Nigella Lawsons unbaked cheesecake lc'd

[Kevinpa]

I was watching the Food Network a couple days ago and saw Nigella Lawson saying that at one time she was convinced that if you didn't bake a cheesecake then it wasn't one.
Now, according to her, she prefers them unbaked and she proceeded to make one.

The following is my LC stab at her unbaked cheesecake.
Recipes : Cherry Cheesecake : Food Network

A few notes*

For the graham cracker crumbs I used: LC Graham Crackers

For the topping I used whole cranberry sauce made with whole cranberries, Monin blackberry syrup, and splenda quick packs.

Also her recipe calls for an 8 inch springform and I only had a 9 inch so my cheesecake is somewhat thinner than hers.

1 1/4 cups graham cracker crumbs
1/8 tsp. splenda quick pack
1 stick soft unsalted butter
16 ounces cream cheese
1/2 cup powdered erythritol
1 tsp. not/Sugar
1/2 tsp. splenda quick pack
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
4 cups sweetened whipped cream (after whipped)
1/2 cup cranberry sauce

Pulse the crackers in a food processor until beginning to turn to crumbs, then add the splenda and butter and whiz again to make the mixture clump. If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the splenda added.
Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge.

Beat together the cream cheese, splenda, powdered erythritol, not/Sugar, vanilla and lemon juice in a bowl until smooth.

Lightly whip the cream, and then fold it into the cream cheese mixture.

Spoon the cheesecake filling on top of the crumb base and smooth with a spatula, put it in the refrigerator for 3 hours or overnight.

When you are ready to serve the cheesecake, un-mold and spread or pipe the cranberry sauce over the top.

This is a very good cheesecake.

[sphinxy]

Thank you Kevin!

Approximately much cream did you whip to equal 4 cups whipped?

[Kevinpa]

Originally Posted by sphinxy

Thank you Kevin!

Approximately much cream did you whip to equal 4 cups whipped?

lol I knew somebody was gonna ask me that.

I didnt have any heavy cream after I started making this and rather than run to the store I used 4 cups of the sugarfree land o lakes that I had on hand.

I think the rule of thumb is whipped gives you twice as much as the liquid you start with.

[suzy345]

The cheesecake looks beautiful, Kevin. Have you tasted the masterpiece? How does it compare with a "baked" cheesecake?
Thanks for the recipe.
Suzy

[Kevinpa]

Yes I have tried it. The taste is perfect...light and creamy with just the right amount of fruit and cheesecake taste. I will definitly make it again and other than set time it is done in 30 min.

[Mallory]

This looks really great! I have always wondered..why do you use splenda quick packs instead of liquid splenda?? I only have the liquid and try to mix that with E or something else but can you elaborate. I apologize if you've talked about this before, I was just wondering..

[Kevinpa]

Originally Posted by Mallory

This looks really great! I have always wondered..why do you use splenda quick packs instead of liquid splenda?? I only have the liquid and try to mix that with E or something else but can you elaborate. I apologize if you've talked about this before, I was just wondering..

I find splenda quick packs more convenient and easier to control the sweertness in baking. Not to mention that they are cheaper. Also after concidering that most forms of liquid sucralose fly under the radar of most government controls I feel safer using a product that I know has to follow specific guidelines. JMO and liquid sucralose can be subbed in any of my recipes.

[jacksmixedtape]

What are the carbs per serving?

Is there a glutne-free alternative to your graham cracker crumbs? Looks like a tasty way to use up whipping cream and cream cheese!

[Ellbie]

Is it the consistency of say pudding? Or is it denser than that? There's no gelatin or anything in it?

[CreekWatcher]

Originally Posted by Ellbie

Is it the consistency of say pudding? Or is it denser than that? There's no gelatin or anything in it?

Kevin, I don't doubt your and Nigella's assertion that this makes a very good cheesecake, but I too am curious as to the type of cake it makes; is it the kind with a super-smooth texture? (I'm looking for the kind with a dense, almost chaulky texture.) Thanks.

[Violet Skye]

Kevin, any recipe that has both you and Nigella collaborating has to be da bomb! My brother, who's diabetic, will surely enjoy this for his b-day. And it's a very easy-to-prepare batter, too. I'll top my version with a fresh strawberry coulis, because my brother looooooves strawberries.

(CreekWatcher, this looks to be a fluffy cheesecake, not the heavy New-York style one that is baked)

[CreekWatcher]

Originally Posted by Violet Skye

Kevin, any recipe that has both you and Nigella collaborating has to be da bomb! My brother, who's diabetic, will surely enjoy this for his b-day. And it's a very easy-to-prepare batter, too. I'll top my version with a fresh strawberry coulis, because my brother looooooves strawberries.

(CreekWatcher, this looks to be a fluffy cheesecake, not the heavy New-York style one that is baked)

Thanks Violet.

[sphinxy]

thank you kevin!

[Mallory]

I am going to be making this for Mothers Day but I will have two options for toppings..the normal cherry pie filling for anyone who wants but for me, because I LOVE SKOR cheesecake, Im making a sf caramel sauce and one (or half) chopped up Russell Stover toffee square. I hope it tastes as good in real life and it does in my head!

[jigglenomore]

Well, Mallory, your toffee idea is the best! Thanks for reminding me how much I love toffee cheesecake, and lc to boot!

[Mallory]

Thanks! Apparently the polyd in the caramel sauce can cause stomach upset, but I only used a bit and 1 toffee square and so far so good! And the cheesecake was perfect!!!! I always make up the recipe first and add my sweetner at the end (and I start off very minimal) and then just keep tasting as I dont like things too sweet. This cheesecake is by far one of the best I have tasted and the extras were great to have.