5, SaturatedFat 8.7, Cholesterol 39, Sodium 379.3, Carbohydrate 7.3, Sugar 3.6, Protein 8
CLASSIC CHEESECAKE WITH PASTRY CRUST
With just a hint of lemon flavor in both the crust and filling, this creamy cheesecake in a buttery pastry crust makes the perfect ending to a special meal.
Provided by My Food and Family
Categories Recipes
Time 4h25m
Yield Makes 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Beat butter and 1/3 cup sugar in medium bowl with electric mixer on medium speed until light and fluffy. Blend in 1 of the eggs, 1/2 tsp. of the lemon peel and 1 tsp. of the lemon juice. Add 1 cup flour; mix well. Reserve 3/4 cup of the dough; cover and refrigerate until ready to use. Press remaining dough firmly onto bottom of springform pan. Bake 10 minutes; cool. Press reserved dough 2 inches up side of pan. Increase oven temperature to 450°F (or to 425°F if using a dark nonstick pan).
- Beat cream cheese, 3/4 cup sugar, 2 Tbsp. flour, remaining 1 tsp. lemon peel and remaining 1 tsp. lemon juice in large bowl with electric mixer on medium speed until well blended. Add remaining 3 eggs, 1 at a time, mixing just until blended after each addition. Blend in milk; pour into crust.
- Bake 10 minutes. Reduce oven temperature to 250°F (or to 225°F for a dark nonstick pan); continue baking 40 minutes. Run small knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 380, Fat 26 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 145 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
PHILADELPHIA NEW YORK-STYLE SOUR CREAM-TOPPED CHEESECAKE
Philly meets NYC in this classic pairing of cheesecake and graham cracker crust. A deliciously sweetened sour cream layer ups the ante on this version.
Provided by My Food and Family
Categories Fruit Recipes
Time 5h5m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan.
- Beat cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
- Bake 40 min. or until center is almost set. Mix 1/4 cup of the remaining sugar, remaining sour cream and remaining vanilla until blended; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 3 hours.
- Use foil handles to lift cheesecake from pan before cutting to serve. Toss blackberries with remaining sugar; spoon over cheesecake.
Nutrition Facts : Calories 420, Fat 30 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 135 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
PHILADELPHIA NEW YORK-STYLE CHEESECAKE
Try our PHILADELPHIA New York-Style Cheesecake recipe for an easy take on a classic. This New York-style cheesecake recipe will become a fast favorite!
Provided by My Food and Family
Categories Dairy
Time 5h25m
Yield Makes 16 servings.
Number Of Ingredients 9
Steps:
- Heat oven to 325ºF.
- Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix crumbs and butter; press onto bottom of pan.
- Beat cream cheese, sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Top with pie filling. Use foil handles to lift cheesecake from pan before cutting to serve.
Nutrition Facts : Calories 470, Fat 33 g, SaturatedFat 19 g, TransFat 1.5 g, Cholesterol 165 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
ERIC'S BEST NEW YORK STYLE CHEESECAKE
This New York Cheesecake rivals the best! It uses amaretto instead of lemon flavor and is VERY rich, and has no crust to compete with its decadent flavor. Serves 16 lucky people. Serve with fresh sliced fruit or berries and fresh whipped cream.
Provided by EDO570
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto
Time 1h40m
Yield 16
Number Of Ingredients 10
Steps:
- Bring all ingredients to room temperature. Place oven shelf in the center of oven and preheat to 375 degrees F (190 degrees C). Wrap the outside of a 9 inch springform pan with foil. Generously butter the inside of the pan.
- In a large bowl, beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. Pour batter into prepared pan.
- Pour mixture into prepared springform pan. Place pan in another pan at least one inch wider than cake pan and add warm water to the outer pan to create a water bath for the cake (this prevents cracks in your cheesecake). Bake on the center rack of oven for 70 minutes.
- Turn oven off and allow to cool with oven door open for one hour. Then remove cake from water bath and chill at least 3 hours before removing from springform pan.
Nutrition Facts : Calories 490.8 calories, Carbohydrate 26.5 g, Cholesterol 182.7 mg, Fat 40.1 g, Protein 7.3 g, SaturatedFat 24.7 g, Sodium 204.2 mg, Sugar 23 g
PHILADELPHIA® NEW YORK CHEESECAKE
This classic cheesecake topped with cherries is a special occasion indulgence that will serve a crowd.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 5h25m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
- Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving.
PHILADELPHIA NEW YORK CHEESECAKE III
Classics never go out of style - this rich and creamy cheesecake is, as always, irresistible.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 5h25m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees F if using a silver 9 inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
- Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour 10 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 424.4 calories, Carbohydrate 33.8 g, Cholesterol 148.7 mg, Fat 30.5 g, Fiber 0.2 g, Protein 7.8 g, SaturatedFat 16.7 g, Sodium 407.7 mg, Sugar 14.4 g
CLASSIC NEW YORK-STYLE CHEESECAKE
Classic NY-style cheesecake, perfect with any of your favorite toppings.
Provided by Judie Cat
Categories Desserts Cakes Cheesecake Recipes New York Cheesecake Recipes
Time 13h5m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Fill a large, round, disposable aluminum pan with about 1/2 inch of water to create a water bath.
