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Old 11-13-2007, 09:52 PM   #1
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Need A Recipe For Eggless Cheese Cake

I wanted to make a LC cheese cake for a friend of mine who has an egg allergy (yolk and whites). She also has to watch her sugar. I was thinking about using stevia as the sweetener since this is what she likes to use for everything nowadays. She says the chemical sweeteners tend to give her migraines. So, at this point, it's really between stevia or erythritol.

I never tried this brand but Krisda seems to combine the two. Okay, I'm getting off topic here. Does anyone have any suggestions for a cheese cake that's egg free and stevia or erythritol sweetened?

Thanks so much.
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Old 11-14-2007, 12:43 AM   #2
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i just mix cream cheese with da vincis and maybe add some cream and/or s/free peanut butter, cocoa or something similar

i know its not a baked one but boy does it taste good and u can make it any quantity

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Old 11-14-2007, 02:59 AM   #3
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Well you piqued my curiosity so I googled and found some which were all like this.

EGGLESS CHEESECAKE

1 graham crust
3 (8 oz.) cream cheese, softened
1 1/2 c. sugar
1 tbsp. cornstarch
1 tbsp. vanilla
1 tsp. vanilla
1 pt. sour cream

Press crust into 9 inch spring pan or 9 inch square pan.
Mix cream cheese, 1 cup sugar, cornstarch, and 1 tablespoons vanilla. Pour into shell and bake at 350 degrees for 35 minutes. Cool 5 minutes. Increase oven heat to 400 degrees.

Mix 1/2 cup sugar, sour cream, and 1 teaspoon vanilla. Pour over cheese mixture and bake 10 minutes, cool. Store in refrigerator.

Of course 1 TBS Corn Starch does have about 14 carbs (you didn't say she was lowcarbing) but spread throughout the cake it wouldn't be much.

I have NO idea about baking with Stevia though!

I am sure you can omit the crust.
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Old 11-14-2007, 03:03 AM   #4
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Quote:
Originally Posted by becksterinindy View Post
Of course 1 TBS Corn Starch does have about 14 carbs (you didn't say she was lowcarbing) but spread throughout the cake it wouldn't be much.
A Tbs. of not/Sugar would sub nicely here and eliminate those 14 carbs.
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Old 11-14-2007, 03:06 AM   #5
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I thought about that Kevin but wasn't sure if she had that

No matter how much I buy I never seem to have everything your recipes call for but I am gaining on it!!!!!
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Old 11-14-2007, 09:23 AM   #6
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Thanks a lot guys. I think with the not sugar and the stevia, I can really whip up a winner here. By the way, what do you think about using almond extract? Does this give a cheesecake the "real" cheesecake flavor or am I moving into subjective territory here?

Again, thanks a lot.
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Old 11-14-2007, 09:46 AM   #7
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A small amount of lemon juice is more of a traditional kick for a cheesecake but then that depends on who is eating it I guess.
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Old 11-14-2007, 10:33 AM   #8
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Also maybe you could make a No Bake Cheesecake? Not as good (to me) as a baked one, but least no eggs, Good Luck
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Old 11-14-2007, 03:38 PM   #9
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Low-Carb Cheesecake

Ingredients
2 Eggs
2 tsp vanilla extract
1 1/2 cups sour cream
1/2 cup Splenda granules (or other artificial sweetener)
16 oz cream cheese, softened.
2 T melted butter.


Directions
In a large bowl, blend together eggs, vanilla, sour cream and splenda.
Slowly add butter and cream cheese.
Spoon about 1/2c mix into another bowl and add raspberry flavoring (sugar free, any flavor) Mix well.
Spoon remaining mix into a 10 inch spring release pan .
Add dollops of raspberry batter on top and swirl thru.
If desired, you can make a crust from 1 1.2 cups ground almonds, 1/4 cup splenda and 1/4 butter. Mix all together like you would graham cracker crust and line pan. (calculations do not include crust)
Bake in 350 degree oven for 35-40 min. This will not look done, but will firm up when refrigerated.
Garnish with fresh raspberries and whipped cream if desired (not included in counts)
This can be frozen.

Servings Per Recipe: 12
Amount Per Serving
Calories: 231.8
Total Fat: 22.3 g
Cholesterol: 96.1 mg
Sodium: 152.3 mg
Total Carbs: 3.4 g
Dietary Fiber: 0.0 g
Protein: 4.9 g
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Old 11-14-2007, 03:50 PM   #10
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Sorry, the last one had eggs - but it's delicious!

Here's another without eggs:

Simple No-Bake Cheesecake
8 oz cream cheese
14 oz sweetened condensed milk
1/3 c lemon juice
1 tsp gelatine
1 tbs hot water

Stir gelatine into hot water to soften and dissolve.
Beat cream cheese until soft. Pour in condensed milk while beating. Add lemon juice from ripe lemons [the juice from underripe lemons won't make the filling set.]
Add gelatine mix and beat well.
Pour into pie-plate and chill for 4 hours.

This is and excellent recipe to prepare the day before. Serve topped with pie-filling, fruit preserves and/or flavoured whipped cream
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Old 11-14-2007, 05:26 PM   #11
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The lemon juice ingredient sounds like a good idea, Kevinpa. I'll try it out. I better try the No Bake one on myself before subjecting anyone to that kind of torture. ;-)

Ladybugg, I think what I'll do is use the gelatine in the baked one so it can give back what the eggs would've contributed. You guys have been very helpful.

With Thanksgiving just around the corner, I think I'll make two or three--oh boy, there goes the waistline.

Now that's what I call support!
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