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Old 01-13-2006, 09:49 AM   #61
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Mine didnt' sink at all.

and omg, these even tastier when cold.
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Old 01-13-2006, 11:57 AM   #62
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Yum - these are much better when cold. Who eats warm cheesecake anyway? Thanks for the recipe Joan!
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Old 01-13-2006, 01:16 PM   #63
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I have to try this recipe I LOVE cheescake!
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Old 01-13-2006, 02:05 PM   #64
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YAY, Pami ...just gorgeous pic of these lil Yummies

LOL, I was so hung up on the "muffin mentality" from the recipe name...I foolishly let mine get browned....then didn't follow up on proper cooling..
Also tasted one while warm; it was a tad "eggy"..BUT once thoroughly chilled, the "cheesecake" taste/texture was more pronounced

Nurseypoo...if your creamcheese was lumpy and hard to beat into smooth submission... ..could be that it had cold spots in it yet, and wasn't room-temp all the way thru...just a possibility.

Hope everyome is having fun, playing with Joan's cool recipe...from most of the above Posts, I'd say she gave us a WINNER!

Shawnee

Last edited by shawneesioux; 01-13-2006 at 02:06 PM..
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Old 01-13-2006, 04:56 PM   #65
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This is like the recipe for cheesecake in my Magic Bullet cook book - except it calls for 2 eggs per 8 oz of cream cheese. This sounds better and I never thought of putting them in muffin cups! I have a 1/2 batch cooking right now and I can't wait until they cool. Thanks for sharing!

ps: the Magic Bullet works wonders for mixing this too
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Old 01-14-2006, 05:10 AM   #66
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Yummmm

I taste-tested these (yes, plural- I had TWO!) this morning with coffee.
OMG, they are so good.
FatCat had three, and suggested a thin nut crust underneath next time.
My only complaint is that a lot of the "muffin" stuck to the paper.
So, my plan for next time is to use about a teaspoonful of a nut-and-butter
mixture, tamped into the bottoms of the cups and my silicon mini-muffin pan
without papers.
I think (I'm hoping, anyway) that they will shrink enough while they're cooling
that they will come away from the sides of the cups.
If not, I can always run a thin spatula around the edges to loosen them.
And the rest of my theory is that the nut crust will keep the bottoms from
sticking.
I'm going to freeze a few to see how well they do after thawing, because if
that works, I'm going to make multiple batches to take to the Pig Roast this
summer.
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Old 01-14-2006, 06:40 AM   #67
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You ca also put in blueberries, (if you are allowed) for an extra treat!
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Old 01-14-2006, 06:57 AM   #68
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Just made these using SF cookie dough syrup for the splenda and vanilla.... Great flavor...

I made half the recipe and used 1/4 cup of the SF syrup...

Carolyn, made them the other day and added an extra egg..... Made it more of a custard texture and taste..... still very good, just a different result....
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Old 01-14-2006, 09:45 AM   #69
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Glad you all are enjoying them.

Wanted to let you know that sticking to the papers some are not a problem at our house. That is my little dog Toby's "treat" every morning. Husband scrapes the papers for Toby's breakfast dessert. lol
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Old 01-14-2006, 12:18 PM   #70
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These ingredients are the same as the Mock Danish recipe that's floating around. The cream cheese/egg ratio is very different- 2 oz cream cheese, 1 egg. Anyway, my point is the Mock Danish recipe is microwaved and it's not hard to get out of the dish. I'm thinking you could half this recipe and make them in 4 teacups in the microwave.

I really like Mock Danish. I put alot of cinnamon in mine and can almost convince myself that it's french toast... but it's nothing like a danish. LOL I'll have to try these sometime. I'm thinking they'd be creamier than the Mock Danish.
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Old 01-14-2006, 12:50 PM   #71
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I love these! I've made them twice in the past week. Took a few to work for breakfast and didn't even get any because everyone wanted a 'taste'...so now I take extra.
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Old 01-14-2006, 01:41 PM   #72
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AmyJuli, I thought of that, that it's very similar to mock danish recipe but...once I made them I changed my mind. I guess it's the ratio of egg to cc and sweetner and the cooking process that makes them way better.

Everyone loves them that tries them "just like real cheesecake" .

Yes. Yes, they are
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Old 01-14-2006, 02:56 PM   #73
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i made 1/2 a batch and used davinci sugar free rasberry as the primary sweetner with just a little bit of splenda. i melted 1/2 block of bakers unsweetened chocolate(4gram carb) and threw that in the mix along with a little unsweetened coconut(1/2 cup = 7grams but i only used a couple pinches).

i liked the results. rich enough that one is satisfying
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Old 01-14-2006, 04:32 PM   #74
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Quote:
Originally Posted by jch
Wanted to let you know that sticking to the papers some are not a problem at our house. That is my little dog Toby's "treat" every morning. Husband scrapes the papers for Toby's breakfast dessert. lol
Hi JOAN

Can you believe all the neat Tweaks going on here?
(You've started a Stampede!)


