It's a Juniors Cheesecake recipe tweeked.
Here's the website for the real recipe, along with my tweeked instructions below. it's kinda involved but worth all the effort.
http://www.wchstv.com/gmarecipes/ju...cheesecake.html
Note that ALL THE ingredients are measured the same as the original EXCEPT for the Vital Wheat Gluten & cornstrach, which has been decreased.
First, I subsituted xylitol & splenda for the sugar, it doesn't need to be equal parts but a mixture of both, sift it together some. I get my xylitol at a local health food/low carb place in bulk. 5.99/lb.
www.perfectsweet.com is a name brand but a tad more expensive.
It really makes the cheesecake taste better, the first time I made one, I used all Splenda, no one liked it so we tossed it out. So spend an extra $$ to make a really great one, it's worth every bite.
For the cheesecake base, I subsituted Vital Wheat gluten for the cake flour minus 2 Tbls, & added a scant 1 tsp of guar gum or another type of thickener for an airer texture. I was told not to use too much of this so I don't. lol
In the Cheesecake Cheese filling, I used 1 TBS of cornstarch instead of the recommended 1/4 cup. I also made a Pumpkin Cheesecake, which is really yummy. I blended 1/2 c to 1 cup of pure( I use Libbys) Pumpkin to the filling (depends on how pumkiny you like it) right before you add the Heavy Cream.
Hope you all enjoy this as much as I do. I shared mine with everyone not just us low carbers and no one notices much of a difference. The crust is a tad heavier but other than that??? Sorry, I never figured out the carb counts on this one, after all it has to be lower than the original and it's not an everyday treat, but something special! I have froze this and it still taste great!