Hi Karen,

thanks for the quick reply.

THe cake was in fact a bit overcooked and a little dry, which isn't so bad except that the crust burned a little and gives the cake an off taste.

I made it in the same size pan (9-inch), but next time I'll make it in a smaller pan (8-inch or so) or maybe even smaller if I can find where I put it.

I was thinking to check it after 45 minutes next time. Don't want to open the door too soon. Too bad my oven doesn't have a window.

Thanks for your help !

In an 8-inch pan, I would bake it at 300F for about 45 minutes and no 500F initial blast. It should still look soft in the center - not loose and runny, but soft. That's one of the keys to a creamy cheesecake.

If you have an instant read thermometer, baking it to an internal temperature of 150F will ensure that it's done properly too.

Karen

Karen,

where would you put the thermometer? In the middle or more to the edge?

Alena.

Hope this isn't too stupid of a question, but the total carbs 104 I am assuming is for the whole pie, correct? I will give this a try this weekend....anxious.

Lisa

Yep! I give the total counts because one persons "serving" could be two for another ! ;)

Karen

Karen,

I just noticed Nat's message from April when she found 3" spring form pans to make smaller cheese cakes with. If you used your recipe and made these smaller cheesecakes, do you think you could tell me how long to cook them for and what temperature???? Or is that something that would need to be experimented with?

Thanks
Cindy

Hmm. Off the top of my head, I would say around 250F for maybe 20 minutes?

THe best way to go is by appearance or temperature. THey should still be a tad soft in the center or an instant read thermometer should read 150F.

Keep in mind that althought the texture will still be quite fine, it won't have that NY Style that is creamy in the center and drier around the outside. You need a bigger cake to do that.

Karen

Thanks for your quick reply Karen. .I have a 10" pan and that works great but it is a lot of cheese cake. I made the jello cheese cake that Ruth had listed in the Sweet Treats forum that every body raves about. But I do not like it flavored, I much rather prefer "cheesecake taste" to that, it is a good desert, but I don't think it is a cheesecake flavor. So I think next week I will make this one again.

Hopefully it freezes well, I am going to try to freeze pieces to last over a period of time.

Thanks again
Cindy

Hi, Karen.

I can find Splenda but not Sugar Twin, brown or otherwise. Can I use all Splenda?

Thanks.

Ann

Yes you can. Start with 1/2 cup and increase it to taste.

Karen

Hmmm?
 

Hi Karen,

Why do you use 5 Tbsp Splenda and 5 Tbsp Sugar Twin? Why the mixture?

Is the Sugar Twin in the filling white?

:wave: Lesley

The two work synergistically to create a taste which is almost identical to sugar. You can also use much less of both because of the way they work together.

And yes, it's white Sugar Twin.

Karen

Thanks Karen
 

Okay good, thanks for clearing that up for me. I'm going to try it this weekend. Wish me luck... I'm not the most confident when it come to baking. The words "failed again" :( seem to spring to mind, but it doesn't stop me trying :thup:

:wave: Lesley

Hi Karen. Your cheesecake recipe looks fabulous. I plan to give it a try tomorrow, even though I'm not much of a baker.

One question... if, hypothetically speaking, my husband were the sort of person who went *crazy* for chocolate cheesecake, would it be possible to modify your recipe using unsweetened chocolate?

Any insight you can offer would be great!

Add 4 oz. of melted unsweetened chocolate to the batter. You will probably have to up the sweetener, so do it to taste.

You can add almon extract for a chocolate amaretto cheesecake!

Karen