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. 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 If you must have a crust, mix 2 cups of crushed almonds _____________________________________________________ Instead of the almond crust.. which is gross, you can use sugar free shortbread cookies.. I have this great NY style cheesecake recipe, if nayone's interested. I'll dig it up soon and post it.. Also make this killer white chocolate and almond no sugar added homemade ice cream.. Also very good no sugar added peanut butter cup homemade ice cream. Randy Re: Cheesecake > > 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...
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