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cheesecake idea



 
 
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  #1  
Old September 5th, 2012, 03:20 AM posted to alt.support.diet.low-carb
Jean B.
external usenet poster
 
Posts: 75
Default 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  
Old September 5th, 2012, 04:59 PM posted to alt.support.diet.low-carb
[email protected]
external usenet poster
 
Posts: 993
Default 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  
Old September 5th, 2012, 09:26 PM posted to alt.support.diet.low-carb
FOB
external usenet poster
 
Posts: 231
Default 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  
Old September 18th, 2012, 03:30 AM posted to alt.support.diet.low-carb
Jean B.
external usenet poster
 
Posts: 75
Default cheesecake idea

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.

--
  #5  
Old September 18th, 2012, 03:32 AM posted to alt.support.diet.low-carb
Jean B.
external usenet poster
 
Posts: 75
Default 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  
Old September 18th, 2012, 03:33 AM posted to alt.support.diet.low-carb
Jean B.
external usenet poster
 
Posts: 75
Default 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  
Old September 18th, 2012, 02:32 PM posted to alt.support.diet.low-carb
[email protected]
external usenet poster
 
Posts: 993
Default 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  
Old September 19th, 2012, 10:57 PM posted to alt.support.diet.low-carb
Jean B.
external usenet poster
 
Posts: 75
Default cheesecake idea

wrote:
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.


It's not just more sweetness. It is a, how does one say it, a
more perfect substitute for sugar. I almost always use sucralose,
but I do try to add a bit of something else when I am working with
flavors that are sour or bitter.

--
Jean B.
  #9  
Old September 19th, 2012, 11:00 PM posted to alt.support.diet.low-carb
Jean B.
external usenet poster
 
Posts: 75
Default cheesecake idea

wrote:
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.


Oh, PS. I ignored that advice until I tried cooking rhubarb. It
did not have a brilliant taste with the sucralose, so I tried
adding something else. I forget what. It may have been a packet
or two of stevia (and it may have been a stevia-erythritol blend).
That addition made a HUGE difference in the taste. This still
doesn't happen automatically when I cook, and I feel rather smart
when I remember to do this.

--
  #10  
Old September 20th, 2012, 04:19 AM posted to alt.support.diet.low-carb
Bill O'Meally
external usenet poster
 
Posts: 27
Default 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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