Low Carb Friends  
Netrition.com - Tools - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Forum Jump
Reply
 
Thread Tools Display Modes
Old 03-29-2004, 07:19 AM   #211
jamaicagal
Junior LCF Member
 
Join Date: Dec 2003
Location: Jamaica...Home of jerk chicken & reggae music
Posts: 7
Gallery: jamaicagal
Stats: 145/120/120 @ 5'6"
WOE: Atkins maintenance
Start Date: September 16,2003 a wk b4 my 1st wed. anniversary!
ok Finally tried Beachgirls Basic cheesecake (crustless) with all the tips etc. It turned out really good even my husband liked it & he's not a cheesecake fan. Maybe a little splenda aftertaste but the texture was great and no cracks. A little water was in the bottom of the foil but after removing the foli & cooling in the fridge saw no traces of water.

Thanks for all the tips. I think that they are key to a great cheesecake.
__________________
Heather
Greetings from JAMAICA!

"Never go to a doctor whose office plants have died"
- Erma Bombeck
jamaicagal is offline   Reply With Quote

Sponsored Links
Old 04-14-2004, 07:24 PM   #212
Lee140
Junior LCF Member
 
Lee140's Avatar
 
Join Date: Feb 2004
Location: Michigan
Posts: 52
Gallery: Lee140
Stats: 16+/10/8
WOE: Atkins
Start Date: 1/26/04
I made this cheesecake for dessert on Easter. I couldn't believe how good it was, even after reading all the posts! I made a pecan cinnamon crust, and sour cream topping sweetened with Splenda and vanilla. Going to try the pecan/cinnamon crust with the pumpkin version in the future. My mom said this was the best cheesecake she'd ever had! I'm going to try the peanut butter cup version for my birthday "cake"!
Lee140 is offline   Reply With Quote
Old 04-21-2004, 01:59 PM   #213
Dar20
Junior LCF Member
 
Join Date: Mar 2004
Posts: 3
Gallery: Dar20
What size eggs does everyone use?
Dar20 is offline   Reply With Quote
Old 04-21-2004, 02:05 PM   #214
bryarsmom
Junior LCF Member
 
bryarsmom's Avatar
 
Join Date: Feb 2004
Location: Acworth, GA
Posts: 12
Gallery: bryarsmom
Start Date: January 2004
I've been using large.

My consistent, best success has been the Peanut Butter Cup version. I've been making it just about every weekend. Divine!
__________________
Debbie Pritchett
bryarsmom is offline   Reply With Quote
Old 05-06-2004, 04:15 PM   #215
rquesen
Junior LCF Member
 
Join Date: Sep 2003
Posts: 1
Gallery: rquesen
Ok, I tried the pumkin cheesecake here but it turned out mealy tasting. Not unedible but not terrific. I also made the original with great sucess. Any ideas about mealy? Thanks Ramona
rquesen is offline   Reply With Quote
Old 05-13-2004, 10:23 AM   #216
purple
Junior LCF Member
 
purple's Avatar
 
Join Date: May 2004
Location: Baltimore, MD
Posts: 6
Gallery: purple
Stats: 407/267/160
WOE: WLS on 1/19/10, lower carbs, high protein
I want to make the peanut butter cup one for a party this weekend, but on my screen (son't know if it is just me), in the ingredients it says "? cup SF peanut butter). Can anyone tell me what the amount should be?
__________________
~Kelly~

I've done the math enough to know the dangers of our second guessing. ~Tool

"Alice came to a fork in the road. 'Which road do I take?' she asked. 'Where do you want to go?' responded the Cheshire Cat. 'I don't know,' Alice answered. 'Then,' said the cat, 'it doesn't really matter.'"
-Lewis Carroll, Alice in Wonderland
purple is offline   Reply With Quote
Old 05-13-2004, 01:26 PM   #217
bryarsmom
Junior LCF Member
 
bryarsmom's Avatar
 
Join Date: Feb 2004
Location: Acworth, GA
Posts: 12
Gallery: bryarsmom
Start Date: January 2004
Hi! Good to see you again today!

