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Splenda cheesecake question-- chocolate cheesecake?
Howdy folks I'm sure many of you have seen the cheesecake recipe on the back of the Splenda bags, I have made it a few times basically according to the recipe (although I make the crust typically from crushed almonds, sometimes combined with wheat germ)... Anyways, I was wondering if anyone had any suggestions as to how to incorporate chocolate flavoring into it.... the recipe calls for 2 pounds of cream cheese along with the Splenda and 4 eggs... any guesses as to how much cocoa would need to be added make this cheesecake go chocolate? Would it work? Has anyone tried this? Thanks 260/200/200 4/27/05 |
#2
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Splenda cheesecake question-- chocolate cheesecake?
Try going to FoodTV and looking up a recipe for chocolate cheesecake
and I'll bet you can find something that with the substitution of splenda and your crust will work. |
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Splenda cheesecake question-- chocolate cheesecake?
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#4
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Splenda cheesecake question-- chocolate cheesecake?
I would highly recommend a recipe (if it is still available) titled
Beach Girls Peanut Butter Cheesecake (Corrected) that I found a while back on LowCarbFriends.com. Since discovering that cheesecake recipe, my wife hasn't used any other. It is a little bit complex, requiring that you seperate the batter into portions (for the chocolate layer) and you need to double boil some chocolate sqaures, but it is well worth the effort. Also, if you aren't using one, a spring form pan really does improve the results. |
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Splenda cheesecake question-- chocolate cheesecake?
Ernst Primer wrote:
:: Howdy folks :: :: I'm sure many of you have seen the cheesecake recipe on the back of :: the Splenda bags, I have made it a few times basically according to :: the recipe (although I make the crust typically from crushed almonds, :: sometimes combined with wheat germ)... :: :: Anyways, I was wondering if anyone had any suggestions as to how to :: incorporate chocolate flavoring into it.... the recipe calls for 2 :: pounds of cream cheese along with the Splenda and 4 eggs... any :: guesses as to how much cocoa would need to be added make this :: cheesecake go chocolate? Would it work? Has anyone tried this? :: I know these aren't exactly what you asked for, but they might provide some hints (taken from the lowcarb_cookbook, see below): George's No-Bake Chocolate Cheesecake 1 8oz. package of Philadelphia cream cheese 1 1oz. square of Bakers' brand baking chocolate 1 tbsp. Vanilla extract 1 tbsp. butter or margarine 1 cup of Splenda (I wouldn't recommend any other artificial sweetener for this) Blend softened cream cheese, vanilla extract, and 3/4 of the Splenda until smooth. Melt the square of chocolate in the microwave for 1 minute and add margarine and 1/4 of the Splenda into the chocolate. Slowly beat in the chocolate mixture into the cream cheese. Place the cheesecake mixture into a bowl and place in the fridge for an hour to set. The result is more of mousse than a dense traditional cheesecake. Really satisfies the sweet tooth! I have only used Splenda instead of other sweeteners, I couldn't imagine this with gritty equal or sweet and low. White Chocolate Cheesecake - from Susan Jamieson 1-1/2 c. chopped macadamia nuts 2 tbsp. butter 1-2 tbsp. sweetener Combine, press into 9" springform pan. Bake @ 325 for 8-10 min. Combine: 3 x 8oz. pkgs. cream cheese 1/2 c. splenda 1/2 tsp. vanilla - mix till well blended. Then add 3 eggs -- one at a time, beating well after each. Then add 8 oz. white chocolate, melted (that's 6 Ross's chocolate white bars) Mix well. Pour over crust, bake @ 250 for 1hr +. Then, turn off the oven, open the door a bit, and let sit in the oven as it cools. Cooking at this low temperature for a longer period of time, means it won't crack! Looks a lot better when you serve it! Chill before serving. I melted some of the Ross's Dark Chocolate and, using the tines of a fork, "flung" some very fine lines around on the top -- served it with mixed berries (thawed with a little Chambord and some sweetener), and whipped cream. Took it to a dinner party and every one loved it! I've also made 2/3 the recipe, and, instead of a crust, put 1 macadamia nut into the bottom of a tiny foil cup (mini muffin wrapper -- for chocolates), then dropped a spoonful of the cheesecake on top. Baked on a cookie sheet. These make bite-size sweets for low-carb eaters @ events where there is only finger food. ..... http://www.camacdonald.com/lc/Cookbook/Desserts2.html (22 of 22) [2/17/2003 3:42:06 PM] |
#6
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Splenda cheesecake question-- chocolate cheesecake?
"Ernst Primer" wrote in message oups.com... Howdy folks I'm sure many of you have seen the cheesecake recipe on the back of the Splenda bags, I have made it a few times basically according to the recipe (although I make the crust typically from crushed almonds, sometimes combined with wheat germ)... Anyways, I was wondering if anyone had any suggestions as to how to incorporate chocolate flavoring into it.... the recipe calls for 2 pounds of cream cheese along with the Splenda and 4 eggs... any guesses as to how much cocoa would need to be added make this cheesecake go chocolate? Would it work? Has anyone tried this? Get some sugar free chocolate fudge, and swirl it in. Works great! -- JK Sinrod www.sinrodstudios.com www.MyConeyIslandMemories.com |
#7
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Beachgirl's Peanut Butter Cup Cheesecake
Beachgirl's Peanut Butter Cup Cheesecake
32 ounces Cream cheese (4 8-ounce packages) 1 cup Splenda (or 1 cup DaVinci syrup, plus additional sweetner to taste) 1 teaspoon Vanilla extract 3/4 cup SF peanut butter (smooth or chunky, your choice) 4 Eggs, plus 1 Egg yolk 2 tablespoons heavy cream 3 Squares Semi-Sweet Chocolate (baking bar), melted in double boiler Bring all cold ingredients to room temperature. With an electric mixer, combine the cream cheese and splenda at slow to medium speed, scraping sides often. Add the vanilla and cream. When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly. When eggs are incorporated separate out one cup of batter then add the peanut butter into the rest of the batter. When peanut butter is blended in, don’t mix any more. Over-mixing the batter is a contributing cause of cracked cheesecakes. (The leading cause of cracking is over-cooking, so don’t believe any one who tells you it is normal for a cheesecake to be cracked; it isn’t.) Always treat the batter gently. To the one cup of separated batter, add the three squares of melted chocolate and blend. Add half of the chocolate batter to the bottom of a well-greased springform pan. Gently add the peanut butter batter, and then cover with remaining chocolate batter and spread to cover the top (no peanut butter batter should show through). The idea is to create a “peanut butter cup” look to the cheesecake with the chocolate batter at the top and bottom. Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake. Then place the springform pan in an even larger pan and fill the larger pan halfway with water. This is called a water bath. It is a gentler way to cook the cheesecake. Place the entire water bath containing the cheesecake in a 300-degree preheated oven. Cook for 1 hour and reduce heat to 200 degrees for 1 more hour. Turn oven off and leave cheesecake in until the oven is completely cool. The cheesecake can even be left overnight at this point. Cracks can also occur when a cheesecake cools too quickly, so don’t rush this process. Let it set up for several hours in the fridge, preferably overnight. Garnish with Russell Stovers SF Peanut Butter cups cut into quarters and placed on top so that each slice gets one. It looks like about 127g of carbs for the whole recipe. +++++++++++++++++++++++++++++++++++++++++++++++ Here's the recipe for posterity. There are a bunch of Beachgirl cheesecake variations out there. I found this by Googling. They come highly recommended, apparently. This one looks *very* good, and I always like using recipes that someone else has test-driven. HG |
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