How is this made with erythritol and stevia? I'd love to try it, but don't want to waste that much cream cheese if it's no good! If the answer is somewhere among the first 20 pages, forgive me.

I only asked because I'm new to the site and read the thread and enjoyed everyones comments, I guess I just wanted to hear people discuss their latest enjoyment of the recipe.

I had made a LC cheesecake yesterday but hadnt seen this yet...read it last night.

My DH loves this cheesecake!!! He said he can't even tell it's lc and totally feels like he's cheating. I'm not a cheesecake fan (insert gasp here)....but that just means more for him!

Thanks for posting this Bawdy!! It's super-easy to make and keeps DH happy! lol

I have no clue. Sorry. All I could suggest is to make the "batter" and then add a little of one or the other sweetener (or both) and keep tasting it until it tastes right to you.

Hope that helps.

Thanks anyways, I was really just wondering about baking time. Can you tell if it's done by looking it or measuring with a digital thermometer?

Hey,

It was my BD today and as a treat, I made this - all I can say is wow!! It tasted fantastic - you sure it LC!!?? I did the Choc thing on top - Quality!!

Q. For a few Hrs after cooking, whilst cooling quite a bit of liquid was coming off from under the loose bottom tin - now I baked it at Gas Mk2 for 40 min - do I take it this wasn't long enough or was it the temp?

I just want to make sure it's even better next time (which will be difficult!!)

Cheers,

BBJ

Wow such great reviews on this one! Think I can add some liquid coffee to it, using Davinci's SF Kalula syrup?!

I made this today for first time and used Rasberry Davinci syrup for the splenda. It came out very creamy. I just had another piece. My doggie & Kitty wanted to lick the plate and fork.

I made these last night, used .25 C Splenda, .25 C Davinci SF vanilla syrup, and it tasted great! I didn't let them cook as long as I should have, oh well, but I was very pleased with the outcome. I'm a happy girl! Now, of course, I'll need to restrain myself to just one a day. I baked them kind of as custard in 8 ramekins and no crust, so my carb totals a little over 6 g. per ramekin. I don't count the fiber, so it's probably a bit lower than than in actuality. Thanks again! (Even my husband thought it was pretty good!)

Where did all these posts come from?

I'll try to answer your questions, if I can.

Baking time: It should still be a little jiggly in the middle. It will set more as it cools.

Liquid leaking: Not sure on this one. Maybe 40 minutes wasn't long enough. Some people put foil in the pan so there are no leaks. Others wrap the OUTSIDE of the pan in foil before putting it in the water bath. Maybe you could try something like this?

Additions: You can anything you like! Add a little at a time and keep tasting it. I once replaced all the Splenda with Baja Bob's Desert Lime margarita mix (0 carbs). Too bad I didn't taste it first. Blech! I love the margaritas made with this, but the flavor was WAY too strong for the cheesecake. Lesson learned.

Does this help?

folkshot, I LOVE your avatar! Guess that makes me a Harry Potter geek?

*blushes* Aw, shucks, thanks I'm quite the HP fan, although wouldn't say I'm hardcore about it.

My kittens (ok, cats -- they're 4 years old) are named Pippin and Merry. Do I get any points for that?

It's so funny. Pippin is EXACTLY like the character. Always getting into trouble. Merry is more stalwart and steady. Big, fat, and steady.

Absolutely. On top of the points you already got for this fab-o recipe!

bawdys cheesecake...do you use liquid splenda ,an can you use powder