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  #151   ^
Old Tue, Nov-01-05, 07:40
Nille's Avatar
Nille Nille is offline
"Princess" of Norway
Posts: 3,697
 
Plan: Atkins / Lindberg
Stats: 187/169/143 Female 162 cm
BF:Yes
Progress: 41%
Location: Norway
Default

I made this wonderful cake for my birthday. *schwoooop* and it was GONE !
I copied the recipe to my friends and family.... I whereever I go now I get this cake served - that's kind of cool !!
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  #152   ^
Old Sat, Jan-07-06, 14:10
Hot_Tuna Hot_Tuna is offline
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Plan: Modified Atkins/PPower
Stats: 280/250/160 Female 173
BF:
Progress: 25%
Location: Ontario
Default First time Cheese Caker!

I'm excited at the tantilizing smells eminating from my oven currently! It's my hubby's bday and he's in training for his annual physical review which could have put a damper on his bday cake (singing happy bday over a sparkler stuck in a log of pate just ain't the same!) but having found your recipe (and researching a bit about you!) I assembled the ingredents and away we went. I don't usually follow recipes to a T but I didn't want to risk making a mess of his special dessert.

I really found the past posts and hints to be a lot of help. It feels like I've made this recipe a hundred times, thanks everyone.

Two questions, does it freeze well? I want to wrap indivual servings for later dates. Also, how do you suggest cutting it 'cleanly'?

Thanks again.
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  #153   ^
Old Sat, Jan-07-06, 17:43
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PlayDoh PlayDoh is offline
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Posts: 1,479
 
Plan: modified atkins
Stats: 198.5/183/130 Female 5'2"
BF:
Progress: 23%
Location: northern california
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it freezes great
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  #154   ^
Old Sat, Jan-07-06, 20:28
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klc145 klc145 is offline
feels like today
Posts: 6,075
 
Plan: Atkins - Induction
Stats: 203.5/187.5/145 Female 5ft. 1in.
BF:
Progress: 27%
Location: Indiana
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Quote:
Originally Posted by Hot_Tuna
Also, how do you suggest cutting it 'cleanly'?


I have always heard you can use a regular piece of floss and cut it by holding it tight and slicing it in pieces...hope that helps
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  #155   ^
Old Sun, Jan-08-06, 11:11
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LadyBelle LadyBelle is offline
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Posts: 8,495
 
Plan: Retrying
Stats: 239.2/150.6/120 Female 5'2"
BF:
Progress: 74%
Location: Wyoming
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Quote:
Two questions, does it freeze well? I want to wrap indivual servings for later dates. Also, how do you suggest cutting it 'cleanly'?


I have heard of the floss trick as well. What else works is heating the knife under hot water. Cut your first cut, and if any sticks wipe it off. The cake is more likely to really stick to itself versus the knife, so if there is a hunk of cheesecake on the knife it will tear out more on your next cut
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  #156   ^
Old Sun, Jan-08-06, 15:18
Hot_Tuna Hot_Tuna is offline
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Plan: Modified Atkins/PPower
Stats: 280/250/160 Female 173
BF:
Progress: 25%
Location: Ontario
Default Perfect!

Thanks everyone, I didn't have floss on hand that wasn't flavoured so I went with the hot knife and cleaning it between slices. Each slice could have been put on display at the finest of restaurants. I decorated with a little mound of whipped cream, a raspberry, two mint leaves & a fine sprinkle of freshly grated dark chocolate. So pretty and so yummy too!

My crust was good but just a little on the thick side, other than that, the tips I read in the previous posts and the recipe itself made this one of the best desserts I've every made.

Funny - everyone gobbled it up so I can't freeze any left overs - next time!!

Cheers!
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  #157   ^
Old Sat, Feb-03-07, 10:09
bike2work bike2work is offline
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Posts: 4,536
 
Plan: Fung-inspired fasting
Stats: 336/000/160 Female 5' 9"
BF:
Progress: 191%
Location: Seattle metro area
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Hi Karen,

I just made this again and it was great, as always. I replaced 12 ounces of cream cheese with goat cheese and it was not noticable. (I just didn't want to drive to the market during a blizzard and used what I had.) Do you think it would work to make it entirely with goat cheese? Would it be worth the effort? Would you adjust flavors, like the lemon or vanilla?

Thanks.
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  #158   ^
Old Sat, Feb-03-07, 13:27
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Karen Karen is offline
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Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
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Progress: 100%
Location: Vancouver
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I think it might be a little dry because the texture of goat cheese is different than cream cheese. Might be good as a savoury cheesecake with dill, smoked salmon and sour cream on top?

