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Topic: Delicious Cheescake Recipe.... WOW!

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Wesley
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Joined: 18 October 2005
Location: United Kingdom
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Posts: 5

Posted: 18 October 2005 at 7:49am \| IP Logged

New York Style Cheesecake with Nut Crust

Note: Makes 1 9-inch cake, which can be cut into 12 goodly slices. This recipe can be baked without the crust if you want to lower the carb count further or macadamia nuts can be used in place of Brazil nuts.Total Carb count with nut crust 105, with out nut crust 65
Crust:

Ingredients:
2 cups raw Brazil nuts
4 Tbsp. unsalted butter
2 tsp. Brown Sugar Twin
pinch of cinnamon
pinch of salt
Filling:
2 1/2 lbs. cream cheese, at room temperature
pinch of salt
5 Tbsp. granular Splenda
5 Tbsp. granular Sugar Twin
1/2 cup sour cream
2 tsp. fresh lemon juice
2 tsp. pure vanilla extract
2 large egg yolks
6 large eggs

Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and coat the inside of the pan with soft butter.
If you are using raw Brazil nuts, spread them on a baking sheet and roast for 10-15 minutes until they are lightly golden. If using roasted macadamia nuts, omit the roasting. Let cool. While the nuts are toasting, melt the butter. Transfer the nuts to a food processor and pulse until finely chopped. Add the remaining ingredients and pulse to combine. Pat evenly into the bottom of the springform pan. Place in the fridge.

Increase the oven temperature to 500°F. In a food processor or mixing bowl, beat the cream cheese until smooth. Add the sweeteners, sour cream, lemon juice and vanilla and process or beat until combined. Add the egg yolks and then the eggs, two at a time, beating until incorporated before you add the next two. Remember to scrape the bowl frequently while you are mixing.
Carefully pour the filling over the chilled crust and place the springform on a rimmed baking sheet or larger pan. Bake for 10 minutes, then reduce the temperature to 200°F and continue baking for 1 1/2 hours. Do not open the door! The cheesecake should suntill look soft in the center.

Transfer to a cooling rack. After 5 minutes, run a paring knife around the outside of the cheesecake to loosen it from the pan. Continue cooling to room temperature. You can serve it right away, or chill.

Hope you enjoy it :)

Wesley Atkins

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timwiffen
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Joined: 25 April 2006
Location: United Kingdom
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Posted: 25 April 2006 at 10:38pm \| IP Logged

Hey Wesley,

Nice recipe. Just a quick question. What do you mean by "Sugar Twin"? Is that a brand of sugar or a special type.

Thanks

Tim

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jayarr
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Joined: 28 April 2010
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Posted: 05 June 2010 at 6:14pm \| IP Logged

Hello there . Great share of cool recipe . How to used that "sugar twin"? hmm .. Thanks ahead !

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MariaP
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Joined: 09 June 2010
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Posted: 09 June 2010 at 9:00am \| IP Logged

Hello Wesley,

Thanks for sharing us your cheesecake recipe. It's really very kind of you. :)

Since I am also wondering about the "sugar twin" I will just use an ordinary brown sugar because I would love to make Wesley's Cheesecake tomorrow.

It is going to be a very yummy day for me tomorrow and for my family too.

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Posted: 08 August 2010 at 10:07pm \| IP Logged

"I was very pleased to find this site.I wanted to thank you for this great read!!

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