- Combine graham cracker crumbs, sugar, and melted butter for crust in a bowl. Mix until well combined and spread evenly in a 9-inch springform pan. Press down firmly on crumbs with a small, flat-bottom bowl or glass, all over the bottom and about 1/2 inch up the sides of the pan.
- Bake crust in the preheated oven until set, about 10 minutes. Remove crust and set aside to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
- Meanwhile, mix cream cheese in a large bowl with an electric mixer until smooth. Add sugar and mix well. Add eggs, one at a time, beating batter briefly after each addition. Continue to add ingredients, one at a time, beating after each addition until blended, in this order: sour cream, heavy cream, vanilla extract, and flour. Pour cheesecake batter onto the crust and place carefully into the prepared water bath. The water level should be about 3/4 of the height of the springform pan; adjust as necessary.
- Bake cheesecake until the sides appear solid and the center appears just undercooked, about 1 hour and 30 minutes. Turn the oven off, but do not open the oven door. Let the cheesecake cool in the water bath for 3 to 4 hours; the center will continue to cook slowly.
- Open the oven door slightly and keep the cheesecake inside for 1 more hour. Remove from the oven and transfer the cheesecake from the water bath to a wire rack. Cool for 1 hour, then place in the refrigerator until firm and fully chilled, at least 6 hours.
- Run a thin metal knife along the sides of the springform pan, then unlock the pan and slip the side section up and over the cheesecake. Run a knife under hot water, dry it quickly, then slide it from left to right between the bottom of the pan and the bottom of the cake. Slide the cake to a cake liner or platter.
Nutrition Facts : Calories 826.9 calories, Carbohydrate 62.9 g, Cholesterol 282.2 mg, Fat 58.5 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 35 g, Sodium 496.6 mg, Sugar 49.6 g
NEW YORK CHEESECAKE III
A dense, thick cheesecake with a shortdough crust. This is THE definitive one! You'll never use another cheesecake recipe after you try this.
Provided by Sandy
Categories Desserts Cakes Holiday Cake Recipes
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9x13 inch pan instead.
- To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.
- Increase oven temperature to 475 degrees F (245 degrees C). In a large bowl, combine cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend.
- Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center.
- Chill overnight. This is imperative! If desired, top with your favorite fruit or serve plain.
Nutrition Facts : Calories 493.4 calories, Carbohydrate 38.3 g, Cholesterol 193.7 mg, Fat 34.4 g, Fiber 0.4 g, Protein 9.5 g, SaturatedFat 20.9 g, Sodium 279.8 mg, Sugar 26.4 g
PHILADELPHIA NEW YORK-STYLE ALMOND CRUST CHEESECAKE
Find out the secret to this low-carb almond crust cheesecake! There's not a graham cracker or cookie to be found in our PHILADELPHIA New York-Style Almond Crust Cheesecake, and that may be exactly what you need tonight.
Provided by My Food and Family
Categories Recipes
Time 5h10m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Spray bottom of pan with cooking spray. Sprinkle evenly with almonds.
- Beat Neufchatel, cream cheese, sugar, sugar substitute and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into prepared pan.
- Bake 50 to 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with raspberries just before serving. Store leftover cheesecake in refrigerator. Makes 16 servings
Nutrition Facts : Calories 300, Fat 25 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 125 mg, Sodium 320 mg, Carbohydrate 12 g, Fiber 2 g, Sugar 9 g, Protein 9 g
More about "philadelphia new york style almond crust cheesecake recipes"
WE TESTED 4 FAMOUS CHEESECAKE RECIPES AND FOUND A CLEAR WINNER - KITCHN
From thekitchn.com
PHILADELPHIA NEW YORK STYLE ALMOND CRUST CHEESECAKE RECIPES
From tfrecipes.com
PHILADELPHIA NEW YORK-STYLE ALMOND CRUST CHEESECAKE
From creamcheese.com
ORIGINAL PHILADELPHIA CHEESECAKE RECIPE ~ STILL THE BEST!
From momdot.com
CLASSIC NEW YORK CHEESECAKE - PENGUIN BOOKS AUSTRALIA
From penguin.com.au
PHILADELPHIA NEW YORK-STYLE CHEESECAKE - CREAMCHEESE.COM
From creamcheese.com
CLASSIC NEW YORK CHEESECAKE - ONCE UPON A CHEF
From onceuponachef.com
THE PERFECT ALMOND FLOUR CRUST FOR YOUR CHEESECAKE
From thewellflouredkitchen.com
PHILADELPHIA NEW YORK STYLE ALMOND CRUST CHEESECAKE FOOD
From topnaturalrecipes.com
NEW YORK CHEESECAKE RECIPES - MY FOOD AND FAMILY
From myfoodandfamily.com
PHILADELPHIA CHEESECAKE RECIPE: HOW TO MAKE THIS SIMPLE RECIPE
From wideopencountry.com
INCREDIBLY EASY ALMOND MEAL CRUST FOR CHEESECAKE, 20 MINUTES
From cheesecakesworld.com
PHILADELPHIA CHEESECAKE (CLASSIC RECIPE) - SIMPLY SCRUMPTIOUS
From simplyscrumptiouseats.com
NEW YORK STYLE CHEESECAKE WITH ALMONDS AND A SPECULAAS CRUST
From instructables.com
You'll also love