At least I think it was you, who thanked me for a cheesecake recipe and said
you thought it could be made with Splenda.

If it was, and if you do, can you let me know how it worked? I've thought of
making this for several Atkins acolytes, but I've been hesitant to gamble
$10 worth of dairy goodies by experimenting with Splenda!

Thanks.

Felice

At least I think it was you, who thanked me for a cheesecake recipe and said
you thought it could be made with Splenda.

If it was, and if you do, can you let me know how it worked? I've thought of
making this for several Atkins acolytes, but I've been hesitant to gamble
$10 worth of dairy goodies by experimenting with Splenda!

Thanks.

Felice

On Sat, 18 Dec 2004 18:46:07 GMT, "Felice Friese" >
wrote:

>At least I think it was you, who thanked me for a cheesecake recipe and said
>you thought it could be made with Splenda.
>
>If it was, and if you do, can you let me know how it worked? I've thought of
>making this for several Atkins acolytes, but I've been hesitant to gamble
>$10 worth of dairy goodies by experimenting with Splenda!

Virtually any cheesecake can be made with Splenda, because the structural
integrity of a cheesecake isn't compromised by the deletion of sugar.
Sugar in baked goods serves a function other than just adding sweetness.
It doesn't really make that kind of contribution in cheesecake.

There are a lot of people from alt.support.diet.low-carb here who can
probably explain this better than I can. The easy answer is, go ahead and
make it that way. There should be no problem.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

"Damsel in dis Dress" > wrote in message
...
> On Sat, 18 Dec 2004 18:46:07 GMT, "Felice Friese" >
> wrote:
>
>>At least I think it was you, who thanked me for a cheesecake recipe and
>>said
>>you thought it could be made with Splenda.
>>
>>If it was, and if you do, can you let me know how it worked? I've thought
>>of
>>making this for several Atkins acolytes, but I've been hesitant to gamble
>>$10 worth of dairy goodies by experimenting with Splenda!
>
> Virtually any cheesecake can be made with Splenda, because the structural
> integrity of a cheesecake isn't compromised by the deletion of sugar.
> Sugar in baked goods serves a function other than just adding sweetness.
> It doesn't really make that kind of contribution in cheesecake.
>
> There are a lot of people from alt.support.diet.low-carb here who can
> probably explain this better than I can. The easy answer is, go ahead and
> make it that way. There should be no problem.
>
> Carol

Ah! Thanks, Carol. Now I'm encouraged to go ahead and whip one up for a dear
neighbor who is really conscientious about his low-carb diet. He'd be much
happier than if I said "But there are 'only' two tablespoons of sugar in
that wee slice!"

Felice

"Damsel in dis Dress" > wrote in message
...
> On Sat, 18 Dec 2004 18:46:07 GMT, "Felice Friese" >
> wrote:
>
>>At least I think it was you, who thanked me for a cheesecake recipe and
>>said
>>you thought it could be made with Splenda.
>>
>>If it was, and if you do, can you let me know how it worked? I've thought
>>of
>>making this for several Atkins acolytes, but I've been hesitant to gamble
>>$10 worth of dairy goodies by experimenting with Splenda!
>
> Virtually any cheesecake can be made with Splenda, because the structural
> integrity of a cheesecake isn't compromised by the deletion of sugar.
> Sugar in baked goods serves a function other than just adding sweetness.
> It doesn't really make that kind of contribution in cheesecake.
>
> There are a lot of people from alt.support.diet.low-carb here who can
> probably explain this better than I can. The easy answer is, go ahead and
> make it that way. There should be no problem.
>
> Carol

Ah! Thanks, Carol. Now I'm encouraged to go ahead and whip one up for a dear
neighbor who is really conscientious about his low-carb diet. He'd be much
happier than if I said "But there are 'only' two tablespoons of sugar in
that wee slice!"

Felice

"Felice Friese" > wrote in message
news:PV_wd.210565$5K2.68681@attbi_s03...
> At least I think it was you, who thanked me for a cheesecake recipe and
said
> you thought it could be made with Splenda.
>
> If it was, and if you do, can you let me know how it worked? I've thought
of
> making this for several Atkins acolytes, but I've been hesitant to gamble
> $10 worth of dairy goodies by experimenting with Splenda!
>
> Thanks.
>
> Felice


Have no fear! Cheesecake doesn't depend on sugar for structure or coloring,
so it's completely safe to make it with Splenda. In fact, I've done it on
several occasions.

kimberly

"Felice Friese" > wrote in message
news:PV_wd.210565$5K2.68681@attbi_s03...
> At least I think it was you, who thanked me for a cheesecake recipe and
said
> you thought it could be made with Splenda.
>
> If it was, and if you do, can you let me know how it worked? I've thought
of
> making this for several Atkins acolytes, but I've been hesitant to gamble
> $10 worth of dairy goodies by experimenting with Splenda!
>
> Thanks.
>
> Felice


Have no fear! Cheesecake doesn't depend on sugar for structure or coloring,
so it's completely safe to make it with Splenda. In fact, I've done it on
several occasions.

kimberly

On 2004-12-18, Felice Friese > wrote:

> If it was, and if you do, can you let me know how it worked? I've thought of
> making this for several Atkins acolytes, but I've been hesitant to gamble
> $10 worth of dairy goodies by experimenting with Splenda!

