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Old 11-17-2010, 07:59 AM   #211
something there
 
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For which recipe? The pumpkin?
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Old 11-17-2010, 11:37 PM   #212
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For which recipe? The pumpkin?
yes, please
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Old 11-18-2010, 09:27 AM   #213
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For this particular recipe I'd go with 1 cup erythritol and 1/2 cup xylitol. If you need more sweet, up the amount to 1.25 cups e + 3/4 x
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Old 11-20-2010, 01:28 AM   #214
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For this particular recipe I'd go with 1 cup erythritol and 1/2 cup xylitol. If you need more sweet, up the amount to 1.25 cups e + 3/4 x
Thanks!
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Old 11-20-2010, 07:51 AM   #215
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Taste the batter prior to baking and you should be able to know how much you need in terms of sweet. I love cheesecake batter! It's like licking cake batter out of a pan.
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Old 11-20-2010, 09:32 AM   #216
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Cleo--I can't print recipes from your blog. I try to copy and paste and it says "copy right" --are we not allowed to print them? Maybe I'm just being dumb.
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Old 11-20-2010, 06:07 PM   #217
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I sent you the info, chewie.
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Old 11-22-2010, 11:51 PM   #218
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Hi Jamie,

Could you send it to me also, please. My 14 y/o daughter decided she wanted me to make this for Thursday!!

Thanks!!
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Old 11-23-2010, 05:21 AM   #219
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I made one of your cheesecakes yesterday Cleo. Now, one question...How do you store this thing? It's HUGE! I just have it in the fridge, covered with foil for now.
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Old 11-23-2010, 06:55 AM   #220
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drjlocarb: I just leave it in the fridge, uncovered, but if you think you're going to have it around for a long time, you could cut slices, wrap and place in freezer bags for another time. The cheesecakes freezes nicely.
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Old 11-28-2010, 05:31 PM   #221
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Cleo, has anyone told you lately how awesome you are?

Yes? Okay, well , just add this one to the list.

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Old 11-28-2010, 05:45 PM   #222
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drjlocarb: I just leave it in the fridge, uncovered, but if you think you're going to have it around for a long time, you could cut slices, wrap and place in freezer bags for another time. The cheesecakes freezes nicely.
Oh, no need to freeze. The 6 of us ate the whole thing this week. They all thought I was the most awesome cook ever. We all know that would be your fault. Thanks cleo!
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Old 11-29-2010, 06:46 AM   #223
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You guys are sweeter than cheesecake. Thanks for your kindness!
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Old 12-02-2010, 10:43 PM   #224
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I made the pumpkin cheesecake for Thanksgiving, and it was fabulous!!!

For the sweeteners, I used 1 cup Erythritol, 1/2 cup xylitol, and 1/4 tsp. NuNaturals pure white stevia powder.

I also baked it in a water bath, and it came out beautiful!! No cracks, and no sinkhole!

Thanks you Jami, I'll be making this one again soon!
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Old 02-14-2011, 11:56 AM   #225
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I was reading your blog, and congratulations on the success of your re-induction!!!

One thing I'm curious about. I noticed on your daily menu plan that you frequently have "mini dipped cheesecake" for dessert. I've combed your blog and this thread. I don't see any reference to a "dipped" cheesecake.

Please share your secret.
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Old 02-14-2011, 07:00 PM   #226
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OMG----I am loving this thread---thanks Cleo for these recipes--you are awesome--love following your blog--now if I could just hop onto your train!!!

Jeanne
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Old 02-26-2011, 11:05 AM   #227
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Bumping for yet another recipe on my to-do list!

Question: I don't have thicken-thin. . .is Xanthan gum something I could use in this? I'm pretty new to x-gum, so I would need a suggestion of how much to use. Thanks!!
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Old 02-26-2011, 06:55 PM   #228
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I think you would use 1/3 the amount, less straight gum.
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Old 02-26-2011, 07:41 PM   #229
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I think you would use 1/3 the amount, less straight gum.
Thanks! I just finished actually reading this whole thread. . .of course, the answer was already in there just waiting for me to find it.
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Old 02-26-2011, 07:42 PM   #230
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I was reading your blog, and congratulations on the success of your re-induction!!!

One thing I'm curious about. I noticed on your daily menu plan that you frequently have "mini dipped cheesecake" for dessert. I've combed your blog and this thread. I don't see any reference to a "dipped" cheesecake.

Please share your secret.
I second the motion!
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Old 02-27-2011, 06:35 PM   #231
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All hail, Cleo!

I made the no-bake cheesecake today. Holy Yum, Batman! I don't have Xylitol, so I made mine with Erythritol and Splenda (I still have a ton of quick packs), and I think the sweetness turned out fine. I dare any non-LCer's to notice it's not made with sugar. I put half the batch into silicone muffins liners as is.

With the other half of the batch, I flavored them peanut butter. Instead of using the 1/3 cup peanut butter in your recipe, though, I used powdered peanut butter (PB2). (I was trying to save on carbs, PLUS I just got my PB2 and wanted to try it out.) This let me use WAY less. . .only 1/2 Tbls. Now, this gave me a mild pb flavor, so I could've upped the PB2 to 1 Tbls (and that's still only 1/2 of a serving). Instead I added 10 drops of Capellas peanut butter flavoring. Perfect!

I topped both with your chocolate ganache recipe. I didn't have very much Lindt 85% on hand, so I made do with what I had. . .this gave me a thin layer on all 12 of my cheesecake "muffins."

Thanks so much for a wonderfully nommy recipe!!
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Last edited by Mommie22boys; 02-27-2011 at 07:32 PM..
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Old 02-27-2011, 08:45 PM   #232
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Great work here. A must try.
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Old 02-28-2011, 02:03 PM   #233
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Help, please. I can't figure out how to join in on your facebook page. I wanna be your friend! I have a fb page, but can't figure out how to participate in your awesome adventures, Bacon Girl.
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Old 04-22-2011, 11:53 PM   #234
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I want to make the cheesecake for Sunday. Is everyone still using the original recipe from page one or is there an updated recipe since the thread began?
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Old 04-23-2011, 04:39 AM   #235
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I am making the Pb version as posted above (my post #233.) the only difference for tomorrow's cheesecake will be that I'm putting it in a springform pan and doing a press-in nut crust. Yummmmm....

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Old 04-23-2011, 08:07 AM   #236
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I have about 12 cheesecake recipes on my blog now under the "Recipes" tab under "Desserts" if you want to check them out! I haven't made any new ones very recently, but I did add quite a few over the last few months.
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Old 04-23-2011, 09:57 PM   #237
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I have about 12 cheesecake recipes on my blog now under the "Recipes" tab under "Desserts" if you want to check them out! I haven't made any new ones very recently, but I did add quite a few over the last few months.
Thank you, it was the ultimate I was looking for, was just making sure there were no new tweaks I should know about. I have everything except the thickner so I may have to wait until I can get that.
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Old 04-24-2011, 01:02 PM   #238
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You might not even need the thickener since there are gums in the cream cheese, but I'm not positive.
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Old 05-05-2011, 10:19 AM   #239
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This isn't a cheesecake, but I wanted to share it, nonetheless. It's filled with #winning.

Carrot cake

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Old 05-05-2011, 04:34 PM   #240
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This isn't a cheesecake, but I wanted to share it, nonetheless. It's filled with #winning.

Carrot cake


OMG Cleo!! I am SO making this next week! I LOVE carrot cake!
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