Mexican chefs make world's biggest cheesecake

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Mexican chefs make world's biggest cheesecake

Mexican chefs make world's biggest cheesecake
The Associated Press 1:46 p.m. January 25, 2009
Chefs serve what they claim to be the world's largest cheesecake in Mexico City, Sunday, Jan. 25, 2009. The chefs hope to win a Guinness World Record. (AP Photo/Eduardo Verdugo) - AP

MEXICO CITY — Mexico has long been known for tacos and tequila – but cheesecake? Chef Miguel Angel Quezada says 55 cooks spent 60 hours making the world's biggest cheesecake – a 2-ton calorie bomb topped with strawberries.
The monster cake used nearly a ton of cream cheese, the same amount of yogurt, 350 kilograms (772 pounds) of pastry, 250 kilograms (551 pounds) of sugar and 150 kilograms (331 pounds) of butter.
Carlos Martinez of Guinness World Records declared the cheesecake the world's largest on Sunday at an event sponsored by Kraft Foods, maker of Philadelphia cream cheese.
There wasn't much competition. Guinness had no previous record for cheesecakes.
Organizers gave out 20,000 slices around Mexico City.

Low Carb Dessert Is Good For You

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Low carb dessert can help reduce metabolic syndrome

A new study indicates that a low carb diet is better than a diet low in fat in reducing inflammation and blood saturated fat in metabolic syndrome, which is a condition afflicting one quarter to one third of adult men and women and is an established pre-cursor to diabetes, coronary heart disease, and other serious illnesses. A diet low in carbohydrates is more effective at reducing high triglycerides, saturated fatty acids in the blood and markers of inflammation.

Read the article here:
www.sciencedaily.com/releases/2007/12/071203091236.htm

Low Carb Desserts Okay With ADA

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Break out the low carb desserts!

The American Diabetes Association revises it viewpoint on low carb diets in 2008 stating “low carbohydrate diets might seem to be a logical approach to lowering postprandial glucose”. This changes from last year when the ADA stated that low carb diets were not recommended in the management of diabetes.

Okay, low carb desserts = low sugar desserts ... why did it take sooo long to approve that?

View the ADA “Nutrition Recommendations and Interventions for Diabetes” HERE

Low Carb Dessert - Pot De Crème

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Pot de crème is the name for the individual lidded porcelain jars or pots that this custard is traditionally baked in. This low carb French custard is richer than American custard due to using egg yolks instead of American who use whole eggs.


Preheat oven to 325F

6 large egg yolks
1/3 to ½ Splenda
2 cups half and half
1teaspoon low carb vanilla


Whisk egg yolks and Splenda until just blended. Stirring, bring the half and half to a simmer in a small saucepan. Gradually whisk the hot milk into the egg yolk mixture. Strain through a fine-mess sieve into a bowl or large measure with a pouring lip. Skim off any foam with a spoon. Stir in vanilla.

Pour the mixture into six 4-ounce pot-de-crème cups or ramekins. Put the lids on the cups or seal each ramekin with a snug-fitting piece of aluminum foil to prevent a skin from forming. Bake in a water bath for 40 to 60 minutes or until set but still quivery in the center when the cups are shaken. Take the cups or ramekins out of the water bath and let cool for 30 minutes, then refrigerate for at least 2 hours before serving these low carb custards.


Tips for custards doneness: (low carb or otherwise!)

Most custard should be removed from the oven as soon as the center appears quivery, like firm gelatin when the cup is gently shaken. Completely firm custard is overcooked and will turn slightly grainy.

To be doubly sure that the custard is ready, tilt the cup up at a 45 degrees angle. The center should remain firmly in place without flowing.

Insert a knife two-thirds of the way from the side of the cup toward the center. The knife should come out clean or with just a tiny smudge of low carb custard adhering.

Low Carb No Bake Cheesecake Dessert

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This low carb dessert is very low carb and I eat it a lot because it is fast and easy!

1 8oz package of cream cheese
1 Tablespoon unsweetened chocolate powder
3 Tablespoons Splenda

Put the cream cheese in a microwavable dish and heat on high for 15 seconds. Add chocolate and Splenda and mix until thoroughly blended. Now you can just stick the bowl in the fridge with some plastic wrap on top and wait until it firms and enjoy.

I will be posting some more variations of this low carb no bake cheesecake soon! I also use this as the base of a couple other low carb desserts that I will be posting soon also!

Refreshing Summer Low Carb Dessert

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LOW CARB FROZEN MASCARPONE AND STRAWBERRY GRANITA

** SAW THIS RECIPE ON EVERYDAY ITALIAN BUT CHANGED IT TO LOW CARB **

1 cup water
1/2 cup Splenda, plus 1 tablespoon
1/2 cup chopped fresh mint leaves
2 cups chopped strawberries, plus 1 cup finely chopped
1/2 cup mascarpone cheese
3 tablespoons lemon juice
Pinch salt

Place the water, 1/2 Splenda, and mint in a small pan and bring to a simmer, stirring occasionally to help dissolve the Splenda. Let simmer over low heat to steep the mint. Then strain the mint from the simple syrup. Discard the mint. In a food processor combine 2 cups of strawberries with the remaining 1 tablespoon of Splenda. Run the machine to puree the strawberries. Add the mascarpone cheese, lemon juice, and salt. Run the machine until the mascarpone cheese is fully incorporated. Add the low carb mint simple syrup and run the machine to combine. Place the strawberry mixture in an 8 by 8-inch glass dish and place the dish in the freezer. The mixture will take about 4 hours to freeze.

To serve this low carb dessert, use a fork to scrape the Granita. Spoon the mixture into chilled bowls. Top with the finely chopped strawberries. Serve immediately.

Low Carb Holiday Dessert - Pumpkin Cheesecake

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Low Carb Pumpkin Cheesecake Dessert For The Holidays:

3- 8oz packages of cream cheese
5 Large eggs at room temp.
1 and 1/2 cup Splenda
1 tablespoon of sugar free (alcohol free) vanilla extract
1-15oz. can pumpkin
2 ½ teaspoon cinnamon
1 1/8 teaspoon nutmeg
1 1/8 teaspoon ginger
½ teaspoon cloves
½ allspice


You want to take the cream cheese and eggs out of the refrigerator about 45 minutes before you begin mixing to soften the cream cheese and take the chill off the eggs.

When you are ready to begin, start by cracking the eggs into a small bowl making sure not to use the rim of the bowl to crack the eggs to avoid getting shells in the bowl. Set bowl with eggs aside.

Add cream cheese to mixer and mix on high until cream cheese is smooth. Continue mixing and add the Splenda. Once Splenda is incorporated into the cream cheese, stop the mixer and use a rubber spatula to scrape down the sides of the mixer bowl to insure even mixing. With the mixer back on high add the vanilla, pumpkin and spices. Now add the eggs one at a time letting mixer work in the one egg before adding the next. Again, stop the mixer and use a rubber spatula to scrape down the sides of the mixing bowl. Now you are ready to pour the mix into the greased spring form pan.


Bake on a preheated 350 degree oven for 50-90 minutes or until low carb cheesecake is set in the middle. Cool for an hour and than chill for at least six hours, best served the next day.