Bourbon, Chocolate and Burnt Almond “Ice Cream” Cheescake

[tamarian]

Auto generated link to page (Please do not remove): http://www.lowcarb.ca/karen/recipe050.html

Now online!

[Sharon]

Karen, what do you use for a liquid sweetener??

On hand I have Premium Stevia a Herbal Supplement which just says 3-6 drops per serving... I also have Stevia a liquid extract. Would either of these work in the Cheesecake recipe.

Unfortunately, I don't have a lot of choices sometimes shopping, so I get stuck with something that's almost right, and I have to make it work.

I'm going to the City tomorrow and could have the opportunity to dig deeper for the correct item.

Thanks for your help....don't know what we'd do without you.

[Karen]

Stevia would be fine. Just add it to taste after the granulated sweetener. I originally made the recipe with liquid Sugar Twin. I use two sweeteners to keep the carbs down and to improve the taste.

Karen

[Sharon]

Made my cake tonight for tomorrow's dinner.....everyone wanted to lick the bowl!! Sure tasted great... I'm sure it will be a big hit tomorrow night!! Tastes like one of those "can't believe it's low carb treats".

[Sharon]

Karen, thanks again for sharing your recipe!! My cake turned out great.... Tasted far too good to be low-carb. Can't wait for another excuse to make it again.

The forum is so fortunate to have someone with your talent hanging out with us.

[Karen]

You doth flatter muchly! Thank you!

I look for excuses not to make it! :D

Karen

[beffie]

HI KAREN,
I'M JUST STARTING OUT,BUT ONCE I START DROPPING MY SIZES AND CAN HANDLE THIS "SOUNDING SO GOOD CAKE "
THIS WILL BE THE CAKE I'LL TRY FIRST!!!! :roll:

[Sharon]

Good choice, you won't regret it!!! Karen has some fabulous recipes.

[Kirkwood]

What is quark? Isn't he the ferengi from Deep Space 9?

--Kirkwood, who has just shown her geekdom to the entire board, though her question is serious!

[Ruth]

Hi Kirkwood,

Good question, quark is hard to find & is not a commonly used dairy product. It is a smooth, slightly sour fresh cheese sold in tubs in the dairy/cheese section.

HTH,

Ruth

[Kirkwood]

Thanks! Is there a good substitute? I really want to try this recipie!

--Kirkwood

[Ruth]

I'm hoping Karen will get a chance to reply to this because it's her recipe & she's the food expert/chef here.

From the Cook's Thesaurus:
http://search.atomz.com/search/?sp-a=00051144-sp00000001&sp-q=quark

(Fresh Cheese section) ... and hard to find, but very tasty and relatively low in fat. It makes a great topping for desserts. Substitutes: quark (very similar) OR yogurt cheese OR buttermilk cheese OR blend equal parts cottage cheese and yogurt until smooth ...
I would drain excess fluid off the cottage cheese because quark is somewhat dry.

Good luck!

Ruth

[Karen]

You can use all cream cheese instead of quark. I have to disagree with you Ruth. It's available at Safeway and Save-On here in Vancouver, but it may be more difficult to find in other places. It usually hangs out with the cream cheese.

Karen

[Ruth]

Hey Karen,

It's your recipe & I'm always ready to be corrected. I don't even pretend to know it all. I'm glad you were here to disagree. ;)

Ruth

[Kirkwood]

Tried this last night - really great! Of course, when my husband, Dave, came home and found the bourbon, his comment was...

'Wow, when you fall of the wagon, you REALLY fall of the wagon!'

Thanks, Karen!

--Kirkwood

[IslandGirl]

Yogurt Cheese is way fun and is a lot closer as a substitute for Quark because it's way tangy ...

Might also see it as Labne or Labneh (in a Real Canadian Superstore or a middle eastern store/deli or a health food store).

EASY PEASY to make, too.

