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Old 04-16-2010, 05:58 PM   #121
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Originally Posted by cleochatra View Post
I'm already starting to develop some holiday dishes,
Noooooooooooooo, no mention of the H word in April, pleeease!!!
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Old 04-16-2010, 07:42 PM   #122
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Oh! Yeah! I'm looking forward to that! I intend to make some of my own food this year instead of suffering through everyone elses carbage. Some of the stuff is not even good, it's just tradition to have it over and over!
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Old 04-25-2010, 09:56 AM   #123
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Hi Cleo,

I made the Turtle cake two days ago.... YUM!!!! As I mentioned before, I had to adjust the recipe to fit a pyrex pie dish. I halved everything for the filling, and for the crust, I changed the nuts from 1/3 cup to 1/4 cup, and reduced butter by 1T. The cheesecake almost overflowed out of the dish after baking!

It is delicious, but I wonder if I did not cook it enough, because it's not very firm when cutting. I got 10 slices and i froze half of them for later... you could easily overindulge in this!

Thank you so much for sharing this (and all) of your recipes!

My local drug store has the RS SF bags of candy on sale for .99, so I'm off to stock up on their Pecan Caramels!!!

Sally
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Old 04-25-2010, 10:09 AM   #124
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I wonder if the fact that the spring form releases some of the fat (I usually place a jelly roll pan underneath) might make a slight difference in the composition of the cheesecake initially? It should firm up in the fridge.

I definitely freeze cheesecake, partially because I make so many at a time. lol I can't eat that much cheesecake. Believe me--I've tried! Cupcake wrappers is another great way to portion and freeze cheesecakes.
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Old 04-25-2010, 01:47 PM   #125
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hey, i was going to make the ultimate cheesecake recipe (super excited!!!)... and was wondering about your calorie count?

you said 73 per serving for 16 servings... but that wouldn't even cover the 40 oz of cream cheese the recipe calls for... am i missing something?

thanks!
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Old 04-26-2010, 05:30 AM   #126
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This is the first low carb cheesecake I can say I am impressed with. I have tried maybe 10 recipes. I made the key lime one using E. It was dense, creamy, and cheesecakey!
I am now awaiting the ripening of my strawberries and raspberries for my own sauce. I can't wait!!
Thank you Cleo!!
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Old 04-26-2010, 06:53 AM   #127
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Thank you, miboje! I am super picky, so I kept at it until I finally made one I liked. I'm glad you do, too!

little3-- Good question! I'm having to retabulate the amounts because I think something got messed up in Mastercook, and I think it was the cream cheese. I'd add the amount of calories for 1/12 of the cc back onto the total to be on the safe side. I think Mastercook somehow added 1/12 as the total recipe as opposed to part of the whole.
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Old 04-28-2010, 09:13 AM   #128
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More ways to enjoy cheesecake: dusted with cocoa powder, key lime with low carb raspberry jam, chocolate chip cheesecake with sugar free strawberry jam, turtle toppings on a standard cheesecake, frozen cheesecake with whipped topping
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Old 04-28-2010, 12:33 PM   #129
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I'm drooling here!!!

I got myself a springform pan (60% off!) so I'm going to try it next time. I'm really in love with the Turtle flavor!!!!
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Old 04-28-2010, 12:39 PM   #130
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I love caramel and pecans. It's just a soothing flavor. It's like soup in sweet form.
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Old 05-09-2010, 08:17 PM   #131
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Old 09-07-2010, 01:47 PM   #132
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Hi, I was wondering about your measurements. You say 5 8-ounce packets of cream cheese. In grams that's 1225 grams :O or? I found a site that converts and it says 8 ounces are 225 grams. is this correct? I really want to make this cake
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Old 09-07-2010, 01:53 PM   #133
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How big are the cream cheese containers they sell where you are? My recipe uses 5 packages of cream cheese, at 8 ounces each. That converts to roughly 1134 grams.
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Old 09-07-2010, 02:03 PM   #134
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they're like 200 grams. so I need 6 of those! this must make a huge cake.
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Old 09-07-2010, 02:07 PM   #135
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It's vast... but worth it. Promise!

You can freeze portions after baking, cooling and slicing if you want portion control or to store. It's awesome!
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Old 09-07-2010, 02:16 PM   #136
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alright! I might try it on Sunday then thanks for the answers and the recipe!
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Old 09-09-2010, 08:16 AM   #137
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Quote:
Originally Posted by cleochatra View Post
For the crust
1/3 cup macadamia nuts
1/3 cup cashews
1/3 cup pecans
2 Tbsp erythritol
¼ cup butter, melted.
So that should be almonds, rather than pecans?

