Conversion help needed for Italian Cheesecake

[livesimply]

Here's my FAVORITE cheese cake recipe--any help best way to convert it to LC is appreciated!!

ITALIAN CHEESE CAKE
Cream together:
1 1/2 lb. ricotta
1 lb. cream cheese
1 1/2 tsp. salt
1 1/2 c. + 2 Tbs. sugar
Add:
6 eggs (one at a time)
6 Tbs. flour
1 pt. sour cream
1 1/2 Tbs. vanilla
1 1/2 tsp. lemon juice
1 tsp. lemon rind

Grease and flour 10-inch springform pan. Bake at 350 degrees F for 1 hour. Turn oven off and keep cake in oven for 2-3 hours until cool. Remove from pan and refrigerate. Serve plain or with your favorite topping.

Without a doubt this is the best cheesecake I ever ate--old Italian recipe, VERY rich. Make sure to use whole milk cheeses and sour cream. It's so expensive to make I would love anyone's advice on the best substitutions for sugar and flour before I attempt this. Thanks in advance

[LessLiz]

The flour is unnecessary.

You can use granular splenda by just measuring it. Or 39 packets of splenda. If you have sweetzfree the bottle tells you how to measure it.

[IslandGirl]

Liz is right; that's an absolutely straight up conversion. The flour is only used to stabilize and it's just not really needed in a recipe so rich in eggs and cheeses.


Enjoy!

:wave:

[livesimply]

you don't think I would need some cornstarch or ThickenThin not/Starch or ThickenThin not/Sugar? I have those.

Also I do have some erythritol (just got it from netrition.com); would it be best to use a combination of E + liquid sucralose?

Again, thanks!

[Mama Lu]

I'd definitely sweeten it with a combination of erythritol and liquid sucralose. Erythritol is less sweet than sugar, but combining it boosts the sweetness and gets rid of the aftertaste of both. It doesn't dissolve well in fat, so if you don't have the powdered kind, give it a whirl in a coffee mill.

With six eggs, you shouldn't need a starch. The flour may be there to prevent cracking. You can lessen the chances of that happening by baking at a lower heat (325°) in a water bath (wrap the springform pan in foil first).

The recipe sounds great. Be sure to report back.

Susan

[IslandGirl]

Like MamaLu said. A blend of sweeteners is always good, but I didn't want to throw too much atcha in what appears to be an early stage of LC conversion for you...


One thing about Erythritol, you may want to watch out for recrystallization and the "cooling effect", since the subject has come up. If you're going to use the E, then is a good time to consider any of the Expert Foods ThickenThin products, they help prevent recrystalization and such. Maybe a Tsp or so stirred in with your Erythritol sweetener (when dry), then blend or beat (there should be enough moisture in the ricotta and cream cheese to dissolve) that mixture into the cheeses. Thoroughly.

Enjoy!

ps: there's a lot of cheesecake making going on the Recipes section, you might want to have a look to see how others have managed a classic cheesecake here, there's a lot of technique going around sweeteners and thickeners, etc., to be gained just reading the recipes.

:wave:

[livesimply]

Thanks so much for everyone's input!!! I don't want to get into too much baking sweets--really trying to keep them to special treats only and diminish my sweet tooth. I made some Lemon Poppyseed Muffins according to the recipe and they were WAY TOO SWEET--which is a good thing for me. To that end, I did purchase some erythritol, liquid sucralose, notSugar and notStarch, DaVinci syrups, wheat bran, almond flour and flaxmeal. Don't have stuff like resistant wheat starch, WPI 5000/8000 and other more complex ingredients. Been trying to read the forum threads to see what is REALLY necessary to have on hand in my pantry--opinions welcome!
Thanks from a beginner on this journey..... :wave: