NY Cheesecake morph
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Yep it'll be fine Chris, its exactly the same, just has some air whipped into it... so I guess that just means less time in the mixer. Win!0
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thanks mate. Hmm. Seeing as how I was attempting to reduce the amount of air in the cake as is maybe I should go and get some block stuff. I'm happy to use the spreadable elsewhere anyway. (mixed it with acai berry powder last night & was delicious!)0
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GP79's NY style cheesecake 4 serves (but really just 2
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269 cals 31P/16C/8F
For the aussies I used
450g Philidelphia extra light cream cheese spreadable (couldn't find this in a block)
150g hansell lite homemade yoghurt
2 eggs
2 whites
1/2 cup granulated splenda
1 tbspn vanilla extract
50g vanilla casein
1/4 tspn table salt
Used 6" pan.
Baked at 160C for 30mins. Then turned it right down as it was already browning up.
Total macros for the cake were 1075 cals 126P/65C/33F
I'd say the difference in macros is down to the fat in the cream cheese. We don't get "no fat" cream cheese just low fat. When I was looking for them some of them are ridiculously **** macros LOL 8P/36C/4F per 100g for one. I just looked at it & said "fark that!"0 -
OP thank you for this. seriously, this is gold.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.
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Just joined this group and going to give the first recipe a go tonight, it looks amazing and I really hope mine comes out somewhere near as good looking as the OP's!!0
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So excited, this is in my oven right now.
I can't wait to take a picture tonight!
Toppings: Thinking fat free whip cream and chocolate syrup?
NOWAIT.
cut up strawberries with splenda mmmm0 -
Not as pretty as OP, but I'm happy with it ~ it tastes yummy and it's my first homemade cheesecake 0 -
Good stuff
I think it could be GP79's mad camera skills as well 0 -
Cant wait to make this! Thanks for the aussie version Chris 0
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Good stuff
I think it could be GP79's mad camera skills as well
I can't have any camera skills AT ALL when there is a cheesecake in front of me.
Took enough patience to take a picture at all before devouring my slice
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gp started cheesecake mania!0
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Good stuff
I think it could be GP79's mad camera skills as well
I can't have any camera skills AT ALL when there is a cheesecake in front of me.
Took enough patience to take a picture at all before devouring my slice
I think you meant cake? 0 -
Mines baking now! My fingers are so crossed!0
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which one you making?
I am gonna try it too this week I can't waiT!!!, chocolate one0 -
which one you making?
I am gonna try it too this week I can't waiT!!!, chocolate one
I'm making the original one, Vanilla 0 -
Loving the pics of everyone's cakes. Keep em coming.0
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Ok so I did mine in an 8-9" pan, if came out of the oven looking tall but then sank whilst cooling
Anyway heres a pic of a slice which comes out at 108kcals/14grams protein per serving (I cut it to 8 servings)
I made a little berry/agave mix and sprinkled organic cocoa on top
When I had the mix in the bowl I had to refrain myself from drinking it!!0 -
I have two versions of this. Here's the second version.
Reduce milk product to 1/4 cup
Increase greek yogurt to 11oz.
Reduce FF Cream Cheese to 1.5 packages (12 oz).
The rest stays the same.
Sour Cream (in this case greek yogurt) enhances the sourness and creaminess of a cheesecake. Give it a try sometime. It's my preferred method of making this.0 -
Thanks GP79.
My latest
Modification was:
no milk
used cottage cheese instead of ffgy as I was out. This cake was THICK texture alright. Unfortunately, it's all gone
maple cheesecake topped with warm Mighty Maple PB
Going to try it with ricotta next as I have some to use up. (And get a 6" pan!)0 -
Ok so I did mine in an 8-9" pan, if came out of the oven looking tall but then sank whilst cooling
Anyway heres a pic of a slice which comes out at 108kcals/14grams protein per serving (I cut it to 8 servings)
I made a little berry/agave mix and sprinkled organic cocoa on top
When I had the mix in the bowl I had to refrain myself from drinking it!!
When mixing, did you mix it quite a bit? Maybe overbeaten? Usually that's the cause of the collapse.0 -
Chris, that looks good. Nice flavor combo too. I may play with the idea of cottage cheese sometime.0
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Yeah, it was meant to be maple/candied bacon but when I put the bacon on top it looked *kitten* so I decided to just eat the bacon haha.0
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Made a lemon cheesecake tonight. It is my favorite yet. Lowered milk to 1/4cup and used 1/4 cup lemon juice. I also upped splenda by 1/4 cup. Great lemon taste!0
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PMSL that cracks me up eating the bacon!
I have the ingredients now, just waiting for my yoghurt to be ready in the yoghurt maker, am just thinking whether or not I make smaller cupcake size ones, has anyone tried to freeze this? Or know how long it lasts in the fridge (if I can stop myself from eating it all anyway!)0 -
nope. No cheesecake has lasted longer than a day here 0
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haha thought that may be the case!0
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PMSL that cracks me up eating the bacon!
I have the ingredients now, just waiting for my yoghurt to be ready in the yoghurt maker, am just thinking whether or not I make smaller cupcake size ones, has anyone tried to freeze this? Or know how long it lasts in the fridge (if I can stop myself from eating it all anyway!)
I was wondering how long it will last before it turns funny. I still have 3 quarters of mine left! Taking 2 slices to work today to snack on. Perfect at just over 100 calories!0 -
Its unheard of to do such a thing in my house BUT you can freeze a cheesecake after its made for up to a month.0
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gp79, sorry mate but I've girlified your cheesecake! lol
117 each with aus products, our light cream cheese is so much more fat than you get over there though
[img]http://i12.photobucket.com/albums/a227/Shoemonster/weight loss/fa1bff43.jpg[/img]0
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