Ya Sure Yabetcha Cheesecake
My Mom was an original contributor to the first Betty Crocker Cookbook back in the 50s. She traded recipes back and forth and at 89 can’t remember the source on this one or who she developed it with. She can’t do much in the kitchen any more and so each time I go back to Minnesota to care for her I adapt one or two of her old recipes so that I can enjoy them with her. This one was a major success.
Recipe called for a ring mold, but I couldn’t find Mom’s so I used her large pie plate---one of those that’s a little deeper and has a fluted edge----this makes a big cheesecake! Greased it well with butter.
Gerri’s crust: Stir up 2 cups finely ground pecans or almonds or walnuts--I used pecans-- and 5 TBSP melted butter. Press into the bottom of the pan and bake for 10” at 350. Keep an eye on it as it can burn all of a sudden.
Ingredients:
4 8-ounce packages cream cheese---best to soften first!
Sweetener equivalent to 1 cup sugar---I used Splenda
3 TBSP almond flour (or other nut flour, I’m sure)
4 eggs
1 cup sour cream
1 TBSP vanilla (I tossed in extra as I’m a vanilla freak!)
Fresh berries for top, or other sweet treat. Raspberries were great.
With electric mixer, combine cream cheese, sugar and flour, adding eggs one at a time. It will be stiff at first but “Perseverance furthers and the superior woman triumphs” (that’s the I Ching--hah!). Blend in sour cream and vanilla. Pour over crust. Bake at 450 for 10 minutes. Reduce oven temp to 250. Continue baking for 1 hour. I think it took just a few minutes longer. Let settle and cool a bit. Chill in the fridge. Add fresh berries before serving. If it’s not rich enough for you---hah!---I’m sure it would be great with a dollop of sour cream or whip cream on top, too! Makes a whole bunch of servings! I actually figured out the very negligible carbs, but can’t find the #s. It’s very, very few. Sorry about that.
Recipe called for a ring mold, but I couldn’t find Mom’s so I used her large pie plate---one of those that’s a little deeper and has a fluted edge----this makes a big cheesecake! Greased it well with butter.
Gerri’s crust: Stir up 2 cups finely ground pecans or almonds or walnuts--I used pecans-- and 5 TBSP melted butter. Press into the bottom of the pan and bake for 10” at 350. Keep an eye on it as it can burn all of a sudden.
Ingredients:
4 8-ounce packages cream cheese---best to soften first!
Sweetener equivalent to 1 cup sugar---I used Splenda
3 TBSP almond flour (or other nut flour, I’m sure)
4 eggs
1 cup sour cream
1 TBSP vanilla (I tossed in extra as I’m a vanilla freak!)
Fresh berries for top, or other sweet treat. Raspberries were great.
With electric mixer, combine cream cheese, sugar and flour, adding eggs one at a time. It will be stiff at first but “Perseverance furthers and the superior woman triumphs” (that’s the I Ching--hah!). Blend in sour cream and vanilla. Pour over crust. Bake at 450 for 10 minutes. Reduce oven temp to 250. Continue baking for 1 hour. I think it took just a few minutes longer. Let settle and cool a bit. Chill in the fridge. Add fresh berries before serving. If it’s not rich enough for you---hah!---I’m sure it would be great with a dollop of sour cream or whip cream on top, too! Makes a whole bunch of servings! I actually figured out the very negligible carbs, but can’t find the #s. It’s very, very few. Sorry about that.
Tags: cheesecake, lo-carb
Replies to This Discussion
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Permalink Reply by Linda G on -
Thanks Judith...might die from a major gall bladder attack, but who cares....this cheese cake sounds divine....the type to die for actually!!! Will be SUPERB with raspberries....I'm in! Doing this one for father's day....thanks again, I'm certain to get rave reviews!
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Permalink Reply by Judith on -
It really is astoundingly rich---and very low carb---Hooray! And really, if it won't quite do, you can always top it with whip cream!
When I was there this very last trip, I swirled some of my carb neutral chocolate into it before baking---those 85% dark chocolate Vivani bars I'm always going on about (they should pay me for spreading the word---Hah!).
I'm ready to post my walnut cake recipe next---have made it twice now and am more confident about certain adjustments I made for texture.....Have Fun!!!! -
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Permalink Reply by Jeff on -
How much Splenda did you use in this Judith? I love to cook, and I am new to diabetes. I have been craving a cheesecake, so I am quite excited about this! Thanks
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Permalink Reply by Judith on
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Jeff---Splenda claims to be 1:1 so I used 1 cup. I think it's actually a bit sweeter than sugar, so adapt accordingly. I would rather use stevia, but haven't worked with that yet in baking, though I use it on my blueberries everyday----different equivalencies. It's really rich and depending on slice size can be as low as 4 or 5 carbs per slice!!!
Wallow in it my friend---with No guilt!.....
P.S. I also need to post a walnut cake recipe I adapted, and a fantabulous sour cream pound cake. -
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Permalink Reply by Kelley on -
I'm going to have to try this! I am a cheesecake freak and was afraid I'd never be able to have more than a sliver again in my life.
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Permalink Reply by Judith on
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Hang in there! It's coming. I actually have 2. One I adapted from my mother's ancient recipe. Another I adapted from one I found in a magazine 30 years ago. Hitting the road tomorrow to go to the Midwest for 2 weeks but I understand we can get connected along the way and My recipes are coming with me!
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Permalink Reply by Tish on -
Hello Judith,
Do you think the cheesecake would come out fine if I didn't add the crust and make it a crustless cheesecake? -
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Permalink Reply by OldManInSC on -
I am going to try this recipe this weekend and will report back on the results.
I love cheesecake and I am continually craving sweets!!!
Richard -
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