cheesecake substitutions.

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MikeTurin

MikeTurin

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Relationship to Diabetes
Type 2
I would like to try to make some cheesecakes, so I need some anglo-saxon experts 🙂

I would like to make them diabetic friendly.
It's a no-brainier to swap table sugar or honey with stevia or artificial sweetener. The problem is the biscuit base. What can I use instead of crumbly biscuits for the base?
Old dried whole wheat bread with some almonds or nuts could work, maybe mixed with butter and egg white?

Other substitution is the cheese.
I've read to use Philadephia Kraft, but i don't like it and it's the only cream cheese you could find easily here. Could I exchange safely with mascarpone, ricotta or primo sale? I am talking of the north Italy one, not the Sicily or Neapolitan one https://www.fattorieosella.it/en/osella-cheeses/primosale-osella/

BTW any advice to make a good cheesecake is welcome!!!
 
Google low carb cheesecake or just low carb cheesecake base, I wouldn't suggest using bread in it though, you will get results that use almond flour, coconut flour, some mixes include desiccated coconut etc x
 
I am the master of low carb cheesecakes, so you've come to the right place.🙂 The best base I've made consists of ground almonds, ground golden linseed or flaxseed, desiccated coconut & sweetener. I use half & half ground almond/golden linseed, a good sprinkling of coconut and a small amount of sweetener (about half a tablespoon). I find the linseed gives the base a nice crunch. I have never tried replacing cream cheese, but I would probably use ricotta.
 
My favourite base uses butter, coconut flour and dessicated coconut with sweetener, and mascarpone in the filling. I have just made one in fact and looking forward to eating it after dinner!
 
I did once think about making low carb biscuits, then breaking them up to use as a base. But decided it was too much hassle.
 
Now, that does look good.
 
AndBreathe said:
Like this? : https://twosleevers.com/recipes/pressure-cooker-recipes/instant-pot-keto-ricotta-lemon-cheesecake/

(Instant Pot s a brand of electric pressure cooker.)
Click to expand...
I'vee seen but it's more like a Sicilian dish "Ricotta al limone" (http://www.petitchef.it/ricette/dessert/ricotta-al-forno-al-limone-fid-1510832)
You could find a ready-made version http://prodotti.zappala.it/index.php?route=product/product&product_id=1067
Doesn't have the crusty base, but I suppose that it could work even if made in a regular electric oven.
 
Mark Parrott said:
I am the master of low carb cheesecakes, so you've come to the right place.🙂 The best base I've made consists of ground almonds, ground golden linseed or flaxseed, desiccated coconut & sweetener. I use half & half ground almond/golden linseed, a good sprinkling of coconut and a small amount of sweetener (about half a tablespoon). I find the linseed gives the base a nice crunch. I have never tried replacing cream cheese, but I would probably use ricotta.
Click to expand...
Thanks for the information!
I could use linseed an ground almonds. The coconut is for taste only?
 
MikeTurin said:
Thanks for the information!
I could use linseed an ground almonds. The coconut is for taste only?
Click to expand...
I think so. I just add it anyway, but don't think it would matter if it's not there.
 
MikeTurin said:
I'vee seen but it's more like a Sicilian dish "Ricotta al limone" (http://www.petitchef.it/ricette/dessert/ricotta-al-forno-al-limone-fid-1510832)
You could find a ready-made version http://prodotti.zappala.it/index.php?route=product/product&product_id=1067
Doesn't have the crusty base, but I suppose that it could work even if made in a regular electric oven.
Click to expand...
Do you have a translation of the ricotta baked cheesecake please? I can follow some of it but there are sections I'm not sure about!
 
@Raddrers
I'll try my best to improve the Google translation...


Preparation
STAGE 1
Grate the lemon zest and mix with 30 grams of sugar.
STAGE 2
Add ricotta and mix with the lemon and sugar with a whip
Then add lemon juice, water and extra-virgin olive oil.
STAGE 3
In another bowl whisk the eggs with the remaining sugar and then mix it steady and slowly with the ricotta compound.
STAGE 4
Place in a small floured mould and floured and cook at 180 degrees for about forty minutes, until sag and become darker on the edges.
STAGE 5
Cool and cut into squares.
 
MikeTurin said:
@Raddrers
I'll try my best to improve the Google translation...


Preparation
STAGE 1
Grate the lemon zest and mix with 30 grams of sugar.
STAGE 2
Add ricotta and mix with the lemon and sugar with a whip
Then add lemon juice, water and extra-virgin olive oil.
STAGE 3
In another bowl whisk the eggs with the remaining sugar and then mix it steady and slowly with the ricotta compound.
STAGE 4
Place in a small floured mould and floured and cook at 180 degrees for about forty minutes, until sag and become darker on the edges.
STAGE 5
Cool and cut into squares.
Click to expand...
Thanks Mike, I'm going to try that!
 
Lemon ricotta cheesecake is in the oven. I made a base with almonds but the mixture filled two seven inch cake tins plus three ramekins! Was I supposed to whisk it so much I wonder?
 
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