Traditional cheesecake, with lots of extra cream cheese and eggs.

3 8oz Cream Cheese
1.5 Sticks Butter
1 tsp Cinnamon
1 tbsp Vanilla
1 pt Heavy Cream
1 cup Sour Cream
8 oz Chopped Walnuts
2 Cups Splenda
8 eggs

Let the cream cheese, eggs and butter warm to room temperature.

First, grind walnuts, splash of soymilk, cinnamon melted butter and splenda (I used the ‘magic bullet’) and spread this with a spatula into pre-greased (used butter flavored non-stick cooking oil) and bake at 325 for about 7-8 minutes to form your ‘crust’. Be careful not to overcook.

While that was going on is when you’ll be combining all ingredients, using your electric mixer at slow speed, increasing gradually to medium while pushing the sides constantly using a spatula.

Bake for around an hour (checking on it regularly) and allow to cool overnight in your refrigerator before serving.

Feel free to experiment, this turned out absolutely delicious!

Tips For A Perfect Low Carb Cheesecake

Who doesn?t love low carb cheesecake? The Low carb cheesecake is now one of the recommended products for low carb dieting which will greatly contribute a big part for the quick and successful results with the diet.

There is no doubt that due to the increased number of people who love low carb cheesecakes for their low carb diet, many food companies are now offering so many flavors and varieties of low carb cheesecake. However, the low carb cheesecake is not only found from those companies, for the fact that even yourself can make a perfect low carb cheesecake. How? It is not a problem though. So if you want to know on how to make a perfect one? Find out here.

Yes! You can make a perfect one through these considerations. The first important thing to consider is to bring all the necessary ingredients to room temperature before mixing. This process typically takes for about thirty minutes. After that, you try to soften the cream cheese in the microwave and this will take for 15 seconds. It is also important for this step for a perfect low carb cheesecake that you add 15 seconds for every additional bar of cheese.

The filling for the low carb cheesecake must be blended only until it is combined. Over mixing will give a bad result. In removing the low carb cheesecake, you should butter the sides or use a metal spatula around the edges immediately after removing the low carb cheese cake from the oven. Then put a spring form pan on a thin pan, just like the pizza pan, or you can coat the bottom and up one inch around the sides with aluminum foil. This method is given to avoid leaks in the oven.

After that, you should place a thin pan of water in rack below the low carb cheesecake to keep the oven moist, then don?t open the door while baking. It is also interesting to know that a perfectly baked low carb cheesecake will be puffed around the edges. Then cool slowly on a wire rack that is away from any drafts. It is also recommended that the low carb cheesecake be stored in the refrigerator being loosely covered for up to four days. It is also interesting to learn that the low carb cheesecakes taste best when brought to room temperature. And surprisingly, this food can be kept for up to two months in the freezer.

So are you ready to prepare now? If so, then great!

If You Follow Low Carb Cake Receipes – You Can Have Your Cake And Eat It Too

One of the things we miss most when on a diet are our treats. But if you are following low carb, cake receipes you can still have your cake and eat it to.

Usually candy, biscuits and cakes are the first foods to be put on the not allowed list. These are followed very quickly by fast foods, takeaways and processed meals. But on the low carb diet, you can eat cakes and biscuits so long as they follow specific recipes and do not make up the bulk of your meals.

You will find that you can adapt recipes you have at home. It won’t work for every cake but experimenting will be fun. You need to swop out the white flour replacing it with whole meal and wheat germ. I wouldn’t suggest you try and make a sponge though as the brown flours are a lot heavier i.e. healthier than white so it probably won’t rise very well.

You can have a delicious cheesecake made with cottage cheese. In a food processor, combine 500g of 1% cottage cheese with 225g of low fat cream cheese. Puree until smooth. Add some non fat yogurt in a fruit flavor of your choice, some corn flour, 2 egg whites and one tablespoon of vanilla. Blend until completely smooth. Pour into a greased spring form pan. Place this pan into a roasting tin and fill with enough water to come up to halfway of the sides of the spring form pan.

Bake in a preheated oven at gas mark 3 or 170c for 40 minutes. Turn the oven off and leave the low carb cake to stand for 30 minutes in the cooling oven. Remove and let it cool at room temperature. Refrigerate for at least 2 hours before serving. You can serve this delicious desert with a little compote of fresh or frozen fruits. It will keep for up to three days in the fridge but I sincerely doubt it will last that long.

