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Old 10-12-2007, 05:13 PM   #421
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Old 10-13-2007, 08:20 PM   #422
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I have a similar recipe to the original one - but it only called for 1 egg. Everything else seemed to be the same.

I had to go and change even more though... Instead of using granular splenda this time, I used all da vinci raspberry. They poofed way up over the tops of the muffin cups in the oven, but dropped down flat as they cooled, with no depression in the top. (didn't do the water bath either - so it must be the da vinci, in spite of only using one egg) I cooked them a bit longer than recommended, because they weren't anywhere near done after the recommeded 20 minutes. The batter was definitely a lot thinner than the last time I made it, when I used granular splenda, so that's why it took an extra 10 minutes to bake. The tops were slightly browned on some of them, but I don't mind - I really prefer a slightly crumbly/creamy texture to my cheesecake, and I know that the longer I let it cook, the more it will develop that texture that I like.

I had just bought some silicone muffin cup liners at walmart this week, so I tried using those on a flat pan instead of using the nuisance-to-wash muffin pan. I also sprayed the silicone liners before using, so the muffins pop out easily, no sticking at all.

Now, here's something I will probably experiment with:

While I was ladling the batter into the muffin cups, some of the batter fell on the pan and cooked hard... Made tasty, crispy bits.

I'm wondering if thin layers of this batter would make good crispy cookies. I"ll have to try that next time, just take a little of the batter and spread it in a couple cookie-sized rounds on a baking sheet, just to see how they turn out.
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Old 10-14-2007, 08:01 AM   #423
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Quote:
Originally Posted by Charski View Post
Diana, when they come out of the oven, let them sit on the counter for about 10 minutes, then run a knife around the edges - it loosens them from the tin and keeps them from cracking/shrinking in the middle so much, because they're not trying to pull free on their own! LOL!

Then I refrigerate them, and remove when thoroughly chilled.
Okay, I followed your advice and they didn't stick at all. However, they didn't taste all that good out of the over. Not bad - but not great. They've been in the fridge for 2 days now. I'm not excited about eating them, but I guess I'll try one today. Everyone says their better chilled.
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Old 10-14-2007, 08:37 AM   #424
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Originally Posted by Dianacan View Post
Okay, I followed your advice and they didn't stick at all. However, they didn't taste all that good out of the over. Not bad - but not great. They've been in the fridge for 2 days now. I'm not excited about eating them, but I guess I'll try one today. Everyone says their better chilled.
[COLOR="DarkOrchid"]They are soooooooo much better cold!!! I tried one after they cooled on the counter a while and didn't are for it. So then I put one in hte freezer for about 10 min to get it cold faster and it was so much better!![/COLOR]
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Old 10-14-2007, 09:05 AM   #425
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Originally Posted by Dianacan View Post
Okay, I followed your advice and they didn't stick at all. However, they didn't taste all that good out of the over. Not bad - but not great. They've been in the fridge for 2 days now. I'm not excited about eating them, but I guess I'll try one today. Everyone says their better chilled.

Spending overnight in the refrigerator is a must. Or at least until chilled. I believe that someone said regular cheese cake is like that as well.
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Old 10-14-2007, 09:16 AM   #426
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Oh, you MUST thoroughly chill cheesecakes before eating! Otherwise they taste eggy and have a weird texture. Diana, I hope you give them a try now that they're really cold!
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Old 10-14-2007, 03:35 PM   #427
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hmmmm... these are not bad! I made a half-batch in silicone mini-muffin tins. It made 24 muffins. They are okay, I think they'll be good maybe for breakfast with some coffee. I'm thinking in the morning once they've been in the fridge overnight they'll be better than they were when they were room temperature.
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Old 10-14-2007, 09:14 PM   #428
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Oh my gosh!

I made several different batches tonight working with liquid stevia.

By far the best-best-best was with Pumpkin Pie Spice! I used 1/4 tsp Liquid Stevia and 1/4 cup of WheyLow with 1 tsp of PPS.

I went ahead and tried one after they had cooled off and it tasted like Pumpkin Custard. Can't wait to try them tomorrow.
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Old 10-14-2007, 09:22 PM   #429
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Wow, these are amazing!

I added a 1/3 cup sour cream and baked them with a water bath underneath. No falling and the taste has that slight tartness I love in New York Style Cheesecake. Thanks for the recipe!! Yummy!
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Old 10-15-2007, 03:58 AM   #430
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Ooh ooh...

Also I made a nifty little crust out of flaxmeal, vanilla, cinnamon and butter.. prebaked it for 5 minutes before filling with that delicious cheesecake filling. Wasn't crazy about it warm, but tasted awesome with the chilled cheesecake. My bf didn't even notice it wasn't a "real" crust! yay!!
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Old 10-15-2007, 05:00 AM   #431
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Quote:
Originally Posted by swinglow View Post
Also I made a nifty little crust out of flaxmeal, vanilla, cinnamon and butter.. prebaked it for 5 minutes before filling with that delicious cheesecake filling.
This sounds good, do you have the amounts for the crusts??
Thanks
Bethy
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Old 10-15-2007, 06:07 AM   #432
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Gladly! Here you go!

Flax Crust

1/2 cup flax meal
4 packets splenda (or about 3 Tbsp of the bulk splenda)
3 Tbsp butter (I use unsalted)
1 tsp cinnamon
1 tsp vanilla
1/2 tsp baking powder (Not sure if this is needed)


I mixed all the dry ingredients. Melted the butter in the microwave. Added the vanilla to the butter and then mixed the butter vanilla mixture with the dry. I just mixed it with my fingers. I greased a nonstick muffin tin with butter. Added the flax crust mixture and pressed, a little up the sides. Prebaked for 5 minutes in 350 degree oven. These allow the mini cheesecakes to pop right out of the muffin tin once cooled. Just run a knife around the edges.
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Old 10-15-2007, 06:10 AM   #433
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THANKS! It sounds great. I haven't made them in the mini tins yet, but I'm going to today.
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Old 10-15-2007, 06:15 AM   #434
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You're so welcome!