Here's a cheesecake recipe from the low-carb chef on the Food Network:

<http://www.foodnetwork.com/food/reci..._27072,00.html

There's also some recipes for cheesecake on the Splenda website. Look under
recipes:

http://www.splenda.com/

nb

On 2004-12-18, Felice Friese > wrote:

> If it was, and if you do, can you let me know how it worked? I've thought of
> making this for several Atkins acolytes, but I've been hesitant to gamble
> $10 worth of dairy goodies by experimenting with Splenda!

Here's a cheesecake recipe from the low-carb chef on the Food Network:

<http://www.foodnetwork.com/food/reci..._27072,00.html

There's also some recipes for cheesecake on the Splenda website. Look under
recipes:

http://www.splenda.com/

nb

"Felice Friese" > wrote:

>At least I think it was you, who thanked me for a cheesecake recipe and said
>you thought it could be made with Splenda.
>
>If it was, and if you do, can you let me know how it worked? I've thought of
>making this for several Atkins acolytes, but I've been hesitant to gamble
>$10 worth of dairy goodies by experimenting with Splenda!
>
>Thanks.
>
>Felice

Been making them for weeks now, they have been well received even by
people not on diets. I use the splenda baking blend (basically
half-sugar half splenda) and I substitue half the graham crackers with
ground almonds. The almonds raise the fat/calories but cut carbs and
add fiber. I moderate the fat/calories as well by using three
different cream cheeses: one fat-free(ups carbs), one 1/3 less fat,
one regular. My neighbor is on South Beach so she appreciates the
lower fat/calorie content. The way I made them it is 40% less carbs,
200% more fiber, and 20% less fat/calories. If you use liqud splenda
you'd bring the carbs and calories down further.
DiGiTAL_ViNYL (no email)

On Mon, 20 Dec 2004 15:52:24 GMT, DigitalVinyl > wrote:

>Been making them for weeks now, they have been well received even by
>people not on diets. I use the splenda baking blend (basically
>half-sugar half splenda) and I substitue half the graham crackers with
>ground almonds. The almonds raise the fat/calories but cut carbs and
>add fiber. I moderate the fat/calories as well by using three
>different cream cheeses: one fat-free(ups carbs), one 1/3 less fat,
>one regular. My neighbor is on South Beach so she appreciates the
>lower fat/calorie content. The way I made them it is 40% less carbs,
>200% more fiber, and 20% less fat/calories. If you use liqud splenda
>you'd bring the carbs and calories down further.

Thank you for posting this, DV. I seem unable to stay strictly low carb,
so moderate carb recipes are a Good Thing. This post is a keeper.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Mon, 20 Dec 2004 15:52:24 GMT, DigitalVinyl > wrote:

>Been making them for weeks now, they have been well received even by
>people not on diets. I use the splenda baking blend (basically
>half-sugar half splenda) and I substitue half the graham crackers with
>ground almonds. The almonds raise the fat/calories but cut carbs and
>add fiber. I moderate the fat/calories as well by using three
>different cream cheeses: one fat-free(ups carbs), one 1/3 less fat,
>one regular. My neighbor is on South Beach so she appreciates the
>lower fat/calorie content. The way I made them it is 40% less carbs,
>200% more fiber, and 20% less fat/calories. If you use liqud splenda
>you'd bring the carbs and calories down further.

Thank you for posting this, DV. I seem unable to stay strictly low carb,
so moderate carb recipes are a Good Thing. This post is a keeper.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Damsel in dis Dress > wrote:

>Virtually any cheesecake can be made with Splenda, because the structural
>integrity of a cheesecake isn't compromised by the deletion of sugar.
>Sugar in baked goods serves a function other than just adding sweetness.
>It doesn't really make that kind of contribution in cheesecake.

Is this really true?

I wonder cause the consistency of the cheesecakes I've made is the
biggest difference from really good cheesecakes I see made
professionally. Mine are creamier/mushier than others. A good
cheesecake has a firmness and tightness that I'm not getting. I've
been making a pumpkin cheesecake a lot and I just made a large one for
an office tomorrow. No low-carb on this one thought: all sugar/brown
sugar, condensed milk, 5 eggs, Nilla wafer & graham cracker crust.
Although the damn waterbath leaked in and now I may have soggy sides.
Waterbathes are a pain in the ***.

