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Old 04-03-2010, 10:26 PM   #61
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Splenda version for the induction folks. Uses oopsie roll crust.

Cleochatra’s Faboosh Cheesecake

5 8-ounce packages cream cheese, softened
1 1/2 cups Splenda baking granules
1 Tbsp ThickenThin/Not Sugar (optional)
3 eggs
½ cup sour cream
1 Tbsp lemon juice
1 ½ tsp vanilla extract

For the crust
3-4 oopsie rolls, made into crumbs *
2 Tbsp butter, melted
2 packets Splenda
¼ cup butter, melted.


Making the crust:
*To make crumbs, I leave oopsie rolls in the refrigerator, uncovered for one or two days. When sufficiently stale, they can be grated on a cheese grater fairly easily, then blend with melted butter and Splenda and press into the pan.


Making the Filling:
Heat oven to 325 degrees Fahrenheit.

In a mixer, beat cream cheese with Splenda on medium for about one minute. Add ThickenThin until just combined (10-30 seconds). On low, add eggs, one at a time, until just blended. Finally, add sour cream, lemon juice and vanilla and beat just until blended (10-30 seconds).

Pour into crust. Bake until set, 1 hour 15 minutes-90 minutes. Cool on rack for 15 minutes before moving to chill in the refrigerator.

I don't have nutritional information on this yet.
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Old 04-04-2010, 01:53 PM   #62
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I haven't read all the posts in this thread to see if anyone has posted the corrected nutrition stuff for this recipe. Forgive me if this is a repeat.

16 servings, per serving, as written:

405 calories
35.02 fat
3.35 net carbs
7.69 protein

I realize most only count carbs, so this isn't much different that way, but it had to strike you as odd that you could have 4000 calories of cream cheese alone coming out to 73 calories a slice...

cleochatra suggested it was a problem with the software she used, and I agree.
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Old 04-04-2010, 04:19 PM   #63
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Forget MasterCook. I need to hire raven to double check all my numbers (and do my taxes).

I'll be reworking all my recipes here in the next couple weeks. I want to update a few of them, too!
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Old 04-05-2010, 01:54 AM   #64
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I made the no bake cheesecake with the nut crust for Easter Dinner, and used a cooked blueberry sauce recipe from M Stewart for the topping. It was a very delicious cheesecake, and got raves from everyone.
Thanks Cleochatra.

I really liked the yogurt addition in the cheesecake, and the crust with (Macadamia nuts, almonds and cashews) was a winning combination. I put the measured nuts in the food processor, and watched carefully after each pulse, to get the texture just right. I was so afraid of turning it into nut butter. I kept thinking "graham cracker crumbs", and it helped.
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Old 04-05-2010, 06:18 AM   #65
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Thank you so much for letting me know that it worked out! The yogurt was totally impromptu. I love sour cream, but why not Greek Yogurt. It's good stuff. I am so glad the crust works, too. I love almonds, but only so much. lol Cashews and macadamias are also easy to score, and they're so worth it! Thanks for letting me know how it worked for you!
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Old 04-05-2010, 08:31 AM   #66
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Originally Posted by cleochatra View Post
"Put your tongue in my hands."

That could be a slogan if it didn't smack of Ed Gein.


[QUOTE=cleochatra;13329377]I am so glad you guys are liking this. My husband was just saying today how much he likes the cheesecakes--which he never says about any of the cauliflower experiments. QUOTE]

Oh no, are you saying he didn't like your meat birthday cake? That frosting was a work of art!!
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Old 04-05-2010, 08:33 AM   #67
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I repurposed the cake into a killer shepherd's pie! It was pretty fabulous. He preferred the Sheprherd's pie from the cake... but he's always been a pie guy.
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Old 04-05-2010, 08:36 AM   #68
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Ah, well, we can't fault him for that then It truly was amazing!
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Old 04-06-2010, 08:03 AM   #69
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Cleo, I am allergic to cashews. I know that cashews are a sweeter nut than most. What can I sub? Or should I just use more of the other 2? Thanks!
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Old 04-06-2010, 08:17 AM   #70
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If you're allergic to cashews, try pecans instead. It's about the same application. I've been saving pecans for peanut butter and chocolate options because cashews are SO sweet for those applications.
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Old 04-07-2010, 01:03 PM   #71
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Where can I buy ThickenThin.? I see Netrition doesn't have it any more.
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Old 04-07-2010, 01:58 PM   #72
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Where can I buy ThickenThin.? I see Netrition doesn't have it any more.
Oh crap!!

they had already quit carring the ThickenThin/not sugar months ago...

Now how are we going to make our LC (kevin's) mixes???
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Old 04-07-2010, 02:28 PM   #73
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Oh crap!!

they had already quit carring the ThickenThin/not sugar months ago...

