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Old 10-06-2010, 02:06 PM   #181
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I have subs for each! Steviva is a bake mix and is what I used for this particular recipe.
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Old 10-06-2010, 03:03 PM   #182
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Hey,, could you weight your E the next time you whip one of these up? I only have the powdered and want to make sure I use the right amount. yum
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Old 10-06-2010, 03:07 PM   #183
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I've been told if you use powdered e, you use twice as much. I'll weigh it.

Here's the gourmet pumpkin caramel cheesecake:

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Old 10-07-2010, 09:18 AM   #184
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Cleo - I am going to try your Ultimate Cheesecake as soon as my Xylitol gets here. I ordered from Netrition a couple of days ago. I can't wait! I'll let you know how it turns out.
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Old 10-07-2010, 09:24 AM   #185
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Definitely let me know! I have to say, we have an insanely picky family when it comes to cheesecakes, and these kids LOVE that recipe. I hope you like it, too! I always keep x and e on hand for this recipe now. lol
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Old 10-09-2010, 11:13 AM   #186
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Mine is in the oven now It tasted delicious so far. Should it cool overnight in the fridge before I move the ring around the cake? I'm afraid it will collapse without any gelatin.
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Old 10-09-2010, 12:02 PM   #187
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Let it cool on a rack for about 30 minutes prior to removing the ring. If you're still uncertain, go ahead and refrigerate for a couple hours and you should be set!
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Old 10-09-2010, 12:12 PM   #188
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alrighty! I took it out of the oven now. I think I might have used a too small ring. It's really high. I tried spreading the crust on a big ring, but it wasn't enough to go all around, so I used a smaller one. The cake is a bit wobbly in the middle. Is that ok for now? It doesn't have much color, but it's cracked a bit on the edges.
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Old 10-09-2010, 12:16 PM   #189
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The wobbly is fine. It'll fall slightly and firm up as it rests. If the sides look high, go ahead and wait to remove the ring after a few hours of refrigeration to be on the safe side.
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Old 10-09-2010, 12:34 PM   #190
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Okay, thanks again, you are an angel!
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Old 10-09-2010, 12:52 PM   #191
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I'm so glad to help! I've gotta tell you, we've totally been enjoying these cheesecakes! I hope you do, too.
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Old 10-09-2010, 01:20 PM   #192
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Quote:
Originally Posted by cleochatra View Post
I've been told if you use powdered e, you use twice as much. I'll weigh it.

Here's the gourmet pumpkin caramel cheesecake:

