Cream Cheese Muffins - Page 2

mom2twoboys · 01-10-2006, 07:35 AM

I made half a batch last night and the tops all sunk in...they did not look pretty but boy they were yummy!
Why did my tops fall in?

scarletakb · 01-10-2006, 09:10 AM

I made these this morning.. AWESOME!! I'm already brainstorming ways of embellishing them for variety.. add some frozen berries... or a little sugar free maple syrup and possibly some slivered almonds... these will be a staple in my house, for sure!

CarolynF · 01-10-2006, 10:36 AM

Hi,

Yes, Shawnee..I don't think I would want an eggy taste...

And, I DID use Davinci's syrup and they came out great!!

NotoSugar · 01-10-2006, 10:41 AM

CarolynF:

How much Davinci syrup did you use. Was this instead of the Splenda?

LowCarbConvert · 01-10-2006, 10:59 AM

Mom to 2,
I think the tops sink in (just like regular cheesecake) because of the cooling. George Stella makes a cheesecake that he cools off for hours in the oven, then the countertop, and finally the fridge. Reason being that the longer it takes the cheesecake to cool off, the less it will fall.

I can wait to try these. I should buy stock in the "cream cheese people"!

srsmom · 01-10-2006, 11:41 AM

Just made a batch and ate 2 warm! Can't wait to try them cold. I have tried several cheesecakes on this site, and none have turned out for me...until these little babies. Thanks for such a simple, good recipe!!

shawneesioux · 01-10-2006, 11:50 AM

Karen, so true about the cooling..even for these little Mini ones

I learned from my first attempt, DON'T leave the heat on til they are totally done (need to be a little "wobbly" in the center)...and DON'T remove from the oven too soon. The Pic I posted earlier shows how they deflated somewhat from those "DON'Ts"

(I'm embarrassed to say I didn't remember this from all the regular-sized cheesecakes I've made)

However, for a Yummy quick snack, the deflated tops don't really matter

If ya wanna go another step to make them more "company-pretty":

Beacuse these contain no "flours", it would probably help to bake them in a water bath...at a lower Temp. Start with the oven well-preheated, and pour boiling water in the bath pan.

It also helps if the cream cheese is at total room temp.,to prevent overbeating. Overbeating causes too much air to be incorporated, resulting in falling cakes. LOW speed only works best.

LOL, sorry... ...I tend to get carried away

HTH

Shawnee

Tweaker Geek · 01-10-2006, 02:05 PM

Made just a half batch of these lovely morsels. Had two this morning for breakfast with a teaspoonful of sugar-free cherry pie filling on top --- YUMMY! I see many possibilities for toppings on these and making a nice little dessert tray for dinners and/or holidays. Wonderful

tyler43836 · 01-10-2006, 06:33 PM

I've got these in the oven now. Oh my, how easy was that!?
I was so lazy, I just threw all the stuff in the blender

Can't wait to give them a try.

...I really have to wait til they cool, huh?

Edited: okay..they finished baking. So pretty right out of the oven and then as others posted...the middle 'sunk' sooooo...I whipped up the filling from the Cinnamon Cream Cheese Danish posted by Carolyn F (flavored with lemon extract) and plopped it in the sunken spot. They're BEAUTIFUL...and I know they'll taste good when chilled cause I licked the spoon

CarolynF · 01-10-2006, 07:37 PM

I used about 1/3 cup of Davinci's..and it was fine..

Today I made another batch..and I wanted some extra protein in them, so I added some vanilla protein powder..and they were fine..They didn't sink as badly..and had
a little more body..I added 3 large serving spoons worth..

BABSY · 01-11-2006, 06:43 AM

if you used the syrups instead of splenda , wouldnt it make it too runny and not cook right?

jezzie · 01-11-2006, 07:01 AM

Hmmm ... this is a possibility for something to put strawberry butter on.

chickiemom · 01-11-2006, 09:47 AM

These are quick and yummy. Mine sunk and made the perfect bowl for some sf pineapple jam I made MMMMM

CarolynF · 01-11-2006, 11:13 AM

Babsy: There are some things that you can sub the syrups for...with cream cheese because it is so thick, many of us sub the 1 cup of Splenda for 1 cup of syrup..We
are dealing with 32 ounces of cream cheese..Now, if you were making brownies, then
you would have to "watch it"..and sub the sweetener for the amount of the liquid involved..and would have to add more regular Splenda, so the brownies would be the
right consistency..