Now how are we going to make our LC (kevin's) mixes???
Char posted about using quinoa flour as a thickner recently.
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Old 04-07-2010, 02:52 PM   #74
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Maybe this will sub! Dixie Diner Carb Counters Thick It Up Low Carb Thickener It seems similar. I don't think I had seen it before, so guess it is new.
I personally think that Quinoa is way to carby. But then maybe in the smaller amounts it would take. ??? Not sure tho how much it would take either. And don't think it would work in a lot of recipes like the ThickenThin.

Last edited by crazywoman-n-wy; 04-07-2010 at 02:53 PM..
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Old 04-07-2010, 03:11 PM   #75
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Maybe this will sub! Dixie Diner Carb Counters Thick It Up Low Carb Thickener It seems similar. I don't think I had seen it before, so guess it is new.
I personally think that Quinoa is way to carby. But then maybe in the smaller amounts it would take. ??? Not sure tho how much it would take either. And don't think it would work in a lot of recipes like the ThickenThin.

We will have to ask Kevin and see what he has to say about this...
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Old 04-07-2010, 06:50 PM   #76
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I'd just skip the xanthan and ThickenThin. You really don't need it.
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Old 04-09-2010, 08:47 AM   #77
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Cleo, I tried your strawberry sauce from your blog....OMG! It is so delish. It is so great on top of low carb cheesecake! I used the xylitol and 1/4 tsp guar gum 'cuz that's what I had in my cupboard. Have you made any other berry sauces using this same recipe?
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Old 04-09-2010, 08:50 AM   #78
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I haven't yet, no! I am going to grab some raspberries soon. I want those for the ganache cheesecake.

I am so glad you like it! It can be made thicker and make an excellent jam, too.
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Old 04-09-2010, 10:35 AM   #79
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Kevin said that you can use any of the thick N thins to go in his mixes. Julie
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Old 04-09-2010, 11:45 AM   #80
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Old 04-09-2010, 11:47 AM   #81
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Kevin said that you can use any of the thick N thins to go in his mixes. Julie

That's what I thought I remembered reading too.
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Old 04-09-2010, 12:08 PM   #82
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Kevin said that you can use any of the thick N thins to go in his mixes. Julie
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That's what I thought I remembered reading too.
That is correct, but the point being made here is that Expert Foods discontinued it thru Netritrion! All of the ThinkenThin's. They are evidently not goin to be making any more (at least at the present time, and possibly never). They will continue to sell what they themselves have in stock, and then it's gone. Tho you can still buy them from Expert Foods, by the time you pay shipping, it will be about double the price that it was thru Netrition. So unless things change at Expert Foods, ThickenThin may very well be a thing of the past. So it wouldn't matter that you could use any of them in his recipe, unless you have a lifetime supply.
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Old 04-10-2010, 05:09 PM   #83
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More cheesecakes!


Turtle Cheesecake


No Bake Mud Pie Cheesecake


Chocolate Peanut Butter Cup Cheesecake


Decorated Plates with Ganache and Caramel Syrup

Recipes coming soon!
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Old 04-10-2010, 05:23 PM   #84
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omigoooooodness......You are faboosh my dear!!!!!!!!!!


absolutely deeeeeeelish dishes!!!!
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Old 04-10-2010, 05:28 PM   #85
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Tank yew! I was a maniac recipe tester/food styler today.



This one's a wee bit blurry, but the cat was coming after the cheesecake, so I had to snap fast. lol
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Old 04-10-2010, 06:08 PM   #86
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Wow, you know what, Cleo, those cheesecakes look really good! Can't wait to read the recipes!
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Old 04-10-2010, 06:24 PM   #87
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Old 04-10-2010, 07:43 PM   #88
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Old 04-10-2010, 09:26 PM   #89
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Originally Posted by crazywoman-n-wy View Post
That is correct, but the point being made here is that Expert Foods discontinued it thru Netritrion! All of the ThinkenThin's. They are evidently not goin to be making any more (at least at the present time, and possibly never). They will continue to sell what they themselves have in stock, and then it's gone. Tho you can still buy them from Expert Foods, by the time you pay shipping, it will be about double the price that it was thru Netrition. So unless things change at Expert Foods, ThickenThin may very well be a thing of the past. So it wouldn't matter that you could use any of them in his recipe, unless you have a lifetime supply.
Most of us reading this thread are aware of the info you reposted but aren't aware that either can be used in Kevin's bake mix and a lot of us have one or the other on hand but not both.


Cleo-Those cheesecakes truly look faboosh girlie!

Last edited by lisabinil; 04-10-2010 at 09:53 PM..
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Old 04-11-2010, 11:29 AM   #90
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Cleo, the cheesecakes look unbelievably good. Hurry with the recipes
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