Quark is a cheese - usually used for baking - that is lighter and tangier than cream cheese. It has a similar carb count to cream cheese. Look for it in the dairy case, around the cream cheese.

Karen

Thanks for the info. I live in the US and I wonder if there is an equivalent cheese I can use here, or just use cream cheese? BTW that receipe sounds just sinful! Thanks...

You can buy it in the USA too, but cream cheese is fine as a substitute.

Karen

Karen - What is splenda? I've never heard of it. Can it be found in the states? If not is there a substitute?

Splenda is an artificial sweetener that can tolerate high temperatures. You should be able to find it along with the the other artificial sweeteners in your grocery store. What you want for cooking is the pourable stuff in a box, not the packets.

Karen

Karen,

Can the No-Bake Vancouver Cheesecake be made without the Sugar Twin? We don't use Aspartame and I'm wondering if it can be made with Splenda only?

I'm salvating for cheesecake and your recipe has me drooling in anticipation.(gawd, hope I'm not preggers ...!) Change of life baby .... ?

Also, do I need a springform pan or can I make it in a regular cake pan?

Ciao,
Norma June

I made this tonight (1/2 the recipe) in a trial run for Thanks Giving... I'm bringing the desert.... Yum E. est. Even Mr. "It's not real cheesecake unless it's baked" wasnt satisfied with two slices. Light and fluffy..... and that crust.... to die for. I am going to experiment with the crust.... try adding an egg or two and some pecans to make a kind of nut bar.... this is the first time i've used my brown sugar twin and it was delicious.... trying it with a mock danish tomorrow....

Anywho, Karen.... what a wonderful treat, Thank you!

Nat

Norma, the brown sugar twin in Canada is not Aspartame. Of course, you do it with Splenda only, but you need a lot more than the recipe calls for, since mixing sweeteners reduces the needed amount.

Wa'il

AND ... Splenda has twice the carbs as SugarTwin .. 0.5g per tsp compared to 0.25g per tsp. Or, 1g per pkt vs. 0.5g per pkt.

Doreen

WHAT .... ? Sugar Twin does NOT contain ASPARTAME ... ?

Enlighten me please ... I could have sworn it did contain Aspartame. I'd be bowled over to discover it doesn't ...

Ciao,
Norma June

In Canada, Sugar Twin is made with cyclamate. You can read all about it in my Tips article on Sweeteners ... Because it's slightly bulkier than sucralose (Splenda) it doesn't require as much maltodextrin filler, therefore the carb count is lower.

All of the artificial sweeteners - sucralose, cyclamate, saccharin and aspartame - have zero carbs in their pure form. But they need something white and granular in order for us to use them in a practical way. So, the manufacturers add maltodextrin, and sometimes dextrose too ... and this is where the carbs come from.

Liquid Sugar Twin (and liquid Sucaryl as well) is zero carbs because no granular filler is needed.

Doreen

It doesn't! Now show me.

Wa'il

Happy to see that the cheesecake has generated such excitement and NJ being bowled over. Photos please! LOL!

Nat, if you want to dry something disgustingly good, try the frozen cheesecake. Or just make the chocolate bits that you crumble up for the frozen cheesecake. Ooh-la-la!

Karen

Cyclamate? Hmmmm .... ? I knew there was a reason I didn't use sugar Twin but I thought it was because it contained Aspartame. I'd forgotten all about the Cyclamate.

I remember now ... we decided to stay away from not only Aspartame but Cyclamete and Hydrogenated Oils as well.

Oh well ... back to the drawing board. I'm gonna try this recipe using only the Splenda and eat less of it (if that's possible).

I made a recipe someone posted for pumpkin cheesecake .. yuck! Bleuch .. !

No picture of me being bowled over but how about one of me sneaking a piece of ham ... ?

Tried to attach a picture but it doesn't look like it worked./

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