The forum is back online!

Hey Everyone :)

Just wanted to let everyone whom had been clicking on the links to some recipes on my forums such as the chocolate cheesecake brownies that I posted the other day only to receive a web page saying that you're suspended, know that the forum is working again!

It seems a meal replacement product that had been discussed on my forum a while back appeared on a popular current affair program down here and guess who was number 2 in google? Our thread!

Needless to say, at one stage we had over 1500 concurrent guests on my forum and my webhost had a hissy fit and suspended my account. 1500 might not seem like that big a deal compared to some of the popular forums out there but for a non monetised forum like mine on shared hosting, it was!

I have since had a hissy fit ;) and moved us, so now everything is back up and running, make sure to check out those brownies they are very yummy :)

Low Carb Chocolate Swirl Cheesecake

Hey there, I have been slack again, sorry :)

Thought I'd share this recipe for Jennifer and anyone else that would like it. It is very good, I have never been a big fan of baked cheesecakes and apart from the low carb pumpkin cheesecake I have always found them too dense and gluggy - alongside the difficulties with them cracking no matter how well you follow the recipe. Then I came across this one and the cooking method seemed to me, to be much more logical, that I decided to give it a try.

This is actually a recipe by Gordon Ramsay which I de-carbed, it is a really great recipe, a couple of people from the forum tried it and loved it, a couple of us served it at Christmas dinner. I have made it a few times now and still has not let me down yet. You can read the discussion on it here plus if you make it please let us know what you think: Low Carb Chocolate Swirl Cheesecake You will find a couple more pictures of how it turned out there as well.





Low Carb Chocolate Swirl Cheesecake


Base:

150g/5.3oz Almond meal (I didn't blanch mine this time)
50g/1.8oz Desiccated/finely shredded coconut
60g/2.1oz butter, melted
12 splenda tablets, crushed or 1/4 cup of granular splenda
dash of vanilla

Filling:

600g/21.2oz Cream Cheese
250g/8.8oz sour Cream
2 Eggs
25 splenda tablets, crushed or 1/2 cup splenda granular
1 tsp vanilla extract
75g/2.6oz Lindt 85% dark choc, melted



Butter a 23cm spring form pan and preheat oven to 170C/340F

Combine base ingredients and press into the base of the spring form pan and bake for 15 mins or until golden. Reduce oven temp to 140C/284F

Beat together all of the filling ingredients EXCEPT the chocolate and pour over the base. Tap gently to burst any large air bubbles and swirl the melted chocolate over the top.

Chuck in oven for 30mins and then turn the oven off and leave it alone for a long time, preferably overnight to cool. If you take it out to soon it may crack. When cooled, chill in the fridge.

That's it, how easy is that and it came out perfect!

Nutritional Information for 10 serves:

(only thing not included is the dash of vanilla in base)

Per Serve

Using splenda tablets:

518 calories, 10.9g protein, 50.5g fat, 5g carbs

Using splenda granular:

523 calories, 10.9g protein, 50.5g fat, 6.5g carbs

Now any other sweetener should be fine, I tend to use a lot less sweetener these days so always taste test the batter first in case you need a little more but I find if I keep the sweetness down I am not likely to crave it. You can also reduce the carbs and calories simply by cutting into smaller serves, what I do is just have a piece for my breaky, it keeps me satisfied until lunch at least!

Whilst we are talking cheesecake and chocolate, here is one I added today:

Low Carb Chocolate Cheesecake Brownies




Enjoy!