Guest guest Posted October 8, 2003 Report Share Posted October 8, 2003 Hi Gang I know someone sent us a great recipe for splenda cheesecake---could you resend it to us again since the holidays are coming up? Thanks Sherry in Knoxville TN Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2003 Report Share Posted October 8, 2003 >>>I know someone sent us a great recipe for splenda cheesecake--- could you resend it to us again since the holidays are coming up?<<< Sherry, I don't think mine was the one that was posted here, but I'll share it. I won a prize for it on the www.vitalady.com site and got a whole jug of the Da Vinci chocolate syrup! Sheri's Chocolate Marble Cheesecake 1/4 cup sugar free shortbread cookie crumbs (I used Vortman's - it takes 2 to make 1/4 cup) 1/4 cup finely chopped nuts (walnuts, pecans, hazelnuts - your choice) 2 tablespoons butter, melted 3 - 8 ounce packages of cream cheese - softened 1 - 3 ounce package of cream cheese or equivalent - softened 1 cup SugarLike 4 eggs 4 Tablespoons flour 1 Tablespoon of pure vanilla extract (not imitation) 1 1/3 cups of sour cream 1/2 cup DaVinci Sugar Free Chocolate Sauce (like Hershey's syrup) Preheat oven to 350 degrees. Place a small metal or glass pan filled with water on the bottom shelf. Spray an 8 inch springform pan with spray cooking oil. Mix together the cookie crumbs, nuts, and melted butter. Spread mixture evenly over the bottom of the pan and press firmly. Bake for 10 minutes, remove and set aside to cool. With a mixer, cream together the cream cheese and SugarLike. Add eggs one at a time until well incorporated. Add flour and vanilla. Fold in sour cream. Reserve 3/4 cup of the cheese cake batter. Pour the remainder into the springform pan and spread out evenly over crust. Add Chocolate Sauce to the reserved batter and stir well. Place large spoonfuls of the chocolate batter on top of the vanilla cake batter. Swirl with a knife or small spatula. Place on the center shelf of the oven. Bake for 1 hour. Turn the heat off after one hour but leave the cheesecake in the oven for 3 1/2 to 4 hours. Remove from oven and allow to cool. Remove from pan to a serving plate when cool. Cover lightly with aluminum foil and refrigerate for a minimum of 4 hours. Best if refrigerated overnight. Makes 16 small servings - about one inch wedges. Nutritional info not calculated, but it has very low sugar and carb gram counts. I get my Sugarlike and Da Vinci chocolate sauce from www.vitalady.com, of course! I served this to our support group and they loved it! Sheri In sunny Florida Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2003 Report Share Posted October 8, 2003 I'll attest to the fact this is the very best cheesecake I have every eaten... I've never actually made it, but do try to get my share every time Sheri makes it.... Sheri, we have a meeting next Tuesday.... hint, hint.... Re: cheesecake recipe-splenda > > >>>I know someone sent us a great recipe for splenda cheesecake--- > could you resend it to us again since the holidays are coming up?<<< > > Sherry, I don't think mine was the one that was posted here, but I'll > share it. I won a prize for it on the www.vitalady.com site and got a > whole jug of the Da Vinci chocolate syrup! > > Sheri's Chocolate Marble Cheesecake > > 1/4 cup sugar free shortbread cookie crumbs (I used Vortman's - it > takes 2 to make 1/4 cup) > 1/4 cup finely chopped nuts (walnuts, pecans, hazelnuts - your choice) > 2 tablespoons butter, melted > > 3 - 8 ounce packages of cream cheese - softened > 1 - 3 ounce package of cream cheese or equivalent - softened > 1 cup SugarLike > 4 eggs > 4 Tablespoons flour > 1 Tablespoon of pure vanilla extract (not imitation) > 1 1/3 cups of sour cream > 1/2 cup DaVinci Sugar Free Chocolate Sauce (like Hershey's syrup) > > Preheat oven to 350 degrees. Place a small metal or glass pan filled > with water on the bottom shelf. Spray an 8 inch springform pan with > spray cooking oil. Mix together the cookie crumbs, nuts, and melted > butter. Spread mixture evenly over the bottom of the pan and press > firmly. Bake for 10 minutes, remove and set aside to cool. > > With a mixer, cream together the cream cheese and SugarLike. Add eggs > one at a time until well incorporated. Add flour and vanilla. Fold in > sour cream. > > Reserve 3/4 cup of the cheese cake batter. Pour the remainder into > the springform pan and spread out evenly over crust. Add Chocolate > Sauce to the reserved batter and stir well. Place large spoonfuls of > the chocolate batter on top of the vanilla cake batter. Swirl with a > knife or small spatula. > > Place on the center shelf of the oven. Bake for 1 hour. Turn the heat > off after one hour but leave the cheesecake in the oven for 3 1/2 to > 4 hours. Remove from oven and allow to cool. Remove from pan to a > serving plate when cool. Cover lightly with aluminum foil and > refrigerate for a minimum of 4 hours. Best if refrigerated overnight. > Makes 16 small servings - about one inch wedges. > > Nutritional info not calculated, but it has very low sugar and carb > gram counts. I get my Sugarlike and Da Vinci chocolate sauce from > www.vitalady.com, of course! > > I served this to our support group and they loved it! > > Sheri > In sunny Florida > > > 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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