NY Cheesecake morph
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bump0
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Oh my yummy!!0
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Bump! (To bookmark the recipes later)
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A cheesecake group??!! I'm home...lol :bigsmile:0
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GP79's original posting of the cheesecake got me so worked up I actually went into Michael's craft store in search of a spring form cake pan. Some places a man just shouldn't go in his life. Anyway here's the original recipe. Was damn good and I'll have to give the chocolate one a try soon.
That is one beautiful protein cheesecake... getting a spring form pan asap!0 -
These look delishes
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Bumping in, can't wait for the weekend already!0
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Bump. Going to try one today. I got my wisdom teeth removed yesterday and it sounds like something filling and delicious to try until I can eat solid food!0
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Ok I only had a regular 8 inch pan so used that, so it was flat and probably a bit overcooked, but still really good. I used one package of fat free cream cheese and one 1/3 less fat. Will definitely make again!0
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This is my second one... Plain with some mixed berries sauce and whipped cream, made with a 6 inch spring form pan.
I just got to find some ideas to make it more interesting next time. Will probably do an extra chocolate one though (chocolate protein powder plus cocoa powder).0 -
OK, this was quite possibly the BEST cheesecake I have ever made!!!
4 boxes of 8-oz. fat free Philadelphia cream cheese
1 cup of Splenda
4 eggs
2 egg whites
12 oz. fat free plain Greek yogurt
1 whole can of Libby's pumpkin puree
3 scoops of vanilla protein powder (I used ON Gold Standard Whey, vanilla ice cream flavor)
1 tbsp cinnamon
2 tsp nutmeg
2 tsp ginger
This was baked in a 9" spring form pan on top of a crust made of:
6 cinnamon flavored Graham crackers, crumbled
3 tbsp Splenda
1/4 cup melted butter
I cooked it for 45 minutes on 325 degrees and then an hour on 200 degrees.
The cake is pretty heavy, and it is also 3" tall. I cut it into 8 slices, and each slice has 348 calories, 6.9g fat, 29.2g carbs, and 34.9g protein (that is the cake + crust).
I did NOT spray the pan before baking or use parchment paper. I took a small amount of butter and greased the pan. I found that doing this does not change the taste of the cake as cooking sprays tend to do, and it definitely does not stick to the pan either.
If you are using a 6" pan, I would suggest using the original recipe on page 1, omitting the milk and adding 1/2 can of pumpkin puree. I doubled the ingredients and omitted the milk to make the tall 9" cake, and I also increased cooking time.
My husband is still laughing at yesterday's disaster cake, and because of that, this awesomeness of a cake I made today is ALL MINE, mwahaha! :bigsmile:
i really want to try this one day but i don't have a spring form pan. how tall do they get?
Does anyone know if it is it possible to cut the recipe down and just bake it in a pie pan?0 -
OK, this was quite possibly the BEST cheesecake I have ever made!!!
4 boxes of 8-oz. fat free Philadelphia cream cheese
1 cup of Splenda
4 eggs
2 egg whites
12 oz. fat free plain Greek yogurt
1 whole can of Libby's pumpkin puree
3 scoops of vanilla protein powder (I used ON Gold Standard Whey, vanilla ice cream flavor)
1 tbsp cinnamon
2 tsp nutmeg
2 tsp ginger
This was baked in a 9" spring form pan on top of a crust made of:
6 cinnamon flavored Graham crackers, crumbled
3 tbsp Splenda
1/4 cup melted butter
I cooked it for 45 minutes on 325 degrees and then an hour on 200 degrees.
The cake is pretty heavy, and it is also 3" tall. I cut it into 8 slices, and each slice has 348 calories, 6.9g fat, 29.2g carbs, and 34.9g protein (that is the cake + crust).
^^
So making this; thanks for an awesome recipe!0 -
Can't sleep must try ricotta cheese cake0
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Bump! What a great treat for a low carb diet!0
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yum
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Bump.0
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BRUHHHHHH0
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Sounds delicious! Really want to give it a try!0
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Can I ask how much this rises/increases in size during the baking process? I'd like to try it in my rice cooker (great for cakes & muffin loaves!) but I don't want to risk it overflowing (it's only a small one.)0
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