Karen
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  #159   ^
Old Sun, Feb-04-07, 22:12
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stacianbob stacianbob is offline
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Posts: 55
 
Plan: Atkins
Stats: 260/229/162 Female 178 cm (5' 9 1/2")
BF:
Progress: 32%
Location: Ontario, Canada
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I am glad to read that two others have misread the cream cheese amount. I made the exact New York Cheesecake recipe from the cookbook with the almond crust, but instead of using 2 1/2 lbs I used 2 1/2 packages....and surprisingly it turned out excellently. In fact I didn't even know anything was awry until I read this thread! So, if you only have 2 1/2 packages of cream cheese - go ahead and bake this cake!

Stacey
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  #160   ^
Old Sun, Feb-25-07, 13:51
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meplus1 meplus1 is offline
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Posts: 6,306
 
Plan: General
Stats: 170.6/170.6/130 Female 5'5
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Location: FL
Default

Looks Wonderful
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  #161   ^
Old Sun, Sep-23-07, 10:56
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Kristine Kristine is offline
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Posts: 25,585
 
Plan: Primal/P:E
Stats: 171/146/150 Female 5'7"
BF:
Progress: 119%
Location: Southern Ontario, Canada
Default

I made this yesterday (the updated recipe from the book) and it was outstanding. This will definitely be my stand-by recipe from now on, because other recipes I've tried aren't 'rich' enough to be satisfying. I end up eating half a cheesecake in one sitting and then feel bad about myself for it. There's no way I could pack away more than half of a one-twelfth slice of this cheesecake.

I didn't have a springform pan and I had to use pyrex, so I couldn't do it at 500F, but I don't mind cracks. It still came out with a beautiful texture and flavour.

The only "problem" is how much it made - I'll have to freeze some. Poor me, I have a month's worth of delicious cheesecake!
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  #162   ^
Old Tue, Aug-05-08, 19:33
carress carress is offline
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Posts: 4
 
Plan: Atkinsish
Stats: 200/194/165 Female 5'8"
BF:
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I tried to PM Karen to ask her this, but my account wouldn't let me, AND I read that she doesn't coem around much anymore. So - hopefully someone else can help me.
I couldn't find sugar twin in the grocery store..
I only have splenda. If I just use splenda will it work???

EDITED TO ADD
I checked through all 11 pages, and foudn that I can just use splenda, but is the stuff in the bag that measures cup for cup like sugar considered 'granular' splenda???

Thanks for any help..

Last edited by carress : Wed, Aug-06-08 at 04:44.
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  #163   ^
Old Wed, Aug-06-08, 07:41
doreen T's Avatar
doreen T doreen T is offline
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Plan: LC paleo/ancestral
Stats: 241/188/140 Female 165 cm
BF:
Progress: 52%
Location: Eastern ON, Canada
Default

hi there,

Glad you found the information you needed

Just in case anyone else is wondering the same thing, I'll quote Karen's reply from post #40 in this thread ...
Quote:
Originally Posted by Karen
Quote:
Can I use all Splenda?


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

Karen

Enjoy!


Doreen
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  #164   ^
Old Wed, Aug-06-08, 11:22
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IslandGirl IslandGirl is offline
Registered Member
Posts: 4,909
 
Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69 Female 5'6.5"
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
Default

Quote:
Originally Posted by carress

EDITED TO ADD
I checked through all 11 pages, and foudn that I can just use splenda, but is the stuff in the bag that measures cup for cup like sugar considered 'granular' splenda???

Thanks for any help..


Yes, the granular is the "spoon for spoon". What grocery store did you look in for the SugarTwin? (are you in Canada? what part?) I see SugarTwin, both White and Brown granular, and the plain liquid, in just about every grocery store and in the larger "department stores", too. Usually in the sugar or baking supply section.

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  #165   ^
Old Thu, Aug-07-08, 19:18
carress carress is offline
New Member
Posts: 4
 
Plan: Atkinsish
Stats: 200/194/165 Female 5'8"
BF:
Progress:
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I'm in New York - I looked in Stop n Shop and Price chopper. I didn't see liquid splenda either. I know i've seen sugar twin before, maybe a long while ago...


So - I did the 10 tablespoons of splenda, and it didn't seem like enough, so I added two more.
The cheesecake wasn't sweet - just had a little hint of sweet. There was a nice 'savory' flavor, but it definitely needed way more sugar. I wasn't sure when I tasted the batter b/c I've never made cheesecake before. Next time, I'll almost double the sugar. Texture-wise, the cake was perfect. I may have cooked it a liittle too long b/c the entire outside edge was brown and gummy - ad it cracked (I really don't care about that).


My crust was pretty good- again not sweet enough. I used Bakers unsweetened chocolate (melted) and added tons of splenda. As others have said, it was grainy and not sweet. I added a handful of almonds and two handfuls of pecans and processed them together after turning the nuts into a near powder.
By itself, the crust wasn't very good, but it did pick up a little something from the cake, and it was a nice compliment.

Next time- my cheesecake will be aswesome. I'm so glad I found this recipe.
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