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Leaning out...
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1,236 Posts
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407 calories, 4.8g carbs, 1.2g fiber, 3g protein

Crust:

2 cups Macadamia nuts, ground fine

4 TBS Spelnda

4 TBS Butter

Filling:

6 - 8 ounces cream cheese

3 eggs

3/4 cup Splenda

1 vanilla Pod

Preheat oven to 350°F. Mix the "crust" ingredients and then press into bottom of pan.

Cut a vanilla bean open through the middle and scrape the beans out of the inside with a sharp knife

Mix cream cheese, sweetener, vanilla bean with an electric mixer until blended. Add eggs one at a time, mixing on low after each, just until blended. Pour over crust. Place the cheesecake into a or any baking pan with sides and place the pan into the oven. Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set.

Run knife around the rim of the pan to loosen cake and allow to cool before removing the spring-form pan ring. Refrigerate overnight.

ENJOY
 

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EFBB Winner
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3,382 Posts
a slight variation (still low carb-ish) havent made it yet, but its gonna be on the menu tmw/weds

base as above, crushed nut + maybe some biscuits also if your being naughty. flatten it into a 6-8" tin

let it set in the fridge

filling.

basically 2 tubs of quark

10g of unflavoured gelatine

300ml water

2tsp honey

vanilla pod

boil up the water with vanilla pod+ honey in a pan, then remove from the heat.

add in gelatine til disolved

when cooled slightly, add in the quark.

leave out for 30mins (to cool slightly) then pour over the base and leave til set
 

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Getting HUGE!
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1,633 Posts
Made this last night just used weight watchers biscuits for the base and cut the splenda down and used philidelphia low fat cheese.

Didnt taste too bad and 11g of fat 7g of fat in a quarter of it...think i prefer the refridgerated versions of cheese cake though!
 
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