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Old 01-10-2006, 08:35 AM   #31
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I made half a batch last night and the tops all sunk in...they did not look pretty but boy they were yummy!
Why did my tops fall in?
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Old 01-10-2006, 10:10 AM   #32
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I made these this morning.. AWESOME!! I'm already brainstorming ways of embellishing them for variety.. add some frozen berries... or a little sugar free maple syrup and possibly some slivered almonds... these will be a staple in my house, for sure!
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Old 01-10-2006, 11:36 AM   #33
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Hi,

Yes, Shawnee..I don't think I would want an eggy taste...

And, I DID use Davinci's syrup and they came out great!!
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Old 01-10-2006, 11:41 AM   #34
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CarolynF:

How much Davinci syrup did you use. Was this instead of the Splenda?
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Old 01-10-2006, 11:59 AM   #35
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Mom to 2,
I think the tops sink in (just like regular cheesecake) because of the cooling. George Stella makes a cheesecake that he cools off for hours in the oven, then the countertop, and finally the fridge. Reason being that the longer it takes the cheesecake to cool off, the less it will fall.

I can wait to try these. I should buy stock in the "cream cheese people"!
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Old 01-10-2006, 12:41 PM   #36
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Just made a batch and ate 2 warm! Can't wait to try them cold. I have tried several cheesecakes on this site, and none have turned out for me...until these little babies. Thanks for such a simple, good recipe!!
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Old 01-10-2006, 12:50 PM   #37
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Karen, so true about the cooling..even for these little Mini ones

I learned from my first attempt, DON'T leave the heat on til they are totally done (need to be a little "wobbly" in the center)...and DON'T remove from the oven too soon. The Pic I posted earlier shows how they deflated somewhat from those "DON'Ts"
(I'm embarrassed to say I didn't remember this from all the regular-sized cheesecakes I've made)

However, for a Yummy quick snack, the deflated tops don't really matter

If ya wanna go another step to make them more "company-pretty":

Beacuse these contain no "flours", it would probably help to bake them in a water bath...at a lower Temp. Start with the oven well-preheated, and pour boiling water in the bath pan.

It also helps if the cream cheese is at total room temp.,to prevent overbeating. Overbeating causes too much air to be incorporated, resulting in falling cakes. LOW speed only works best.

LOL, sorry... ...I tend to get carried away

HTH

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Last edited by shawneesioux; 01-10-2006 at 12:52 PM..
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Old 01-10-2006, 03:05 PM   #38
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Made just a half batch of these lovely morsels. Had two this morning for breakfast with a teaspoonful of sugar-free cherry pie filling on top --- YUMMY! I see many possibilities for toppings on these and making a nice little dessert tray for dinners and/or holidays. Wonderful
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Old 01-10-2006, 07:33 PM   #39
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I've got these in the oven now. Oh my, how easy was that!?
I was so lazy, I just threw all the stuff in the blender :blush:
Can't wait to give them a try.

...I really have to wait til they cool, huh?

Edited: okay..they finished baking. So pretty right out of the oven and then as others posted...the middle 'sunk' sooooo...I whipped up the filling from the Cinnamon Cream Cheese Danish posted by Carolyn F (flavored with lemon extract) and plopped it in the sunken spot. They're BEAUTIFUL...and I know they'll taste good when chilled cause I licked the spoon :blush:
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Old 01-10-2006, 08:37 PM   #40
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I used about 1/3 cup of Davinci's..and it was fine..

Today I made another batch..and I wanted some extra protein in them, so I added some vanilla protein powder..and they were fine..They didn't sink as badly..and had
a little more body..I added 3 large serving spoons worth..
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Old 01-11-2006, 07:43 AM   #41
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if you used the syrups instead of splenda , wouldnt it make it too runny and not cook right?
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Old 01-11-2006, 08:01 AM   #42
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Hmmm ... this is a possibility for something to put strawberry butter on.
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Old 01-11-2006, 10:47 AM   #43
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These are quick and yummy. Mine sunk and made the perfect bowl for some sf pineapple jam I made MMMMM
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Old 01-11-2006, 12:13 PM   #44
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Babsy: There are some things that you can sub the syrups for...with cream cheese because it is so thick, many of us sub the 1 cup of Splenda for 1 cup of syrup..We
are dealing with 32 ounces of cream cheese..Now, if you were making brownies, then
you would have to "watch it"..and sub the sweetener for the amount of the liquid involved..and would have to add more regular Splenda, so the brownies would be the
right consistency..
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Old 01-11-2006, 01:13 PM   #45
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Quote:
Originally Posted by scarletakb
I made these this morning.. AWESOME!! I'm already brainstorming ways of embellishing them for variety.. add some frozen berries... or a little sugar free maple syrup and possibly some slivered almonds... these will be a staple in my house, for sure!

i made these last night and added slivered almonds on the bottom of the papercups and they were delish!!!
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Old 01-11-2006, 02:07 PM   #46
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Shawnee, Agree! It all depends on how you want it to look (which doesn't matter much to me). Those little "bowls" created by the deflating are perfect little holders for filling.

