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NY Cheesecake morph

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  • icewindfirex
    icewindfirex Posts: 118
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    Good stuff :)

    I think it could be GP79's mad camera skills as well :tongue:

    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 ;)
  • Crystal817
    Crystal817 Posts: 2,021 Member
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    gp started cheesecake mania!
  • chrisdavey
    chrisdavey Posts: 9,834 Member
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    Good stuff :)

    I think it could be GP79's mad camera skills as well :tongue:

    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? :p
  • Picola1984
    Picola1984 Posts: 1,133
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    Mines baking now! My fingers are so crossed!
  • live4turns
    live4turns Posts: 314 Member
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    which one you making?

    I am gonna try it too this week I can't waiT!!!, chocolate one
  • Picola1984
    Picola1984 Posts: 1,133
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    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 :)
  • gp79
    gp79 Posts: 1,799 Member
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    Loving the pics of everyone's cakes. Keep em coming.
  • Picola1984
    Picola1984 Posts: 1,133
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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)

    IMAG0139.jpg

    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!!
  • gp79
    gp79 Posts: 1,799 Member
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    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.
  • chrisdavey
    chrisdavey Posts: 9,834 Member
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    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 :tongue:

    maple cheesecake topped with warm Mighty Maple PB
    2012%2B-%2B1

    Going to try it with ricotta next as I have some to use up. (And get a 6" pan!)
  • gp79
    gp79 Posts: 1,799 Member
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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)

    IMAG0139.jpg

    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.
  • gp79
    gp79 Posts: 1,799 Member
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    Chris, that looks good. Nice flavor combo too. I may play with the idea of cottage cheese sometime.
  • chrisdavey
    chrisdavey Posts: 9,834 Member
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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.
  • 4theking
    4theking Posts: 1,196 Member
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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!
  • shmunster
    shmunster Posts: 538 Member
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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!)
  • chrisdavey
    chrisdavey Posts: 9,834 Member
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    nope. No cheesecake has lasted longer than a day here :)
  • shmunster
    shmunster Posts: 538 Member
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    haha thought that may be the case!
  • Picola1984
    Picola1984 Posts: 1,133
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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!
  • gp79
    gp79 Posts: 1,799 Member
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    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.
  • shmunster
    shmunster Posts: 538 Member
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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]

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