SPLENDA NEW YORK CHEESECAKE
Make and share this Splenda New York Cheesecake recipe from Food.com.
Provided by Loudor
Categories Cheesecake
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 475°F.
- Make crust:.
- Mix crust ingredients together and press into a 10-inch springform pan (I use a 2 1/2 qt glass casserole).
- Make Filling:.
- Beat cream cheese, Splenda Granulated and flour in a medium bowl until well mixed and smooth.
- Add eggs and beat until smooth.
- Add vanilla.
- Scrape sides of bowl.
- Mix briefly and add heavy cream. Mix until well blended.
- Pour filling over crust.
- Bake 10 minutes at 475°F Turn oven temp down to 200 degrees F and bake for 1 hour. Turn oven off and leave Cheesecake in oven for one more hour. Cheesecake will be slightly firm to the touch. Let cool 15-20 minutes before placing in the refrigerator. Refrigerate a minimum of 4-6 hours or preferably overnight before serving (if you can wait that long).
Nutrition Facts : Calories 347.4, Fat 31.5, SaturatedFat 18.9, Cholesterol 170, Sodium 297.6, Carbohydrate 8.3, Fiber 0.2, Sugar 2.4, Protein 8.4
OSTKAKA (SWEDISH CHEESECAKE)
This is a Swedish (Scandinavian) dessert that is traditionally served during the holidays, specifically at Christmas. But you can eat it whenever if you like, because it is just that good. Getting the rennet may be a bit difficult, but can be an adventure to acquire. If you're traditional serve with lingonberries. If you're not, raspberries, blueberries, and strawberries work just the same. You can even make a berry sauce to drip over it too and/or top it with whipped cream. You can also add a graham cracker crust to the bottom.
Provided by Lexi O
Categories World Cuisine Recipes European Scandinavian
Time 2h25m
Yield 12
Number Of Ingredients 8
Steps:
- Mix 1 cup of cold milk with 3/4 cup of flour and stir to make a soft paste. Set it aside.
- Dissolve the 1/2 tablet of rennet in water. Set it aside.
- Heat the rest of the gallon of milk to lukewarm, 98 to 102 degrees F (36 to 39 degrees C). Remove from heat. Add the soft paste mixture and stir in the dissolved rennet. Stir often until milk begins to set; cover and let stand until firm, about 1 hour.
- Break up the milk mixture and remove the whey. Do not make the curd too dry and treat with gentle hands so as not to break up the curds too much.
- Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking dish with 1 teaspoon butter.
- Mix together eggs, sugar, and whipping cream. Add this cream mixture to the strained curd and mix. Pour combined mixture into the prepared baking dish and softly spread it out so that the top of the dessert is flat.
- Bake in the preheated oven for 30 minutes. Reduce the heat to 325 degrees F (165 degrees C). Continue to cook until set and browned on top, about 30 minutes more. Let cool before serving and refrigerate when stored.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 23.4 g, Cholesterol 105.8 mg, Fat 9.9 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 40 mg, Sugar 16.9 g
OH SPLENDIDA CHEESECAKE
This is a delicious and easy to make diabetic cheesecake. I have added regular ingredient equivalents so that non-diabetics can enjoy it to. I have made this with Splenda as well as sugar with good results, however it has not been tested with other sugar substitutes such as Equal, so I can't vouch for the results if you try to substitute other sweeteners for Splenda. This is really good and just as good without the caramel toping using any sugarfree fruit toping of your choice. One reviewer had trouble keeping the caramel soft after melting, but I suspect she overheated it. In any case the reason for melting whole caramels was because this was originally an RSC contest entry and they were a requirement. That said, if you can find sugar free caramel ice cream topping feel free to substitute it, and you won't have to worry about the topping getting too hard.
Provided by Steve P.
Categories Cheesecake
Time P1DT1h20m
Yield 1 10inch Spring form pan cheese cake, 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325ºF.
- Cream together the ricotta and cream cheese (if using regular sugar beat it into the ricotta and cream cheese mixture until well blended).
- If using Splenda hold and add at step 6.
- Add the eggs one at a time, beating each in well.
- Add the vanilla and orange extract.
- Spoon in the flour, sour cream and Splenda (if using), mix well.
- Mixture will be loose; don't worry.
- Grease a 10 inch spring form pan with butter or margarine and dust with bread crumbs (merely helps cake not to stick) Pour cheese cake batter into prepared pan and bake at 325ºF for about 1 hour (cake has a tendency to crack. Don't worry, the topping will cover any crack).
- (Tip: if you didn't beat properly and discover you have lumps of cream cheese at the bottom as you are pouring into the pan, since there is no crust you can use an electic hand mixer and beat the cream cheese right in the pan) Cool cake completely.
- In the top of a double boiler melt the caramels with 2 Tablespoons of oil stirring until nice and smooth.
- Spread the melted caramels over the top of the cooled cheesecake.
- Arrange the pecan halves in a nice pattern pressing them gently into the still warm caramel.
- Refrigerate the cheesecake preferably overnight.
Nutrition Facts : Calories 981, Fat 91, SaturatedFat 32, Cholesterol 289.8, Sodium 323, Carbohydrate 19.7, Fiber 5.6, Sugar 3.5, Protein 26.2
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