Here is the recipe that goes with my cheesecake avatar.
It calls for some specialty low-carb items that I have only been able to find at Netrition.com or Honeyvillegrains.com.
This is not a quick 'n easy recipe - it requires some time and skill working with butter dough. Its well worth the effort if you are trying to replicate that dense, fudgy texture of New York Style with a crust. My tips are at the end of the recipe as well as a link to the blueberry coulis recipe.
Granddaughters's Cheesecake (original name was Grandmother's - but my Grandmother would never have made this version. lol.)
Makes 12-16 servings
Your carb count will depend on the type of sweetener you use and if/how you count erythritol or other sugar alcohols.
Crust:
3/4 cup Carbalose
1/4 cup resistant wheat starch
1/4 cup equivalent sweetener (see below for my recommendations)
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
1/4-1/2 ta vanilla
1/2 cup unsalted butter
1 egg yolk
2 teaspoons (more or less) chilled water
Filling
5 packages (8 oz each) cream cheese, softened
1 3/4 cup equivalent sweetener (see below for recomendations)
2 Tablespoons resistant wheat starch
1 1/2 teaspoons grated lemon peel
1 1/2 teaspoons grated orange peel
1/4 - 1/2 teaspoon vanilla
5 eggs
2 egg yolks
1/4 cup whipping (heavy) cream
For each one cup of sweetener needed I used: 2/3 cup polydextrose fiber (poly-d), 1/3 cup granular erythritol, 1/3 cup equivalent splenda (I used part of a 'quick pack"), one packet "Sweet One" (ace-k - you could also use the equivalent amount of Diabetisweet). If you use liquid splenda, do not add it to the dry mix - it will clump in the poly-d. If you use the granular splenda in the bag you could likely cut back a bit on the poly-d as you will not need as much "filler". For this recipe I made a one cup version of the sweetener mix, divided it by four and added one fourth to the crust. I then took the remainder and added a second batch of one cup equivalent sweetener to make the 1 3/4 cup for the filling. Note that the total amounts of poly-d, erythritol, splenda and sweetone will not necessarily add up to a measured cup (especially if you use granular splenda); it is the equivalent of the sweetness of one cup of sugar. Do not try to measure this cup for cup with sugar.
Your sweetener is up to you. I prefer the blend above becasue I've found for this recipe it is inditinguishable from sugar - no aftertaste, no odd mouthfeel, etc. I've since heard it is similar to the one that cheesecake factory uses in its low carb cheesecake.
Make crust: combine dry crust ingredients and peels. Cut in butter until it resembles coarse crumbs. Add yolk and vanilla and stir until moistened. Add water one teaspoon at a time if dough does not come together. I make the dough in a food processor - follow your processor directions for makeing crusts. Make ball of dough and refridgerate for 30 minutes.
Butter 9 inch springform pan and put parchment in bottom. This will prevent bottom crust from sticking as it frequently does.
Roll dough to 1/8th inch thick on suface dusted with resistant wheat starch. Trim into 10 inch circle. Save trimings (put in fridge to keep cold and firm). Press dough into pan. Refridgerate 1 hour.
Heat oven to 400 degrees. Bake pastry until light brown; 15-20 min. Low carb flours bake faster so check at 15 minutes. Cool on wire rack for at least 15 minutes.
Make filling: Beat cream cheese, sugar substitute mixture, 2 T resistant wheat starch and peels on medium speed until light anf fluffy about 10 minutes. Add vanilla and beat in eggs one at a time on medium speed about 5 minutes. Stir in cream.
Increase oven temp to 500 degrees. Roll out reserved pastry timmings and cut into strips 2 inches wide. Pat strips up side of pan, pressing dough into edge of bottom crust. Pour filling into prepared crust. Bake 15 minutes (at 500).
Reduce oven temp to 200 degrees. Do not open oven door. bake until cheesecake is firm in center 50 min to an hour. (Adjust cooking time if using smaller or larger pan). Leave cheesecake in oven with door slightly open for one hour (a wooden spoon handle works well to prop door open). Remove. Cool completely on wire rack. Refridgerate overnight and remove side of pan before serving.
Note: the crust is a pain to roll out. It has a shortbread texture and when warm will be unworkable. Keep it chilled, work fast, and be patient. If you have to press it around, and fill in holes it will still taste good when filled and baked.
In the piture you can see that I made it with the tube pan because I could not find my other springform pan! It was the only springform I could find in the cabinet. If you use one like this you'll need to adjust the cooking time to be longer because the cake is taller - you'd think not because its cooking form the inside too - but I needed to bake it about 20 extra minutes.
That is KevinPA's blueberry coulis found here at KevinPA blueberry coulis (see entry for Feb 13 2007). You could likely make this with all splenda - but I used the ingredients that Kevin lists. It was a bit on the sweet side for me, perhaps because I used wild blueberries and they tend to be a bit sweeter.