Get a big old tub (we have a 2-pounder or 907g available in some brands) of unflavoured whole-milk (3.5-5% butterfat) yogurt, preferably "natural" style without added gelatin or pectin.

Get the biggest sieve or colander you've got and line it with cheesecloth or flattened coffee filters or a washable, very worn and very clean teatowel. Park it over a large and deep bowl.

Spoon the yogurt into the sieve. Cover it with a plate or plastic wrap and put it in a cool dark place (or the fridge) for up to 24 hours. Check occasionally to empty out the big bowl (that liquid is 'whey', is sour and fairly clear, and contains much of the lactose or carbs!). When thick (about halfway between yogurt and cream cheese for thickness) and spreadable, scrape out of the cloth and into a lidded jar or bowl. Keep refrigerated and use quickly. Short "shelf life".

ENJOY!

[donnaj]

Karen,
That recipe sound so good. It is making my mouth water just reading it. That will be what I make my husband for his birthday next month :bday: I wanted something that I can celebrate with him. Thanks.
P.S. Karen you are a genius for coming up with just wonderful recipes. :wave:

[Karen]

You can make it in an 8-inch springform pan so you can have a round cake too!

Karen

[donnaj]

Thanks Karen. I don't have springform pan yet what else can I use. :eek:

[wcollier]

OK, I never drink so I know nothing about alcohol. Is Jack Daniel's Whiskey the same thing as Bourbon? I don't like the taste of alcohol so I'd be really mad at myself if I used the wrong alcohol and it ruined the recipe.

[Karen]

Some afficionados would say that Jack Daniels is not bourbon. But I'm not one of those people so I call Jack Daniels bourbon. I buy one of those teensy bottles - a bit larger than airplane bottles - and it lasts me forever.

I don't drink, but I don't mind the flavour in this dessert. It's fantastico! Bourbon and chocolate are a natural and it helps the dessert stay softer because alcohol doesn't freeze.

Karen

[Karen]

Thanks Karen. I don't have springform pan yet what else can I use.

Sorry I didn't see this earlier. I suggested a round pan to make it more birthday like, but the pan specified in the recipe is fine.

Karen

[wcollier]

Hi Karen:

Thanks for the "blessing" on the Jack Daniel's. My DH picked up a sample bottle of Jack Daniel's yesterday for me, but I wanted to double check. I got tied up with work this week so I wasn't able to make my LC Chocolate Caramel Cheesecake that you helped me with. But Easter is coming up so it gives me some time to experiment.

I'll let you know how this turns out.

Wanda

[wcollier]

Hi Karen:

I made your "ice cream" cheesecake. It really was a life saver in helping to slay my demons, namely my MIL's cinnamon buns. ;)

Only problem was that I got tipsy on the alcohol in the cheesecake. How pathetic am I? I forgot how sensitive I am to alcohol. I actually woke up with a hang over this morning. :rolleyes: And no, I didn't eat the whole cheesecake, I ate 1/8th. :D

Anyway, DH really liked it so he'll finish it off. I guess the next one I make will be non-alcoholic. ;)

I have to say that mixing the artificial sugars didn't leave that aftertaste like Splenda alone does. It's a good trick to use around "the unconverted".

[Karen]

It's a good trick to use around "the unconverted".

Isn't it? They can't tell the difference! And neither can I! :lol:

Karen

[wcollier]

Hi Karen:

Is it my imagination or did you just become a Forum Founder? If so, :cheer: , if not, :blush: !

I hear ya! I was a bit nervous about using artificial sweetener because it causes cravings for me as well. I was going to make something with stevia, but since I can't experiment much, I didn't want to chance ruining it. But it didn't. Phew!

Hey, any thoughts on maybe a LC stevia cookbook? :D Ha, probably wouldn't be a bestseller, would it? On the other hand, when done right..... Well, if you ever did do it, I'd be first in line.

Wanda

[Karen]

Is it my imagination or did you just become a Forum Founder?

