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Roti Keju Gaya New York dengan Kulit Kacang-kacangan

Mengamati: membuat 1 9-inci kue, yang bisa ditusuk hati ke dalam 12 secara baik mengiris. Resep ini bisa dipanggang tanpa kulit jika anda ingin untuk merendahkan carb berhitung lebih jauh atau macadamia kacang-kacangan bisa dipakai sebagai pengganti Brazil nuts.Total Carb berhitung dengan kulit kacang-kacangan 105, dengan ke luar kulit kacang-kacangan 65
Kulit:

Bahan:
2 cangkir Kacang Brazil mentah
4 mentega Tbsp. yang tak bergaram
2 tsp. Brown Sugar Twin
Jumput kayu manis
Jumput garam
Mengisi:
2 1/2 lbs. keju krem, di tempat suhu
Jumput garam
5 Tbsp. masir Splenda
5 Tbsp. masir Sugar Twin
1/2 cangkir krem masam
2 tsp. jus jeruk limun segar
2 tsp. sari vanili murni
2 kuning telur besar
6 telur besar

Panaskan oven ke 350°F. Line dulu dasar sepanjang 9 inci springform panci dengan kertas kertas dan mantel di dalam panci dengan mentega lembek.
Jika anda sedang memakai Kacang Brazil mentah, menyebarkan mereka di atas lembar dan panggangan pemanggangan selama 10-15 menit sampai mereka dengan ringan keemasan. Jika menggunakan panggang macadamia kacang-kacangan, menghilangkan memanggang. Membiarkan sejuk. Sedangkan kacang-kacangan sedang memanggang, mencairkan mentega. Pindahkan kacang-kacangan ke pemroses makanan dan nadi sampai dengan renik dipotong-potong. Tambahkan bahan dan nadi sisa untuk bergabung. Tepuk secara merata ke dalam dasar springform panci. Tempat di lemari es.

Tambah suhu oven kepada 500°F. In pemroses makanan atau mencampur mangkuk, memukul keju krem sampai mulus. Tambahkan bahan pemanis, krem masam, jus jeruk limun dan vanili dan proses atau berdenyut sampai digabungkan. Tambahkan kuning telur dan lalu telur, dua di waktu, berdenyut sampai dimasukkan sebelum anda menambahkan dua mendatang. Mengingat untuk menggesek mangkuk sering sedangkan anda sedang membaur.
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.

Bourbon, Chocolate and Almond/Chocolate “Ice Cream” Cheesecake

Note: Total Carbohydrates: 53 for the whole cheesecake. Delicious and very low in carbs.
Makes 12 pieces

Rachel inspired this cheesecake by being so fond of a toasted nut crust on another cheesecake and by wanting something, small, freeze-able and cheesecake-like. It’s not small, but can be cut small and stored in the freezer for a long time. The alcohol prevents it from freezing rock hard.
Quark is a light tangy cheese, similar to cream cheese. Grocery stores carry it in the dairy section in tubs. If the flavor seems daunting, it can be made plain or you can experiment with other flavors, such as lemon, lime or orange zest and different alcohol or perk it up with a few fresh, berries, folded in to the cheese mixture.

Ingredients:
1 oz. unsweetened chocolate
2 Tbsp. unsalted butter
1 tsp. Splenda
1 tsp. white Sugar Twin
1/8 tsp. liquid sweetener
1/4 cup whole almonds
1 Tbsp. unsalted butter
1 tsp. brown Sugar Twin
pinch of salt
1/2 lb. quark
1/2 lb. cream cheese
2 Tbsp. Splenda
2 Tbsp. white Sugar Twin
3/4 tsp. liquid sweetener
3 Tbsp. bourbon
1/2 tsp. pure vanilla extract
3 large eggs, separated
1 cup whipping cream

Line an 8-inch square baking pan with aluminum foil or parchment paper. Place in the freezer.
Chop the chocolate and place in a small heatproof bowl. Place over a pot of simmering water and let the chocolate melt. Remove from the pot of water and let cool to room temperature. Cut the 2 Tbsp. butter into small bits and stir into the chocolate until it melts. Stir in the sweeteners.
Preheat the oven to 300°F. Spread the almonds out on a baking tray and bake until well browned, almost to the point of being burnt, about 15 minutes. Remove from the oven and cool. Chop coarsely.

In a small frying pan, melt the 1Tbsp. butter over medium heat and continue melting until it turns a rich and nutty smelling brown. Add the nuts, brown Sugar Twin and a pinch of salt. Stir into the chocolate. Spread out into the frozen pan. Place back in the freezer until hardened. Break into small pieces. Return in the pan to the freezer.
Beat the quark, cream cheese, Splenda and Sugar Twin, liquid sweetener, and vanilla together until smooth and light. Beat in the egg yolks and bourbon. Stir in the chocolate almond bits. Beat the cream until stiff and fold into the cheese mixture. Beat the egg whites to firm peaks and fold into the cheese mixture. Spread evenly into the frozen pan. Freeze for at least 6 hours or overnight.

Light Cheesecake Delight

Note: Makes 1 10-inch or 16 pieces only 5 carbs per serving This makes a very light cheesecake. The nutty crust is reminiscent of the middle of an Almond Rocca. Browning the almonds well and cooking the butter until browned really adds an extra dimension of taste.

Ingredients:
1 1/4 cup well toasted whole almonds
3 Tbsp. unsalted butter
2 Tbsp. brown Sugar Twin
large pinch of cinnamon
5 tsp. gelatin
2 cups whipping cream
3 eggs, separated
2 lbs. cream cheese, at room temperature
1/4 cup Splenda
1/4 cup pourable white Sugar Twin
2 tsp. pure vanilla extract

Chop or pulse the almonds in a food processor so half of them are finely chopped and half of them remain coarse. In a heavy pot melt the butter over medium heat until it turns a rich, nutty smelling brown. Add the almonds, Sugar Twin and cinnamon. Stir well and press into the bottom of a 10-inch spring form pan. Refrigerate.

Place 1 cup of the whipping cream in a heatproof bowl. Sprinkle the gelatin over the whipping cream and let stand until softened. Beat in the egg yolks. Over a pot of simmering water beat the mixture with a whisk until it thickens and increases slightly in volume. Remove from the heat and let cool slightly.

Beat the cream cheese until smooth. Add the Splenda, Sugar Twin and vanilla. Beat until well combined. Beat in the gelatin mixture. Beat the remaining cream to stiff peaks and fold into the cream cheese mixture. Beat the egg whites to medium peaks and fold into the cream cheese mixture. Pour into the prepared crust and chill overnight.

To cut a cheesecake neatly, Dip your knife into very hot water and wipe the water off before making each cut. Lining the bottom of the pan with parchment paper will help the crust lift off the pan cleanly.