[jmarik]

I love the New York Cheesecake recipe and have baked it many times. But have you ever tasted Ruby Tuesday's 1 carb cheescake. I bought a whole cheesecake to bring home. How do they do it? We need to find out. 1 net carb? Does anyone know any secrets as how to cut down on more of the carbs?

[wiredfoxterror]

Smaller slices? j/k!
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[scott123]

The net carb count is low because they're playing the sugar alcohol game. Deducting sugar alcohols is a technique Atkins Nutritionals came up with in order to sell more bars. There is no scientific evidence supporting this practice. It's just commerce. Most informed low carbers count sugar alcohols either in whole or in part depending on how they tolerate them.

Most commercial cheesecakes use maltitol, which is a dead ringer for the taste/texture of sugar. Unfortunately, it's high glycemic, high carb, can stall you, and, worst of all, give you gastrointestinal distress (gas/diarrhea).

Ruby Tuesday's cheesecake is a slightly special case. They aren't pure maltitol. They use Splenda, maltitol, ace k, and erythritol. Erythritol is the one exception to the high carb/laxating sugar alcohol rule. Erythritol is extremely low carb and non laxating. It's the 'good' sugar alcohol. Unfortunately, it's expensive and hard to bake with, so very few companies use it. Unfortunately, there is no way of knowing how much maltitol and how much erythritol is in their cake. My guess is that it's mostly maltitol.

The combination of sweeteners is a huge reason why their cheesecake is so phenomenal. When you get into multiple sweeteners, the quality of taste improves dramatically The sugary texture from the maltitol/erythritol is also invaluable for obtaining the mouthfeel of the real thing. You won't get the mouthfeel/texture of a Ruby Tuesday's LC cheesecake by using splenda. It's not going to happen. Only sugar alchohols, polydextrose or inulin will give you that.

If maltitol doesn't stall you or laxate you, then that's what you might want to try making a cheesecake out of. As I said before, maltitol is a dead ringer for the taste/texture of sugar. Otherwise, I'd give a polyd/erythritol cheesecake a shot.

[Kay2]

Erythritol can be found at Honeyville grains(www.honeyvillegrain.com) at a very good price. I was paying almost $10/pound from the supplier I used to use. Honeyville has it for 4 lbs/$22.22. They have also just reduced their price for blanched almond flour. I love doing business with them. You get a 10% discount if you use the code, AATW (Atkins All The Way). Their shipping is low and they have lots of carb friendly products!
Kay
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[jmarik]

Thanks for the info Scott. I have been reading about sugar alcohol. It is a tricky subject and I think they have us all fooled into thinking we are getting away from something. I now realize that may be what is slowing me down on my low carb weightloss program.

[operalady]

if you ask, and it's on a good day, they may show you the packaging, so you can read for yourself the ingredients and nutritional info.

i know when they first came out with it, the waitress brought the box out for me to see!

[gopmom2]

Scott,
Thanks for that awesome response on sugar alcohols. I have never heard it so well. I have really been trying to do away with all of them, but it is so hard. I do believe that they stall me and you just spelled it out once again for me. Thank you for taking the time to add this to the website. It was insightful.

[scott123]

Gopmom2, you're very welcome!