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Old 12-23-2003, 12:29 PM   #181
colesmama
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Thank you both for those tips. I'm going to attempt it tonight!
I'll let you know how it turned out!!!
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Old 12-23-2003, 03:10 PM   #182
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Okay, this may seem stupid, but here goes. For the mocha marbled cheesecake, I use 2T instant coffee. How much water do I use to dissolve the coffee? Thanks
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Old 12-23-2003, 05:04 PM   #183
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2 tablespoons

It's listed under the coffee in the recipe.
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Old 12-23-2003, 05:25 PM   #184
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Thank you. I got the recipe from the Dis board, and it wasn't listed. Shoud have read more carefully here.
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Old 12-24-2003, 09:21 AM   #185
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4.5" springform pan ???

I'd like to make 1/2 of the plain cheesecake recipe. Can I use 2 4.5" springform pans, and how should I adjust the time and temperature?
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Old 12-24-2003, 09:25 AM   #186
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I wouldn't reduce the temperature, but reduce the cooking time by about one third at each temperature setting. The reason is that your smaller cakes will still have the same height and density. Reducing the temperature will leave them underdone in the middle, and the texture would not be so great.


Last edited by auntie3; 12-24-2003 at 09:26 AM..
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Old 01-05-2004, 01:56 PM   #187
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Here's another yummy recipe that I'll add to the recipe room



Low Carb Lemon Cheese Cake
with a Pistachio Crust


INGREDIENTS:
2 Pounds Cream Cheese
2 oz. Splenda No Calorie Sweetener
5 Eggs beaten
1 tsp. Vanilla
2 tsp. Lemon Zest finely grated
2 tsp. Lemon Juice

DIRECTIONS:
1.Blend Splenda and Cream Cheese for 2 minutes on
Speed 5 with paddle.
2. Add 1/3 eggs and mix on Speed 5 til combined, scrape sides, repeat twice with rest of eggs.
3. Add vanilla, lemon zest and lemon juice and mix
2 minutes on Speed 5.
4. Put in high sided cake pan lined with parchment paper and the pistachio crust. .Bake in a water bath at 350 degrees until set (approx. 1 ˝ hours), cool at room temperature for one hour, then refrigerate for 3 hours.
PISTACHIO CRUST:
˝ Pound Pistachios, chopped fine
2 Tbsp. Melted Butter
1 Tbsp. Splenda
Mix all ingredients, place a parchment paper circle in the bottom of the cake pan, press the pistachio mixture to cover the bottom of the pan evenly.

ENJOY!

Last edited by 2B Me; 01-05-2004 at 01:57 PM..
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Old 02-04-2004, 09:17 PM   #188
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Check out the recipe/suggestion board!

I'm probably the only one here who didn't know this, but just in case- I have to say the recipe board is awesome! My biggest problem in the past with low-carbing has been the boredom factor. I'm telling you- they have some great tips and recipes over there! Tonite I made these tortilla's that were outstanding! One carb each! I doubt if I would have even tried any "homemade low-carb baked goods", but there were over 75 endorsements for these tortillas! I can't wait to try more of their recipes.

I love these boards! Annie
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Old 02-14-2004, 02:19 PM   #189
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Re: Beachgirl's Basic Cheesecake

Quote:
Originally posted by JazzyV
Beachgirl's Basic Cheesecake
[

Per Serving (based on 12 servings per cheesecake): 308 Calories; 29g Fat; 8g Protein; 5g Carbohydrate; trace Dietary Fiber; 165mg Cholesterol; 244mg Sodium.
So is this per slice or as a whole?...... How big of a serving? I am trying this tonight.
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Old 02-14-2004, 03:29 PM   #190
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Re: Re: Beachgirl's Basic Cheesecake

Quote:
Originally posted by Intercooler
So is this per slice or as a whole?...... How big of a serving? I am trying this tonight.
quote:
--------------------------------------------------------------------------------
Originally posted by JazzyV
Beachgirl's Basic Cheesecake
[

Per Serving (based on 12 servings per cheesecake): 308 Calories; 29g Fat; 8g Protein; 5g Carbohydrate; trace Dietary Fiber; 165mg Cholesterol; 244mg Sodium.
--------------------------------------------------------------------------------

That is per slice. A 9 " springform pan yields 12 generous servings, at the wide end of a slice, about 2 1/2 inches. I often slice mine into 16 pieces, for 3.75 gr per slice. So, even if you decided to have 1/8 of the cheesecake, you would still only be at 7 1/2 carbs.

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Old 02-19-2004, 04:09 PM   #191
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help!!!!!!!!!!!

is that 1 cup liquid splenda, or i cup granular. i'm about to start making it!!!! plz reply soon!!!!!
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Old 02-19-2004, 04:09 PM   #192
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help!!!!!!!!!!!

is that 1 cup liquid splenda, or i cup granular. i'm about to start making it!!!! plz reply soon!!!!!
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Old 02-20-2004, 04:23 AM   #193
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1 cup granular!

Sorry no one got to you sooner!

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Old 02-23-2004, 02:33 PM   #194
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Peanut Butter Cup Cheesecake a HIT!

Over the weekend I made this heavenly cheesecake-with great success! I amended the recipe by using low-fat cream cheese, and it still turned out fabulous!

My office buddies, also doing low-carb, were very impressed how creamy and delicious this turned out.

My husband wouldn't even wait until the darn thing cooled-he ate a piece as soon as the oven had cooled down!

