On Thu, 20 Nov 2003 18:47:35 -0500, "Julie Bove"
wrote:


Thanks! But that's a lot more carbs than I'm willing to eat in a dessert.
And I can't do the cherries. That's why I was thinking along the lines of
Jell-O and cream cheese because it wouldn't be very much in the way of
carbs.

Ok, so here's my recipe only with yogurt instead of sour cream. 1/16th of
it is 7 carbs, if you add on top 1/3 cup of the Lucky Leaf no sugar added
cherry pie filling, that adds another 8 carbs, making the whole thing 15
carbs for a slice of cherry cheesecake.

Siobhan's Version of Marx Brothers Cheesecake

1/4 cup plus 2 tbsp butter, room temperature
2.5 cups *finely* ground nuts (I use walnuts, their effective carbs are
close enough to nil so as not to count) Toasted before grinding if you
prefer the flavour

6 8-ounce packages cream cheese, room temperature (I didn't say it was low
fat, nonfat cream cheese doesn't bake up as nicely and has more carbs)
2 cups plus 2 tbsp Splenda
4 large eggs and 1 large egg yolk
1 tbsp vanilla extract (you can use 2 tsp if you prefer, I like my vanilla
strong)
1/2 cup yogurt

Preheat oven to 250 degrees. Rub 2 tbsp butter on bottom and sides of 10
inch springform pan (a 9 inch pan works fine too) with 3 inch high sides.
Take some of the ground nuts and "dust" the bottom and sides of the pan
(like you would with flour). Mix 2 tbsp Splenda in with the rest of the
nuts. Mix the rest of the butter with the rest of the nuts until crumbly,
and press the nut mixture into the *bottom* of the pan and set aside.

Beat cream cheese in large bowl until softened, add eggs and yolk, then
beat until thoroughly mixed. Add Splenda one cup at a time (mixing between
additions), mix in vanilla, then set to high and beat until smooth and a
little fluffy. FOLD in yogurt. Spread batter in prepared pan and bake in
preheated oven (DO NOT OPEN THE OVEN DOOR DURING BAKING) until a *knife*
inserted 2 inches from the center comes out clean (this takes 1.5 hours).
Turn off the oven and leave the cheesecake in the oven for another 20
minutes. Take the cheesecake from the oven and allow to cool completely on
the counter before covering and putting in the fridge over night. You can
cut this into 8ths, but that's a BIG piece of cheesecake. Better to cut it
into 16ths because it's so rich and dense.

A 16th of this cake only has roughly 7 carbs, an 8th is roughly 14 carbs
(allowing for rounding error).

--
Siobhan Perricone
"Who would have thought that a bad Austrian artist who's obsessed with the human physical ideal could assemble such a rabid political following?"
- www.theonion.com