Hmm, maybe there's something about the composition of fructose that either makes the body absorb it more slowly, or makes us absorb only a portion of what we ingest? I have been eating home-made ice cream with fructose in it every day for a week and a half without a problem, but of course, we all respond differently.
Here's the cheesecake recipe I use. It's WONDERFUL. If any of it sounds unclear, let me know. Most of the time I eat it plain, but sometimes I'll make a rhubarb sauce to go over it. My hubby eats it with a canned cherry topping. I also have a pro/fat crust for it, but I prefer it without. I can give you that recipe too if you need your cheesecake to have a crust. And let me know how it turns out for you when you try it.
Cheesecake:
*using mascarpone cheese in addition to cream cheese makes for a creamier texture than those made with cream cheese alone.
16 ounces softened cream cheese
16 ounces mascarpone cheese
1/2 cup heavy cream
4 eggs
3 teaspoons vanilla extract
grated orange or lemon or lime peel (from the whole fruit, plus all the juice and bits of pulp you can get)
*If using lemon/lime, also add 3 teaspoons of lemon or lime juice - the bottled kind - I use both lemon AND lime juice here
*If using orange, you can add 1 tbsp orange extract
1 - 1 1/4 cups splenda (depending on your tastes)
Oven should be heated to 350F. Beat the cream cheese with sweetener until fluffy. Add the
mascarpone cheese and continue to beat until well combined. Add the eggs one at a
time, beating after each addition. Add the vanilla, and cream and beat until fully
combined. Stir in the peel and any juice or extract you're using. Pour into a greased springform pan and bake 15 minutes. Turn the temperature down to 225 and bake an hour and 10-20 minutes.
The cake should be firm around the outside, but the center could be a little wiggly
still. It will continue to cook a little after it is taken out of the oven. Chill uncovered overnight.
***Ovens vary in temperature, so start checking after an hour and 10 minutes. Mine takes exactly 1:10. The center should have a little wiggle to it but it should not be wet to the touch.