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-   -   Bawdy's Cheesecake (http://forum.lowcarber.org/showthread.php?t=224312)

bakababa Mon, Jul-04-05 15:59

Hi Bawdy! What you saw (photo) is a finished product of your recipe (so awesome a dummy baker like myself can do it!)

I switched from "bake" to "broil" at the last 2 minutes to brown up the top. :D

caverjen Wed, Jul-06-05 14:20

This recipe looks sooo good! I was thinking of using a SF syrup instead of the Splenda. Do I still use the same amount? TIA!

Jen

MissScruff Wed, Jul-06-05 14:27

Don't mess with the splenda, because it is really a huge part of the success of this dish!

BawdyWench Wed, Jul-06-05 19:16

Quote:
Originally Posted by MissScruff
Don't mess with the splenda, because it is really a huge part of the success of this dish!

Really? I have always used the no-carb syrup and it's turned out great. Hmmmm. Maybe it would turn out even better with regular Splenda. I think that calls for an experiment!!!

scthgharpy Wed, Jul-06-05 23:16

My good freind bonnie is a pastry chef and taught me to make cheesecake FOR REAL. (dammit-now I cant have it), Good stuff too, the european style, super rich and not so sweet. freaking heavenly. When I was LC last time, I took a bite, savored it and spit it out because I didnt want the carbs! She made SO MUCH FUN OF ME!

The thing about cheesecake is that the sugar is part of the liquid in the recipe-and Miss scruff is right, is a huge part of the success of the recipe. Im just now trying it out, with SF torani black cherry syrup because its the only LC sweetener I have in the house except stevia which sucks.

One of the tricks, if you dont have a springform pan is to place your cheesecake in a water bath-helps it cook more evenly. Also, a sheet of paper (pastry parchment is best) underneath helps it come out of the pan better.

I have a wonky oven so the crust didnt wanna get crusty. Thats probably me. ANy tricks for the almond meal and butter crust?

Will report tomorrow, Im looking forward to it because Im week 7 and Im a little stir crazy for a treat!

MissScruff Wed, Jul-06-05 23:23

Bawdy, it really is incredible with splenda! I'd hate to mess with a good thing! My oven isn't so great either, so we placed a pizza stone in it and my stuff bakes evenly now! When I bake the cheesecake, I place pans with water in there and it seems to help! Haven't had a dry cc yet!

scthgharpy Fri, Jul-08-05 12:24

Well, the CC with the toriani syrup tastes more like bitter cherry flavored mousse than CC. Will try again next week with splenda.

its probably just me: Im not fond of artificial sweeteners.

scthgharpy Fri, Jul-08-05 12:30

Well, the CC with the toriani syrup tastes more like bitter cherry flavored mousse than CC. Will try again next week with splenda.

its probably just me: Im not fond of artificial sweeteners.

MissScruff Fri, Jul-08-05 14:26

I am not a fan of artificial sweetners either, but chose splenda because it is real sugar that is put through a process...don't ask me how...and so is very useable in this way of eating! I didn't think I would like the stuff, but will never go back to sugar again! I use it in everything.

BawdyWench Mon, Jul-11-05 03:26

Gee, I guess I'll try it with Splenda next time. I do use the water bath, or at least a pan of water on the shelf beneath. Maybe I didn't mention that.

I have no tricks to the crust. I just use almond meal instead of graham crackers, butter, and Splenda instead of sugar. It doesn't get crisp like graham crackers, but it's not bad either.

SBMama37 Mon, Jul-11-05 05:42

How about adding some mint extract with some chocolate as well?

Once you put down the almond meal and butter crust, can you brush egg white on it and bake it for a couple of minutes before you fill it and bake again? I thought this might be a trick for making the crust a little bit stronger without falling apart?

My boy's birthday will be soon. Thought I would try making one for his birthday so I can have some too. :yum:

scthgharpy Mon, Jul-11-05 17:16

Youre right, the nut crust was rather satisfying-I have to stop pretending its real cheesecake!

MissScruff Mon, Jul-11-05 19:55

It is real cheesecake! :yum: :yum: :yum: :yum:

BawdyWench Mon, Jul-11-05 20:05

Different cheesecake.

But still real cheesecake.

MissScruff Mon, Jul-11-05 20:19

Now, don't make me compare it to the so called "real" cheesecakes offered in the stores! It's an awesome and very real cheesecake! It even fools my family...they still don't believe me when I tell them it is sugar free! :D :D :D


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