If cheesecake isn’t your favorite, you could cook some muffin cakes but using bran cereal and whole meal flour rather than white flour. You can add freshly chopped fruit to the mix such as pear or banana to keep the muffins moist and tasty.

Oatmeal cookies are also worth a look as not only are they very tasty and a favorite with kids, but oatmeal is very good for you. Combine 6 oz of large oat flakes with 3 oz of whole meal flour and 1oz of wheat germ. Add a small teaspoon of baking powder, some cinnamon and a pinch of salt. Melt a little margarine and add it to the mix with some brown sugar and one egg. Combine the whole lot together and then put heaped spoons of the dough onto some greaseproof paper. Bake in a preheated oven for between 8 to 10 minutes (gas mark 4 or 190c) until the cookies are firm and golden. Remove and place on cooling rack to cool down. You can freeze these biscuits if the kids leave any over. They will last for about one month in the freezer but should be eaten within 3 days of being made if not frozen. They are perfect for your children’s lunchboxes and much healthier than the shop variety.

So who said you had to be deprived of treats on a diet? If you follow low carb cake receipes; treats are still on the menu!

Today, the Atkins diet is one of the most commonly-used dietary methods for weight loss. It has spawned many ‘inspired’ diets with the same principles of the Atkins diet, which are low carbohydrates and high proteins.

Low carbohydrate consumption, the mainstay of the Atkins diet, really has some benefits for weight loss. The main attraction of this dietary policy is that you do not have to reduce on the amount of calories that you take in. This is corroborated by people who are actually on the diet. The Atkins diet also enhances the blood sugar levels, which is good news for diabetic patients. It increases the amount of HDL cholesterol, which is good for people with cholesterol problems. When you restrict the amounts of carbohydrates in the diet, it can improve the insulin amounts in the blood and reduce the blood pressure.

People who consume the Atkins diet also report of having an increased energy level in their body, ability to focus better on their work, an enhanced mood, reduced depression symptoms and even a lowered craving for sweets. These things are not proven scientifically, but are definitely observed by people who are on the Atkins diet.

Then there are some more benefits that need to be mentioned. The Atkins diet has no restriction on the amounts of fats that you can take in. That’s the reason why you can now binge on all those high-fat foods that you thought were forbidden to you in the past. You can have as much butter, cream, cheese and steaks as you wish. This is an exciting experience actually. In fact, people on the Atkins diet are encouraged to eat these foods.

The Atkins diet is simple to manage too; you get the foods easily. You will need to learn only about how to manage your carbohydrates by a method of counting that. After that, you can eat anything you wish from the sizeable acceptable foods list.

Every person has his or her own carbohydrate level. The Atkins diet exhorts people to find that out through trial and error. Some people can become overweight with only 90 grams of carbohydrates a day, while some people show not effect even at 120 grams of carbohydrates. During the OWL phase, which is the second phase of the Atkins diet, people have to find out their own optimal carbohydrate limit and then they can stick with it for life. This way they will never gain in weight.

Dieters with the Atkins plan find it very easy to stick with it because of the wealth of information that is present. There are several Atkins books and even websites for support and guidance. However, that can be problematic too, as some people put in their own two-pence and might confuse the dieter. You will always need to have your head on your shoulders when you are reading these comments.

Some people find the fact that they have to count carbohydrates in everything they eat too taxing. This is important to stay within the carbohydrate range, but it can be annoying at times. The induction phase is too difficult too, especially if you have been subsisting on a diet of carbohydrates before. Many people get disillusioned at the induction phase and give up the diet altogether.

There might also be a crash on the third or the fifth day of the diet which could compound these decisions. This is the time when the ketosis begins to set in. This is a temporary stage, but it can instill fear in some people for low carbohydrate foods.

When all the pros and cons of the Atkins diet are considered, it becomes evident that it works, though there are some impediments on the way. But, on the whole, it is the most effective diet, and is also the most popular diet on the planet.

Darren Williger is a guitar playing, tea drinking, meditating, low carbohydrate eating, wine making sales maker who writes for MyLowCarbPages.com, and MindSatori.com.