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

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.

wrote:
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.

Thanks.... not a perfect guide but I think the New York Style
cheesecake recipe gives me some room to experiment....

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.

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]

"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

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