EXCELLENT RECIPE-ANYONE CAN MAKE IT!
Thanks, Beachgirl.
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Old 02-23-2004, 02:35 PM   #195
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Peanut Butter Cup Cheesecake a HIT!

Over the weekend I made this heavenly cheesecake-with great success! I amended the recipe by using low-fat cream cheese, and it still turned out fabulous!

My office buddies, also doing low-carb, were very impressed how creamy and delicious this turned out.

My husband wouldn't even wait until the darn thing cooled-he ate a piece as soon as the oven had cooled a bit!

EXCELLENT RECIPE-ANYONE CAN MAKE IT!
Thanks, Beachgirl.
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Old 02-25-2004, 07:57 AM   #196
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Do you have the exact carb count for 1 cup of srlenda? Its not listed on the bag nor at ******...The bag only has spoon size less then 1 carb..Thanks
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Old 02-25-2004, 08:27 AM   #197
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Splenda carbs...

I went to Splenda's website and they list 1 tsp./1 packet has less than 1 carb.

I made the cheesecake with the granular-but I DID round it! The reasin I varied a bit from her recipe-the week before when I'd made a chocolate cheesecake, it wasn't very sweet. I wanted to be sure this one was perfect! And it was!
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Old 02-25-2004, 09:07 AM   #198
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I have read many times on this board and on ************* that one cup of granulated Splenda has 24 carbs. So that is how I count it. I try substitute DaVinci syrup as much as possible to save the carbs. I put about half the sweetner in the cheesecake as syrup and the rest as Splenda and xylitol half and half and it works quite well.
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Old 02-25-2004, 02:11 PM   #199
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I made the plain cheesecake last night and it came out excellent. I used the granular splenda but next time I want to try the davinci's sf syrup to lower the carbs. What exactly would the recipe be with the syrup? Do I omit the vanilla extract since i'm using vanilla syrup? How much syrup to use?

Thanks for the help
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Old 02-25-2004, 02:48 PM   #200
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I have used 1/2 cup of vanilla DaVinci, 1/4 cup of Splenda, 1/4 cup of xylitol to replace the 1 cup of Splenda in the recipe and it works quite well. Yes, I would omit the vanilla although you can add all kinds of extracts to the vanilla DaVinci to get other flavors such as maple, orange or even mint. Vanilla goes with just about everything.
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Old 02-26-2004, 01:05 PM   #201
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Many people have had good success with substituting the entire cup of Splenda with Sugar Free syrup - use whatever flavor syrup you like for different flavor sensations. It's totally up to you - if you're concerned about using that much liquid, then do what TVernon does - half syrup, and half granular sweetener. I'm sure it will be great whatever you decide.

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Old 03-01-2004, 08:15 AM   #202
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Basic cheesecake -cracked, but creamy

I made the basic cheesecake Sunday. I did use a bain-marie, and cooled it as Beachgirl suggested in her tips. I still got cracking on the top but the cake tastes heavenly-nice and creamy. I think I'll puree some frozen berries to put on top.

My husband has to have a slice right after it cools in the oven-it barely sets up! He loves these things.

*I did make a slight change to recipe-I mounded the 1 c. Splenda. We like it a little more sweet.
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Old 03-01-2004, 08:08 PM   #203
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I made the White Chocolate-Pumpkin swirl this weekend and it was out of this world!! I used 3/4 cup Splenda and 1/2 c. SF vanilla syrup for the sweetener. I also only used 3 eggs and one yolk as my last plain cheesecake was a bit eggy. The last change I made was to add an extra tablespoon of sour cream. This one was by far the best cheesecake I've made- very, very creamy!
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Old 03-02-2004, 11:04 AM   #204
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Did it have an intense pumpkin flavor? I think I'd omit the chocolate.
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Old 03-03-2004, 09:43 AM   #205
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It was pretty pumpkin-y..... tasted very close to pumpkin pie, but more so due to the spices, I think.
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Old 03-06-2004, 09:32 AM   #206
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What size springform pan?

What size springform pan do I use for the Beachgirls Basic Chesecake?
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Old 03-06-2004, 08:40 PM   #207
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Old 03-10-2004, 09:34 AM   #208
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Okay, my sister made the most AWESOME cheesecake from the basic recipe! She is the baker of the family and local cheesecake fanatic but doubted seriously that this one would be good.

Well, she's now converted! She added lemon extract instead of the lemon juice and the flavor was lemony and luscious!

Now it's time for ME to try!!
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Old 03-10-2004, 09:34 AM   #209
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Okay, my sister made the most AWESOME cheesecake from the basic recipe! She is the baker of the family and local cheesecake fanatic but doubted seriously that this one would be good.

Well, she's now converted! She added lemon extract instead of the lemon juice and the flavor was lemony and luscious!

Now it's time for ME to try!!
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Old 03-24-2004, 09:32 AM   #210
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I made the peanut butter cup CK for a family birthday party Sat. evening. It was a HUGE success! I've got that one down pat-I also invested in the really wide foil to make simple work out of wrapping the springform pan. NO LEAKS! I do revise things just a bit-when I put the 2 batters in the pan I put a solid layer of the peanut butter on the bottom and the chocolate on top of that. I don't bother with the thin layer of chocolate on the bottom of the cake(too thin to stretch both top&bottom).

I use reduced fat cream cheese-it works just great. Just very hard to keep this one around for any length of time!
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