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  #1   ^
Old Sat, Mar-22-03, 06:24
ckx4 ckx4 is offline
New Member
Posts: 74
 
Plan: Atkins
Stats: 146/137/130
BF:
Progress: 56%
Location: New Hampshire
Post Portion Controlled Cheesecake

Hi,

I reduced my favorite cheesecake recipe to 1/4 of the amounts (and use Splenda instead of sugar) then bake them in buttered ramikins or custard cups - It makes just four servings (2 for me and 2 for hubby). I make them without a crust but certainly one could be added. I eat them right out of the cup but they do come out if you prefer to eat it on a plate.

Bake them in a bain marie at 325 for 30 minutes, then shut off the oven, open the oven door and let sit in the oven for 20 more minutes. Remove from oven, let cool and refrigerate.

If you want to remove them from the cups, they sometimes just fall from the edge if you hold the cup sideways and gently roll the cups in your hand while they are still warm - if not run a knife along the edge while still warm. Chill before removing from the cup so it holds it shape.

Just enough for a treat without temping us to overindulge with big slices or lots of them.

Rosemary
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  #2   ^
Old Sat, Mar-22-03, 11:33
bebe123's Avatar
bebe123 bebe123 is offline
Senior Member
Posts: 204
 
Plan: atkins
Stats: 202/191/125 Female 5ft 4in
BF:TOO/Mu/ch
Progress: 14%
Location: So Cal
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CKX4....

which recipe for cheesecake are you refering to. I have made a few different types of "cheesecake" recipes, but they are more like cheesecake pudding. You don't bake them at all. Can you let me know where I can find the recipe you use or maybe give it to me? That's a great idea about baking individual cakes, I need something like that, I can eat half the recipe right out of the mixing bowl!

thanx
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  #3   ^
Old Sat, Mar-22-03, 19:05
ckx4 ckx4 is offline
New Member
Posts: 74
 
Plan: Atkins
Stats: 146/137/130
BF:
Progress: 56%
Location: New Hampshire
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Hi Bebe,

Here's my Individual Rich and Creamy Cheesecake recipe:

Makes 4 servings~~2.75 grams each.

Preheat oven to 325
8 oz Philly cream cheese (cold)
6 TBS Splenda
1/4 tsp grated lemon zest
1 egg
1/2 tsp vanilla
1 TBS sour cream
1 TBS heavy cream

Beat cream cheese in small bowl to soften/whip. Add Splenda and Lemon Zest–scrape and beat thoroughly.
Add egg, scrape and beat thoroughly.
Add Vanilla, sour cream, heavy cream scrape and beat thoroughly.

Pour into 4 buttered ramekins or custard cups.,
Place ramekins into a Bain Marie (use very hot water).

Bake for 30 minutes. Shut off the oven, open oven door partway. Leave the ramekins in the oven for 20 minutes. Remove from oven, remove from the bain-marie, let cool to room temp then refrigerate.

For Fluffy cheesecakes, separate the egg, beat white to soft peaks. Prepare as directed above using only the egg yolk, once all other ingredients are incorporated, fold in egg white. Reduce baking time by 5 -10 minutes.

Enjoy!

Rosemary
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  #4   ^
Old Mon, Mar-24-03, 11:20
bebe123's Avatar
bebe123 bebe123 is offline
Senior Member
Posts: 204
 
Plan: atkins
Stats: 202/191/125 Female 5ft 4in
BF:TOO/Mu/ch
Progress: 14%
Location: So Cal
Smile

Thanks for the recipe Rosemary...on my way home from work tonite I'm stopping to buy lemons and we're having this for dessert! I'll let you know how they turn out!
Thanx again!
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  #5   ^
Old Mon, Apr-28-03, 17:02
TBird710's Avatar
TBird710 TBird710 is offline
Senior Member
Posts: 129
 
Plan: Atkinsish
Stats: 249/229/165 Female 5'7"
BF:
Progress: 24%
Location: Monmouth Co., New Jersey
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Thanks Rosemary! Been craving cheesecake. I am going to make it for dessert tomorrow. A night for new recipes, I am making the Deep Dish Pizza Quiche.
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