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  #46   ^
Old Thu, Jan-30-03, 09:58
nicksmom's Avatar
nicksmom nicksmom is offline
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Plan: atkins
Stats: 206.5/169.0/145 Female 69
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Progress: 61%
Location: United States
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putali
Thanks for asking! I was scouring the boards for some chocolate goodies for my recipe file!
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  #47   ^
Old Sun, Jul-13-03, 08:56
rainne rainne is offline
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Plan: Protien Power
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Progress: 21%
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You are a genius, Karen. That was simply the best cheesecake I ever ate, and I'm thrilled to be able to include it in my current lifestyle.

I think now I really can eat this way forever. Thank you for creating it and sharing it.

Last edited by rainne : Sun, Jul-13-03 at 09:01.
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  #48   ^
Old Sun, Jul-13-03, 18:28
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Karen Karen is offline
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Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
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Thanks rainne!
Quote:
I think now I really can eat this way forever.

You can. It's my four year LC anniversary this month which is almost forever.

Karen
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  #49   ^
Old Sun, Jul-13-03, 21:05
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nicksmom nicksmom is offline
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Plan: atkins
Stats: 206.5/169.0/145 Female 69
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Location: United States
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I just made this cake today. I didn't have macadamia nuts, so I used my ground almonds. I decided to heat up my All Clad pan and toast the almonds in it. I am absolutely amazed at how toasting the almonds gave it such a better taste! Came out great! I did make chocolate and it needed alot more sweetening than I imagined that it would. But, still very nice. In the refrigerator awaiting tomorrows attack, er, serving! LOL
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  #50   ^
Old Fri, Jul-18-03, 20:28
rainne rainne is offline
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Plan: Protien Power
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Congratulations on your anniversay, Karen. 4 years is almost forever.

Heck, in cyber-years it's at least a century.

Last edited by rainne : Fri, Jul-18-03 at 20:29.
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  #51   ^
Old Fri, Jul-25-03, 11:04
Natrushka Natrushka is offline
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Plan: IF +LC
Stats: 287/165/165 Female 66"
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Question Question for the Chef

K, do you think I could freeze this safely? I"ve been making half the recipe in a small springform pan, but I'd really like to do the full one and freeze 3/4 of it. BTW, I'm only making the cheese part, not the crust (fondly called 'innards' round the house).

T
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  #52   ^
Old Fri, Jul-25-03, 14:45
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Angeline Angeline is offline
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Plan: Atkins (loosely)
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Cheese cakes in general freeze extremely well. I always make a full recipe, let it cool. Then I cut the cake into individual slices and place wax paper between the slices. Once it's frozen all the slices can be tossed into a plastic bag.

You need to allow a few hours for defrosting. You can always place them in the microwave, but it doesn't give the best results, as the slices tend to defrost unevenly in the microwave.
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  #53   ^
Old Fri, Jul-25-03, 23:33
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Karen Karen is offline
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Plan: Ketogenic
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Yes you can. What Angeline described is the way I would do it. There's nothing wrong - ahem - with frozen cheesecake either!


Karen
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  #54   ^
Old Sat, Jul-26-03, 17:09
Natrushka Natrushka is offline
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Plan: IF +LC
Stats: 287/165/165 Female 66"
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Thanks, Ladies. I'll give Angeline's suggestion a try.

-N
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  #55   ^
Old Wed, Jul-30-03, 12:43
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itisamymc itisamymc is offline
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Plan: Atkins
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Smile Sugar & Nuts in Cheesecake - HELP !!

I am going to try to make the New York Cheesecake. I am not a good cook, so excuse the odd questions here.

The nuts:

Do I chop 2 cups of "whole" nuts or measure "2 cups" of "ground nuts"?
I know, dumb question. Also, I may have to use another type of nuts. What do you suggest? I am going to the grocery store today.


