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Old 03-12-2013, 05:36 PM   #1
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Cheesecake





I made this cheesecake last night, let it cool overnight and made a strawberry sauce today using fresh strawberries I had previously frozen and defrosted. I then added sweetener and Glucomannan to thicken it. The cheesecake came out very creamy and the crust held together nicely. I really like how it came out, so I thought I would share it with everyone. I pre baked the crust because I wasn't sure if it would bake right if I just filled it and then baked it.

Cheesecake

Crust:
1 1/2 cups Ground Pecans
3 tablespoons Butter
1/2 cup Sugar ( I used Xylitol)

In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate. ( I used a 10" springform pan).
Bake at 325 degrees for about 10 minutes, or until the edge is golden brown.

Cheesecake:
4 (8 ounce) packages Cream Cheese
1 1/2 cups Sugar ( I used 1 cup Xylitol and 1/2 cup Splenda).
4 eggs
1/2 cup Sour Cream
1 tablespoon vanilla extract
1 tsp Glucomannan

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 or 10 inch springform pan. Place a pan of water on the bottom shelf of the oven, this will ensure the cheesecake comes out creamy. You can also do a water bath, whichever way you prefer. I do the pan because its easier for me.

In a large bowl, mix cream cheese with sugar until smooth. Mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and glucomannan just until smooth. Pour filling into prepared crust.

Bake in preheated oven for 1 hour. Turn the oven off, take cheesecake out and run a knife around the outside edge of the cheesecake. Put back in the oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
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Old 03-12-2013, 06:14 PM   #2
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The crust sounds perfect! I've got a bag of pecans I can use, so I think I might make this tomorrow.

Thanks!
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Old 03-12-2013, 09:11 PM   #3
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Wow, that looks beautiful! Thanks for sharing. I am new at making cheesecake, but I love it, and have heard that leaving it in the oven to cool prevents cracking... Nice not to have to use a water bath.
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Old 03-13-2013, 12:19 PM   #4
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That looks so good, Gina! I've been wanting cheesecake - I don't have any glucomannan yet, but I bet using xanthan in place of it would work as it does in the BTF mix.

On the other hand, how about it I just come to your house for cheesecake and coffee!!
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Old 03-13-2013, 03:01 PM   #5
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Quote:
Originally Posted by greybb1 View Post
The crust sounds perfect! I've got a bag of pecans I can use, so I think I might make this tomorrow.

Thanks!
I hope you like it!! It's a keeper in my book!

Quote:
Originally Posted by Jakelilydad View Post
Wow, that looks beautiful! Thanks for sharing. I am new at making cheesecake, but I love it, and have heard that leaving it in the oven to cool prevents cracking... Nice not to have to use a water bath.
Yes, I find the pan of water under the cheesecake works just as we'll and its a lot easier too.

Quote:
Originally Posted by Tweaker Geek View Post
That looks so good, Gina! I've been wanting cheesecake - I don't have any glucomannan yet, but I bet using xanthan in place of it would work as it does in the BTF mix.

On the other hand, how about it I just come to your house for cheesecake and coffee!!
Well, you better hurry on over, it's already half gone. I had my cousin and a friend come over for cheesecake and coffee today and it got rave reviews. We had southern pecan coffee with it and it was perfect!
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Old 03-15-2013, 10:52 AM   #6
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That looks awesome.. can you freeze this?
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Old 03-15-2013, 05:20 PM   #7
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Quote:
Originally Posted by Ginaaaaaa View Post

Well, you better hurry on over, it's already half gone. I had my cousin and a friend come over for cheesecake and coffee today and it got rave reviews. We had southern pecan coffee with it and it was perfect!
Sorry I missed it! The coffee sounds awesome!
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Old 03-15-2013, 06:19 PM   #8
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Your cheesecake looks lovely Gina.
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Old 03-15-2013, 08:06 PM   #9
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Beautiful, Gina!
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Old 03-18-2013, 02:21 PM   #10
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Gina - I made your cheesecake over the weekend - OMG is it ever good!!

I made mine in an 8" springform pan so it is nice and thick. I added 1 tsp. cinnamon in the crust. For the cheesecake I used 2 pkgs. full fat cream cheese and 2 pkgs. 1/3 less fat cream cheese. For the sweetener I used 1 cup Xylitol, 12 drops EZ Sweetz and 1/4 tsp. splenda quick pack. I used xanthan gum in place of the glucomannan.

I had a slice plain Sunday morning for breakfast and it was sooooo good. I was going to make a strawberry sauce as you did but decided it (I) needed something chocolate to make it go over the top for me so I made a chocolate peanut butter ganache. Yummmmo!





Great recipe, thanks, Gina!
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Old 03-18-2013, 02:45 PM   #11
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Tweaker Geek....did you use the same amount for the xanthan gum? Thanks
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Old 03-18-2013, 03:12 PM   #12
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Yes, I did, lonestar.
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Old 03-18-2013, 07:27 PM   #13
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Wow your cake looks scrumptious!! The ganache sounds amazing too!

I'm glad it came out good for you TG!!
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Old 03-30-2013, 07:42 PM   #14
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Bumping this because I want to make it soon.
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Old 03-30-2013, 08:00 PM   #15
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This looks so good! I want to make this very soon. :-)
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Old 03-30-2013, 09:08 PM   #16
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My sister saw the cheesecake pics and a family friend who tried the one I made was telling her how good it was, so now she has requested I make it the next time she comes for a visit. lol

It's a really yummy cheesecake!
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