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  #1   ^
Old Sun, Mar-23-03, 07:11
ckx4 ckx4 is offline
New Member
Posts: 74
Plan: Atkins
Stats: 146/137/130
Progress: 56%
Location: New Hampshire
Default Portion Controlled Cheesecake

I posted this in the Tips section but I read somewhere that recipes should also be posted as seperate threads - sorry about the redundancy if I am wrong about this .

These have no crust but I'm sure one could be added. I eat them right out of the cups.

Individual Rich and Creamy Cheesecakes

4 servings = about 2.75 g each
Preheat oven to 325

8 oz Cream Cheese (cold)
6 TBS Splenda
1/4 tsp grated lemon zest
1 egg
½ tsp vanilla
1 TBS sour cream
1 TBS heavy Cream

Beat cream cheese in small bowl to soften/whip. Add Splenda and Lemon Zest–scrape and beat thoroughly.
Add egg, scrape and beat thoroughly.
Add Vanilla, sour cream, heavy cream scrape and beat thoroughly.

Pour into 4 buttered ramekins or custard cups.,
Place ramekins into a Bain Marie (use very hot water).

Bake for 30 minutes. Shut off the oven, open oven door partway. Leave the ramekins in the oven for 20 minutes. Remove from oven, remove from the bain-marie, let cool to room temp. then refrigerate.

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  #2   ^
Old Mon, Mar-24-03, 21:05
jellyfissh jellyfissh is offline
Registered Member
Posts: 33
Plan: atkins
Stats: 195/155/158 Female 62"
Progress: 108%
Default Bain-marie?

Hi Rosemary,

What is a bain-marie?

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  #3   ^
Old Mon, Mar-24-03, 21:53
Rosebud's Avatar
Rosebud Rosebud is offline
Forum Moderator
Posts: 23,635
Plan: Atkins
Stats: 235/135/135 Female 5'4
Progress: 100%
Location: Brisbane, Australia

Hi Elizabeth (Rosebud, not Rosemary here ),

Cooking with a Bain Marie just means to place the dish of food you are cooking into a larger dish of hot/boiling water before placing into the oven. I believe you can get a specific "Bain Marie" dish, but I just use a roasting tray.

It stabilizes the food, and you can also use dishes that you would not normally place into a hot oven. For example, a single serve of whatever you are baking can be cooked in an ordinary dessert dish.


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  #4   ^
Old Mon, Mar-24-03, 22:45
jellyfissh jellyfissh is offline
Registered Member
Posts: 33
Plan: atkins
Stats: 195/155/158 Female 62"
Progress: 108%
Default Thank you!

Wow, I guess I have been "bain-marie"ing all along! Love my little custards!

Thanks, Rosebud, for the clarification!
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  #5   ^
Old Fri, Feb-26-16, 14:20
katmeyster's Avatar
katmeyster katmeyster is offline
Senior Member
Posts: 918
Plan: Keto (LCHFMP) + IF
Stats: 265/188/150 Female 61 inches
BF:Highest weight 290
Progress: 67%
Location: Las Cruces, New Mexico

I see this recipe is 13 years old! Must be a goodie! Has anyone substituted liquid stevia? I have the Sweetleaf brand and would like to use that. Any suggestions as to the amount, and any other changes because of texture considerations?

Thanks, Kathy
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  #6   ^
Old Fri, Feb-26-16, 14:29
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Posts: 45,392
Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
Progress: 80%
Location: San Diego, CA

I'm not fond of stevia most of the time. But if I were you I'd taste the batter as I went along to figure out the right amount. Go for slightly sweeter than you think you need it as you usually can't taste sweet quite so well when things are cold.
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