DiGiTAL_ViNYL (no email)

DigitalVinyl > wrote:

>Damsel in dis Dress > wrote:
>
>>Virtually any cheesecake can be made with Splenda, because the structural
>>integrity of a cheesecake isn't compromised by the deletion of sugar.
>>Sugar in baked goods serves a function other than just adding sweetness.
>>It doesn't really make that kind of contribution in cheesecake.
>
>Is this really true?

Okay just found this on the SPlenda site:

TEXTURE
=======
• Jams, jellies, puddings and custards:
When made with SPLENDA® Granular, these may be slightly thinner or
soft-set.

• Cookies:
Cookies often rely on brown sugar for their chewy, crunchy texture.
To retain the texture, replace only the white granulated sugar in your
cookie recipes. You may need to flatten the cookies before baking to
aid spreading.

I thought CHeesecake is technically a kind of custard, so texture is
going to change (softer) with less sugar. I'll know when I cut this
cheesecake tomorrow. Other places they say sugar proviedes
rise/structure.

>I wonder cause the consistency of the cheesecakes I've made is the
>biggest difference from really good cheesecakes I see made
>professionally. Mine are creamier/mushier than others. A good
>cheesecake has a firmness and tightness that I'm not getting. I've
>been making a pumpkin cheesecake a lot and I just made a large one for
>an office tomorrow. No low-carb on this one thought: all sugar/brown
>sugar, condensed milk, 5 eggs, Nilla wafer & graham cracker crust.
>Although the damn waterbath leaked in and now I may have soggy sides.
>Waterbathes are a pain in the ***.
>
>DiGiTAL_ViNYL (no email)

DiGiTAL_ViNYL (no email)

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)

DigitalVinyl wrote:
>
> Been making them for weeks now, they have been well received even by
> people not on diets. I use the splenda baking blend (basically
> half-sugar half splenda) and I substitue half the graham crackers with
> ground almonds. The almonds raise the fat/calories but cut carbs and
> add fiber. I moderate the fat/calories as well by using three
> different cream cheeses: one fat-free(ups carbs), one 1/3 less fat,
> one regular. My neighbor is on South Beach so she appreciates the
> lower fat/calorie content. The way I made them it is 40% less carbs,
> 200% more fiber, and 20% less fat/calories. If you use liqud splenda
> you'd bring the carbs and calories down further.
> DiGiTAL_ViNYL (no email)

How obvious is the substitution in the crust? I have been
thinking about doing that but don't quite dare, because my
daughter might not eat it.
--
Jean B.

"Jean B." > wrote:

>DigitalVinyl wrote:
>>
>> Been making them for weeks now, they have been well received even by
>> people not on diets. I use the splenda baking blend (basically
>> half-sugar half splenda) and I substitue half the graham crackers with
>> ground almonds. The almonds raise the fat/calories but cut carbs and
>> add fiber. I moderate the fat/calories as well by using three
>> different cream cheeses: one fat-free(ups carbs), one 1/3 less fat,
>> one regular. My neighbor is on South Beach so she appreciates the
>> lower fat/calorie content. The way I made them it is 40% less carbs,
>> 200% more fiber, and 20% less fat/calories. If you use liqud splenda
>> you'd bring the carbs and calories down further.
>> DiGiTAL_ViNYL (no email)
>
>How obvious is the substitution in the crust? I have been
>thinking about doing that but don't quite dare, because my
>daughter might not eat it.

It is noticeable, in taste and texture. The almonds never get as fine
as graham crackers(maybe your food processor will do better). Some
will look like small sesame seeds in the crust. Really pulverize them
in your blender/chopper. What I would suggest is subbing a smaller
percentage as almonds. I do 50% almonds. First time, measure out a cup
of graham crackers then scoop out back out two tablespoons (1/8 cup)
and replace that with two tablespoons of almonds. That would be 12.5%
almonds. If that gets by, next time try 1/4 almonds, 3/4 graham
cracker.

My neighbor really likes the nuttiness and so far the taste has been
big with adults. I tried walnuts and pecans but I like almonds the
best, walnuts the least.

Put the almonds in a powerful chopper/food processor and just let it
churn until they are as fine as you can make them. I have a small one
that lets me do small amounts. Sometimes in a bigger unit you would
have to process a larger amount or everything flies away from the
blade or passes underneath. You will notice that they will clump
slightly--similar to the way the crumbs look after butter is added. I
think the fat of the nuts produces a wetter crumb. You can reduce the
amount of butter you add slightly. I also add some cinnamon to the
crust--my first reasoning there was to disguise some of the almond
flavor. I was also making a pumpkin cheesecake so I thought the
cinnamon crsut would compliment it. I also made eggnog whipped cream
for it which was really good!