I make this so often-it's 3/4 cup. The Skippy low-carb is quite good. I hope it's available in your area.
__________________
Debbie Pritchett
bryarsmom is offline   Reply With Quote
Old 05-14-2004, 04:07 AM   #218
auntie3
Senior LCF Member
 
auntie3's Avatar
 
Join Date: Jun 2002
Location: Alberta, Canada
Posts: 170
Gallery: auntie3
Stats: 217 / bouncing around / 140
WOE: Low Carb/ Lower GI
Start Date: Jan 24/01
Quote:
Originally posted by rquesen
Ok, I tried the pumkin cheesecake here but it turned out mealy tasting. Not unedible but not terrific. I also made the original with great sucess. Any ideas about mealy? Thanks Ramona
There could be a couple of reasons for this:

Perhaps the ingredients were not all at room temperature?
It could be that you over-mixed the batter?
It could be that you under-mixed the batter?
It could be that your oven is baking at too hot a temperature?
It could be that you over-baked it a bit?

Also, the pumpkin puree itself tends to be a bit on the grainy side sometimes; that can make it more difficult to really combine the ingredients thoroughly into a smooth batter. Sorry I can't give you a more definitive answer!


__________________
[color=purple]

Auntie


Proud member of the SHRINKING VIOLETS
[/color]

[color=red]At the Canada Challenge thread every day![/color]
auntie3 is offline   Reply With Quote
Old 05-28-2004, 12:49 PM   #219
tennhoneybee
Junior LCF Member
 
tennhoneybee's Avatar
 
Join Date: Jan 2004
Location: Tennessee
Posts: 3
Gallery: tennhoneybee
Stats: 216/130/130
WOE: Dr. Atkins
Start Date: Feb. 2004
I just made this for the first time! WOW!!! If you like cheesecake you'll love this one! I thought it would be a big pain, what with the water bath and all, but it wasn't It was easy!!! Really, try it, you'll love it! I can't wait to try it with coconut! YUMMM
__________________
Life is a game, and it's Your move!
Laissez les bon temps Rouler!!!!
Joie de Vivre!!!

~Alyse~
tennhoneybee is offline   Reply With Quote
Old 05-28-2004, 02:10 PM   #220
TVernon
Junior LCF Member
 
TVernon's Avatar
 
Join Date: Jun 2002
Location: Ojai, California
Posts: 29
Gallery: TVernon
Stats: 177/133/130
WOE: Atkins and The Firm
Start Date: Atkins 1998, Firm 1991
I just made a simple lemon cheesecake using Stevia extract (the white powder) half and half with Splenda and the flavor was excellent. I dissolved the stevia in 1/2 cup of water.
__________________
Finally getting a handle on
maintenance but still learning my limits.
TVernon is offline   Reply With Quote
Old 05-30-2004, 07:15 PM   #221
Robinrs
Junior LCF Member
 
Join Date: Feb 2004
Posts: 8
Gallery: Robinrs
WOE: Atkins
Start Date: January 2004
I make about one a week now for me and my family. I make a smaller version of the Pumpkin without the chocolate that my son just LOVES! I send it with his lunch everyday. His classmates cannot believe he's losing so much weight while eating cheesecake!

I found the packets of Splenda to be sweeter than the granulated for some reason. The last two I made were almost as sweet as if they were made with real sugar! I also put a splash of vanilla syrup and a LOT more pumpkin pie spice. We really miss sweet potatoes and the spices and the pumpkin really remind us of it. It's an awesome and filling treat![/b]
Robinrs is offline   Reply With Quote
Old 06-07-2004, 11:08 PM   #222
toomuchbooty
Senior LCF Member
 
toomuchbooty's Avatar
 
Join Date: Mar 2001
Location: Vancouver, BC
Posts: 685
Gallery: toomuchbooty
I'm so excited! I have one in the oven that I sweetened with a blend of Torani Almond Roca and Torani Caramel (I wanted to cut the carbs). It's got to cook for another hour and then I'm going to leave it in the oven overnight!
I hope I sealed it well enough!
toomuchbooty is offline   Reply With Quote
Old 06-08-2004, 06:14 AM   #223
toomuchbooty
Senior LCF Member
 
