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Old 07-03-2008, 08:42 AM   #271
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Old 07-03-2008, 10:39 AM   #272
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Umm...well...not so great but I felt bad posting that. It wasn't sweet enough, I wish I hadn't used the unsweetened coconut. Plus it seemed like it was undercooked. If I did it again I would do it without the waterbath. I might have used too much foil trying to keep the water out but in turn didn't allow enough heat in? I dunno. I don't really care if my cheesecake cracks. The main problem I had though was the lack of sweetness. I used a cup of davincis vanilla and a little more of davincis caramel.
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Old 07-04-2008, 03:37 AM   #273
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I made the basic cheesecake last night and just had a piece. Incredible!!!! I think this is the best creamiest cheesecake I have ever had. I did make a few changes. I made a almond crust with sugar twin brown almond meal and butter. I use a 50/50 mix of clabber girl for baking and liquid splenda. I mixed in a few tablespoons of SF raspberry jam. The only issue I had was the water bath. It snuck into the foil so my crust mush, but because the almonds still have some crunch it is ok. I'll work on that part.
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Old 07-04-2008, 05:23 AM   #274
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America's Test Kitchen tested springform pans and they all leak, some more than others. They sggest that you wrap the bottom and sides of the pan in aluminum foil.
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Old 07-04-2008, 07:40 AM   #275
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Mine turned out great in spite of the water seeping into the foil. Didn't put any blueberries in it. I used 1 cup of da Vinci vanilla syrup. Almond meal, butter, splenda crust. Put a can of no sugar added Comstock cherry pie filling on top. Very very good. It makes a lot, so I am going to freeze individual pieces for later consumption.

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Old 07-04-2008, 08:17 AM   #276
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I ended up sprinkling splenda over a slice and it was pretty good.
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Old 07-04-2008, 10:35 AM   #277
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Old 07-04-2008, 03:11 PM   #278
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I'VE GOT THIS ONE COOLING IN THE OVEN RIGHT NOW! I USED WHEY-LOW INSTEAD OF SPLENDA. (HUBBY HATES SPLENDA AFTERTASTE) I SURE HOPE THE FOIL DOESN'T LEAK ANY WATER INTO THE CRUST...HMMM.

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Beachgirl's Basic Cheesecake
  • 32 ounces cream cheese
  • 1 cup splenda
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 4 eggs plus 1 egg yolk
  • 3 tablespoons sour cream

With an electric mixer, combine the cream cheese and splenda at slow to medium speed, scraping sides often. Add all other ingredients except eggs. When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly. When eggs are incorporated, do not mix any more. Over-mixing the eggs is a contributing cause of cracked cheesecakes. (The leading cause of cracking is over-cooking, so don’t believe any one who tells you it is normal for a cheesecake to be cracked; it isn’t.) Always treat the batter gently.

Pour the mixture into the springform pan. Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake. Then place the barrier pan in an even larger pan and fill the larger pan halfway with water. This is called a water bath. It is a gentler way to cook the cheesecake.

Place the entire water bath containing the cheesecake in a 300-degree preheated oven. Cook for 1 hour and reduce heat to 200 degrees for 1 more hour. Turn oven off and leave cheesecake in until the oven is completely cool. The cheesecake can even be left overnight at this point. Cracks can also occur when a cheesecake cools too quickly.

It may be beneficial to run a knife around the edge of the cheesecake, separating it from the sides of the pan. If your goal is to serve the cheesecake on a different dish without the bottom of the spring form pan, then the pan can be lined with parchment paper before the batter is poured in. Make sure to grease both sides of the paper. This will make for easy removal of the cheesecake later. It works best if the cheesecake has been refrigerated fully before trying to remove it from the bottom pan.

