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-   -   Cheese Cake with Brazil Nut Crust (http://forum.lowcarber.org/showthread.php?t=417866)

fatlinda Thu, Sep-30-10 10:22

Cheese Cake with Brazil Nut Crust
 
Hello Karen, I've used a number of your recipes since finding this site and have found most quick, easy and (of course) delicious. My question concerns the ingredients for the New York Style Cheese Cake with Brazil But Crust: why do you ask for Splenda AND Sugar Twin for the sugar substitute? Would it be OK if I were to double the quantity of Splenda (not keen on the aftertaste with Sugar Twin)? Thanks, this looks like just the kind of "snack" to treat myself with.

Rosebud Thu, Sep-30-10 17:45

Quote:
Originally Posted by fatlinda
Hello Karen, I've used a number of your recipes since finding this site and have found most quick, easy and (of course) delicious. My question concerns the ingredients for the New York Style Cheese Cake with Brazil But Crust: why do you ask for Splenda AND Sugar Twin for the sugar substitute? Would it be OK if I were to double the quantity of Splenda (not keen on the aftertaste with Sugar Twin)? Thanks, this looks like just the kind of "snack" to treat myself with.

Hi there, and welcome! :) It's a been a while since Karen has posted, but I can answer your question about the sweeteners.

Using two different sweeteners does two things: it doubles the sweetening power, and also dramatically improves the taste. So yes, you can use Splenda alone, but if you do so, you'd need 4 times as much, ie 20 tablespoons in that recipe. Do you have access to xylitol or erythritol? I personally use half Splenda and half xylitol when I need a sweetener, and the taste is vastly better than using either sweetener alone.

Here is an earlier thread about Karen's New York cheesecake that may help answer further questions. http://forum.lowcarber.org/showthread.php?t=36445 :)

ETA: Maybe not 4 times... From Karen in the linked thread:
Quote:
Quote:
Can I use all Splenda?


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

Karen

krystalr Fri, Oct-01-10 07:14

Yep - a lot of recipes simply taste better with a combination of sweeteners. ESPECIALLY true for recipes calling for chocolate or cocoa - Splenda/sucralose alone just doesn't cut it.

I have actually found a sweetener that I really like, and I don't need to mix them anymore. It's all personal taste of course - I cannot stand the taste of Splenda/sucralose. I use Ideal sweetener, which is xylitol based. It has 0.03% sucralose for a bump in the sweetness. For a long time I was mixing xylitol and erythritol, but I found that the erythritol didn't "agree" with me ;)

fatlinda Fri, Oct-01-10 08:22

Cheese Cake/Brazil Nut Crust Sweetener
 
Thanks to you all for the insightful comments. I definitely plan to check out the other sweetening options before I make the cheese cake; didn't realize there was so many different ones (can you tell I'm new around here... lol)
Will let you know the results. With appreciation.

GlendaRC Fri, Oct-01-10 22:02

Just as an information thing, I'm assuming you're in the US ... Sugar Twin in the US uses sodium saccharin, Sugar Twin in Canada (where Karen lives) uses sodium cyclamate. The two sweeteners are quite different in flavour with the sodium cyclamate being much superior but, for some strange reason, banned by the US FDA.

Combinations of sweeteners, whatever your choices, is always superior in sweetening power to using just one. Happy baking!!!

SusieT Fri, Apr-13-12 11:15

Hi I would also like to chime in regarding Brazil Nuts as a staple ingredient for crusts.

One thing not many are aware about re: Brazil Nuts is that they are a seriously huge source of selenium. So much so that 2 brazil nuts per day (if I remember correctly) provides your full daily allowance of selenium. In fact Denny and I eat 1-2 Brazil nuts daily for our selenium fix.

But you can also get toxic on Brazil Nuts from "selenium toxicity" if you consume too many over a period of time. You should google symptoms of toxicity.

For that reason, I would hesitate to use them as a seed replacement in crusts. IF you can't have almonds (as I can't), I would think a better substitute would either be walnut meal, or pecan meal, or a combo of different seeds/nuts such as a mix of pumpkin, sesame and chia.

Sorry to be the voice of gloom about selenium. But the recipe sounds divine however!!!

PlayDoh Thu, Nov-12-20 15:13

Hi there, I make this recipe quite often, but switch out Brazil nuts for walnuts as they are just easier to get. I started out using brown sugar twin years ago, but the sugar twin would go bad before I could use it up. Now I use molasses extract and liquid Splenda which is wonderful, but you have to use more liquid Splenda than you'd think. I've been making chocolate chip cookies with gold monk fruit erythyritol, and it has excellent structure and taste, so I am about to try that lol. I just came on here to see if anyone had adjusted for Mimi cheese cake pans lol. Hope something in there might help :)


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