The sugar:

I have a new box of splenda packets. Can I just use those? Does the granular Splenda measure the same as packet Splenda? I thought someone on this website said it is different. I have the same question for the white and brown sugar twin. Oh, is lemon juice concentrate ok?

Anyone's help on this would be great! I am trying to make this for someone's birthday and I want it to be "perfect".

Thank you !!
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  #56   ^
Old Wed, Jul-30-03, 13:24
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Karen Karen is offline
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Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
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Progress: 100%
Location: Vancouver
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Quote:
Do I chop 2 cups of "whole" nuts or measure "2 cups" of "ground nuts"?
You use whole nuts then roast them. After roasting they are chopped. The instructions are in the method.
Quote:
If you are using raw Brazil nuts, spread them on a baking sheet and roast for 10-15 minutes until they are lightly golden. If using roasted macadamia nuts, omit the roasting. Let cool. While the nuts are toasting, melt the butter. Transfer the nuts to a food processor and pulse until finely chopped. Add the remaining ingredients and pulse to combine. Pat evenly into the bottom of the springform pan. Place in the fridge.
If you're not used to cooking and following recipes, the best way to learn is by reading a recipe several times so you'll know what to do and exactly what you need. It's awful when you start cooking from a recipe and then find out that something had to be prepared in advance or you don't have a certain ingredient. Learning to cook is like learning anything else.
Quote:
Does the granular Splenda measure the same as packet Splenda?
The splenda packets are more potent than the granular. Here's a link that explains how to measure:

Measuring sweeteners, granular type vs. paper packets

This recipe uses Canadian Sugar Twin. If you don't have access to it, increase the Splenda to 1 cup and use it in place of the brown Sugar Twin in the crust as well.

Quote:
Oh, is lemon juice concentrate ok?
Nope! Not in my books. Use only fresh lemon juice.

Another thing to note is that the recipe uses 2 1/2 lbs. of cream cheese. Some people make the mistake of using 2 1/2 packages which is only 1 1/4 lbs. if they are 8 oz. packages.

I'm sure your cheesecake will turn out fabulously!

Karen

Last edited by Karen : Wed, Jul-30-03 at 13:26.
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  #57   ^
Old Sun, Aug-10-03, 20:02
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rishamoon rishamoon is offline
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Plan: Atkins
Stats: 260/252/200 Female 5' 5"
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EDITED DUH! just realized the end of the post above answered this question.... having a blonde day!
*****************************************

I have a question, is the sugar twin essential, or could this be done with just Splenda? I have been unable to locate any Sugar twin locally. I've made the "jello" no bake cheesecake a couple of times (bought a set of spring forms just for making it)... and it is really good, but I still miss the baked version of cheesecake and would love to give this one a try sometime soon.

Last edited by rishamoon : Sun, Aug-10-03 at 20:05.
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  #58   ^
Old Sat, Aug-23-03, 18:46
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sandypafl sandypafl is offline
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Plan: South Beach
Stats: 205/205/170 Female 67
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Default Granulated Sweet and Low ?

Karen ,

I have all the ingredients except for the sugar twin , can i use the granulated sweet and low instead?

Sandy
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  #59   ^
Old Sat, Aug-23-03, 22:31
Karen's Avatar
Karen Karen is offline
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Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
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I hesitate to say yes because I've never tried the combination. But, I don't see why not since saccharin is heat stable. And, two different sweeteners will work synergistically with each other which is why I use a combination.

US Sweet 'n' Low is saccharin, which is banned in Canada, and Candian Sugar Twin is cyclamate which is banned in the US. Go figure!

Karen
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  #60   ^
Old Tue, Aug-26-03, 14:08
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sandypafl sandypafl is offline
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Plan: South Beach
Stats: 205/205/170 Female 67
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Default follow up using sweet n low

FYI , i used the sweet and low , not even alot of it and it ruined the taste of the pie, bad bad aftertaste. I had a chance to make it with just splenda and it turned out great use 3/4 c of splenda and i was sweet enough.

Sandy
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