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Junior's Famous #1 Cheesecake
(Low Carb Style)
One 9-inch Sponge Cake Layer:
- 1/2 cup vital wheat gluten flour
- 1 teaspoon baking powder
- Pinch of salt
- 3 extra-large eggs separated
- 1/2 cup plus 2 tablespoons Splenda
- 1 teaspoon pure vanilla extract
- 3 drops pure lemon extract
- 3 tablespoons unsalted butter, melted
- 1/4 teaspoon cream of tartar
Preheat oven to 350°F. and generously butter a 9-inch
springform pan. Sift the vital wheat gluten flour, baking powder,
and salt together in a medium-sized bowl and set aside.
Beat the egg yolks together in a large bowl with an electric
mixer on high for 3 minutes. Then, with the mixer still running,
gradually add the 1/3 cup of Splenda and continue beating until thick
light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the
vanilla and lemon extracts.
Sift the flour mixture over the batter and stir it in by hand until no
more white flecks appear. Then blend in the butter.
In a clean bowl, using clean dry beaters, beat the egg whites
and cream of tartar together on high until frothy. Gradually add the
remaining 2 tablespoons Splenda and continue beating until stiff
peaks form (the whites should stand up in stiff peaks, but not be
Stir about 1/3 cup of the whites into the batter, then gently fold
in the remaining whites (donít worry if a few white specks remain).
Gently spoon the batter into the pan. Bake the cake just until
the center of the cake springs back when lightly touched, only
about 10 minutes (watch carefully!). Let the cake cool in the pan on a
wire rack while you continue making the cheesecake filling. Do not remove
the cake from the pan.
for Cream Cheese Filling:
- 4 8-ounce packages cream cheese (NOT low-fat or "light"), at room temperature
- 1 2/3 cups Splenda
- 1 Tablespoon cornstarch
- 1 Tablespoon sugarfree pure vanilla extract
- 2 extra-large eggs
- 3/4 cup heavy whipping cream
Place one 8-ounce package of the cream cheese, 1/3 cup of the Splenda,
and the cornstarch in a large bowl. Beat with an electric mixer on low until
creamy, about 3 mintues, then beat in the remaining 3 packages of cream
Increase the mixer speed to high and beat in the remaining 1 1/2 cups of the Splenda,
then beat in the vanilla and the heavy cream. Blend in the eggs, one at a time, beating the batter
well after adding each one. At this point, mix the filling only until completely blended (just
like they do at Junior's). Be careful not to over-mix the batter.
Gently spoon the cheese filling on top of the baked sponge cake layer. Place the
springform pan in a large shallow pan containing hot water that comes about 1 inch up
the sides of the pan. Bake the cheesecake until the center barely jiggles when you
shake the pan, about 1 hour.
Cool the cake on a wire rack for 1 hour. (While the cake is baking and cooling, make
the macaroon crunch via the directions below.) Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the springform pan. Slide the
cake off the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the
removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it
with plastic wrap and store in the refrigerator.
- 1/2 cup chopped mixed nuts (almonds, pecans, and/or walnuts)
- 1/2 cup grated unsweetened coconut
(soaked in liquid sweetener overnight, drained and dried.)
- 1 quart large ripe strawberries
- 1 cup sugarfree strawberry jam
- 1/2 cup sugarfree apricot preserves
To make the macaroon crunch: Spread the nuts and coconut on a baking sheet and toast
in a 350°F. oven until golden and crunchy, about 10 to 15 minutes. Set the crunch aside
To prepare the strawberries: Wash, hull, and sort through the strawberries, then pat
them dry with paper towels. Slice berries in half or fourths lengthwise. Starting at
the outside edge of the cheesecake, arrange the berries slices, in rows, with ends
pointing toward the edge of the cake.
Continue until the top of the cake is completely covered by strawberries.
Now make the strawberry topping: Melt the strawberry jelly and apricot preserves
together in a small saucepan over medium-low heat. Strain and drizzle the warm
jelly over the berries.
Sprinkle the macaroon crunch in a 1 1/2-inch border around the edge of the cheesecake,
covering the berries around the outside edge. Loosely cover the entire cake with plastic
wrap, being careful not to let the glaze stick to the wrap.
Refrigerate the cake until itís completely cold, at least 4 hours or overnight.
Remove the cake from the pan and serve it chilled. Wrap any leftover cake in
plastic wrap and store in the refrigerator for up to 5 days.
Total grams net carbohydate in cheesecake:
Without topping: 89 With topping: 127
6.35 grams net carbohydate per serving w/topping; 4.45 without topping.