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Old 06-04-2013, 09:04 PM   #1
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Atkins Crustless Cheesecake recipe question

I know some of you have tried the Atkins Crustless Cheesecake recipe. I like this recipe because it is no-bake, is very versatile and has no crust. I made chocolate today and although I beat it until it was very stiff and chilled it several hours before slicing, it didn't come out in slices, I had to spoon it out of the pan. Has anyone else had this problem, and is there a solution, short of adding a crust?
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Old 06-04-2013, 10:14 PM   #2
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Originally Posted by Widget View Post
I know some of you have tried the Atkins Crustless Cheesecake recipe. I like this recipe because it is no-bake, is very versatile and has no crust. I made chocolate today and although I beat it until it was very stiff and chilled it several hours before slicing, it didn't come out in slices, I had to spoon it out of the pan. Has anyone else had this problem, and is there a solution, short of adding a crust?
Hi Widget

I'd like to try and help. Could you post the recipe here please? Knowing the ingredients would help

Tracy
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Old 06-04-2013, 10:34 PM   #3
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12 oz cream cheese softened
4 pckts splenda
1 tsp Vanilla Extract
1 cup Heavy Cream
1/2 cup Fresh Strawberries (Optional)

Combine cream cheese, splenda, and Vanilla extract in a bowl and mix well.
Beat the heavy cream in a separate bowl until it forms soft peaks.
Fold the whipped cream into the cream cheese mixture.
Transfer the mixture to a large glass bowl and chill with plastic wrap, for at least 25 minutes. Top with berries if you like. Serve immediately or store, covered with plastic wrap, in the refrigerator for up to 2 days.
----------------
But of course I made changes. I didn't use strawberries, I added a melted square of unsweetened baker's chocolate, 2 tablespoons of chocolate syrup, and used more pkts. of Splenda.

The syrup added more liquid to the recipe, but not that much more. I used Hershey's and that's pretty thick. Also, once refrigerated, the square of chocolate should have helped harden it up a little bit.

I appreciate the help.
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Old 06-04-2013, 11:20 PM   #4
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OK, let's see...have you made this before and had it come out sliceable? Was there anything different that you did that time, if so?

Tracy
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Old 06-05-2013, 04:29 AM   #5
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I have made this recipe. Not cheesecake, but it is chocolate. You might be able to use cream cheese instead of ricotta.

http://www.lowcarbfriends.com/bbs/lo...ie-w-pics.html
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Old 06-05-2013, 04:35 AM   #6
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Quote:
Originally Posted by Widget View Post
12 oz cream cheese softened
4 pckts splenda
1 tsp Vanilla Extract
1 cup Heavy Cream
1/2 cup Fresh Strawberries (Optional)

Combine cream cheese, splenda, and Vanilla extract in a bowl and mix well.
Beat the heavy cream in a separate bowl until it forms soft peaks.
Fold the whipped cream into the cream cheese mixture.
Transfer the mixture to a large glass bowl and chill with plastic wrap, for at least 25 minutes. Top with berries if you like. Serve immediately or store, covered with plastic wrap, in the refrigerator for up to 2 days.
----------------
But of course I made changes. I didn't use strawberries, I added a melted square of unsweetened baker's chocolate, 2 tablespoons of chocolate syrup, and used more pkts. of Splenda.

The syrup added more liquid to the recipe, but not that much more. I used Hershey's and that's pretty thick. Also, once refrigerated, the square of chocolate should have helped harden it up a little bit.

I appreciate the help.
This recipe is not meant to be sliced.
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Old 06-05-2013, 04:40 AM   #7
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I have a couple of no bake chocolate cheesecake recipes. They all use gelatin.
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Old 06-05-2013, 01:47 PM   #8
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I use to make Linda Sue's no-bake cheesecake alot. But it uses gelatin too.

Soomebody just asked for it at church.
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Old 06-05-2013, 06:58 PM   #9
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Originally Posted by PassionateFire View Post
This recipe is not meant to be sliced.
I'm not allowed to post the link. But the recipe has a pic, it is definitely sliced. But I do see the texture isn't anything like the one I made, so I am wondering if the person who posted it put a pic of a different cheesecake. Kind of crazy to have a cheesecake recipe that isn't supposed to be sliced. If it can't be sliced, it's a mousse.

Last edited by Widget; 06-05-2013 at 06:59 PM..
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Old 06-05-2013, 07:06 PM   #10
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Sorry for the double post. I just went to the site where I got the recipe, the cheesecake in the pic is browned on the edges, so it definitely isn't a pic of the recipe it is supposed to depict.
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Old 06-05-2013, 07:11 PM   #11
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Quote:
Originally Posted by Widget View Post
I'm not allowed to post the link. But the recipe has a pic, it is definitely sliced. But I do see the texture isn't anything like the one I made, so I am wondering if the person who posted it put a pic of a different cheesecake. Kind of crazy to have a cheesecake recipe that isn't supposed to be sliced. If it can't be sliced, it's a mousse.
I know what you mean, Widget. I'd expect it to be sliceable too. Maybe you could make a parfait type dessert out of it. One layer 'cheesecake,' then sf whipped cream, then strawberries, repeat. Put it in a pretty cup or glass and it would even be great with company.

Linda Sue's recipes are really good. For a sliceable cheesecake, take a look at hers.

Tracy
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Old 06-05-2013, 07:45 PM   #12
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Even though it's not sliceable and not really a cheesecake, it still tastes very good, so I plan to keep using the recipe with different flavors of syrup and extract, but I'll be serving it in ramekins from now on.

Thanks to all.
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Old 06-05-2013, 08:06 PM   #13
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Widget I was looking in my Atkins recipe books and I found the one you are talking about. I'm amazed it has no gelatin.
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Old 06-06-2013, 10:26 AM   #14
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Quote:
Originally Posted by Widget View Post
Even though it's not sliceable and not really a cheesecake, it still tastes very good, so I plan to keep using the recipe with different flavors of syrup and extract, but I'll be serving it in ramekins from now on.

Thanks to all.
It's also very good on top of sugar free jello!
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