Monday, April 9, 2012

New York Cheesecake With Cherry Cream Topping

We had a day of mixed emotions yesterday, as we celebrated the resurrection of our Lord.  Always a blessed day for me as I meditate on what that means.  As I was planning our food and preparing for the day, however, we got news that my husband's sister left this world that morning.  She had finally lost the battle with pancreatic cancer.  Such a solemn day!  So much to think about.  There was both rejoicing and sorrow.  There was fellowship and singing, and there was some sober alone time.  There was lots of eating!  There was good food to share, and enjoyment of those who shared it.


This turned out to be everything I hoped for in a cheesecake.  Cheesecake is pretty easy to convert, actually, so I just had to find a basic New York Cheesecake recipe and change a few things to make it low carb. Wasn't quite sure about what to top it with but the topping came together, one thought rolling around in my head on top of another until I got a creamy filling topped with cherries and some shaved chocolate.  





                     
NEW YORK STYLE CHEESECAKE
                     
                   CRUST
1 cup  almond flour
1/2 cup  flaxseed meal, golden
1 scoop  whey isolate, Body Fortress super advanced, vanilla creme
2 packets  Truvia
1/4 cup  coconut oil, melted
                    FILLING
32 ounces  cream cheese, (4 - 8 oz. packages), softened well
Liquid sucralose or other no calorie sweetener, to equal 1 1/2 cups sugar
4 large  eggs
1 cup  sour cream
1 tablespoon  coconut flour
1 tablespoon  lemon juice
1/2 teaspoon  lemon extract

Preheat oven to 350 degrees F. (180 degrees C).  Spray a 9 or 10-inch (23 or 25 cm) springform pan with non-stick cooking spray.  In bottom of pan, mix together almond flour, flaxseed meal, whey isolate and Truvia.  Pour melted coconut oil over all and mix together well.  Press onto bottom of pan.

In large bowl, mix together cream cheese, liquid sucralose or other sweetener and beat with electric mixer until smooth and creamy.  Mix in eggs one at a time, just enough to incorporate. Mix in coconut flour, lemon juice and lemon extract and beat until smooth and creamy.

Pour into crust. Bake for 1 hour.  Turn off oven and let cake cool in oven with door closed for 5 to 6 hours.  This should prevent cracking.  Chill well for several hours before serving.  (I only left it in the oven for a little over an hour then set it on the counter top until completely cooled before chilling.)

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16 Servings/Per Serving: 353 Calories; 33g Fat (82.1% calories from fat); 11g Protein; 6g Carbohydrate; 2g Dietary Fiber;

4 g. net carbs per serving

Serving Ideas : Serve with Creamy Cheese and Cherry Topping if desired (below).

CHERRY CREAM TOPPING





1/2 cup  kefir cheese, plain -- (OR yogurt cheese OR cream cheese)

2 tablespoons  cherry water from can, (below)
2 packets  Truvia
liquid sucralose to equal 1/3 cup
1 teaspoon  rum extract
1 teaspoon  vanilla
1/2 cup  heavy cream
14 1/2 ounces  Oregon Pitted Red Tart Cherries, in water
Remaining cherry water from can.
1/2 teaspoon  xanthan gum
1 tablespoon  dry red wine
liquid sucralose to equal 1/4 to 1/2 cup
2 tablespoons  Pure Zero Diet Rite Cherry Cola

In small bowl, combine kefir cheese (OR yogurt cheese OR cream cheese), 2 tbsp cherry water from can, Truvia, liquid sucralose, rum extract and vanilla.  Beat until smooth and creamy. In another small metal bowl, add heavy cream and whip until stiff peaks form.  Fold whipped cream into kefir cheese mixture until well incorporated. Chill in refrigerator.

Drain all the water from the cherries.  Place in bullet blender and sprinkle xanthan gum over the top.  Blend until well mixed.  In small saucepan place pitted cherries, cherry water/xanthan gum mixture, dry red wine, liquid sucralose and Diet Rite Cherry Cola.  Heat, stirring until it comes to a boil.  Turn to medium and cook and stir for another minute.  Turn off heat and let it sit on burner until cooled completely.  Chill well in refrigerator.

Spread cheese filling over top of cheesecake, Pour Cherry topping over all.  If desired add chocolate shavings for garnish.

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16 servings/Per Serving: 54 Calories; 4g Fat (70.7% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber


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