http://www.equal.com/Recipes/Detail....ork+Cheesecake

Above is a recipe that uses no real sugar. If you look at the picture
at the top you see that the cheesecake looks like wet stucco. This is
te texture I'm seeing with Splenda Baking blend (half real sugar).
Granted mine don't look anywhere near as bad as that picture, but when
you cut the cheeseake the knife has it stuck all over. It is just much
softer than I expect cheesecake to be.

Anyone find a good recipe for tightening the texture up? I'm thinking
additional eggs, extra cornstarch? Maybe longer cooking times (may
crack worse)?

DiGiTAL_ViNYL (no email)