Thanks!
Anne x
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Old 09-09-2010, 09:15 AM   #138
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Totally, the mention of pecans was a booboo, unless it's the turtle cheesecake recipe. Pecans are higher in carb count and for some reason I had a major brain fart. I used almonds but wrote "pecans". I need an editor. lol

You're welcome, alone! I hope you love it!
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Old 09-10-2010, 03:56 PM   #139
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Cleo!
I made this two nights ago...
I went to Marie Callenders with my sister because we were starving and I *thought* I was just going to have Caesar salad...well I loaded up on veggies and salmon and was still craving pie! I don't know what I was thinking going there

So, I searched your blog for a cheesecake recipe and found this one! I baked at my mom's house for a few hours (did not have the proper tools) and around 12 am I had cheesecake! I was so tired I only had a little sliver but it was even better the next morning!

Now I have a big 'ol tray of cheesecake in my fridge that I snack on periodically. Everyone that has tried it LOVES it...and not only am I not a good baker but they are PICKY!

The best part is, I have no potion control issues with it at all! I can have a small slice and it is very filling and really eases the sweet tooth...no extra cravings, no "sugar alcohol effects"

Thanks so much!
Sorry for ranting but I love finding a great recipe

-elle
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Old 09-10-2010, 04:29 PM   #140
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Wow!! I am so happy to hear you've had a great experience with the recipe! That rocks hard! Thanks so much for letting a sister know.

My family is a bunch of hos about cheesecake, so even though it took me over a freaking year to get it right, once it happened, it was like unicorns were prancing in Robert Pattinson's magical hair rain forest.

What's better yet is what you said about not having cravings and feeling satisfied after a little. I feel totally the same way! Just a tiny bit and I'm done. It's very rich and decadent. It's gourmet.

I am thrilled you had a good experience with it and thankful you took the time to let me know. *fist bump*
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Old 09-16-2010, 09:18 AM   #141
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oh man, i think i'm going to have to cave and get some erythritol and xylitol even though sugar alcohols have always left me somewhat scared in the past but if you're saying you have no issues with stalling on them and no bathrooming issues, i think i may just have to do it. The pictures in this thread are to die for!

I need to bake some cheesecakes, it's my destiny.

Thanks cleochatra for all your hard work!
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Old 09-16-2010, 09:58 AM   #142
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DEFINITELY trust me. Trust. Me. I was the world's anti sugar alcohol cuppacake in the entire world and I am a convert. The sugars taste just like the real thing in combination and bake up beautifully. I have never had luck with artificial sweeteners and cheesecakes until I tried an E+X combination. Now I can't make anything but!

I have never had issues with stalls or stomach upset, but I also can only eat a slice at a time, since it is so rich and decadent. I've actually had to put cheesecake in the freezer since it is so rich, I can't eat it fast enough (It freezes wonderfully).

This is a cheesecake person's cheesecake.

This is my most recent cheesecake at home...



You can buy no-sugar-added cherries, and they're actually fairly reasonable, carbwise (this cheesecake is not low carb due to the crust).
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Old 09-16-2010, 05:45 PM   #143
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Sub Sub Subbing to the third!!
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Old 09-16-2010, 06:03 PM   #144
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I had a cheesecake like the one above sell in a recent Scout fundraiser auction for $50! I felt so fancy.
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Old 09-18-2010, 09:50 AM   #145
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Gluten free, sugar free (low carb) cheesecake with fresh blackberries (made into preserves prior to adding)
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Old 09-18-2010, 10:36 AM   #146
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If using powered E how much would I measure? I really want to make this..also do you think I could make the whole thing and using cupcake tins instead of a large pan? How long would you bake as cupcakes/?
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Old 09-18-2010, 10:40 AM   #147
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You need about double the volume if using powdered E
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Old 09-18-2010, 10:40 AM   #148
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You can definitely make mini cheesecakes but I have a different recipe for that, too.
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Old 09-18-2010, 12:46 PM   #149
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Cleo, I'm sorry if this has been addressed 10,000 times already but ThickenThin has been discontinued by the manufacturer . Any sub suggestions?

This maybe: http://www.netrition.com/dixie_cc_l...thickener.html

Last edited by CindyCRNA; 09-18-2010 at 01:03 PM..
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Old 09-18-2010, 04:05 PM   #150
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I just made the no bake cheesecake,, licking the bowl was yummy..Cant wait to have a slice later..
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