Guest guest Posted July 20, 2003 Report Share Posted July 20, 2003 > Okay. someone out there has to have the mother of all cheesecake > recipes. I make my own, sometimes with Splenda, but more often these days with DaVinci syrups because I can get a greater variety of flavors (Amaretto cheesecake, Satsuma Orange Cheesecake -- this one was to die for -- White Chocolate Cheesecake...) You can also sweeten half the cheese/egg mixture with syrup and the other half with Splenda, and do a " swirl " of 2 cheesecake flavors. This works really well with the orange, or with Raspberry, or whatever you like. Start with 3 8-ounce packages of cream cheese, softened (in this heat, about 5 minutes -- LOL) Whip it up with 3 eggs, a teaspoon of vanilla, and EITHER Splenda to taste (about 3/4 cup but you may like it more or less sweet), OR 1/2 cup of any of the DaVinci syrups. Bake in a 13 x 9 pan (I use glass and spray with a little Pam) at 350º for about half an hour, or until it is golden on top. It may crack, as Splenda doesn't have the moisture content of sugar. If it does, and you want it to look nice, " frost " it with sour cream, sweetened with Splenda if you want to cut the tartness a little. If you must have a crust, mix 2 cups of crushed almonds with a stick of melted butter, and press into the pan before the cheesecake mixture. You'll then need to chill the baked cheesecake to get the butter in the crust to set well, but it is delicious. This is not low fat, but it is very low carb. Since I don't worry about fats, it's all good. And this one never has leftovers at potlucks, even among the normies. ~~ Lyn G Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2003 Report Share Posted July 20, 2003 O.K......O.K.....you've twisted my arm....Here's my recipe for yummy cheesecake..... 16 oz cream cheese (not FF, just plain Philly CC) 12 packets Splenda 3 large eggs 3 tbsp fresh lemon juice 1 1/2 teaspoon vanilla extract 1/4 teaspoon salt 3 cups sour cream (I use IMO) Preheat oven to 350. In a large bowl, beat cream cheese and sweetener until very smooth (about 3 minutes.). Add the eggs, one at a time, beating well after adding each one. Add the lemon juice, vanilla, and salt. Beat in the sour cream until just blended. Grease an 8-inch spring-form pan and line bottom with parchment. Wrap the outside of pan with double layer of foil to prevent seepage. (NOTE: I use a regular non-stick cake pan sprayed with Pam cooking spray.) Pour batter into pan, and set the pan into a large roasting pan and surround with 1 inch of very hot water. Bake for 45 minutes, turn oven and let the cake cool 1 hour without opening the door. Then, let cool to room temp, and refrigerate overnight. Top with Raspberry (or whatever berry you prefer) Sauce. Raspberry (or whatever Berry you prefer) Sauce: 1 Pkg. Frozen Raspberries, thawed. 3 to 4 packets Equal 1 teaspoon lemon juice Combine ingredients and enjoy!!! Tina (Jelly bean toes) Cheesecake Okay. someone out there has to have the mother of all cheesecake recipes. There is one on the Splenda website I'm going to try.. but thought I would hit up the lists to see if anyone has experienced a good Splenda recipe..Please pass along if so :-) Thanks! http://www.eradain.com/apoplexy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2003 Report Share Posted July 21, 2003 I really out to eat before I read my email. Now I want cheesecake. Sounds good though. Lori Owen - Denton, Texas SRVG 7/16/01 Dr. Ritter/Dr. Bryce 479/335/??? On Sun, 20 Jul 2003 19:54:26 -0700 " Butterflye " writes: > > Okay. someone out there has to have the mother of all cheesecake > > recipes. > > I make my own, sometimes with Splenda, but more often these days > with > DaVinci syrups because I can get a greater variety of flavors > (Amaretto > cheesecake, Satsuma Orange Cheesecake -- this one was to die for -- > White > Chocolate Cheesecake...) You can also sweeten half the cheese/egg > mixture > with syrup and the other half with Splenda, and do a " swirl " of 2 > cheesecake > flavors. This works really well with the orange, or with Raspberry, > or > whatever you like. > > Start with 3 8-ounce packages of cream cheese, softened (in this > heat, about > 5 minutes -- LOL) > Whip it up with 3 eggs, a teaspoon of vanilla, and EITHER Splenda to > taste > (about 3/4 cup but you may like it more or