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Old 08-29-2003, 11:03 AM   #1
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LC Flavored Syrups in Beachgirl's cheesecake

Hey guys - I was thinking about adding some of the Atkins Hazelnut Syrup to the basic cheesecake. Since it is already sweet, I figured I could omit some of the splenda.

Has anyone had sucess in doing this? And if so - what was the amounts you used?

Thanks!
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Old 08-29-2003, 11:57 AM   #2
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Hi, I keep the splenda but I add a quarter of a cup of Davinici's vanilla syrup. I up the cinnamon and nutmeg some, too. I sometimes make it plain and use the food processor to make a puree of any of the berries (raspberry, blueberries, strawberries, etc) and I drizzle it over the cheesecake before serving. I've become the "cheesecake queen" since discovering Beachgirl's recipe on this BB. The peanut butter/choc one is to die for. I now make this for parties and no one believes how good it is!!!!
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Old 08-30-2003, 06:42 AM   #3
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I have made several flavors using the Davinci's sugar free syrups.
I followed Beachgirls Coconut cheesecake recipe. I sub 1 cup of syrup for the powder splenda. comes out great.. Caramel, coconut, rasberry, almond, white choc. I have several more flavors to go. Right now Caramel and coconut is my favorite. depending on the flavor I make I either use vanilla extract or that flavor extract also
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Old 08-31-2003, 07:07 PM   #4
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Thanks, Kissy for posting this! And thanks Kayan for answering!!

I just posted a question about using coconut davincis in cheesecake or maybe a coconut custard.

I think this answers my question too!! I also have the dulce de leche which is a caramel flavor, so that would also work, apparently
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Old 09-01-2003, 08:52 AM   #5
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I substitute a cup of the SF syrup for the cup of Splenda. I sometimes get a little cracking on top, but it still is delicious - and much less carbs.

I just made one, substituting 1 cup caramel SF DaVincis for the granular Splenda. After pouring batter into springform pan, I sprinkled roughly chopped toasted pecans (I toasted them at 400 for about 15 min on a cookie sheet) on top, right before baking. Next time I think I'll melt some SF chocolate and drizzle on top... Yum.
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Old 09-05-2003, 01:41 PM   #6
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red: I tried the dulce de leche in a BG cheesecake and it wasn't sweet enough, and the flavor was way too light. I substituted the Davinci for the Splenda in the same proportions.

If you tried it, let me know how it came out.
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Old 09-06-2003, 04:33 PM   #7
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I always use syrup rather that the powered stuff...I like the texture of the cheesecake better. I also add several drops of Trish's liquid Spenda...it added to the syrup seems to make the batter sweeter.

My favorite variation so far is chocolate coconut cheesecake. I substitute chocolate extract for vanilla extract. I add a couple of tbsp of unsweetened coco. I use chocolate Davinci syrup instead of the powdered stuff and a few drops of liquid Splenda. I add a cup of unsweetened coconut...and I omit the lemon juice.
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