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Re: Cheesecake

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> 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

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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

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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

>

>

>

>

>

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> 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

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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

>

>

>

>

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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

>

>

>

>

>

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