Tips for my 1st LC baking attempt

Dropped 21 wrote:
|| I am going to go for it and bake a cheesecake. Is there a Splenda
|| just for baking? Or do you use those little single serve packets? I
|| will use the philly recipe I guess.
||
|| Any helpful hints?

Myra's recipe below. Google for variations. You can use liquid splenda too,
if you have some, for lower carb count. You can buy bulk splenda in a box,
but I don't remember the equivalence with packet splenda. You can google
for that too. You probably ought to sweeten to taste anyway.

http://sweetzfree.com/

MYRA'S NEW YORK-STYLE CHEESECAKE

Crust:
1 1/4 cups finely ground almonds OR other nuts
Sweetener equal to 1 tablespoon sugar (optional)
2 tablespoons butter, melted

Topping:
2 cups sour cream (16 oz. container)
1 teaspoon vanilla
Sweetener equal to 1 tablespoon sugar

Filling:
3 packages (8 oz. each) cream cheese, softened
Sweetener equivalent to 1 cup sugar
4 eggs
1 teaspoon vanilla

In a bowl, combine the almonds, 1 tablespoon sweetener and melted butter
until combined. Press into bottom of a 9-inch springform pan. Chill in
the refrigerator at least 15 minutes.

In a bowl, mix the sour cream, 1 teaspoon vanilla and 1 tablespoon
sweetener until well combined. Cover with plastic wrap and refrigerate.

In a large bowl, beat the cream cheese and 1 cup sweetener until fluffy.
Add the eggs, one at a time, blending well after each addition. Blend in
the remaining 1 teaspoon vanilla.

Pour the cream cheese mixture into the springform pan, and bake at 350
degree for 50 minutes, or until a knife inserted halfway between the edge
and center comes clean. With a spatula, spread the sour cream mixture
over the top, making sure you reach to the edges of the pan. Return cake
to oven and bake an additional 5 minutes.

Remove cake from oven, allow to cool to room temperature (cake will
settle in the pan). Slide a knife around the edge of the cake to loosen
it, then remove the springform ring. Keep chilled in the refrigerator.

Makes 16 servings, about 5 grams of carbs per serving if made with
almonds

"Dropped 21" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I am going to go for it and bake a cheesecake. Is there a Splenda just for
baking? Or do you use those little single serve packets? I will use the
philly recipe I guess.

Any helpful hints?

you can buy 'granular' splenda. 9.7 oz. costs about $6 in Minnesota. it
measures cup for cup like sugar and is "great" (their words off the package)
for cooking and baking. It looks like cocaine to me. I use the packets for
most things but the bulk for baking. which I havent' done for a long time. I
think it's time to make an almond pound cake.

--
Lori
220/155/144
LC since 1/17/03
Devoted wife of Curtis, Stage 4 Prostate cancer at age 40
http://community.webshots.com/user/lorismiller

"Dropped 21" <[email hidden]> wrote

Quoted message said:

I am going to go for it and bake a cheesecake. Is there a Splenda just for
baking? Or do you use those little single serve packets? I will use the
philly recipe I guess.

Any helpful hints?

A couple. Myra's recipe is awesome. I've always found that mixing sweeteners
in a recipe gives the most natural "real sugar" flavor, so I'll usually use
a bit of stevia plus some saccharine and finally some Splenda. You kind of
have to taste the batter to get it to the right sweetness. Never use too
much stevia, though, as that will give it a weird taste. And if you plan to
serve it to others, don't use saccharine... a certain percentage of the
population will get a bitter aftertaste with it.

As to the crust, you can use any type of nuts. The almonds are good, but my
favorite has always been an equal mixture of ground flax seeds and pecans,
with a little artificial sweetener, a pinch of cinnamon, and some melted
butter. It will be darker, like a real graham cracker crust, but it won't
get soggy and I think it tastes even better. I've seen people use
macadamias, too.

Good luck! A good LC cheesecake is such a lovely thing when you've been
low-carbing for a while.

HG

Your crust sounds great. Can you post the recipe for us anal types that
need to measure everything? ;-)

Hannah Gruen said:

As to the crust, you can use any type of nuts. The almonds are good, but my
favorite has always been an equal mixture of ground flax seeds and pecans,
with a little artificial sweetener, a pinch of cinnamon, and some melted
butter. It will be darker, like a real graham cracker crust, but it won't
get soggy and I think it tastes even better. I've seen people use
macadamias, too.

-----
Bev

"Dropped 21" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I am going to go for it and bake a cheesecake. Is there a Splenda just
for baking? Or do you use those little single serve packets? I will
use the philly recipe I guess.

Any helpful hints?

You can use the bulk granular Splenda. One thing you might want to try,
though, is to put in less than the recipe calls for and then adjust to
taste for sweetness. I found that the bulk Splenda (whether subbed for
sugar in traditional recipes, or in recipes specifically designed for
Splenda) made things WAY too sweet for me. I can use one-half to two-
thirds the amount called for - it tastes better to me and I save a few
carbs, too.

And some people like it more sweet and put in more than the recipe calls
for. So it's a YMMV thing.

Dee

Dropped 21 said:

I am going to go for it and bake a cheesecake. Is there a Splenda just

for

Quoted message said:

baking? Or do you use those little single serve packets? I will use the
philly recipe I guess.

Any helpful hints?

I saw a bag of Splenda at teh grocery labeled 'for baking'.

Iirc some of the 'sugar alcohols' have the right amount of sweetness/bulk
for baking also. I've seen xylitol at the health food store in near-pint
quantities. (Good for teeth iirc.) It tasted very like real sugar tho I
haven't baked with it. (Splenda, Equal, all those things spike me, and so
did the xylitol. I think for me it's a Pavolvian relfex from the taste, or
something. 'Cephalic'?). Bulk stevia white powder would NOT work for
baking, it's much too strong, unless someone has put some filler in their
brand.

Skinny