NY Cheesecake morph
Replies
-
So very happy to have found this. Thank you OP for the great recipe and directions!!!! I love it!
I made some mini-cheesecakes using a muffin pan. Cooked in half the time and now I have 10, well now 9, little cakes I can eat or freeze for later. I did opt for a Graham Cracker bottom just because I didn't have parchment paper. I also made a simple blueberry sauce for my first batch. My next try will be a mint and chocolate chip cheesecake. I may just go ahead and make that tomorrow!
Macros with sauce are 22 carb, 6 fat, 12 protein. I used "1/3 less fat" cream cheese for half the cheese amount so that bumped the fat up a little.0 -
Macros with sauce are 22 carb, 6 fat, 12 protein. I used "1/3 less fat" cream cheese for half the cheese amount so that bumped the fat up a little.
Probably should also say that the macros are for one of the mini-cheesecakes. The batch made 10 of the cakes. So if for everything.....220/60/120 c/f/p.0 -
My first one is in the oven, eeek. Unfortunately won't be able to cook the intended way, as my oven turns off if I put it below 140c/280f but we'll see how it goes0
-
Could you share one of your recipes, with specific brands? It's so much harder for us to find good low fat variants in Aus.looks THICK! Good stuff mate.
BTW I use 500g ricotta & 500g cottage cheese for mine these days. Works a treat.
You use both ricotta and cottage cheese for 1 cake instead of cream cheese?
yep. Cream cheese is more than double the price of cottage cheese & ricotta and I make a lot of cheesecakes
0 -
Hi, I have just joined this group and can't wait to get started on your recipes.
One question, is there a replacement option for the 100% All Whites? I looked them up to see what they were and could probably do some searching to find them but wondered if there was another alternative.
Thanks:happy:0 -
@ DopeItUp
Do you have a recipe for your lemon cheesecake version. I am very much 50/50 on the whole chocolate, lemon thing0 -
Bubbles, the eggwhites are sold in most supermarkets. I get mine from Woolies (in the freezer near the frozen berries in my local). Worst case you could always just use fresh eggwhites, it might be the cheaper option if you're not going to use a lot of whites (the 1 litre bag of eggwhites is about $10).0
-
Could you share one of your recipes, with specific brands? It's so much harder for us to find good low fat variants in Aus.looks THICK! Good stuff mate.
BTW I use 500g ricotta & 500g cottage cheese for mine these days. Works a treat.
You use both ricotta and cottage cheese for 1 cake instead of cream cheese?
yep. Cream cheese is more than double the price of cottage cheese & ricotta and I make a lot of cheesecakes
coles or woolies cottage cheese
pantalica light ricotta
or if I want to spend more coles simply light cream cheese or philadelphi 5% fat cream cheese0 -
-
I made a rose water cheesecake this weekend and it was amazing. I used gp79's original recipe and just added 1/4 tsp of ground cardamom and 1 tablespoon of rose water. The cardamom probably could have been omitted.
0 -
bumping, as it is my mission to make a prot-heavy cake that even my wife will approve of!0
-
Bump0
-
These look amazing and I could definitely use some healthy-ish dessert recipes.0
-
I added 1 tablespoon of ground cinnamon and half a cup of raisins to the original recipe. This is by far the best one I've made. The raisins could be left out too because the cinnamon cheesecake was the star here. I hope nobody's offended that I already started eating it.
0 -
Bump! I wish I'd found this 4 weeks ago! Can't wait for my current contest to be over so I can try this. Yum!0
-
0 -
Bump. So excited to try this!0
-
nommmmmsssss bump0
-
thanks I need more cheesecake!0
-
I want to try to make a chocolate peanut butter cheesecake using the original recipe on page 1, and I also want a thick cake in a 9" pan.
I was thinking of doubling the ingredients listed for my 9" pan to make it nice a thick, or at least doing 1.5 times larger. How will this change the cooking times listed?