toomuchbooty's Avatar
 
Join Date: Mar 2001
Location: Vancouver, BC
Posts: 685
Gallery: toomuchbooty
The results are in! My Cheesecake is perfect...smooth, creamy and just the right amount of sweetness!
I ate 1.5 slices for breakfast with some raspberries in straeberry Torani syrup. It was rich and delicious. The other slices are in the freezer...I hope I can control myself!
toomuchbooty is offline   Reply With Quote
Old 06-08-2004, 02:33 PM   #224
purple
Junior LCF Member
 
purple's Avatar
 
Join Date: May 2004
Location: Baltimore, MD
Posts: 6
Gallery: purple
Stats: 407/267/160
WOE: WLS on 1/19/10, lower carbs, high protein
I made one a few weeks ago and it turned out nasty...not sweet at all. I am wondering if I messed something up. It was the peanut butter cup one. I guess I should pick a different one and give it another try, maybe the basic and see how that works.
__________________
~Kelly~

I've done the math enough to know the dangers of our second guessing. ~Tool

"Alice came to a fork in the road. 'Which road do I take?' she asked. 'Where do you want to go?' responded the Cheshire Cat. 'I don't know,' Alice answered. 'Then,' said the cat, 'it doesn't really matter.'"
-Lewis Carroll, Alice in Wonderland
purple is offline   Reply With Quote
Old 06-10-2004, 05:43 PM   #225
QweenB
Junior LCF Member
 
Join Date: Feb 2004
Location: Sunshine State
Posts: 1
Gallery: QweenB
WOE: Atkins
Instead of making the PB cheesecake, I was contemplating just adding PB to the regular recipe and after it has cooled drizzling a SF choc. sauce (unsweetened choc., splenda, butter,cream) and crushed up SF reese's all over the top. has anyone else done something similar to this or should I use the choc./PB mixyure for the base as well??? TIA for any pointers.
__________________
"Dieting makes you look good in clothes, Exercise makes you look good naked."
QweenB is offline   Reply With Quote
Old 06-11-2004, 01:28 AM   #226
auntie3
Senior LCF Member
 
auntie3's Avatar
 
Join Date: Jun 2002
Location: Alberta, Canada
Posts: 170
Gallery: auntie3
Stats: 217 / bouncing around / 140
WOE: Low Carb/ Lower GI
Start Date: Jan 24/01
You can definitely just add peanut butter to the basic cheesecake. I'd add teh same amount Beachgirl recommends in her recipe. Make sure it is at room temperature!

__________________
[color=purple]

Auntie


Proud member of the SHRINKING VIOLETS
[/color]

[color=red]At the Canada Challenge thread every day![/color]
auntie3 is offline   Reply With Quote
Old 06-11-2004, 12:15 PM   #227
Dar20
Junior LCF Member
 
Join Date: Mar 2004
Posts: 3
Gallery: Dar20
What is the best way to slice a cheesecake? I'm worried about using a knife, thinking it might all stick to the knife. Would greasing the knife work, or has anyone used thread to cut it? Sounds weird, I know.

I made a pb cup one last night, and if it tastes as good as it did while I was licking the spoon :blush: , I know we're in for a treat!
Dar20 is offline   Reply With Quote
Old 06-11-2004, 03:32 PM   #228
ohmystarz
Junior LCF Member
 
ohmystarz's Avatar
 
Join Date: Mar 2003
Location: In A New Jersey State of Mind...but still living in Northern California.
Posts: 5
Gallery: ohmystarz
Stats: 236/210/135
WOE: ATKINS - NEW DIET REVOLUTION
Start Date: AUGUST 1, 2015
What I do is wipe off the knife and dip it in clean water before each cut.