Could I have "visitation rights" with Toby?....LOL, if not, I'll try PAMI's idea re the silicon mini-muffin pan without papers. (Thanks, Pami)

Love how everyone is being so creative with these

Shawnee
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Old 01-14-2006, 06:02 PM   #75
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I made a batch using 1/2 of the Splenda & 1/2 sf Caramel Torani Syrup. Very good! It was a bit eggy for me ( I don't like custard ) but still pretty tasty. Thanks for posting it, jch!
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Old 01-14-2006, 08:09 PM   #76
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I'm waiting for my cream cheese to come to room temp before making these but I have a quick question. Does anyone know how to keep it from being too 'eggy'? I don't like custard. Can't wait to try it!
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Old 01-14-2006, 08:50 PM   #77
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I think once it's thoroughly chilled the "eggy" effect is gone or very minimal. Most cheesecakes are like that, which is why you're always advised to chill thoroughly before eating it - in fact it's always better the NEXT day IMHO! (If you can wait that long....)

Char
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Old 01-14-2006, 09:11 PM   #78
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Quote:
Originally Posted by Charski
I think once it's thoroughly chilled the "eggy" effect is gone or very minimal.

Char
very minimal... EGG-ACTLY right !

Shawnee

Last edited by shawneesioux; 01-14-2006 at 09:15 PM..
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Old 01-15-2006, 12:19 AM   #79
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Baking them without paper, spraying the tin with pam or using a non stick tin and chilling them in the freezer before removing works well. I do that then store them in the fridge in one of the freezer bags or if my control is weak I stick them in the freezer in the freezer bag.
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Old 01-15-2006, 05:39 AM   #80
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Quote:
Originally Posted by pink fleur de lis
I made a batch using 1/2 of the Splenda & 1/2 sf Caramel Torani Syrup. Very good! It was a bit eggy for me ( I don't like custard ) but still pretty tasty. Thanks for posting it, jch!
Quote:
Originally Posted by court613
I'm waiting for my cream cheese to come to room temp before making these but I have a quick question. Does anyone know how to keep it from being too 'eggy'? I don't like custard. Can't wait to try it!
[COLOR=Red]Chill!![/COLOR]

I don't find them 'eggy' at all.
Ours had been chilling for about 20 hours before either of us got into them.
Like Charski said, if you leave them in the fridge overnight before you try them,
the texture will be more like a dense cheesecake.
They are not 'custard-y' at all.
I agree, if you can keep them around, they are even better after two days in the fridge!

Quote:
Originally Posted by Beth728
Baking them without paper, spraying the tin with pam or using a non stick tin and chilling them in the freezer before removing works well. I do that then store them in the fridge in one of the freezer bags or if my control is weak I stick them in the freezer in the freezer bag.
I had thought about freezing them before trying to pop them out of the silicon
mini-muffin pan.
(I also think the nut crust is going to help the bottoms to pop out more easily.)
Good to know someone else has tried this, and it works! Thank you!
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Old 01-15-2006, 08:19 AM   #81
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Hi all and these are big hit with me! I made mine in regular sized muffin pan and sprayed the cups generously with Pam and they popped right out after they cooled a bit.
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Old 01-15-2006, 09:29 AM   #82
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I've been making beachgirl cheesecakes in my muffin tins forever, so I'm just curious, how are these different than regular cheesecake cupcakes? Do they have a different texture?

Also, here's the topping I love:
Blend about 2 cups heavy whipping cream with 1/2 packet sugar free chocolate jello pudding and 1/4 cup of Splenda. Whip until very thick, but not butter!
Spread on top of the cheesecake cupcake...it's to die for!

Last edited by 5cats4me; 01-15-2006 at 09:35 AM..
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Old 01-15-2006, 11:42 AM   #83
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Love these....

and I spray my paper liners with Pam and then have no problem removing them.

Thanks!
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Old 01-15-2006, 02:39 PM   #84
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Jch, I think I passed out 3 copies of this so simple yet so tasty recipe to women at work! thanks you for sharing this with us.
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Old 01-15-2006, 05:05 PM   #85
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Thank you, thank you!

Just made these and may I say, YUM!
These definitely work for dessert too!
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Old 01-15-2006, 10:55 PM   #86
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Made these friday.....now only 2 left. Dh and DD both tried them. DD thought they were salty and Dh and I loved `em especially with S/F strawberry jam on top. YUMMY!!!

Besides who cares what DD thinks, she's not lowcarbin"!
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Old 01-16-2006, 09:26 AM   #87
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I made these this weekend and only used one egg. They worked very well and were not eggy at all. My DD won't eat them with a lot of egg so I tried it like this for her. They were very good, I am thinking of all of the possibilities now myself!!!
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Old 01-16-2006, 10:12 AM   #88
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Quote:
Originally Posted by CarolynF
I wanted some extra protein in them, so I added some vanilla protein powder...
Carolyn - Try some flax meal, too... very good! Protein, fiber and fat... who could ask for anything more?!
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Old 01-16-2006, 10:22 AM   #89
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Not to thread jack just wanted to mention since we were talking about the wonders of cream cheese i make pizza crust with it...........

1 8 oz. cream cheese
2 eggs
1/2 cup parmesan cheese

beat all above together spray a 9x9 baking dish with pam put in oven for 40 min @ 350 or until golden brown remove let sit for like 1 min...then

put any topping you like on it and put back into over for 20 min unitl cheese melts @ 425

This stuff is great i used it during induction for 8 days straight for dinner and still lost 11 pounds...until i got burnt out lol

Please let me know if you try it
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Old 01-16-2006, 10:46 AM   #90
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I'm loving these. A whole big cheesecake seemed overkill for hubby and I so these are perfect. I tried them in the silicon with no papers but it was a real hassel to wash. I'm gonna to try a nut crust next. MMMMMM
And some savory ones too. AND AND AND......
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