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4beans4me Wed, Aug-31-05 17:26

I didn't grease it, and yes, I used a springform pan. It didn't stick at all. :thup: The sides popped right off and I've actually already sliced it, it's just chilling in the fridge right now waiting for the kids to go to bed so I can ENJOY it! :D

With the carbs I saved on the crust and using liquid sweetener, I got to use the SF choc in it! Woot! :thup:

Jiggerz Wed, Aug-31-05 17:30

This recipe sounds yummy, so...I'll make this little post so I can lazily bookmark it for the near near future.

Thank you for sharing it with us :)

4beans4me Wed, Aug-31-05 17:30

BTW, without the crust, my totals came to:

1/12 of the cheesecake
237 calories
2.7 net carbs

I made the recipe the same using 13 drops concentrated liquid sweetener, 1 tsp orange extract, 1 tsp vanilla extract, and 1 crushed bar of MiniCarb dark chocolate (no SA's) folded in at the end.

BawdyWench Fri, Sep-02-05 04:05

Dang it all! Now I'm going to HAVE to make one this weekend. Oh, woe is me! I'll probably make just a plain old plain one (no special flavorings) so DH will eat it, too. He likes just regular cheesecake with strawberries on top. I have some local berries in the freezer. I'll take those out and mash them up a bit (the way he likes, so there's juice) and top it with those. They're even sweet enough without added Splenda.

First thing tomorrow morning!

MissScruff Fri, Sep-02-05 22:21

Looks like I will be baking a cheesecake as well, what with all this talking about it and all! Have a wonderful and safe weekend Bawdy!

Samantha22 Sat, Sep-03-05 19:17

I'm going to make this for my labor day picnic! Going to make it with no crust (i'm in induction and am not eating nuts yet)....can't wait!

BawdyWench Sun, Sep-04-05 04:31

Mine didn't turn out very well, but then I kept having to substitute. I didn't have vanilla, so I used lemon extract. Then, I didn't have vanilla SF syrup, and didn't want to use Splenda, so I used hazelnut SF syrup. DH and I both had a piece last night with strawberries, but he probably won't have another. I'll eat it, but it wasn't great. On the other hand, it's always better the second day, after it's had lots of time to set up.

Samantha22 Sun, Sep-04-05 17:25


This was heavenly. My edges turned out funny, i think my pan was too shallow and it fell after rising...but i put a little whipped cream on the edge...oh it was amazing. I have to hide it from my bf hope he doesn't go snacking in the middle of the night or i won't have any left tomorrow to serve! :)

BawdyWench Sun, Sep-11-05 10:04

You're welcome, Samantha. It is quite good. Mine actually got better as the days progressed. Even DH said he liked it a lot. He agreed that it got better after a day or so.

It will fall after you take it out of the oven. I've heard that if you just turn off the oven and leave the door ajar, you can leave the cheesecake in there for an hour or so, so that it cools very slowly. I guess the theory is that if it cools too quickly, the top will crack and fall. I really don't care too much. As you found out, Samantha, there's always whipped cream!

Samantha22 Sun, Sep-11-05 10:08

A few didn't even last an hour after i put it out. But yep, i did let it cool in the open oven...i used a cake pan though...instead of a springform..and i think once it rose around the sank back too far...but it tasted great. i just put a little whipped cream around the edges..i wasn't too worried about the cracking in the middle...makes it look homemade :)

BawdyWench Sat, Sep-24-05 05:49

Pumpkin Cheesecake?
Anyone try a pumpkin variation? I promised to make a LC pumpkin cheesecake for an upcoming potluck at work. Think I can just dump a can of pumpkin into the regular ingredients and call it good? I'll obviously add a few spices like cinnamon, nutmeg, allspice, and cloves. Do I need more sweetener?

I plan to do a "dress rehearsal" this weekend. It would be great to get this down so that it can become a "no brainer" dessert for the upcoming holidays!

Samantha22 Sat, Sep-24-05 11:23

I think that'd work, just be careful to drain any liquid from the pumpkin so it doesn't make the cheesecake runny....with one recipe i'd think a half of a can would be enough, and just add your spices/seasoniings. Sounds good...let me know how it turns out!

BawdyWench Sat, Sep-24-05 12:39

It's in the fridge right now. I used a whole can of pumpkin (the small can), and there was no extra water, so that was good. I added cinnamon, nutmeg, cloves, ginger, and allspice. We'll have it for dessert tonight. I'll post the results.

magnamater Sat, Sep-24-05 13:11

Thank you, Bawdy, I love pumpkin and cheesecake and your method is so the best!

Let us hear the results! :wave:

PKV Sat, Sep-24-05 19:21

<perks up ears> I LOVE YOUR CHEESCAKE. and with pumpkin :yum:

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