No-Bake Vancouver Cheesecake
 

Hi Karen,

I'm relatively new to your site, but I absolutely love it. When I started my low-carb journey, all I could think about is not being able to ever eat cheesecake again. However, I see that you have some incredible cheesecake recipes. The only thing that I don't understand is why do you always use two or three different types of sweeteners? Is there a reason for this? Can only one type be used?

Thanks for your time.

Kathy

P.S. I've been working with a wonderful doctor who has been explaining all aspects of weight loss and how not to regain it and one thing that he told me that I share with anyone struggling to lose weight is "nothing ever tastes as good as thin feels"...although cheesecake comes very close.

Hi Kathy!

When you use to sweeteners, they work synergistically with each other and create a better taste. You can also use much less of both then you would if you used all Splenda. We're lucky to have access to bothe cyclamate - Sugar Twin - and sucralose - Splenda. So, it is better to use both.

This is not my site, but I'm one of the founders. You can read about the history here: A bit of history about our site

Karen

I want to use the crust for this cheesecake with the NY style cheesecake. Would there be a problem with it burning since I would have to bake it?

Just toast the nuts a little less. The batter will protect the crust from burning.

Karen

What are the carbs without the crust?

Thanks

It's at the bottom of the recipe.

Karen

Hi Karen
I love the idea of eating cheesecake while sticking to a diet plan! My only concern with this recipe is that the egg whites are not cooked. Is this the sort of thing that I should worry about. Or, what might be your favorite reccomendation for a cooked cheesecake recipe?
Wow, what a cool site. First day here. Hello All. Very inspirational! Thank You!! ;)

Here's a link to my baked cheesecake

http://forum.lowcarber.org/showpost...6&postcount=146

You may want to go to the "Introduce Yourself Forum" so we can get to know you. :)

Karen