DiGiTAL_ViNYL (no email)

DigitalVinyl wrote:
>
> It is noticeable, in taste and texture. The almonds never get as fine
> as graham crackers(maybe your food processor will do better). Some
> will look like small sesame seeds in the crust. Really pulverize them
> in your blender/chopper. What I would suggest is subbing a smaller
> percentage as almonds. I do 50% almonds. First time, measure out a cup
> of graham crackers then scoop out back out two tablespoons (1/8 cup)
> and replace that with two tablespoons of almonds. That would be 12.5%
> almonds. If that gets by, next time try 1/4 almonds, 3/4 graham
> cracker.
>
> My neighbor really likes the nuttiness and so far the taste has been
> big with adults. I tried walnuts and pecans but I like almonds the
> best, walnuts the least.
>
> Put the almonds in a powerful chopper/food processor and just let it
> churn until they are as fine as you can make them. I have a small one
> that lets me do small amounts. Sometimes in a bigger unit you would
> have to process a larger amount or everything flies away from the
> blade or passes underneath. You will notice that they will clump
> slightly--similar to the way the crumbs look after butter is added. I
> think the fat of the nuts produces a wetter crumb. You can reduce the
> amount of butter you add slightly. I also add some cinnamon to the
> crust--my first reasoning there was to disguise some of the almond
> flavor. I was also making a pumpkin cheesecake so I thought the
> cinnamon crsut would compliment it. I also made eggnog whipped cream
> for it which was really good!
>
> DiGiTAL_ViNYL (no email)

Thanks! I should probably start with much less than half for my
daughter's sake. I do have almond flour (a bit gritty), so I
don't have to pulverize the almonds myself. (I also have pecan
and hazelnut flours and am thinking pecan flour might be even
better.) And cinnamon is a must in my GC crust anyway!
--
Jean B.

"DigitalVinyl" > wrote :
> 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.

Well, they can certainly get that way...what I do is NOT use a water bath.
I think they're too much damned trouble, and as you found, more likely than
not to leak in and make the bottom of your cake a soggy mess. Here's what
I do:

1. Blind-bake the crust. Let it cool, then fill just before baking. Make
sure your batter didn't just come out of the fridge.

2. After you remove the crust from the oven, place a pan of water (I use a
big aluminum-foil roaster supported by a jelly-roll pan) on the low rack) in
the oven. If you can't lug the half-full pan of water across the kitchen (a
tough job), try putting it in the oven first, then filling with a watering
can (preferably a new one; you don't want Miracle-Geo fumes in yer oven).

3. Bake at 375F for 15 minutes (for a 9" pan; 12 minutes for smaller pans,
20 for larger), then lower the temp to 290 until it's done. You'll know
it's done when the top is no longer shiny, and poking the side of the pan
gets you a jiggle like a block of Jello, rather than a slosh like one might
get from a custard. Total baking time seems to run about 1 to 1.5 hours,
depending on the size of the pan and how full it is.

4. When the cake is "done," turn the oven off, open the door a crack and let
it sit in there for an hour or two, or even overnight (if it's evening
already). Really firms it up, and sharply reduces cracking. If you're
afraid to let it go until it's done for fear of burning or overly drying the
cake, turn the oven off just short of that point I mentioned before, but
DON'T open it. It'll still cool off fast enough, and the reduced heat
usually cooks the center adequately.

5. I find long-bladed boning knives warmed in hot (boiling really) water
best for slicing cheesecakes - they have a smaller flat area and a longer,
thinner blade. And just shake the excess water from the blade- leave some
on and you'll get a smoother side to the slices.

6. Lastly, make it two or three days ahead if you can - the flavor seems to
mature over that time, and some of the excess moisture will evaporate in the
fridge. They get covered with plastic wrap after a couple days, so as to
not dry out. I, for example, made my Christmas Eve cheesecake on Monday,
and one for Christmas Day just this (Wed) evening.

> Anyone find a good recipe for tightening the texture up? I'm thinking
> additional eggs,

I find using a mixture of whole eggs and yolks to be helpful - a 3:2
yolk:egg ratio seems to work best.. I haven't used cornstarch, flour or
anything similar in my cheesecakes since I got the egg idea from an episode
of "Good Eats."

Jason

"Jean B." > wrote:

>Thanks! I should probably start with much less than half for my
>daughter's sake. I do have almond flour (a bit gritty), so I
>don't have to pulverize the almonds myself. (I also have pecan
>and hazelnut flours and am thinking pecan flour might be even
>better.) And cinnamon is a must in my GC crust anyway!
>--
>Jean B.

I'm not sure a nut flour would work better. I mixed in some of a
low-carb flour substitute twice and each time the crust came out too
moist and kinda chewy-not altogether good. One of those times the
water bath leaked and the crust just soaked up wth water like a sponge
and was soggy when I first unpanned it.

