Fri, Jan-11-02, 13:54
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Registered Member
Posts: 4,909
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Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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Well, actually, it depends on whether it's a fluid measure or a dry measure... fluids are in fractions of Litres and dry is usually in grams, and every ingredient has it's own weight-by-volume.
There's a reference to a great cookery conversions webpage somewhere in this Forum (several places) but I can't remember where it is at the minute. I do, however, have a mostly converted copy of this recipe in MasterCook format... here's the ingredients portion.
NOTE that the Teaspoons and Tablespoons below need to be converted to fluid or volume measures, which is mL or milliLitres internationally.
NOTE also that in North America, many products come in close approximations of converted pounds-to-grams packages. E.g., a pound isn't precisely 500g (it's 454g actually) but packages will come in 500g measures quite often.
No-Bake Vancouver Cheesecake
Recipe By :Judi IslandGirl
Serving Size : 16
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups almonds, dried -- ~ 175g
3 tablespoons unsalted butter -- ~ 50g
2 tablespoons sweetener, Brown SugarTwin granular
2 pinches ground cinnamon
5 teaspoons unsweetened gelatin powder -- ~ 10g
2 cups whipping cream -- ~ 500mL
3 whole large eggs -- separated
2 pounds cream cheese -- ~ 908g
1/4 cup sweetener, Splenda granular -- ~ 4 Tbsp
1/4 cup sweetener, White SugarTwin granular -- ~ 4 Tbsp
2 teaspoons vanilla extract
Chop or pulse the almonds in a food processor so half of them are finely chopped and half of them remain coarse.
In a heavy pot melt the butter over medium heat until it turns a rich, nutty smelling brown. Add the almonds, Sugar Twin and cinnamon. Stir well and press into the bottom of a 10-inch spring form pan. Refrigerate.
Place 1 cup of the whipping cream in a heatproof bowl. Sprinkle the gelatin over the whipping cream and let stand until softened. Beat in the egg yolks. Over a pot of simmering water beat the mixture with a whisk until it thickens and increases slightly in volume. Remove from the heat and let cool slightly.
Beat the cream cheese until smooth. Add the Splenda, Sugar Twin and vanilla. Beat until well combined. Beat in the gelatin mixture.
Beat the remaining cream to stiff peaks and fold into the cream cheese mixture. Beat the egg whites to medium peaks and fold into the cream cheese mixture.
Pour into the prepared crust and chill overnight.
To cut a cheesecake neatly, Dip your knife into very hot water and wipe the water off before making each cut. Lining the bottom of the pan with parchment paper will help the crust lift off the pan cleanly.
Source:
"www.lowcarb.ca"
Copyright:
"Karen Barnaby"
Last edited by IslandGirl : Fri, Jan-11-02 at 13:59.
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