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Home » Low Carb Recipes » Cheesecakes

Judy Yummy Cheesecake Reviews Date of last review 3 Mon January 24, 2005 Recommended By Average Price Average Rating 100% of reviewers None indicated 9.7 Description: Ingredients: 1 envelope gelatin powder, unsweetened artificial sweetener -- equivalent to 1/2 cup sugar 1 cup water -- boiling 8 ounces cream cheese -- (2 packages) softened 1 teaspoon Vanilla extract -- (optional) may use other extracts How To Prepare: Mix gelatin and sweetner in small bowl: add boiling water and stir until gelitine completely dissolves, about 5 minutes. Beat cream cheese and vanilla in bowl with mixer until smooth: Slowly beat in gelatine mixture, Pour into foil or paper cup cake liners. Refrigerate until firm. about 3 hours May be frozen. (recipe fills 10 regular cup cake liners) NOTES : This recipe is from KNOX GELATINE. I just deleted the sugar and replaced it with artificial sweetner. Number of Servings: 8 Carbs per serving - include all nutritional information if known: 7g carbs total Effort (Easy, Average, Difficult): Easy Tammy Marie Junior LCF Member   Posts: 1 Registered: January 2004 Location: maryland see this user's products

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Debbie Nelson Junior LCF Member Registered: July 2004 Posts: 4	Review Date: Wed July 28, 2004 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10    Positive aspects of the product (pros): So quick and easy! Cons: None I too found this recipe a year ago on the back of the Knox box. I substitute Splenda for the sugar. I also add a couple drops of lemon juice which doesn't affect it. Here's a couple things I've tried for variation that work great if you like to stick with this simple and quick recipe. *Before you make the cheesecake, make a small box of your favorite SF Jello, such as strawberry or raspberry which are my favorites, but make it with 3/4 the water that's called for, and let it start cooling. After the cheese cake is set, and after the jello has cooled down but not set, pour the jello over the top. It will make an attractive topping and give the cheesecake a new flavor. *When making the cheesecake, use only half the pack of Knox, and half of a small box of SF Jello. Your cheesecake will turn out pretty pink if a jello like raspberry or strawberry is used, and will obviously taste like the flavor you used but with the cheesecake, it's yummier!
ladyiq Senior LCF Member Registered: July 2004 Location: Atlanta area, GA Posts: 337	Review Date: Fri August 20, 2004 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 9    Positive aspects of the product (pros): easy Cons: Added 1 TBSP of lemon juice because I like a slight lemon flavor to my cheesecake. Tried this one because it didnt require eggs.
seashell Junior LCF Member Registered: January 2005 Posts: 55	Review Date: Mon January 24, 2005 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10    Positive aspects of the product (pros): These were individual servings which made it wonderful Cons: none This took a little bit of time to make - but worth every minute. At first I thought it was too runny but it ended up being right. I added sf cherry jello to the top like the 2nd post did (follow her recipe). I put in freezer because I didn't have the time and it firmed rigfht up without any problems. It tasted like cherry topped cheesecake and the carb count was very very low. I can't wait to make these again. I am going to use strawberry sf jello this time.

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