That actually gave me a good idea which has since worked. SInce flour
is cheap... I lay down two sheets of reynolds wrap on top of
eachother, toss a nice layer of flour that is larger than the
springform down in the center, set the springform into the flour. Then
wrap the edges of the reynolds wrap up the sides. Then into the water
bath. When water does leak into the inner layer it get soaked up by
the flour. Has worked twice catching little spills. I think the flour
may actually gum up any tiny holes that open in the foil. SO they
absorb some and stop the leak to boot. WooHoo!

Well gotta get back to cooking. Making 4 dozen mini-cheescakes, 12
different varieties to bring to parties.

DiGiTAL_ViNYL (no email)

"Jason Quick" > wrote:

>"DigitalVinyl" > wrote :
>> 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.
>
>Well, they can certainly get that way...what I do is NOT use a water bath.
>I think they're too much damned trouble, and as you found, more likely than
>not to leak in and make the bottom of your cake a soggy mess. Here's what
>I do:
>
>1. Blind-bake the crust. Let it cool, then fill just before baking. Make
>sure your batter didn't just come out of the fridge.
>
>2. After you remove the crust from the oven, place a pan of water (I use a
>big aluminum-foil roaster supported by a jelly-roll pan) on the low rack) in
>the oven. If you can't lug the half-full pan of water across the kitchen (a
>tough job), try putting it in the oven first, then filling with a watering
>can (preferably a new one; you don't want Miracle-Geo fumes in yer oven).
>
>3. Bake at 375F for 15 minutes (for a 9" pan; 12 minutes for smaller pans,
>20 for larger), then lower the temp to 290 until it's done. You'll know
>it's done when the top is no longer shiny, and poking the side of the pan
>gets you a jiggle like a block of Jello, rather than a slosh like one might
>get from a custard. Total baking time seems to run about 1 to 1.5 hours,
>depending on the size of the pan and how full it is.
>
>4. When the cake is "done," turn the oven off, open the door a crack and let
>it sit in there for an hour or two, or even overnight (if it's evening
>already). Really firms it up, and sharply reduces cracking. If you're
>afraid to let it go until it's done for fear of burning or overly drying the
>cake, turn the oven off just short of that point I mentioned before, but
>DON'T open it. It'll still cool off fast enough, and the reduced heat
>usually cooks the center adequately.
>
>5. I find long-bladed boning knives warmed in hot (boiling really) water
>best for slicing cheesecakes - they have a smaller flat area and a longer,
>thinner blade. And just shake the excess water from the blade- leave some
>on and you'll get a smoother side to the slices.
>
>6. Lastly, make it two or three days ahead if you can - the flavor seems to
>mature over that time, and some of the excess moisture will evaporate in the
>fridge. They get covered with plastic wrap after a couple days, so as to
>not dry out. I, for example, made my Christmas Eve cheesecake on Monday,
>and one for Christmas Day just this (Wed) evening.
>
>> Anyone find a good recipe for tightening the texture up? I'm thinking
>> additional eggs,
>
>I find using a mixture of whole eggs and yolks to be helpful - a 3:2
>yolk:egg ratio seems to work best..

I am using near the same ratio. 7:5 for a 10 inch. And my last two
batches are showing better texture and better height & volume
(especially now that I'm whipping the egg whites corrrectly!). My 8
inch recipe now makes a filled-to the top 8-inch plus 5-6 mini
cupcakes--I've got to adjust those recipes.

>I haven't used cornstarch, flour or
>anything similar in my cheesecakes since I got the egg idea from an episode
>of "Good Eats."

I've been reducing fat/calories by making them with
1/3 fat free cream cheese
1/3 neufchatel cream cheese (1/3 less fat)
1/3 regualr cream cheese
and the fat-free stuff is mushy as all hell. I spotted tips that say
to add a tbsp of cornstarch to compensate for the softer texture. I
know cornstarch also makes the water bath unnecessary, but I find they
cook better. Also I think I've found an insurance for the water
leakage problem. Sit the springform in a layer of flour in the
standard foil wrap around the springform. Any water that gets in is
adsorbed by the flour and I think the flour gums up holes and slows
leaks.


I'm doing mini cheesecakes now. I'm using the foil cups-no muffin pans
neccessary. Without a water bath they fell--still tasted good. So I
used a Hefty foil lasagne pan(13.25 x 9.63 x 2.75) filled 1/3 with
water and then put in a Hefty foil cake pan(13x9x2). They fit
perfectly inside eachother, the rims sit so the cake pan never touches
the lasagne bottom. I then put a dozen muffin foils in there. They
came out perfectly, not a single one fell, they cooked evenly and
well--even with all the different additions in one batch (snickers &
milky way dark bars, cookie dough, brownie chunk, peanut butter,
amoretta, anisette, cappucino, etc.)


