I think that this is the first time that I have ever posted on this board. I have lurked for a long time, but never posted. This recipe made me come out of hinding. I tried it and it was great. Thanks for sharing.

You're welcome! Please, do come out of hiding. There's just too much fun to be had and great stuff to learn!

Unity, I'm confused about those ingredients you posted and the nutritional info. There's no jello or yogurt in my recipe.

I used yogurt instead of sourcream as I can't have sour cream
I used jello as a sweetner..didn't work that well but the kids loved it

Now it makes sense!

Bawdy....I just saw your post saying that this recipe started out as a "regular" dessert with sugar....maybe that explains why my daughter was so thrilled with the sugar containing one I made for Christmas!

Now...I've made it again, only this time I used "Sweet Perfection" for a sweetener. (can be found here: http://www.lowcarbspecialties.com/sweet_perfection.html)
Swtte Perfection is made from chicory root and mung beans and is about the consistency of powdered sugar. The great thing is it's almost all fiber! 1 cup gives you only 5g net carbs....and 122g of fiber! I discovered this following a link from Jimmy Moore's blog praising LC Specialties's ChocoPerfection bars (which are also wonderful!).

I went out and bought a set of 5oz glass bowls (with lids!) and divided the recipe into 10 servings (my cookie sheet only holds 10 of the cups). I made them plain and serve it with pureed strawberries/raspberries/blueberries.

I entered everything in Fitday and came up with these numbers: Calories 300, Fat 26g (sat = 16g/Poly = 2g/Mono = 8g), Net Carbs 3g (17g total with 14g fiber) and Protein 6g. The best thing to me about the SweetPerfection is there is NO aftertaste! None....you can stick your finger in it and taste it and it tastes like sugar (I think a tad less sweet, but not enough to notice in recipes). (This is without the crust)

This cheesecake sounds fabulous!! I am going to make one for our Mother's Day celebration on Sunday and am wondering what you guys have used ingredients wise for the puree. Is it just frozen strawberries (or fruit of choice) and splenda pureed in a blender??

Thanks in advance,
Tracy

Tracy, do you mean as a topping, or swirled into the batter before it's baked?

Bawdy, I guess both....either just swirling it in the batter or as some kind of topping for garnish/punch. I love to have many options....lol

Cheers,
Tracy

I guess I would just taste it. Puree the strawberries, and if they need a little sweetener, add some.

I usually just keep out about 1/2 cup of the batter, add some cocoa powder and a little Splenda (to taste), dollop it in, and swirl it around.

The possibilities are endless.

has anyone tried this with SweetZFree ?
I was wondering if the texture would be the same since a few drops wouldn't add any bulk to the batter like granulated Splenda or the liquid in the syrups -

Yup works fine :

I just bought raspberry sf syrup. I want to try adding that and swirling.

For topping, I puree the frozen strawberries in a mini food processor. I do it while they're still frozen. They seem to chop better. I usually do 2 servings and put them in small containers for later. I rarely add sweetener, but always taste to decide if they need it. I think I like the mixed berries the best. Blueberry, raspberries, blackberries and strawberries...yummy

where do you buy almond flour.

CindySue, you mentioned you wanted to swirl in some SF raspberry syrup. If it's what I think it is, it will be watery thin. I'd probably keep out 1/2 cup of the batter, add some of the raspberry syrup to that (and maybe just a drop of red food coloring), and then dollop it in and swirl it around.

Red, you can get almond flour online from any number of sources, or in most health food stores. Some of the really large grocery chains that have a "natural foods" department might carry it also. It can be called almond flour, almond meal, or even just ground almonds. Same thing.

What I've come to find is that you really can't ruin this recipe, regardless of the type or consistency of sweetener, the flavorings, etc. I still want to try a coconut one. Maybe with a crust made of almond flour and unsweetened coconut. And some coconut and coconut extract in the batter. And maybe decorated with a border of almonds, and then drizzled with LC chocolate sauce.

Oops. I just got drool all over my keyboard!

That's what I am planning....I just hope it's strong enough so I only need a little.