Per Serving (based on 12 servings per cheesecake): 308 Calories; 29g Fat; 8g Protein; 5g Carbohydrate; trace Dietary Fiber; 165mg Cholesterol; 244mg Sodium.
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Old 10-28-2008, 02:31 PM   #279
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Bumping upon request.
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Old 10-28-2008, 03:41 PM   #280
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Bumping upon request.
Thanks!!
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Old 10-29-2008, 02:00 PM   #281
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My MIL considers herself the cheesecake queen, so when she told me my Beachgirl's Pumpkin Cheesecake was very good and as close to hers as possible, I took that as a great compliment.
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Old 11-29-2008, 09:19 PM   #282
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Old 12-05-2008, 04:03 PM   #283
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I love your recipes -- is there any generic instruction that allows you to use "x" amount of any davinci syrup to flavor the cheesecake? thanks, nt
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Old 04-11-2009, 10:53 AM   #284
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marking my spot. YUM!!!
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Old 11-12-2009, 05:21 PM   #285
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Old 11-12-2009, 06:02 PM   #286
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Old 11-13-2009, 12:37 PM   #287
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ok, i am going to try this today...my question is, if i don't use bulk spenda, i am going to use the liquid, will it be as thick and creamy or do i have to replace it with something else to thicken it up? thanks!
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Old 11-14-2009, 04:27 AM   #288
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Bulk Splenda adds no bulk, so go ahead and use the liquid.
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Old 11-14-2009, 09:49 AM   #289
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Quote:
Originally Posted by ntt2 View Post
I love your recipes -- is there any generic instruction that allows you to use "x" amount of any davinci syrup to flavor the cheesecake? thanks, nt
I have this in my notes. It's from this thread; however, I didn't note the poster's name:

Just wanted to let those intersted know.. I've made Beachgirls cheesecake now with a cup of davinci syrup in place of 1 cup of Splenda, and it worked just fine, tasted great, and saved me 24 carbs! Anyone else tried it that way yet? Just wanted to add; one bad point - it didn't freeze as well, the water separated when it thawed.
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Old 11-15-2009, 10:53 PM   #290
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thank you soobee!
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Old 03-23-2010, 06:14 AM   #291
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Old 03-24-2010, 01:02 PM   #292
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Subscribing. I am subscribing every thread I like because it NEVER fails that I can't find it again whe nI need it.
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Old 03-30-2010, 03:42 AM   #293
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I am going to take this to the Easter dinner I am invited to but don't have a springform pan. Is there a substitute? Or, could it be baked in a 9x13 or cut in half and put in a round cake pan?
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Old 03-30-2010, 03:52 AM   #294
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I too am commenting so that I can find this again. And Vicki-not sure on the pan-I have only known it to work with a springform.. Target has them
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Old 03-30-2010, 05:57 AM   #295
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Quote:
Originally Posted by vli1127 View Post
I am going to take this to the Easter dinner I am invited to but don't have a springform pan. Is there a substitute? Or, could it be baked in a 9x13 or cut in half and put in a round cake pan?
It will work in a 9 x 13 inch pan. I have done it before...
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Old 03-31-2010, 11:33 AM   #296
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I too am commenting so that I can find this again. And Vicki-not sure on the pan-I have only known it to work with a springform.. Target has them



Try subscibing. Also you can automatically go to the last post read.... left hand corner , right above the avi, there is a button.
Sorry... if I am telling something you already know !
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Old 03-31-2010, 03:02 PM   #297
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It will work in a 9 x 13 inch pan. I have done it before...
When you baked it in the 9x13 did you water bathe it or put a bowl of water in the oven?
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Old 03-31-2010, 03:23 PM   #298
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When you baked it in the 9x13 did you water bathe it or put a bowl of water in the oven?
A bowl of water right under it in the oven..
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Old 03-31-2010, 04:16 PM   #299
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I have never used a water bath when making cheesecakes because of that leaking thing. But, I figured out a great sub after using "Magic Strips" to bake standard layer cakes. The strips weren't big enough for my springform pan so instead I formed a sort of layered aluminum foil collar for the pan and embedded within the collar were soaking wet paper towels. Works like a charm! Also a super hot oven to begin with for 10-12 minutes, followed by a super low oven for a good hour and a half.
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Old 03-31-2010, 04:30 PM   #300
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Quote:
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When you baked it in the 9x13 did you water bathe it or put a bowl of water in the oven?
Cheesecake on one rack and Water bath on the other...
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