>Jason


DiGiTAL_ViNYL (no email)

"DigitalVinyl" > wrote:
>I wrote:
>>DV wrote:
>>> Anyone find a good recipe for tightening the texture up? I'm thinking
>>> additional eggs,
>>
>>I find using a mixture of whole eggs and yolks to be helpful - a 3:2
>>yolk:egg ratio seems to work best..
>
> I am using near the same ratio. 7:5 for a 10 inch. And my last two
> batches are showing better texture and better height & volume
> (especially now that I'm whipping the egg whites corrrectly!).

Heh. You're far more ambitious than I; whipping egg whites is something I
only do for meringues and if I have to. : )

I find that the higher starting temp that I mentioned before lends some
height as well; the heat causes 'em to puff up a bit. Have to watch 'em,
though, since they can crack that way too. But cracks can be fixed - put
the thing in the freezer 'til it's almost frozen, then use the edge of a
knife dipped in hot water to smooth the cracks out...go along the cracks,
THEN across.

> I've been reducing fat/calories by making them with
> 1/3 fat free cream cheese
> 1/3 neufchatel cream cheese (1/3 less fat)
> 1/3 regualr cream cheese
> and the fat-free stuff is mushy as all hell.

Hm. Have you considered low-fat ricotta? Nice texture, especially if you
run it through a food processor w/ some half&half first, and unlike fat-free
CC, it can still be called "cheese" without feeling like you're a liar. But
IMHO, cheesecake is one of those things that one eats fairly infrequently,
so you can afford to splurge on the calories.

On a related note, I was making tiramisu last night and made the mistake of
looking at the calories in the mascarpone cheese....EEK! It's *so* good,
though.

> Also I think I've found an insurance for the water
> leakage problem. Sit the springform in a layer of flour in the
> standard foil wrap around the springform. Any water that gets in is
> adsorbed by the flour and I think the flour gums up holes and slows
> leaks.

Part of the solution is also to buy good-quality springforms...they don't
tend to get out of round so easily. Kaiser's "Noblesse" line is very good;
their "La Forme" line even better. There are also loose-bottomed cheesecake
pans, which have no spring to them at all. See them he

http://www.cooking.com/products/shpr...0&ClassNo=0224

If you're feeling ballsy, you can even make 'em in a regular 3" deep cake
pan - just make sure to use a heavy pan, grease the bottom well, and put a
layer of parchment over the grease. Then you can *float* the damned things
in a bain-marie and they won't leak. : )

> I'm doing mini cheesecakes now. I'm using the foil cups-no muffin pans
> neccessary. Without a water bath they fell--still tasted good.

Aye, that's actually the one sort of thing where I *will* use a water bath -
otherwise you either get cakes that are rock-hard on the edges and raw in
the middle, or they go all to hell. Also have to bake 'em at a lower,
constant temp, like no higher than 280F.

Jason

"DigitalVinyl" > wrote:
>I wrote:
>>DV wrote:
>>> Anyone find a good recipe for tightening the texture up? I'm thinking
>>> additional eggs,
>>
>>I find using a mixture of whole eggs and yolks to be helpful - a 3:2
>>yolk:egg ratio seems to work best..
>
> I am using near the same ratio. 7:5 for a 10 inch. And my last two
> batches are showing better texture and better height & volume
> (especially now that I'm whipping the egg whites corrrectly!).

Heh. You're far more ambitious than I; whipping egg whites is something I
only do for meringues and if I have to. : )

I find that the higher starting temp that I mentioned before lends some
height as well; the heat causes 'em to puff up a bit. Have to watch 'em,
though, since they can crack that way too. But cracks can be fixed - put
the thing in the freezer 'til it's almost frozen, then use the edge of a
knife dipped in hot water to smooth the cracks out...go along the cracks,
THEN across.

> I've been reducing fat/calories by making them with
> 1/3 fat free cream cheese
> 1/3 neufchatel cream cheese (1/3 less fat)
> 1/3 regualr cream cheese
> and the fat-free stuff is mushy as all hell.

Hm. Have you considered low-fat ricotta? Nice texture, especially if you
run it through a food processor w/ some half&half first, and unlike fat-free
CC, it can still be called "cheese" without feeling like you're a liar. But
IMHO, cheesecake is one of those things that one eats fairly infrequently,
so you can afford to splurge on the calories.

On a related note, I was making tiramisu last night and made the mistake of
looking at the calories in the mascarpone cheese....EEK! It's *so* good,
though.

> Also I think I've found an insurance for the water
> leakage problem. Sit the springform in a layer of flour in the
> standard foil wrap around the springform. Any water that gets in is
> adsorbed by the flour and I think the flour gums up holes and slows
> leaks.