Of course, whatever cheesecake ends up on your fingers during this process doesn't count towards your days carb total!!!!!!
__________________
*
*
*
*
*
*
****************************
ohmystarz is offline   Reply With Quote
Old 06-11-2004, 03:33 PM   #229
miestake
Junior LCF Member
 
miestake's Avatar
 
Join Date: Oct 2003
Location: Minnesota
Posts: 8
Gallery: miestake
Stats: Reinduction coming up: 242/230/165
WOE: Atkins
Start Date: Reinducted 03-26-07
A little sticks to the knife. After you slice the first piece, you don't seem to get anymore on the knife than you did when you sliced the first one. Just go ahead and slice it! And then wipe off the knife with your finger and eat that extra!

Purple, don't give up. Just make sure that you follow the recipe exactly. I have made 6-8 cheesecakes and they have all turned out heavenly. Good luck.

Last edited by miestake; 06-11-2004 at 03:34 PM..
miestake is offline   Reply With Quote
Old 06-11-2004, 03:38 PM   #230
cleme
Junior LCF Member
 
Join Date: Sep 2003
Location: Louisiana
Posts: 14
Gallery: cleme
Stats: 116/112/112
WOE: Atkins Maintenance
Start Date: 9/8/03
I've also heard of people using a large piece of dental floss to make cuts in cheesecake. I've never tried it though...
cleme is offline   Reply With Quote
Old 06-20-2004, 06:06 AM   #231
BridgetAllyn
Senior LCF Member
 
BridgetAllyn's Avatar
 
Join Date: Jun 2004
Posts: 71
Gallery: BridgetAllyn
Stats: 233/151/140-ish - second time 165/165/135
WOE: Low Carb
Start Date: 06/21/03
I've made three of these and they have been perfect every time. I don't put mine in a water bath. I take a large casserole dish full of water and place it on the rack beneath the cheesecake and then seal the cheesecake in foil. That way, I don't risk leakage! Thanks for the great recipe!
BridgetAllyn is offline   Reply With Quote
Old 06-20-2004, 06:46 AM   #232
auntie3
Senior LCF Member
 
auntie3's Avatar
 
Join Date: Jun 2002
Location: Alberta, Canada
Posts: 170
Gallery: auntie3
Stats: 217 / bouncing around / 140
WOE: Low Carb/ Lower GI
Start Date: Jan 24/01
I use dental floss to cut my cheesecakes. Works wonderfully - just takes a bit of getting used to - you kind of have to use a sawing motion. Perfect, smooth slices every time - and what is left on the dental floss slides beautifully onto my fingers for taste tests.

__________________
[color=purple]

Auntie


Proud member of the SHRINKING VIOLETS
[/color]

[color=red]At the Canada Challenge thread every day![/color]
auntie3 is offline   Reply With Quote
Old 06-21-2004, 08:16 AM   #233
cleme
Junior LCF Member
 
Join Date: Sep 2003
Location: Louisiana
Posts: 14
Gallery: cleme
Stats: 116/112/112
WOE: Atkins Maintenance
Start Date: 9/8/03
To those of you who have made LEMON cheesecake, can you tell me what flavoring you use??? In other words, do you use the lemon zest/lemon juice combination or lemon extract? Please specify how much (if you don't mind )

My husband's birthday is tomorrow and he wants a low carb lemon cheesecake. I really don't want to mess it up:blush: . I have only made the basic and the pumpkin one so far...

Thanks in advance....
cleme is offline   Reply With Quote
Old 06-22-2004, 01:26 AM   #234
auntie3
Senior LCF Member
 
auntie3's Avatar
 
Join Date: Jun 2002
Location: Alberta, Canada
Posts: 170
Gallery: auntie3
Stats: 217 / bouncing around / 140
WOE: Low Carb/ Lower GI
Start Date: Jan 24/01
Sorry Cleme - this is probably too late! When I make lemon cheesecake, I use the zest of a lemon, and 1 - 2 tsp of lemon extract, depending on my taste buds that day, or Lorann's lemon oil - just a few drops is all you need.

auntie3 is offline   Reply With Quote
Old 06-22-2004, 07:15 AM   #235
cleme
Junior LCF Member
 
