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  #1   ^
Old Tue, Jul-01-03, 23:58
starving starving is offline
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Posts: 1
 
Plan: Atkins
Stats: 175/159/140 Female 5feet5inches
BF:
Progress: 46%
Location: Victoria, BC
Question 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.
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  #2   ^
Old Wed, Jul-02-03, 10:02
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Karen Karen is offline
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Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
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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
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  #3   ^
Old Sun, Apr-04-04, 16:32
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MyJourney MyJourney is offline
Butter Tastes Better
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Plan: Atkins OWL / IF-23/1 /BFL
Stats: 100/100/100 Female 5'6"
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Progress: 34%
Location: SF Bay Area
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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?
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  #4   ^
Old Sun, Apr-04-04, 18:27
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Karen Karen is offline
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Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
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Just toast the nuts a little less. The batter will protect the crust from burning.

Karen
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  #5   ^
Old Wed, May-19-04, 21:20
Jolleegood Jolleegood is offline
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Plan: Atkins
Stats: 161/147.5/130 Female 5 feet 4 inches
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What are the carbs without the crust?

Thanks
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  #6   ^
Old Thu, May-20-04, 01:16
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Karen Karen is offline
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Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
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It's at the bottom of the recipe.

Karen
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  #7   ^
Old Tue, Jun-28-05, 22:52
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BetyLouWho BetyLouWho is offline
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Plan: between plans again
Stats: 000/000/000 Female 5' 9"
BF:
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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!!
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  #8   ^
Old Wed, Jun-29-05, 11:34
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Karen Karen is offline
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Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
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Here's a link to my baked cheesecake

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

Quote:
Wow, what a cool site. First day here. Hello All. Very inspirational!
You may want to go to the "Introduce Yourself Forum" so we can get to know you.

Karen
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