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Old 10-28-2004, 12:43 PM   #241
sjl330
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I found out the answer. You can!! And it worked great. Also, I didn't use the water bath, I just put 2 pans of water on the lower shelf while they baked. I liked that a lot better than the water bath. That was a pain!
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Old 10-29-2004, 04:59 AM   #242
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Thanks for letting us know that. Love the cheesecakes.
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Old 11-10-2004, 06:48 PM   #243
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Old 11-29-2004, 09:58 AM   #244
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Glad you're all enjoying the recipes. Bumping on request.
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Old 11-30-2004, 10:45 AM   #245
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Old 12-02-2004, 09:46 AM   #246
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Last time I made this cheesecake I added 4 T of almond flour to the batter. It made it super dense which I really like. MMMMMM
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Old 12-07-2004, 04:38 PM   #247
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hi, im new to this board and im simply amazed at the creativity and yumminess!!!! in all the cheesecakes that had splenda , was it splenda granular or the reg? dosent the granular have alot more sugar and carbs? thanks
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Old 12-08-2004, 12:22 PM   #248
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I used the plain splenda, not the "for baking" splenda. That stuff is 1/2 real sugar. They come out great with the plain splenda. You can even use some of the davinci syrups for some or all of the sweetness you need and then you don't need to use any splenda or at least less of it.
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Old 12-08-2004, 12:26 PM   #249
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Quote:
was it splenda granular or the reg? dosent the granular have alot more sugar and carbs? thanks
Splenda packets are the lowest in carbs. Splenda granular (in the yellow bag) does have more carbs than the packets (they add bulking agents), but has no sugar. "Splenda for Baking" (in the red bag) is 1/2 sugar and 1/2 Splenda. The recipe for the cheesecake refers to Splenda granular.
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Old 12-09-2004, 11:21 AM   #250
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Wouldn't you know??????? I made a cheesecake this morning and it cracked! I've made several of these and never any cracks, but of course this one is to take to a dinner, so of course!!

I need help! It's a Key Lime cheesecake. What do you think I could put on it to hide the cracks??

TIA
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Old 12-09-2004, 12:37 PM   #251
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Try sweetening some sour cream with Splenda and spreading that on top. Then put it in the oven for a very short time (maybe 10 minutes) just to "cook" the topping a little.
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Old 01-08-2006, 04:39 PM   #252
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Old 02-23-2007, 02:08 PM   #253
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I just found this link... I might have to make this for Easter!!!
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Old 03-21-2007, 04:14 AM   #254
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Old 09-06-2007, 11:17 AM   #255
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Bumping for newbies.
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Old 09-11-2007, 05:20 AM   #256
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Old 09-25-2007, 10:29 PM   #257
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Old 01-13-2008, 01:59 PM   #258
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I am making the pnb cheesecake AGAIN today. I have made it several times. I like to cut in small bite size pieces and freeze it. Keeps me out the ilegal stuff!

I am on a pnb kick. I just made lc fudge as well
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Old 01-13-2008, 03:46 PM   #259
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Old 01-13-2008, 05:28 PM   #260
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Changing my mind. I am going to make blue berry cheesecake. The pnb fudge was enough for me. lol

Bump!
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― Jason Fung, The Complete Guide to Fasting: Heal Your Body Through Intermittent, Alternate-Day, and Extended Fasting
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Old 04-05-2008, 12:53 PM   #261
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Bump, because I can't wait to try these!
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Old 04-18-2008, 01:20 PM   #262
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will be making one of these this weekend!!

sooo many varieties to choose from! i made the pb cheesecake a while back, thinking of making the basic version and adding a sf syrup flavor as many of the other posters have done!!

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Old 06-29-2008, 10:28 AM   #263
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I am going to attempt the coconut cheesecake with a macadamia nut crust for my DH and my birthdays (both this week). I am thinking I will drizzle a chocolate sauce over it at the end. I want to replace the splenda with s/f vanilla syrup and hope that works out. I know this is an old thread but does anyone have any comments on my plan?
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Old 06-29-2008, 12:46 PM   #264
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gatorchick...I use davinci's all the time for cheesecake. It works just fine.
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Old 06-29-2008, 03:50 PM   #265
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I use vanilla or French vanilla DaVinci's instead of the Splenda when I make the Beachgirl recipes; one cup of syrup instead of the one cup of Splenda.
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Old 06-29-2008, 05:07 PM   #266
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Quote:
Originally Posted by Zib View Post
I use vanilla or French vanilla DaVinci's instead of the Splenda when I make the Beachgirl recipes; one cup of syrup instead of the one cup of Splenda.
Me too, Zib and it works out perfectly!
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Old 06-30-2008, 07:35 PM   #267
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If anyone is around, I have one in the oven now in the waterbath. I know someone mentioned loosely covering the top with foil so the condensation doesn't drip into the cheesecake, do you guys do that??
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Old 07-01-2008, 10:17 AM   #268
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I'm sure your cheesecake is long finished and out of the oven. I just wrapped the pan in foil - never covered it with it.
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Old 07-03-2008, 12:46 AM   #269
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WOW! CHEESECAKE GALORE! I'M IN HEAVEN!
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Old 07-03-2008, 06:34 AM   #270
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g8r.......how did yours turn out?
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