New York style cheesecake
 

Is there a particular reason for using both sweeteners in the New York style cheesecake? I only have Splenda in the house. My husband is diabetic and getting really hungry for a good dessert. Can I make it with just the Splenda?

Is it possible to make the crust with almonds only, since that's what I have?

Thank You! :)

Yes on both counts. You can adjust the recipe to taste with Splenda only.

Two sweeteners are used because you can use less of both - they work synergistically - and combined, they mimic the taste of sugar. For LC baking, it's well worth ordering Canadian Sugar Twin.

Karen

Canadian Sugar Twin
 

So, now that brings up another question - what's the difference between Canadian Sugar Twin and US Sugar Twin? Also, where can you buy Brown Sugar Twin? We never see it here anymore.

Canadian Sugar Twin which is a cyclamate, is heat stable. Cyclamate sweeteners are not available for sale in the USA. American Sugar Twin is aspertame, which is not heat stable.

Here is a link to an online store selling different sweeteners Carb Smart and a link to Doreens excellent article on sugar substitutes.

Karen

Thanks, Karen!

I don't know about (White) Sugar Twin-- I don't have any in the cabinet, but Brown Sugar Twin is saccharine, not aspertame.
Brown Sugar Twin is available. Keep looking, or ask your grocer to carry it.

Yes, you're right about the saccharin in US Sugar Twin. I was confusing Twin with Equal.

Karen