[carlo3b]

A Nutty LowCarb New York Cheesecake

Crust:

• 2 cups Macadamia nuts
• 4 Tbs.. unsalted butter
• 2 tsp. brown sugar substitute, like Brown Sugar Twin
• pinch of cinnamon
• pinch of salt

Filling:

• 2 1/2 lbs. cream cheese, at room temperature
• pinch of salt
• 5 Tbs. granular sugar substitute, like Sugar Twin, or Splenda
• 1/2 cup sour cream
• 2 tsp. fresh lemon juice
• 2 tsp. pure vanilla extract
• 2 large egg yolks
• 6 large eggs

Preheat the oven to 350°F.
Line the bottom of a 9-inch springform pan with parchment paper and coat the inside of the pan with soft butter.

1) Melt the butter. Put nuts into to a food processor and pulse until finely chopped. Add the remaining ingredients including butter and pulse to combine. Pat evenly into the bottom of the springform pan. Place in the fridge.

Increase the oven temperature to 500°F.
2) In a food processor or mixing bowl, beat the cream cheese until smooth. Add the sweeteners, sour cream, lemon juice and vanilla and process or beat until combined. Add the egg yolks and then the eggs, two at a time, beating until incorporated before you add the next two. Remember to scrape the bowl frequently while you are mixing.

3) 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 still 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.

[Fred Mertz]

What's wrong with tap water? Why do people buy that bottled stuff?

Serious questions.

[carlo3b]

LowCarb Cauliflower Alfredo

For those following a Low Carb diet, know that cauliflower is one of those veggies lowest in carbohydrates.
Did you know it is high in Vitamin C, a good source of folacin and an excellent source of natural potassium.

• lg. Cauliflower, prepare in whole or florets
• 6 Tbs. butter
• 2/3 Cup heavy cream
• 1 Cup Parmesan Reggiano cheese, freshly grated
• 1/2 tsp salt
• ground white pepper
• dash of ground nutmeg

Prepare Cauliflower:
Wash, drain and remove outer leaves; cut and trim stems. Break cauliflower into small florets, but it can also be cooked whole.
To microwave cauliflower florets, place in microwave-safe baking dish with 1/2 cup of water. Cover with plastic wrap, cook at high (rotating the dish at half-time) for 8 to 10 minutes or until stem ends are tender. Let stand, covered, 2 to 3 minutes before serving.
To microwave whole cauliflower, clean, trim and wrap in plastic wrap. Place, sealed edges down, on microwave-safe serving dish. Cook at high for 3 minutes, turn over, and cook at high for 3 minutes more or until tender. Let stand, covered, 3 minutes before serving.

Alfredo Sauce:
1) Place butter and cream in large skillet over medium-low heat.
2) Cook and stir until butter melts and mixture bubbles; cook and stir 2 minutes more. Stir in salt, pepper and nutmeg.
3) Remove from heat. Gradually stir in cheese until thoroughly blended and smooth.
4) Return briefly to heat to completely blend cheese, but do NOT let sauce bubble or cheese will become lumpy and tough

Buying and Storing Cauliflower:
Select heads that are firm and tightly-flowered, with fine white or creamy white florets and fresh-looking, green leaves. A large head will weigh about three pounds and serve four.
Brown spots on a white cauliflower are most likely only water marks, but yellowish ones may indicate excessive age.Store unwrapped in refrigerator cooler for up to five days.

[boxerblues]

My husband will love me forever if I make him this cheesecake

[jellybean]

Thank you for the cheesecake recipe! I was planning on making one this week-end...this looks perfect!

[Mo1]

Thanks Carlo

Since I can't cook, I sent the Cheesecake recipe to my mother inlaw for the next time we go over for dinner.

She is much better at this cooking thing then I am

[BonnieJ]

This looks delicious...I just wish it could be LOW-FAT, too! My husband is on a restricted diet (triple bypass at age 48) and that has taken some of the fun out of baking!
Thanks for sharing your creations!

[stanz]

Er....uh...Carlo.....if you really want to be healthy.....you stay away from cheesecake...even the low carb kind...carbs aren't the only enemies here. But it sounds scrumptious.

[varina davis]

The cheesecake sounds wonderful Carlo. Thanks!

[Alamo-Girl]

Thank you so much for the recipe!

[netmilsmom]

Cheesecake!!!! Mmmmmmmm!

Mr. Carlo, you are a genius. You have made me 15 pounds thinner and still going. Atkins never worked for me when it was only broiled meat and plain veggies.
I made the first chicken dish you posted for the ladies leading our GS troops on Wednesday. They all want to know where they can get your low carb cookbook. I didn't see it on your website. Did I miss it?

xxoo

[Victoria Delsoul]

Thanks for the New York cheesecake instructions, Carlo. Sounds delicious.

[afraidfortherepublic]

Mmmmmmmm-mmm, Does that sound delicious! Carlo, do you have any idea how many calories are in a slice? Could you substitute lo-cal (lo-fat) cream cheese and sour cream for a recipe friendly to those trying to diet on a program other than Atikins?

BTW, My 2 year old (primarily Italian)granddaughter picked out a birthday card for me last week. Her mother approved the choice, so I got it in the mail. It depicted a (really ugly) chimpanzee wearing a beautiful, sparkling, pink, ballerina's tutu, holding a wand (like a good fairy). Inside the inscription read, "Poof! For the next 24 hours chocolate has no calories. Happy Birthday." Best birthday message I ever got!

Love & kisses to you for all the recipes you share. I enjoy reading them, even when I cannot find the time to make them.

[Texas Mom]

Oh I will try this one. My daughter in law is a diabetic and I am always looking for lo carb recipes.. This looks wonderful and something we all can enjoy.