less sweet), OR 1/2 cup > of any of > the DaVinci syrups. > > Bake in a 13 x 9 pan (I use glass and spray with a little Pam) at > 350º for > about half an hour, or until it is golden on top. It may crack, as > Splenda > doesn't have the moisture content of sugar. If it does, and you want > it to > look nice, " frost " it with sour cream, sweetened with Splenda if you > want to > cut the tartness a little. > > If you must have a crust, mix 2 cups of crushed almonds with a stick > of > melted butter, and press into the pan before the cheesecake mixture. > You'll > then need to chill the baked cheesecake to get the butter in the > crust to > set well, but it is delicious. > > This is not low fat, but it is very low carb. Since I don't worry > about > fats, it's all good. > > And this one never has leftovers at potlucks, even among the > normies. > > ~~ Lyn G > > > Homepage: http://groups.yahoo.com/group/Graduate-OSSG > > Unsubscribe: mailto:Graduate-OSSG-unsubscribe > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2003 Report Share Posted July 21, 2003 Yes, Please! Diane >>I have this great NY style cheesecake recipe, if > nayone's interested. I'll dig it up soon and post it.. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2003 Report Share Posted July 21, 2003 > Instead of the almond crust.. which is gross, you can use sugar free > shortbread cookies.. Hey! The almond crust is only gross if you don't like the almond crust! Lots of people like it. I like my cheesecake to be pure cheese all the way to the bottom, but I like the almonds too. I like the sugar free shortbread cookies, and they are tasty, but the maltitol in them makes me a slave to the porcelain throne, so I have to avoid them. It would make a good crust, though, and maybe in limited quantities wouldn't cause the problem (not being able to stop at one or two cookies is the problem with me!) ~~ Lyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2003 Report Share Posted July 21, 2003 If your cheesecake sometimes ends up with cracks in the middle, after the batter has been poured into the pan, stir it up slightly with a spoon. Ray Hooks For WLS nutrition info, visit http://www.bariatricsupplementsystem.com Butterflye wrote: > > > Instead of the almond crust.. which is gross, you can use sugar free > > shortbread cookies.. > > Hey! The almond crust is only gross if you don't like the almond crust! Lots > of people like it. I like my cheesecake to be pure cheese all the way to the > bottom, but I like the almonds too. > > I like the sugar free shortbread cookies, and they are tasty, but the > maltitol in them makes me a slave to the porcelain throne, so I have to > avoid them. It would make a good crust, though, and maybe in limited > quantities wouldn't cause the problem (not being able to stop at one or two > cookies is the problem with me!) > > ~~ Lyn > > Homepage: http://groups.yahoo.com/group/Graduate-OSSG > > Unsubscribe: mailto:Graduate-OSSG-unsubscribe > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2003 Report Share Posted July 21, 2003 and maybe in limited quantities wouldn't cause the problem (not being able to stop at one or two cookies is the problem with me!) __________________________________________________________ Well, that's the good part. I've found that after a coupla' boxes that first coupla' day's they no longer have the laxative effect....LOL.... The moral is.. Eat up, it get's better...LOL Randy Re: Cheesecake > > Instead of the almond crust.. which is gross, you can use sugar free > > shortbread cookies.. > > Hey! The almond crust is only gross if you don't like the almond crust! Lots > of people like it. I like my cheesecake to be pure cheese all the way to the > bottom, but I like the almonds too. > > I like the sugar free shortbread cookies, and they are tasty, but the > maltitol in them makes me a slave to the porcelain throne, so I have to > avoid them. It would make a good crust, though, and maybe in limited > quantities wouldn't cause the problem (not being able to stop at one or two > cookies is the problem with me!) > > ~~ Lyn > > > Homepage: http://groups.yahoo.com/group/Graduate-OSSG > > Unsubscribe: mailto:Graduate-OSSG-unsubscribe > > > > > Quote Link to comment Share on other sites More sharing options...
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