JustMeInNorthernBC · 01-11-2006, 12:13 PM

Quote:

Originally Posted by scarletakb

I made these this morning.. AWESOME!! I'm already brainstorming ways of embellishing them for variety.. add some frozen berries... or a little sugar free maple syrup and possibly some slivered almonds... these will be a staple in my house, for sure!

i made these last night and added slivered almonds on the bottom of the papercups and they were delish!!!

LowCarbConvert · 01-11-2006, 01:07 PM

Shawnee, Agree! It all depends on how you want it to look (which doesn't matter much to me). Those little "bowls" created by the deflating are perfect little holders for filling.

I made mini cheesecakes for a party and filled the depressions with Chocolate Ganache... nobody even suspected they were low carb.

BridgetAllyn · 01-11-2006, 02:24 PM

Okay, so I posted too soon about the custardy thing. Mine were like mini cheesecakes after they had been in the fridge. yes, they fell, but where the little "dip" is in the middle, I just put a little bit of SF strawberry preserves. They looked pretty and tasted AWESOME! Very simple and awesome for breakfast. Thanks, again, for the recipe!

shawneesioux · 01-11-2006, 04:07 PM

Gee, I hope JOAN (jch) pops back in here, to see how much we are all enjoying her Recipe ..this one has so much appeal, and is fun to play with.

C'mon, Joan..please share some more of your Faves; you are an LC Asset to us!

Shawnee

Roni · 01-11-2006, 05:05 PM

Quote:

Originally Posted by LowCarbConvert

Shawnee, Agree! It all depends on how you want it to look (which doesn't matter much to me). Those little "bowls" created by the deflating are perfect little holders for filling.

I made these today and I have to agree also! The possibilities are endless! The timing was great for this post too, I needed some easy breakfast ideas because I am burning out on eggs and my other usuals.

Thanks Joan!

that1redhead · 01-12-2006, 09:22 AM

I love cheesecake but am too lazy to make it plus it makes too much (i eat all of it). I absolutely loved these. They taste awesome. My DS loved them too. Thank you so much for sharing this recipe.

Divabunny · 01-12-2006, 09:27 AM

I made them last night. They were good but I wasn't crazy about them. A little too eggy for me.

julielynn75 · 01-12-2006, 10:47 AM

I must try these, as soon as i'm able to eat again! This darn flu!

mitsyg · 01-12-2006, 01:02 PM

I made these last night and after I got them out of the oven I ate one. I know, let them cool, but they were absolutley wonderful still warm. Very creamy. I put the rest in a zip loc bag in the fridge and had 2 today for a snack. Let me just say that this is the best thing I have had in a long time. Very, very easy too. Thanks for the recipe. Mine sunk also.

TeaLeaf · 01-12-2006, 09:45 PM

I followed Shawnee's advice and turned the oven off after 18 minutes, then left the pan in the oven with the door propped open for about an hour. Then I put them on the counter for another hour, then I chilled them. The middles didn't sink.

But I have to tell you guys what DH did! He made a batch of Lemon Whipped Cream by adding about one-fourth of a tub of Crystal Light Lemonade drink mix to about a cup of whipping cream before whipping. Then he "frosted" the cooled cheesecakes.

OMG! I felt like I was at the Cheesecake Factory! And another thing about these little babies is that they're VERY filling and I can't eat more than one at a sitting.

Joan, we

LOVE

you!

nurseypoo5 · 01-13-2006, 03:46 AM

ok so did I over cook mine or what?

It appeared that yours browned on top...so i might have overcooked them

I had to use my beaters on medium because there were lots of lumps (should i have left the lumps in??) anyway, I cooked them for 35 minutes and they never browned and the tops have a cracked appearance. they never rised. I took them out right away but didnt notice that they fell to much (not much to fall lol)

Eating them is ok, but not wonderful. They are a bit on the crumbly side and not very creamy .

I did use liquid splenda to cut the carbs in half...would that have made much difference?

24Fan · 01-13-2006, 04:47 AM

Quote:

Originally Posted by nurseypoo5

I did use liquid splenda to cut the carbs in half...would that have made much difference?

These are great! I used 1/4 cup gran splenda and 1 teasp of liquid splenda, Nursey....not sure how all liquid splenda would work but mine came out great, rose and everything. I cooked them in a water bath for 18 mins, left oven door open with pan in oven, for an hour then cooled on counter.

