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cheesecake recipe-splenda

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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

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>>>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

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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

>

>

>

>

>

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