New York Style Lemon Cheesecake (in the Crock-Pot)

I love cheesecake--almost as much as I love stuffed jalapenos.  Of course, they each fill a different part of the dietary needs, so you need a good recipe for both.  When reading Dana Carpender's 200 LOW-CARB SLOW COOKER RECIPES, I came across a couple of recipes for slow-cooker cheesecake.  Since my oven is still broken, the idea of slow-cooker cheesecake sounded really good!  I used a recipe I've been playing with for a few days and used Dana's instructions for slow-cooker cheesecake.  I also Googled slow-cooker cheesecake.  This is the result.

Tools needed:
8" spring-form pan
slow-cooker large enough to hold the spring-form pan
electric mixer
aluminum foil

 Ingredients:
2 packages of Philadelphia Cream Cheese, softened
1/2 cup sour cream
2 eggs
1 package of Crystal Light lemonade mix (2 quart size)
1 tsp vanilla (optional)
cheesecake crust (your favorite version of ground nuts, butter, and sweetener)

Process:
Preheat the slow-cooker on "High."
Mix your crust, press into the spring-form pan, and bake for 10-20 minutes in a 325○F oven.
Using an electric mixer, beat the cream cheese, eggs, sour cream, and lemonade powder until creamy.  It will be thick.  Using a spatula, spread the mixture over the baked crust and cover tightly with foil. 

Take a large sheet of aluminum foil and roll it into a tube, then bend the tube into a circle.  Arrange the circle of foil in the bottom of the slow-cooker.  Pour 1 cup of water in the bottom of the slow-cooker.  Place the foil-covered spring-form pan in the pre-heated slow-cooker.  Replace the lid and cook for 3-4 hours.

Once the time is up, turn off the slow-cooker and remove the lid.  Let the cheesecake sit, undisturbed, for at least 30 minutes.  After the cooling time, place the covered spring-form pan in the refrigerator to chill.  (I let mine sit for about 3 hours before putting on a topping of 1/2 cup sour cream mixed with 1 package of IDEAL sweetener.) 

Cut the cheesecake into 8 equal pieces and serve.



Volley's Notes:

• This cheesecake is NOT very sweet--if you want a sweeter dessert, you will have to add sweetener to the recipe.  
• If you want a plain cheesecake (not lemon), look for Dana Carpender's recipe for New York-Style Cheesecake in 200 LOW-CARB SLOW COOKER RECIPES (2005).
• The nutritional information does not include a crust--you will need to add the crust you choose to your carb count.  Dana Carpender and several of the low-carb bloggers have great cheesecake crusts from which to choose. 
• Nutritional info include the sour cream/truvia topping.
• For different flavors, you could use different drink mixes--just make sure they are sugar-free and are the large size (the one that makes 2-quarts). 
• Instead of a tube of aluminum foil, I used an inverted bowl in the bottom of the slow-cooker.  Choose one on which the spring-form pan is level and allows the lid to fit tightly on the slow-cooker.
• Next time, I think I'm going to add some sweetener.  It's good without it, but not at all sweet.

	Nutrition Facts   8 Servings Amount Per Serving   Calories 259.0   Total Fat 23.3 g       Saturated Fat 16.1 g       Polyunsaturated Fat 0.5 g       Monounsaturated Fat 2.2 g   Cholesterol 118.9 mg   Sodium 212.7 mg   Potassium 58.9 mg   Total Carbohydrate 1.6 g       Dietary Fiber 0.0 g       Sugars 0.0 g   Protein 6.5 g   Vitamin A 18.0 %   Vitamin B-12 3.4 %   Vitamin B-6 1.2 %   Vitamin C 0.4 %   Vitamin D 2.5 %   Vitamin E 0.8 %   Calcium 3.8 %   Copper 0.3 %   Folate 2.3 %   Iron 1.1 %   Magnesium 0.8 %   Manganese 0.0 %   Niacin 0.1 %   Pantothenic Acid     1.0 %   Phosphorus     4.9 %   Riboflavin 5.0 %   Selenium 0.9 %   Thiamin 0.7 %   Zinc 1.5 % Nutritional Info from SparkPeople Recipe Builder *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Baked Zucchini Chips

I'm always looking for crunchy dippers, and this looks like it will fit the bill.   Please take the time to follow the link for the complete recipe: Vittles & Bits Baked Zucchini Chips 

Picture from Vittles & Bits

Here's how it went when I tried the recipe and, because my oven is broken, I couldn't follow the recipe exactly. 


First, thinly slice your zucchini.  I didn't have any zucchini, so I used yellow squash.

Since my oven is not working, I decided to try two methods of cooking: microwave and dehydrator.  I spread the slices on the trays and sprinkled Badia seasoned salt lightly over the slices. 

Take care that you do not sprinkle too much salt on the slices.  As the original author of the recipe stated, the chips shrink and you need to keep that in mind when seasoning the slices.

These were the chips I did in the microwave.  Two of them burned to a crisp--the ones in the middle cook faster than the ones on the outer edges.  A couple of these turned out crispy, the rest were just 'cooked.'  None were like chips.

 

These were the ones that I dehydrated.   I let them dehydrate for about 6 hours and then got impatient.  Most of them were crispy, and all of them were tasty!

 

I really think that they would be best baked--as the recipe from Vittles & Bits shows.  I can't wait to try these later on--after my oven has been fixed and the weather cools down a little.  For now, I'll stick with the dehydrator--and try not to be so impatient.

Volley's Notes:

• Please follow the link for the original recipe:Vittles & Bits Baked Zucchini Chips
• You can use zucchini OR yellow squash.
• Don't get impatient--they need time to become crisp.
• Make sure that you do NOT use too much seasoning.
• The carb-count will depend on the weight of the zucchini you use.

Steak "Fries"

While on Atkins, I miss French fries.  I miss them more than I miss cake or cookies or doughnuts or baked potatoes.  But, honestly, I miss the salt and ketchup almost as much as I miss French fries.  What's the solution?  Turnips!

I used to hate turnips.  I can't tell you the number of times my granddaddy tried to get me to eat turnips and I wouldn't do it.  I would spit them out!  Now that I'm back on Induction (I stayed on Maintenance way too long), I don't eat potatoes.  In fact, I haven't eaten potatoes in over a year.  I miss French fries.

When frying turnips, you can julienne (like thin French fries) them or make "steak" fries (thicker pieces) out of them.  However you decide to slice them, weigh your turnips before cooking.  That's really the most efficient way to figure the carb count.  I cut this turnip in half, then sliced the pieces like steak fries--and divided it into two servings.

Once cut and weighed (and entered into your food log), fry the turnip slices.  I use a small deep-fryer with a good vegetable oil (olive oil is not recommended for deep frying). 

This is not a quick dish...you will need to fry the turnips for a minimum of 10-15 minutes, stirring regularly.  Unlike potatoes, turnips are not cooked when they start to float.  You have to cook them a little longer.  If you're like me, you need to set a timer or you will forget they are cooking.

Once the turnips are golden (and cooked), dip them out of the oil and place on a paper towel to drain.  If you let them sit a few minutes, they will crisp up a little--but they never get as crisp as potatoes.  Sprinkle a little seasoned salt over the turnips and serve with 1 TBS of SF ketchup.  (You only need the taste of ketchup--contrary to popular belief, ketchup is NOT a veggie.)

Carb count depends on the weight of the turnip you use.