Mmmm thanks for posting, Joan, this recipe is going in my 'file'

~Melissa~ · 01-13-2006, 05:42 AM

I made these last night and they were good warm.....but they taste even better this morning after I left them in the fridge last night. Last night they were kind of spongy (but still good) and now they have settled and taste like cheesecake. They are awesome! The only problem I have now is to stop myself from eating the whole pan. My husband is not doing low carb but couldn't stop eating them either. Thank you so much for this awesome recipe!!!

01-10-2006, 11:50 AM	#37
shawneesioux Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Pacific NW Posts: 3,927 Gallery: shawneesioux Stats: 170/128 Maintaining since Aug. 2001. Young 62 Y.O WOE: just Low Carb my own style Start Date: 01/30/01	Karen, so true about the cooling..even for these little Mini ones I learned from my first attempt, DON'T leave the heat on til they are totally done (need to be a little "wobbly" in the center)...and DON'T remove from the oven too soon. The Pic I posted earlier shows how they deflated somewhat from those "DON'Ts" (I'm embarrassed to say I didn't remember this from all the regular-sized cheesecakes I've made) However, for a Yummy quick snack, the deflated tops don't really matter If ya wanna go another step to make them more "company-pretty": Beacuse these contain no "flours", it would probably help to bake them in a water bath...at a lower Temp. Start with the oven well-preheated, and pour boiling water in the bath pan. It also helps if the cream cheese is at total room temp.,to prevent overbeating. Overbeating causes too much air to be incorporated, resulting in falling cakes. LOW speed only works best. LOL, sorry... ...I tend to get carried away HTH Shawnee Last edited by shawneesioux : 01-10-2006 at 11:52 AM.

01-10-2006, 06:33 PM	#39
tyler43836 Way too much time on my hands! Join Date: Jul 2004 Location: New York, NY Posts: 11,407 Blog Entries: 1 Gallery: tyler43836 Stats: ugh WOE: Atkins Start Date: Restart 3/31/08	I've got these in the oven now. Oh my, how easy was that!? I was so lazy, I just threw all the stuff in the blender Can't wait to give them a try. ...I really have to wait til they cool, huh? Edited: okay..they finished baking. So pretty right out of the oven and then as others posted...the middle 'sunk' sooooo...I whipped up the filling from the Cinnamon Cream Cheese Danish posted by Carolyn F (flavored with lemon extract) and plopped it in the sunken spot. They're BEAUTIFUL...and I know they'll taste good when chilled cause I licked the spoon __________________ Excellence is achieved by the mastery of fundamentals. Vince Lombardi It isn't the great big pleasures that count the most; it's making a great deal out of the little ones. Jean Webster Last edited by tyler43836 : 01-10-2006 at 07:12 PM.

01-11-2006, 04:07 PM	#48
shawneesioux Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Pacific NW Posts: 3,927 Gallery: shawneesioux Stats: 170/128 Maintaining since Aug. 2001. Young 62 Y.O WOE: just Low Carb my own style Start Date: 01/30/01	Gee, I hope JOAN (jch) pops back in here, to see how much we are all enjoying her Recipe ..this one has so much appeal, and is fun to play with. C'mon, Joan..please share some more of your Faves; you are an LC Asset to us! Shawnee Last edited by shawneesioux : 01-11-2006 at 04:12 PM.

01-12-2006, 09:45 PM	#54
TeaLeaf MAJOR LCF POSTER! Join Date: Jan 2004 Location: Covered in Pugs... Posts: 2,179 Gallery: TeaLeaf Stats: 270/223.8/150 WOE: Beware The White... Start Date: January 1, 2006	I followed Shawnee's advice and turned the oven off after 18 minutes, then left the pan in the oven with the door propped open for about an hour. Then I put them on the counter for another hour, then I chilled them. The middles didn't sink. But I have to tell you guys what DH did! He made a batch of Lemon Whipped Cream by adding about one-fourth of a tub of Crystal Light Lemonade drink mix to about a cup of whipping cream before whipping. Then he "frosted" the cooled cheesecakes. OMG! I felt like I was at the Cheesecake Factory! And another thing about these little babies is that they're VERY filling and I can't eat more than one at a sitting. Joan, we LOVE you! __________________ Tamara *"Can I have a Diet Coke and a bowl of meat? Thanks."* http://tickers.TickerFactory.com/ezt...661/weight.png