I made mini cheesecakes for a party and filled the depressions with Chocolate Ganache... nobody even suspected they were low carb.
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Old 01-11-2006, 03:24 PM   #47
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Okay, so I posted too soon about the custardy thing. Mine were like mini cheesecakes after they had been in the fridge. yes, they fell, but where the little "dip" is in the middle, I just put a little bit of SF strawberry preserves. They looked pretty and tasted AWESOME! Very simple and awesome for breakfast. Thanks, again, for the recipe!
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Old 01-11-2006, 05:07 PM   #48
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Gee, I hope JOAN (jch) pops back in here, to see how much we are all enjoying her Recipe ..this one has so much appeal, and is fun to play with.

C'mon, Joan..please share some more of your Faves; you are an LC Asset to us!

Shawnee

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Old 01-11-2006, 06:05 PM   #49
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Quote:
Originally Posted by LowCarbConvert
Shawnee, Agree! It all depends on how you want it to look (which doesn't matter much to me). Those little "bowls" created by the deflating are perfect little holders for filling.
I made these today and I have to agree also! The possibilities are endless! The timing was great for this post too, I needed some easy breakfast ideas because I am burning out on eggs and my other usuals.

Thanks Joan!
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Old 01-12-2006, 10:22 AM   #50
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I love cheesecake but am too lazy to make it plus it makes too much (i eat all of it). I absolutely loved these. They taste awesome. My DS loved them too. Thank you so much for sharing this recipe.
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Old 01-12-2006, 10:27 AM   #51
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I made them last night. They were good but I wasn't crazy about them. A little too eggy for me.
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Old 01-12-2006, 11:47 AM   #52
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I must try these, as soon as i'm able to eat again! This darn flu!
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Old 01-12-2006, 02:02 PM   #53
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I made these last night and after I got them out of the oven I ate one. I know, let them cool, but they were absolutley wonderful still warm. Very creamy. I put the rest in a zip loc bag in the fridge and had 2 today for a snack. Let me just say that this is the best thing I have had in a long time. Very, very easy too. Thanks for the recipe. Mine sunk also.
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Old 01-12-2006, 10:45 PM   #54
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I followed Shawnee's advice and turned the oven off after 18 minutes, then left the pan in the oven with the door propped open for about an hour. Then I put them on the counter for another hour, then I chilled them. The middles didn't sink.

But I have to tell you guys what DH did! He made a batch of Lemon Whipped Cream by adding about one-fourth of a tub of Crystal Light Lemonade drink mix to about a cup of whipping cream before whipping. Then he "frosted" the cooled cheesecakes.

OMG! I felt like I was at the Cheesecake Factory! And another thing about these little babies is that they're VERY filling and I can't eat more than one at a sitting.

Joan, we LOVE you!
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Old 01-13-2006, 04:46 AM   #55
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ok so did I over cook mine or what?

It appeared that yours browned on top...so i might have overcooked them

I had to use my beaters on medium because there were lots of lumps (should i have left the lumps in??) anyway, I cooked them for 35 minutes and they never browned and the tops have a cracked appearance. they never rised. I took them out right away but didnt notice that they fell to much (not much to fall lol)

Eating them is ok, but not wonderful. They are a bit on the crumbly side and not very creamy .

I did use liquid splenda to cut the carbs in half...would that have made much difference?
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Old 01-13-2006, 05:47 AM   #56
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Quote:
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I did use liquid splenda to cut the carbs in half...would that have made much difference?
These are great! I used 1/4 cup gran splenda and 1 teasp of liquid splenda, Nursey....not sure how all liquid splenda would work but mine came out great, rose and everything. I cooked them in a water bath for 18 mins, left oven door open with pan in oven, for an hour then cooled on counter.

Mmmm thanks for posting, Joan, this recipe is going in my 'file'
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Old 01-13-2006, 06:42 AM   #57
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I made these last night and they were good warm.....but they taste even better this morning after I left them in the fridge last night. Last night they were kind of spongy (but still good) and now they have settled and taste like cheesecake. They are awesome! The only problem I have now is to stop myself from eating the whole pan. My husband is not doing low carb but couldn't stop eating them either. Thank you so much for this awesome recipe!!!
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Old 01-13-2006, 06:56 AM   #58
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Soooooooo this is what they look like with a half-teaspoon of sugar-free raspberry jam plopped in the middle of the batter before they're baked.
As you can see, mine didn't get brown, but they feel like they're done (rather "solid" when they're picked up out of the pan).
I have enough experience with cheesecakes and cheesecake-like products that I know better than to try these before they are chilled, so will let you know tomorrow how they are!
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Old 01-13-2006, 08:44 AM   #59
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I would love to make these like little quiches. How could I make them not sweet? If i leave out the sweetener could I add shredded cheese instead? I was thinking they could be made as mexican,or italian, or with chipped olives, etc. Do you think they would turn out OK?
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Old 01-13-2006, 09:27 AM   #60
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Quote:
Originally Posted by pommie
I would love to make these like little quiches.
Quiches are generally eggs, cream and whatever you want to put in them... cheese, meats, veggies. I'd start with a quiche recipe, rather than what's basically a cheesecake recipe if you're looking for more of a quiche.

You could make these as savory cheesecakes... in that case, your ideas of dropping the sweetner, and adding cheese, olives, etc. would work just fine. You'd probably want to add more flavor, maybe with garlic, onion or herbs... and depending on what you added & how much, you may need to increase cooking time.
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