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Old 04-12-2007, 11:24 AM   #1
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Flour substitute?

I found an interesting recipe for cappuccino cheesecake that looks pretty easy to convert to low carb. The only ingredient I'm not sure about is 3 tablespoons of flour. I have xanthan gum and carbalose flour. Do you think I could use either of those? If so, how much should I use? I may just try the recipe without the "flour" since I've made many cheesecakes without it.
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Old 04-12-2007, 04:18 PM   #2
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I think you couldf use carbalose flour 1 for 1. If you use xantham gum, use a lot less. I would try maybe 1/2 t.
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Old 04-12-2007, 04:49 PM   #3
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Without, was going to be my suggestion. If you think it will need something to thicken some, maybe add an extra egg yolk.
HTH, Bette
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Old 04-12-2007, 05:32 PM   #4
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Well, I made the cheesecake and just omitted the flour. It turned out great without it. I wonder why they had it in there?
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Old 04-12-2007, 06:37 PM   #5
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So, aare you going to share your recipe?
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Old 04-13-2007, 05:10 AM   #6
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Quote:
Originally Posted by jlshields View Post
So, aare you going to share your recipe?
Certainly! The only change I made in this recipe below was to use ground pecans and crushed Extra Fiber All-Bran cereal in equal amounts in the crust. The cereal gives it a more graham cracker crust flavor. If you try it make sure you let it chill thoroughly before eating. It really makes a difference in the flavor and texture. I did omit the flour but left it in the instructions in case someone else wants to add it.



* Exported from MasterCook *

Cappuccino Cheesecake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Desserts To Try

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups walnuts -- finely chopped
3 tablespoons butter -- melted
2 tablespoons Splenda
32 ounces Cream Cheese -- softened
1 cup Splenda
3 tablespoons flour
4 eggs
1 cup sour cream
1 tablespoon instant coffee
1/4 teaspoon ground cinnamon
1/4 cup boiling water
1 1/2 cups whipped topping

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix walnuts, butter and 2 Tbsp. Splenda; press firmly onto bottom of pan. Bake 10 min. Remove from oven; cool. Increase oven temperature to 450°F.
BEAT cream cheese, 1 cup Splenda and flour with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream.
DISSOLVE instant coffee with cinnamon in water; cool. Gradually add to cream cheese mixture, mixing until well blended. Pour over crust.
BAKE 10 min. Reduce oven temperature to 250°F. Bake an additional 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with dollops of whipped topping and a sprinkle of additional cinnamon.



- - - - - - - - - - - - - - - - - -

NOTES : Adapted from recipe at www.kraftfoods.com
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Old 04-13-2007, 06:20 AM   #7
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Thank you, it sounds delicious! I will try it very soon. Love cheesecake.
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