01-13-2006, 03:46 AM	#55
nurseypoo5 Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Keller, TX Posts: 4,757 Gallery: nurseypoo5 Stats: 270/185/160 WOE: just keeping it on the low down >50 carbs per day Start Date: start 2001 restarted a few times since hehe	ok so did I over cook mine or what? It appeared that yours browned on top...so i might have overcooked them I had to use my beaters on medium because there were lots of lumps (should i have left the lumps in??) anyway, I cooked them for 35 minutes and they never browned and the tops have a cracked appearance. they never rised. I took them out right away but didnt notice that they fell to much (not much to fall lol) Eating them is ok, but not wonderful. They are a bit on the crumbly side and not very creamy . I did use liquid splenda to cut the carbs in half...would that have made much difference? __________________ 270(original wt) 192, 188, 185, 183, 180, 178, 1745, 172, 160 goal! One saggy boob said to the other saggy boob: "If we don't get some support soon, people will think we're nuts." Dear Lord, if you cant make me skinny, please make all my friends fat. Amen. My Space Add me!

01-10-2006, 07:35 AM	#31
mom2twoboys MAJOR LCF POSTER! Join Date: Jan 2004 Location: Mom to 2 boys and a girl born 5/6/05. Posts: 1,020 Gallery: mom2twoboys WOE: Atkins Start Date: 10/26/05	I made half a batch last night and the tops all sunk in...they did not look pretty but boy they were yummy! Why did my tops fall in?

01-10-2006, 09:10 AM	#32
scarletakb MAJOR LCF POSTER! Join Date: Jan 2003 Location: St. Louis, MO Posts: 1,002 Gallery: scarletakb	I made these this morning.. AWESOME!! I'm already brainstorming ways of embellishing them for variety.. add some frozen berries... or a little sugar free maple syrup and possibly some slivered almonds... these will be a staple in my house, for sure!

01-10-2006, 10:36 AM	#33
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 19,297 Gallery: CarolynF Stats: 195/144/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	Hi, Yes, Shawnee..I don't think I would want an eggy taste... And, I DID use Davinci's syrup and they came out great!!

01-10-2006, 10:41 AM	#34
NotoSugar Senior LCF Member Join Date: Aug 2004 Location: Colorado Posts: 640 Gallery: NotoSugar	CarolynF: How much Davinci syrup did you use. Was this instead of the Splenda?

01-10-2006, 10:59 AM	#35
LowCarbConvert Senior LCF Member Join Date: Mar 2004 Location: NW Chicago Burbs Posts: 512 Gallery: LowCarbConvert Stats: (147/120/115) 5' WOE: Atkins Start Date: March 2004	Mom to 2, I think the tops sink in (just like regular cheesecake) because of the cooling. George Stella makes a cheesecake that he cools off for hours in the oven, then the countertop, and finally the fridge. Reason being that the longer it takes the cheesecake to cool off, the less it will fall. I can wait to try these. I should buy stock in the "cream cheese people"!

01-10-2006, 11:41 AM	#36
srsmom Blabbermouth!!! Join Date: May 2004 Posts: 6,529 Gallery: srsmom Stats: 172/154/140 5'3.5" Start Date: May 22, 2004	Just made a batch and ate 2 warm! Can't wait to try them cold. I have tried several cheesecakes on this site, and none have turned out for me...until these little babies. Thanks for such a simple, good recipe!!

01-10-2006, 02:05 PM	#38
Tweaker Geek MAJOR LCF POSTER! Join Date: Jun 2002 Location: USA Posts: 1,646 Gallery: Tweaker Geek	Made just a half batch of these lovely morsels. Had two this morning for breakfast with a teaspoonful of sugar-free cherry pie filling on top --- YUMMY! I see many possibilities for toppings on these and making a nice little dessert tray for dinners and/or holidays. Wonderful

01-10-2006, 07:37 PM	#40
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 19,297 Gallery: CarolynF Stats: 195/144/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	I used about 1/3 cup of Davinci's..and it was fine.. Today I made another batch..and I wanted some extra protein in them, so I added some vanilla protein powder..and they were fine..They didn't sink as badly..and had a little more body..I added 3 large serving spoons worth..

01-11-2006, 06:43 AM	#41
BABSY Very Gabby LCF Member!!! Join Date: Apr 2004 Location: MCKINNEY,TX Posts: 3,268 Gallery: BABSY Stats: 236/149/169.5/?	if you used the syrups instead of splenda , wouldnt it make it too runny and not cook right?

01-11-2006, 07:01 AM	#42
jezzie Old Wise One Join Date: Oct 2000 Location: Hudson River Valley Posts: 36,599 Blog Entries: 75 Gallery: jezzie Stats: choosing to be scale-free; WOE: YOU:on a Diet - Dr. Oz Start Date: 04/22/07 - lightbulb; started YOU forthwith	Hmmm ... this is a possibility for something to put strawberry butter on.