Hope you like it!
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Old 10-15-2007, 09:31 AM   #435
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Swinglow, How are you doing?
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Old 10-15-2007, 09:44 AM   #436
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Hi Janice!

I'm doing well, thanks! My name is Denise!
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Old 10-15-2007, 09:51 AM   #437
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Denise, We started a thread called "the Sistha's Lounge" in the Lowcarb challenge forum. Everyone is invited to come and chat.
Janice
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Old 10-15-2007, 10:07 AM   #438
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Hey, that sounds like fun!

Thanks for the invite, Janice. See you there!
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Old 10-15-2007, 10:11 AM   #439
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Delish

So I was lurking around and decided to make these and this is great! Taste just like cheese cake. I'm having them as snacks at work. I'm going to try PB tonight!
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Old 10-16-2007, 03:40 PM   #440
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I'm making these too and they are wonderful. My question... how much and how would you add the peanut butter. Could it be added when you are softening the cream cheese in the microwave or when mixing all together.

Nikki
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Old 10-16-2007, 03:59 PM   #441
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Quote:
Originally Posted by H20Goddess View Post
I made them before with vanilla extract, this time I used lemon extract. I much prefer them with the lemon instead. They were awesome with my cup of morning coffee.
Thanks for the lemon extract tip. I made them that way yesterday, and they taste like I remember cheesecake!
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Old 10-21-2007, 07:41 PM   #442
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Originally Posted by swinglow View Post
Flax Crust

1/2 cup flax meal
4 packets splenda (or about 3 Tbsp of the bulk splenda)
3 Tbsp butter (I use unsalted)
1 tsp cinnamon
1 tsp vanilla
1/2 tsp baking powder (Not sure if this is needed)


I mixed all the dry ingredients. Melted the butter in the microwave. Added the vanilla to the butter and then mixed the butter vanilla mixture with the dry. I just mixed it with my fingers. I greased a nonstick muffin tin with butter. Added the flax crust mixture and pressed, a little up the sides. Prebaked for 5 minutes in 350 degree oven. These allow the mini cheesecakes to pop right out of the muffin tin once cooled. Just run a knife around the edges.
i cant wait to try this, thanks so much!
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Old 10-24-2007, 02:29 PM   #443
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I've searched for this thread so many times, I'm just going to mark my place!
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Old 10-24-2007, 02:34 PM   #444
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I did this with 1/4 c heavy cream instead of sour cream and caramel davinci, no ginger or cloves---VERY YUMMY!!

Quote:
Originally Posted by kaywood View Post
I just tried one more variation and they turned out great!

Pumpkin Cheesecakes

2-8 oz. pkgs. of cream cheese
1 can pumpkin
1/4 c. granulated Splenda
1/4 c. Davinci praline syrup
1/4 c. sour cream
3 eggs
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves

Mix together according to original recipe on page 1 of this thread. I put about 1 teaspoon crushed pecans in the bottom of my paper muffin cups. I baked at 350 for 20 minutes and left in oven with door open until they had cooled. When I removed them from the oven and they were cooled I took them all out of the muffin papers and they came out beautifully leaving no residue behind. After refrigerating, the texture was very creamy like pumpkin pie.

This made 24 muffins and I figure approximately 2 carbs per muffin.

Fun to have not only the great tasting original recipe, but some variations to mix it up abit. Thanks for the recipe!
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Old 10-25-2007, 07:59 AM   #445
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Yesterday I made lemon poppyseed cream cheese muffins. Yumm! I made a half batch (portion control for me) and to my 1 package of cream cheese, 1/4 c. Splenda, and 1 egg I added 1/4 c. sour cream, 1 t. poppyseeds, and 1/4 t. lemon extract. I baked for 25 minutes. The top came out smooth and very slightly browned.

They are a cross between a cheesecake and a lemon poppyseed muffin. Delish!
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Old 10-25-2007, 12:20 PM   #446
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Quote:
Originally Posted by hockeyrules View Post
Yesterday I made lemon poppyseed cream cheese muffins. Yumm! I made a half batch (portion control for me) and to my 1 package of cream cheese, 1/4 c. Splenda, and 1 egg I added 1/4 c. sour cream, 1 t. poppyseeds, and 1/4 t. lemon extract. I baked for 25 minutes. The top came out smooth and very slightly browned.

They are a cross between a cheesecake and a lemon poppyseed muffin. Delish!
Oh yum - that version sounds great. I'm a real sucker for anything with a lemon/poppyseed combo.
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Old 10-25-2007, 02:47 PM   #447
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Just made these this afternoon. I love cheesecake and was very excited to try these.

I ate two of them and got really sick to my stomach. They just tasted very eggy and when I removed them from the muffin tin, the bottoms of the papers were drenched with liquid...not sure what it was.

I will put them in refrig and see how they are chilled tomorrow.
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Old 10-25-2007, 03:51 PM   #448
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I thought the same thing the first time I tried them straight from the oven. They are definitely not a "eat them hot from the oven" type of dessert, imo. They are much better after their chilled.
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Old 10-27-2007, 01:00 PM   #449
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Bump for ew1
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Old 10-27-2007, 01:24 PM   #450
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Thanks Charski for the bump, this is exactly the kind of thing I was looking for!
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