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cheesecake idea
We all (or most of us) know that it's easy to make decent LC
cheesecake. Yesterday, I was perusing a book about chocolate that I had out from the library, and one recipe caught my eye. In the book, the recipe had a crust, a thick layer of ganache with orange cheesecake baked on top, and then some thin ganache poured over it. I am thinking that would be a nice flavor combo, and one could just make an orange cheesecake, perhaps with some ground nuts on the bottom, and then put a thin layer of ganache on top. Sounds like this would be worthy of some sort of festive occasion. -- Jean B. |
#2
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cheesecake idea
On Sep 4, 10:20*pm, "Jean B." wrote:
We all (or most of us) know that it's easy to make decent LC cheesecake. *Yesterday, I was perusing a book about chocolate that I had out from the library, and one recipe caught my eye. *In the book, the recipe had a crust, a thick layer of ganache with orange cheesecake baked on top, and then some thin ganache poured over it. *I am thinking that would be a nice flavor combo, and one could just make an orange cheesecake, perhaps with some ground nuts on the bottom, and then put a thin layer of ganache on top. Sounds like this would be worthy of some sort of festive occasion. -- Jean B. I usually grate lemon rind zest into cheescake to give it a hint of lemon. Making an orange one using some orange oil extract and zest sounds like it would be good too. I also just made a LC peanut butter pie using: ground nuts, cinnamon, splenda for the crust sugar free peanut butter, cream cheese, whipped cream, polydextrose, splenda for the filling chocolate ganache made from bakers chocolate, cream and splenda for the topping. You can find recipes for the regular ones online and adapt using the above. I used 1/2 cup of the polydextrose plus splenda to replace the sugar. You need to do it in three steps. Crust, then refrigerate. Filling, then refrigerate. Chocolate topping then refrigerate. Best when it's taken out of the fridge and sits awhile, but not up to room temp. It really is sinfully good! |
#3
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cheesecake idea
Ship me one and I'll taste test it for you. :-)
== j Jean B. wrote: | We all (or most of us) know that it's easy to make decent LC | cheesecake. Yesterday, I was perusing a book about chocolate that | I had out from the library, and one recipe caught my eye. In the | book, the recipe had a crust, a thick layer of ganache with orange | cheesecake baked on top, and then some thin ganache poured over | it. I am thinking that would be a nice flavor combo, and one | could just make an orange cheesecake, perhaps with some ground | nuts on the bottom, and then put a thin layer of ganache on top. | Sounds like this would be worthy of some sort of festive occasion. |
#4
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cheesecake idea
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#5
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cheesecake idea
FOB wrote:
Ship me one and I'll taste test it for you. :-) == j LOL! For some odd reason, I haven't gotten into cooking much yet. Maybe it's because it was hot out, and I hate to heat the house by cooking when I am using the ACs. Now it is cool though, and it may be rainy in the next day or so. Perhaps good cooking weather. I keep saying I need to roast a bird of some sort and make either some quiche or a cheesecake. |
#6
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cheesecake idea
Alfred Matej wrote:
On Tue, 04 Sep 2012 22:20:19 -0400, Jean B. wrote: We all (or most of us) know that it's easy to make decent LC cheesecake. Yesterday, I was perusing a book about chocolate that I had out from the library, and one recipe caught my eye. In the book, the recipe had a crust, a thick layer of ganache with orange cheesecake baked on top, and then some thin ganache poured over it. I am thinking that would be a nice flavor combo, and one could just make an orange cheesecake, perhaps with some ground nuts on the bottom, and then put a thin layer of ganache on top. Sounds like this would be worthy of some sort of festive occasion. You should look up one of the red velvet cake recipies and adapt that to LC. I made a few of those, perhaps a few too many. Also keylime pie cheesecake is really easy too. I am not really into red velvet cake. Thank you for reminding me that one of my cheesecake candidates is a lime one. Yum. |
#7
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cheesecake idea
On Sep 17, 10:30*pm, "Jean B." wrote:
wrote: On Sep 4, 10:20 pm, "Jean B." wrote: We all (or most of us) know that it's easy to make decent LC cheesecake. *Yesterday, I was perusing a book about chocolate that I had out from the library, and one recipe caught my eye. *In the book, the recipe had a crust, a thick layer of ganache with orange cheesecake baked on top, and then some thin ganache poured over it. *I am thinking that would be a nice flavor combo, and one could just make an orange cheesecake, perhaps with some ground nuts on the bottom, and then put a thin layer of ganache on top. Sounds like this would be worthy of some sort of festive occasion. -- Jean B. I usually grate lemon rind zest into cheescake to give it a hint of lemon. * Making an orange one using some orange oil extract and zest sounds like it would be good too. I also just made a LC peanut butter pie using: ground nuts, cinnamon, splenda for the crust sugar free peanut butter, cream cheese, whipped cream, polydextrose, splenda for the filling chocolate ganache made from bakers chocolate, cream and splenda for the topping. You can find recipes for the regular ones online and adapt using the above. *I used 1/2 cup of the polydextrose plus splenda to replace the sugar. You need to do it in three steps. *Crust, then refrigerate. Filling, then refrigerate. * Chocolate topping then refrigerate. Best when it's taken out of the fridge and sits awhile, but not up to room temp. *It really is sinfully good! That sounds yummy. *I do have some Poly-D too. *I'd forgotten all about that. *IIRC THAT was the stuff that I was picking off my counter for quite a while after I used it (and I am not a sloppy cook). Have you ever tried using a bit of another sweetener when dealing with the unsweetened chocolate? *I think that I would do so. --- Hide quoted text - - Show quoted text - I almost always stick with Splenda. It works and I like the taste better than the alternatives. Except for ice tea at restaurants. Then I use saccharin because it dissolves quicker. I do know Atkins recommended using more than one together as the combined effect was supposed to be more sweetness. Maybe I'll try that in some future recipes. |
#8
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cheesecake idea
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#9
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cheesecake idea
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#10
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cheesecake idea
On 2012-09-04 21:20:19 -0500, Jean B. said:
We all (or most of us) know that it's easy to make decent LC cheesecake. Yesterday, I was perusing a book about chocolate that I had out from the library, and one recipe caught my eye. In the book, the recipe had a crust, a thick layer of ganache with orange cheesecake baked on top, and then some thin ganache poured over it. I am thinking that would be a nice flavor combo, and one could just make an orange cheesecake, perhaps with some ground nuts on the bottom, and then put a thin layer of ganache on top. Sounds like this would be worthy of some sort of festive occasion. I make a delicious LC chocolate-chip cheesecake. I use ground-up Emerald Cocoa Almonds (sweetened with Splenda) for the crust, and sugar-free chocolate chips. I used to get these incredible 85% chocolate chips from the King Arthur Flour catalogue, but they don't carry them anymore. :-( -- Bill "Wise Fool" -- Gandalf, _The Two Towers_ (The Wise will remove 'se' to reach me. The Foolish will not) |
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