Umm, it's your imagination. What is making me look different is the shaggy beast above my head instead of the lobsters.

Artificial sweeteners...my salvation and my downfall. I use them, but I recognize that they are low-carb methadone. :rolleyes:

I think the world will be ready for a switch to Stevia in another two years or so which will be right on time for another cookbook! Look how long it's taken for the world to recognize low-carb as a potentially viable WOE/WOL. And, it's not quite happened...yet.

Once you get more familiar with Stevia, it will become easier to use.

Do you know that you can't use Stevia in commercially prepared foods in the Canada and the USA? Or cyclamates? If I had more time, I'd be into food conspiracy theories. :daze:

Karen

[wcollier]

Hi Karen:

Umm, it's your imagination. What is making me look different is the shaggy beast above my head instead of the lobsters.

:lol: That's what I was referring to - the beastie boy up above your head. I thought names went with those little symbols. :o Which explains my confusion because I already thought you were a Forum Founder! Thanks for settling that.

Once you get more familiar with Stevia, it will become easier to use.

I have a LC Stevia Cookbook, but haven't had much opportunity to use it since as you know, I've been battling my addiction. The recipes I have used have been OK, but I think there were several typos in the book. I'm kind of afraid to make some of the recipes. I contacted the author twice, but never received a response. :mad: There is a pumkin cheesecake recipe I would like to try at some point. And there are ice cream recipes using stevia which I'd like to try.

Do you know that you can't use Stevia in commercially prepared foods in the Canada and the USA? Or cyclamates? If I had more time, I'd be into food conspiracy theories.

Oh, girl, don't even get me started!!!!!!! I can't believe that stevia cookbooks were on the government's book-burning list. Imagine. :thdown:

Wanda

[Karen]

I'm well on my way to becoming a Mountie. ;)

Oh, girl, don't even get me started!!!!!!!
Whenever you want to get started, I''ll join you in the rampage! :D

Karen

[Arnie_g]

Well, I made this last night. I pulled it out of thr freezer this morning and we dug in. It was so awsome, I just loved it. The hard part is not going back for seconds, thirds, and fourths.

We can't have alcohol, so I left the burbon and a couple tablespoons of suger substitiutes out and added a couple tablespoons of DaVinci's SF Hazlenut syrup.

I have a question about the eggs. I recall a few years ago being told not to eat raw eggs because of a chance of them being infected with Salmonella. Is that true or is it a non issue?

Thanks,
Arnie

[Karen]

Hi Arnie!

I personally don't have any qualms about eating raw eggs and have been doing so for quite a few years. No one who has eaten say, tiramisu or this dessert has had any problems.

In the restaurant, we use use pastureized eggs for desserts and sauces.

If you are uncomfortable about it or have any health reasons not to eat raw eggs, don't do it. And if you are pregnant or have a compromised immune system, don't eat raw eggs.

Karen

[Arnie_g]

Karen,

It just kind of popped into my mind and I was curious. I won't worry about it.

Thanks,
Arnie

[nix]

been living in europe 3 years and couldn't figure out what the heck kwark (quark) was....
now i know.

Is it induction friendly? (or is it too yogurty?)

nix

[Karen]

It depends on what the carb count is. The quark here is about the same as cream cheese.

The cheesecake itself is not induction friendly. :( Save it till later!

Karen

[vbrowne]

I'm going to be making this recipe on the weekend for my mum's birthday, but I know she won't like the bourban. Can I substitute, say, Cointreau or Amaretto?

Vikki

[Karen]

Can I substitute, say, Cointreau or Amaretto?
Of course, but they both contain sugar....

Karen

[lioncub]

Hi Karen,

I'd like to make this for birthday tomorrow, but one question, do you turn the cake out or leave it in the pan to serve? I can't quite tell from the recipe.

eileen in North Van

[Karen]

It's best to leave it in the pan since it will tend to melt faster if left freestanding. If you're going to serve all of it right away, then take it out of the pan if you want.

Karen