For the topping, I was thinking of taking some chocolate baking chips and Reese's baking chips and melting them down, then pouring on top of the finished cake...unless someone has a better idea for the topping that does NOT include PB2? I want to use either "real" peanut butter or even something like crumbled Reese's here. I'm not a "clean" eater, lol. Sugar and fat don't scare me.
I have no pictures, but I have been eating pumpkin cheesecake everyday of my life since last October. My recipe for pumpkin cheesecake is different from what you guys have listed in this thread, though. I use:
12 oz. fat free cream cheese
12 oz. Greek yogurt
1/2 cup Splenda
2 whole eggs
1 scoop vanilla protein powder
1 tsp nutmeg
1 tsp ginger
1 tsp salt
1 whole can of organic pumpkin puree
10 tbsp fat free sweetened condensed milk
The cooking times are the same as your recipe, and I use a 9" spring form pan. I also make my graham cracker crust out of 6 graham cracker sheets mixed with 1/4 cup of butter and 3 tbsp Splenda. I've been considering using more graham crackers to make the crust thicker, but it tastes good like this anyway.
Anyway, any advice or suggestions on the choco-PB one that I am planning?0 -
I think your choc pb plan sounds like a good one to me. I have choc peanut whey but otherwise I'd just do choc whey and some pb2 or pb in the actual cake and probably top with melted dark choc & pb or pb2 depending on what fits macros
0 -
OK, this is what I did:
32 oz Philly Cream Cheese - Fat Free
12 oz. Chobani 0% Greek Yogurt - Plain
4 large eggs
2 egg whites
1 cup skim milk
1 cup granulated Splenda - (1:1 replacement with white sugar)
3 scoop Optimum Nutrition Gold Standard Whey in Vanilla Ice Cream flavor
2 tsp vanilla extract
6 tbsp Hershey's cocoa powder
1/4 cup Skippy Natural peanut butter
This makes a cheesecake in a 9" spring form pan that is nearly as tall as the pan, so it's about as thick as those 6" cakes on page 1 of this thread. I cooked it for the same amount of time as well.
Man, is this thing AWESOME. I cut it into 8 slices and each one has:
279 calories
15g carbs
7g fat
34g protein
I made it with a graham cracker crust which is 6 cinnamon Honey Maid grahams crumbled up and mixed with 1/4 cup of Smart Balance Omega-3 butter and 3 tbsp Splenda. The crust adds 90 calories, 10g carbs, 5g fat, and 1g protein to each slice.
I actually didn't even put a topping on the cake. It's awesome as is.
For my next creation, I was thinking of using the exact same recipe without the cocoa (just a peanut butter cake) and then drizzling some Hershey's chocolate (sugar free, made with Splenda) on top of each slice.
I haven't taken a picture of this cake, though. Maybe I will later on, but it didn't cave or do anything weird...so the picture would just be a plain looking cheesecake since I didn't top it. But I am dreaming about eating that second piece later on!!!0 -
WINNER!
I want a pic 0 -
Saving this! 0
-
WINNER!
I want a pic
I took a picture of it, and as soon as I remember how to post them in threads, I will see about getting it on here. :flowerforyou:0 -
OMG getting a pan just to make this cheesecake!!0
-
I'm excited to try this out!0
-
I'm attempting another pumpkin cheesecake later this afternoon. Using the basic recipe on page one, I am doubling it to be tall enough for a 9" pan, taking out the milk and subbing with a can of pumpkin, and then spicing it up with cinnamon, nutmeg, and ginger.
Because I am boring, lol, the topping is just going to be Cool Whip. :flowerforyou:
I made a pumpkin one yesterday that turned out disastrous, and I think it was because of the milk. I shouldn't have used it when adding the pumpkin because it was just too goopy. And when I took the side of the spring form pan away, it "melted," haha. :laugh: I don't want to take out the yogurt because I love the flavor, but I can do without the cup o' milk
Looking forward to trying it!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:0 -
bump0
This discussion has been closed.