Join Date: Sep 2003
Location: Louisiana
Posts: 14
Gallery: cleme
Stats: 116/112/112
WOE: Atkins Maintenance
Start Date: 9/8/03
Thanks Auntie! That's pretty much what I did. I added about 1 tbsp. of lemon zest and 3 tsp. of lemon juice, but it was still not "tangy" enough so I added 1 tsp. of lemon extract. After tasting the batter the last time, I think the taste is perfect. Let's hope my DH likes it tonight as his birthday cake!
cleme is offline   Reply With Quote
Old 07-04-2004, 09:30 AM   #236
valf
Senior LCF Member
 
valf's Avatar
 
Join Date: Apr 2004
Posts: 95
Gallery: valf
Stats: 232/209/150
WOE: Atkins
Start Date: Restart 11/23/2007
I've made variations of these wonderful cheesecakes using DaVinci syrups and loved them all, but they do come out just a little dry. I researched dry cheesecake and overcooking is the reason.
So last night, I made Beachgirl's Basic using the original recipe (1 cup Splenda) so I could freeze it, and added 3 capfulls of coconut extract and two extra tablespoons of Splenda.
Used a 10" springform pan and pecan/almond/cocoa crust.
I layed a piece of foil on top of springform pan to protect top from browning.
Did not use the water bath, but put a large casserole of hot (from tap, not boiled) water on the shelf below.
Baked at 300 for 50 minutes, 200 for 30 minutes, left in oven with oven off for 20 minutes, removed to counter for two hours and then refridgerated overnight. When I removed from oven, the center was still soft and slightly jiggly as this site says it should be.
PERFECT! SOOOO creamy, no cracks or wrinkles, perfect light yellow top.
Here is the site I got the overcooking info from http://www.baking911.com/cakes_cheesecake_problems.htm

Val
valf is offline   Reply With Quote
Old 08-15-2004, 06:46 PM   #237
Alter ego
Junior LCF Member
 
Join Date: Aug 2004
Location: Western USA
Posts: 1
Gallery: Alter ego
Stats: 285/262/175
WOE: reading Atkins
Start Date: August 2004
THIS CHEESECAKE IS DELICIOUS.
good advice: chill it for hours and eat it in moderation, if at all possible!

Friends ate this one up and had NO idea it was low carb.

a 10
Alter ego is offline   Reply With Quote
Old 10-16-2004, 06:17 PM   #238
cheri
Administrator
 
cheri's Avatar
 
Join Date: Sep 2000
Location: Illinois
Posts: 3,133
Gallery: cheri
Stats: 150 + pounds lost - 4' 11"
This thread has been copied to the past amazing posts bulletin board.
__________________
cheri


I used to live to eat... now I eat to live!
Don't be a victim of Dieters remorse.. Don't cheat.. stay on plan!


Be sure to visit Netrition on Facebook for the latest products and deals!
https://www.facebook.com/Netritioncom-210889832433/
cheri is offline   Reply With Quote
Old 10-19-2004, 02:21 PM   #239
auntie3
Senior LCF Member
 
auntie3's Avatar
 
Join Date: Jun 2002
Location: Alberta, Canada
Posts: 170
Gallery: auntie3
Stats: 217 / bouncing around / 140
WOE: Low Carb/ Lower GI
Start Date: Jan 24/01
bump
__________________
[color=purple]

Auntie


Proud member of the SHRINKING VIOLETS
[/color]

[color=red]At the Canada Challenge thread every day![/color]
auntie3 is offline   Reply With Quote
Old 10-27-2004, 11:17 AM   #240
sjl330
Major LCF Poster!
 
sjl330's Avatar
 
Join Date: Jun 2003
Location: In the Land of Oz
Posts: 2,778
Gallery: sjl330
Stats: 184/143.8/140-145 5'6"
WOE: Fast-5 intermittent fasting
Start Date: January 2003
Two at a time, anyone??

I'm wondering if you can bake 2 of these together? I hope so, because as I type, I am. I hope they turn out! They are for my dh's birthday.
I love this cheesecake!!!
If anyone has successfully done 2 at a time, please post and let me know how they turned out, ok?
TIA,
Sandy
sjl330 is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -7. The time now is 03:07 PM.


Copyright ©1999-2017 Netrition, Inc. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Netrition, Inc.