I made this last night and let it cool overnight and put the finishing touches on it this morning. It was awesome!!!!
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Old 10-09-2010, 01:48 PM   #193
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That. is. fantastic! Thanks for your feedback! I know my kids are nompfing it down like pumpkin pie. I wasn't sure if it'd be a hit, but it's been huge here!
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Old 10-10-2010, 04:31 AM   #194
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Oh my god, this was so good! I had some warm raspberries on the side. No stingy feeling in my mouth from the sugar, just yummy yummy cake this will be made again!!
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Old 10-10-2010, 04:39 AM   #195
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I am translating this to Norwegian on a Norwegian forum, hope that's okay! There's a lot of people who find American measures confusing. I am linking to your blog.
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Old 10-10-2010, 07:28 AM   #196
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Sweet! Say hello to everyone! I love Norway! <3
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Old 10-10-2010, 08:42 AM   #197
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Have you ever been? I don't like it that much. I wish we had Target, Walmart, Costco, Forever 21, K-Mart... lol... Norway's too expensive!
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Old 10-10-2010, 08:49 AM   #198
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A good friend of mine was from Norway. She. was. awesome! I have already decided if everyone's like her, I must go. That and I love that your country has immense natural resources. You've basically got it goin' on.
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Old 10-10-2010, 12:18 PM   #199
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Haha, coool! I guess Norwegians are laid back, cool people. Except for me who is all angsty You should come see it definitely.
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Old 10-11-2010, 03:17 AM   #200
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I made the no bake cheesecake again yesterday, I had a cup of pumpkin, so I threw that in instead of the fage yogurt. Added a few drops of splenda along with the recommended sweetners,, and I also sprinkled in some SF vanilla jello to make sure it still set up with the addition of the pumpkin.. It was FABULOUS! My dh ate a huge piece.. He does not LC .. I have yet to do a cooked version..I am kinda scared to try.. These No cook are so easy and yummy..I am going to do one for Thanksgiving though..
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Old 10-11-2010, 04:02 AM   #201
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Quote:
Originally Posted by Brendajm View Post
I made the no bake cheesecake again yesterday, I had a cup of pumpkin, so I threw that in instead of the fage yogurt. Added a few drops of splenda along with the recommended sweetners,, and I also sprinkled in some SF vanilla jello to make sure it still set up with the addition of the pumpkin.. It was FABULOUS! My dh ate a huge piece.. He does not LC .. I have yet to do a cooked version..I am kinda scared to try.. These No cook are so easy and yummy..I am going to do one for Thanksgiving though..
Go ahead and try one of the baked ones. They are great! If I can bake then anyone can bake. I do not enjoy baking at all but was proud of my cheesecake that I made on my first attempt ever.
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Old 10-11-2010, 06:52 AM   #202
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I agree. Baked cheesecakes are a singular delight. While both baked and non baked bring an amazing amount of taste bud pleasure, there's something about a baked, decadent cheesecake that makes people swoon...plus the cake lasts longer since there are more servings.
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Old 10-11-2010, 11:54 PM   #203
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Jamie, In the mini cheecake recipe, you say "for erythritol/xylitol users, sub with 1/3 cup erythritol, 1/4 cup xylitol to taste". Is that either, or both? What is the sugar equivalent of the 1/4 cup Steviva** ? Is it 1/2 cup sugar equiv?
Sorry, I'm just a little confused here.
I have never heard of the Steviva except for this recipe.
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Old 10-12-2010, 03:10 AM   #204
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Where does one find Thicken Thin? No longer on Netrition.com????

Thanks for you recipes-amazing
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Old 10-12-2010, 04:39 AM   #205
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Hey, girl! You're subbing for about 1/2 cup sugar with the e/x. The Steviva is twice as sweet, so you use half as much. I know all of the sweeteners can be super confusing! I add a tiny bit extra for oomph, but you could use less and taste the batter to see if it's sweet enough. (Caution: Batter contains raw eggs)

Hey meg! You can use xanthan gum in place of the ThickenThin (TnT is guar and xanthan). Start with 1/2 Tbsp of xanthan and see how that works for you.
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Old 10-12-2010, 06:33 AM   #206
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The Steviva is twice as sweet, so you use half as much.
No wonder why my coffee is sickeningly sweet this morning. I used powered stevia for the first time and put way too much in. I thought that it would be pretty close to Splenda. Boy was I wrong.
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Old 10-12-2010, 07:18 PM   #207
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Cleo - Hubby and I are eating a piece right now, and it's DELICIOUS! He doesn't low carb and loves it. I will have the kids try it tommorrow! Thanks for the recipe!
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Old 11-16-2010, 01:29 AM   #208
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Quote:
Originally Posted by cleochatra View Post
I've been told if you use powdered e, you use twice as much. I'll weigh it.

Here's the gourmet pumpkin caramel cheesecake:

This looks awesome! Can I make it with a E! and xylitol mix instead?
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Old 11-16-2010, 07:15 AM   #209
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Hey. Thank you! And the answer is definitely yes. I love E + X

Thank you, no sugar! I am so glad you like it!


And yes, stevia is so so so sweet! I use only half of a regular stevia sweetener packet at a time in my hot drinks.
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Old 11-17-2010, 12:19 AM   #210
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Hey. Thank you! And the answer is definitely yes. I love E + X

Thank you, no sugar! I am so glad you like it!


And yes, stevia is so so so sweet! I use only half of a regular stevia sweetener packet at a time in my hot drinks.
How much of each should I use ?
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