Part of the solution is also to buy good-quality springforms...they don't
tend to get out of round so easily. Kaiser's "Noblesse" line is very good;
their "La Forme" line even better. There are also loose-bottomed cheesecake
pans, which have no spring to them at all. See them he

http://www.cooking.com/products/shpr...0&ClassNo=0224

If you're feeling ballsy, you can even make 'em in a regular 3" deep cake
pan - just make sure to use a heavy pan, grease the bottom well, and put a
layer of parchment over the grease. Then you can *float* the damned things
in a bain-marie and they won't leak. : )

> I'm doing mini cheesecakes now. I'm using the foil cups-no muffin pans
> neccessary. Without a water bath they fell--still tasted good.

Aye, that's actually the one sort of thing where I *will* use a water bath -
otherwise you either get cakes that are rock-hard on the edges and raw in
the middle, or they go all to hell. Also have to bake 'em at a lower,
constant temp, like no higher than 280F.

Jason

There is a neat trick to cutting cheesecake... use "dental floss"!

Hold a length of it taught and run it through the cheesecake. Works like a
charm! No mess, no sticking. Comes out great every time! FYI... saw it on
the Food Network.

Steve


"Jason Quick" > wrote in message
...
> "DigitalVinyl" > wrote :
>> http://www.equal.com/Recipes/Detail....ork+Cheesecake
>>

>
> 5. I find long-bladed boning knives warmed in hot (boiling really) water
> best for slicing cheesecakes - they have a smaller flat area and a longer,
> thinner blade. And just shake the excess water from the blade- leave
> some on and you'll get a smoother side to the slices.
>
> I find using a mixture of whole eggs and yolks to be helpful - a 3:2
> yolk:egg ratio seems to work best.. I haven't used cornstarch, flour or
> anything similar in my cheesecakes since I got the egg idea from an
> episode of "Good Eats."
>
> Jason
>

"Jason Quick" > wrote:

>Heh. You're far more ambitious than I; whipping egg whites is something I
>only do for meringues and if I have to. : )

I've got it down now, so no biggie, a minute or two by hand and their
perfect. And the volume of the batter really increases.

>I find that the higher starting temp that I mentioned before lends some
>height as well; the heat causes 'em to puff up a bit. Have to watch 'em,
>though, since they can crack that way too. But cracks can be fixed - put
>the thing in the freezer 'til it's almost frozen, then use the edge of a
>knife dipped in hot water to smooth the cracks out...go along the cracks,
>THEN across.

I've seen the two temperature stage cooking method in recipes. I will
try that, especially now that I think i've gotten the ingredients down
to the right amounts. I'm tweaking sweeteness now.

>> I've been reducing fat/calories by making them with
>> 1/3 fat free cream cheese
>> 1/3 neufchatel cream cheese (1/3 less fat)
>> 1/3 regualr cream cheese
>> and the fat-free stuff is mushy as all hell.
>
>Hm. Have you considered low-fat ricotta? Nice texture, especially if you
>run it through a food processor w/ some half&half first, and unlike fat-free
>CC, it can still be called "cheese" without feeling like you're a liar. But
>IMHO, cheesecake is one of those things that one eats fairly infrequently,
>so you can afford to splurge on the calories.

Well since it is one of the easier desserts to make low carb, I'm
trying to do different flavors and use it as a basis for more often
desserts. I made some espresso flavored ones that were really good.
Even the ones with the liqueurs that I'm not crazy (Anisette,
Amaretto). So far they've been well received.

>On a related note, I was making tiramisu last night and made the mistake of
>looking at the calories in the mascarpone cheese....EEK! It's *so* good,
>though.

Well that's why I'd like to moderate the carbs/fat/calories as long as
I still end up with a rich dessert. So far a success... even non
dieters are liking it a lot.

>> Also I think I've found an insurance for the water
>> leakage problem. Sit the springform in a layer of flour in the
>> standard foil wrap around the springform. Any water that gets in is
>> adsorbed by the flour and I think the flour gums up holes and slows
>> leaks.
>
>Part of the solution is also to buy good-quality springforms...they don't
>tend to get out of round so easily. Kaiser's "Noblesse" line is very good;
>their "La Forme" line even better. There are also loose-bottomed cheesecake
>pans, which have no spring to them at all. See them he
>
>http://www.cooking.com/products/shpr...0&ClassNo=0224
>
>If you're feeling ballsy, you can even make 'em in a regular 3" deep cake
>pan - just make sure to use a heavy pan, grease the bottom well, and put a
>layer of parchment over the grease. Then you can *float* the damned things
>in a bain-marie and they won't leak. : )

You know I was thinking of doing this because the way I make them
there is no chance of them sticking. I parchment the bottom and all
the sides. When I'm done my springforms are clean except for traces of
butter. So I think I can do a cake pan without any problem!

