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Old 12-25-2009, 01:51 PM   #4
CHEAPPoem

Join Date
Oct 2005
Posts
564
Senior Member
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I made cheesecake yesterday too! oh my word!!!!!! I used an almond flour crust and this filling that I found on the forum with xylitol.
The crust I made is 1 1/2 cupsalmond flour, 1tsp vanilla, 1/4 cup grape seed oil, 2T xylitol and 1/2 tsp salt.- bake at 350 for about 15 min

I guess yesterday was a cheesecake sort of day : )


Crust:
1. Grind 1 1/2 cups almonds in the food processor until the consistency of graham cracker crumbs.
2. Add 1/4 cup vanilla flavored whey protein powder and 4tbl of melted butter.
3. Press into bottom of springform pan.
4. Bake in 350* oven for 12-15 min, unitl golden brown.
5. Cool while making cheesecake filling

Filling:
3pk of cream cheese at room temp
4 eggs at room temp
1 1/2 cups granulated splenda
1 tsp vanilla extract

Beat cream cheese until light. Add eggs one at a time. blend in splenda and vanilla until smooth - no lumps. Pour into pre-baked crust.

Bake at 350* for 15 min. Turn oven down to 225*, bake for 1 hr 15min. Turn oven off and open door wide. Allow chessecake to cool in oven for 30 min.
This cooking method prevents a lot of cheesecake "cracking", but for some reason cheesecakes made with splenda crack a little bit no matter what I try.
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