01-11-2006, 09:47 AM	#43
chickiemom Senior LCF Member Join Date: Aug 2003 Posts: 378 Gallery: chickiemom	These are quick and yummy. Mine sunk and made the perfect bowl for some sf pineapple jam I made MMMMM

01-11-2006, 11:13 AM	#44
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 19,297 Gallery: CarolynF Stats: 195/144/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	Babsy: There are some things that you can sub the syrups for...with cream cheese because it is so thick, many of us sub the 1 cup of Splenda for 1 cup of syrup..We are dealing with 32 ounces of cream cheese..Now, if you were making brownies, then you would have to "watch it"..and sub the sweetener for the amount of the liquid involved..and would have to add more regular Splenda, so the brownies would be the right consistency..

01-11-2006, 01:07 PM	#46
LowCarbConvert Senior LCF Member Join Date: Mar 2004 Location: NW Chicago Burbs Posts: 512 Gallery: LowCarbConvert Stats: (147/120/115) 5' WOE: Atkins Start Date: March 2004	Shawnee, Agree! It all depends on how you want it to look (which doesn't matter much to me). Those little "bowls" created by the deflating are perfect little holders for filling. I made mini cheesecakes for a party and filled the depressions with Chocolate Ganache... nobody even suspected they were low carb.

01-11-2006, 02:24 PM	#47
BridgetAllyn Senior LCF Member Join Date: Jun 2004 Posts: 211 Gallery: BridgetAllyn Stats: 233/151/140-ish - second time 165/165/135 WOE: Low Carb Start Date: 06/21/03	Okay, so I posted too soon about the custardy thing. Mine were like mini cheesecakes after they had been in the fridge. yes, they fell, but where the little "dip" is in the middle, I just put a little bit of SF strawberry preserves. They looked pretty and tasted AWESOME! Very simple and awesome for breakfast. Thanks, again, for the recipe!

01-12-2006, 09:22 AM	#50
that1redhead Very Gabby LCF Member!!! Join Date: Sep 2003 Location: North Dakota Posts: 3,158 Gallery: that1redhead Stats: 235/145 restart 225/209/145 WOE: Atkins Start Date: 1/8/04	I love cheesecake but am too lazy to make it plus it makes too much (i eat all of it). I absolutely loved these. They taste awesome. My DS loved them too. Thank you so much for sharing this recipe.

01-12-2006, 09:27 AM	#51
Divabunny Senior LCF Member Join Date: Aug 2005 Location: Bay Area, CA Posts: 737 Gallery: Divabunny Stats: 213/196/165 WOE: countin' carbs Start Date: 4/21/08	I made them last night. They were good but I wasn't crazy about them. A little too eggy for me.

01-12-2006, 10:47 AM	#52
julielynn75 Senior LCF Member Join Date: May 2004 Location: Indianapolis,IN Posts: 391 Gallery: julielynn75 Stats: 198.2/147/135 WOE: atkins Start Date: april2004/1-1-06/8-9-06sticking w/ it now!!	I must try these, as soon as i'm able to eat again! This darn flu!

01-12-2006, 01:02 PM	#53
mitsyg Senior LCF Member Join Date: Feb 2004 Location: South Texas Posts: 647 Gallery: mitsyg Stats: 210/172/165 5'8" WOE: My own lcing thing Start Date: Oct. 2003	I made these last night and after I got them out of the oven I ate one. I know, let them cool, but they were absolutley wonderful still warm. Very creamy. I put the rest in a zip loc bag in the fridge and had 2 today for a snack. Let me just say that this is the best thing I have had in a long time. Very, very easy too. Thanks for the recipe. Mine sunk also.

01-13-2006, 05:42 AM	#57
~Melissa~ Junior LCF Member Join Date: Jan 2006 Posts: 6 Gallery: ~Melissa~	I made these last night and they were good warm.....but they taste even better this morning after I left them in the fridge last night. Last night they were kind of spongy (but still good) and now they have settled and taste like cheesecake. They are awesome! The only problem I have now is to stop myself from eating the whole pan. My husband is not doing low carb but couldn't stop eating them either. Thank you so much for this awesome recipe!!!

01-13-2006, 05:56 AM	#58
Pami Way too much time on my hands! Join Date: Jul 2002 Posts: 26,458 Gallery: Pami