>> I'm doing mini cheesecakes now. I'm using the foil cups-no muffin pans
>> neccessary. Without a water bath they fell--still tasted good.
>
>Aye, that's actually the one sort of thing where I *will* use a water bath -
>otherwise you either get cakes that are rock-hard on the edges and raw in
>the middle, or they go all to hell. Also have to bake 'em at a lower,
>constant temp, like no higher than 280F.

I've been baking them at 325 and they seem to be okay. Won't know for
sure until people start eating them tonight (24 hours after cooked).
The minis set much faster. The cake are better after 2 days in the
fridge. One day and the minis were good. I'm also happy to say that I
successfully made a half dozen in my toaster oven using the standard
toaster-oven tray with water in it. Cooking time was longer than in
the oven--But I think their ok! I ran out fo room in the oven and had
spare batter...

>Jason
>

DiGiTAL_ViNYL (no email)

"Jason Quick" > wrote:

>Heh. You're far more ambitious than I; whipping egg whites is something I
>only do for meringues and if I have to. : )

I've got it down now, so no biggie, a minute or two by hand and their
perfect. And the volume of the batter really increases.

>I find that the higher starting temp that I mentioned before lends some
>height as well; the heat causes 'em to puff up a bit. Have to watch 'em,
>though, since they can crack that way too. But cracks can be fixed - put
>the thing in the freezer 'til it's almost frozen, then use the edge of a
>knife dipped in hot water to smooth the cracks out...go along the cracks,
>THEN across.

I've seen the two temperature stage cooking method in recipes. I will
try that, especially now that I think i've gotten the ingredients down
to the right amounts. I'm tweaking sweeteness now.

>> I've been reducing fat/calories by making them with
>> 1/3 fat free cream cheese
>> 1/3 neufchatel cream cheese (1/3 less fat)
>> 1/3 regualr cream cheese
>> and the fat-free stuff is mushy as all hell.
>
>Hm. Have you considered low-fat ricotta? Nice texture, especially if you
>run it through a food processor w/ some half&half first, and unlike fat-free
>CC, it can still be called "cheese" without feeling like you're a liar. But
>IMHO, cheesecake is one of those things that one eats fairly infrequently,
>so you can afford to splurge on the calories.

Well since it is one of the easier desserts to make low carb, I'm
trying to do different flavors and use it as a basis for more often
desserts. I made some espresso flavored ones that were really good.
Even the ones with the liqueurs that I'm not crazy (Anisette,
Amaretto). So far they've been well received.

>On a related note, I was making tiramisu last night and made the mistake of
>looking at the calories in the mascarpone cheese....EEK! It's *so* good,
>though.

Well that's why I'd like to moderate the carbs/fat/calories as long as
I still end up with a rich dessert. So far a success... even non
dieters are liking it a lot.

>> Also I think I've found an insurance for the water
>> leakage problem. Sit the springform in a layer of flour in the
>> standard foil wrap around the springform. Any water that gets in is
>> adsorbed by the flour and I think the flour gums up holes and slows
>> leaks.
>
>Part of the solution is also to buy good-quality springforms...they don't
>tend to get out of round so easily. Kaiser's "Noblesse" line is very good;
>their "La Forme" line even better. There are also loose-bottomed cheesecake
>pans, which have no spring to them at all. See them he
>
>http://www.cooking.com/products/shpr...0&ClassNo=0224
>
>If you're feeling ballsy, you can even make 'em in a regular 3" deep cake
>pan - just make sure to use a heavy pan, grease the bottom well, and put a
>layer of parchment over the grease. Then you can *float* the damned things
>in a bain-marie and they won't leak. : )

You know I was thinking of doing this because the way I make them
there is no chance of them sticking. I parchment the bottom and all
the sides. When I'm done my springforms are clean except for traces of
butter. So I think I can do a cake pan without any problem!

>> I'm doing mini cheesecakes now. I'm using the foil cups-no muffin pans
>> neccessary. Without a water bath they fell--still tasted good.
>
>Aye, that's actually the one sort of thing where I *will* use a water bath -
>otherwise you either get cakes that are rock-hard on the edges and raw in
>the middle, or they go all to hell. Also have to bake 'em at a lower,
>constant temp, like no higher than 280F.

I've been baking them at 325 and they seem to be okay. Won't know for
sure until people start eating them tonight (24 hours after cooked).
The minis set much faster. The cake are better after 2 days in the
fridge. One day and the minis were good. I'm also happy to say that I
successfully made a half dozen in my toaster oven using the standard
toaster-oven tray with water in it. Cooking time was longer than in
the oven--But I think their ok! I ran out fo room in the oven and had
spare batter...

>Jason
>

DiGiTAL_ViNYL (no email)