NY Cheesecake morph
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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?0 -
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
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These look great! I really need to try this!! Thanks :flowerforyou:0
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Going to give this another go again today. Plain vanilla instead of chocolate this time. Planning to use half sugar / half splenda and half fat-fre half reduced-fat cream cheese with the hope of getting closer to the flavor of the real thing. Will report back later.
@gp79: Is there something special about Trutein that really shines in this recipe, or is that just what you happened to have on hand. I'm going to use Designer Whey French Vanilla.0 -
not GP79 but I've found that my casein protein works better than whey because it thickens up a lot more. Unsure what sort of proteins those two brands are though.0
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I like this one much better than my last one. No doubt due to the higher fat and sugar content
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that looks legit Taso. What were the macros for the whole thing?0
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Thanks. Tastes great. I had to sneak a piece this evening. It will be better when it's colder tomorrow.
Recipe/Macros:
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Want to make this ASAP!0
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still pretty decent macros!0
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not GP79 but I've found that my casein protein works better than whey because it thickens up a lot more. Unsure what sort of proteins those two brands are though.
I agree; I prefer casein to whey in a cheesecake.0 -
bump 0
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Thank you so much to the OP for the recipe. I have already made two cheesecakes, and they were awesome. I want to make some different ones and was thinking pumpkin. My question: should I just substitute the 6 oz of yogurt for 6 oz of pumpkin? Then I was thinking of tossing in some cinnamon and nutmeg etc. any suggestions? Thanks!0
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Thank you so much to the OP for the recipe. I have already made two cheesecakes, and they were awesome. I want to make some different ones and was thinking pumpkin. My question: should I just substitute the 6 oz of yogurt for 6 oz of pumpkin? Then I was thinking of tossing in some cinnamon and nutmeg etc. any suggestions? Thanks!
I would like to try Pumpkin cheesecake next as well. Let's compare notes. Interesting approach to sub pumpkin for the yogurt... but then I wonder if the yogurt is somehow critical to the recipe.0 -
Thanks so much for the recipe!0
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No the ffgy is just to moisten it up a bit, just like pumpkin or applesauce would. I don't use any ffgy when I do the ricotta/cottage cheese mix because the stuff I use is more liquid than cream cheese would be.
After you've made a few you get to realise what sort of viscosity the the mixture needs to be and either add more liquid stuff like ffgy/pumpkin etc. or if it's too liquid I just add more protein powder haha.0 -
I have a plain one in the oven right now. I will try pumpkin next time and let you know.Thank you so much to the OP for the recipe. I have already made two cheesecakes, and they were awesome. I want to make some different ones and was thinking pumpkin. My question: should I just substitute the 6 oz of yogurt for 6 oz of pumpkin? Then I was thinking of tossing in some cinnamon and nutmeg etc. any suggestions? Thanks!
I would like to try Pumpkin cheesecake next as well. Let's compare notes. Interesting approach to sub pumpkin for the yogurt... but then I wonder if the yogurt is somehow critical to the recipe.0 -
I have a plain one in the oven right now. I will try pumpkin next time and let you know.Thank you so much to the OP for the recipe. I have already made two cheesecakes, and they were awesome. I want to make some different ones and was thinking pumpkin. My question: should I just substitute the 6 oz of yogurt for 6 oz of pumpkin? Then I was thinking of tossing in some cinnamon and nutmeg etc. any suggestions? Thanks!
I would like to try Pumpkin cheesecake next as well. Let's compare notes. Interesting approach to sub pumpkin for the yogurt... but then I wonder if the yogurt is somehow critical to the recipe.
I made the pumpkin yesterday. I went with your idea and subbed in half a can (about 7.5 oz by weight) of LIbby's pumpkin puree in place of the yogurt. I also did my other substitutions of half sugar and half reduced fat cream cheese. And 1 tbsp of pumpkin pie spice.
It was delicious. Even shared some with some non-fitness friends and they liked it.
gp79: I just want to thank you again for your research and development of the base recipe! I'm having a lot of fun with this!0 -
LOL, I was just coming on here to let you know I made the pumpkin cheesecake last night and just had some a couple hours ago. It turned out great. I am still a fan of the plain cheesecake. Just the way I am, vanilla ice cream is my favorite. But I like the pumpkin one better than the chocolate one I made. Anyway, I put in 6 OZ of Libby's in place of yogurt and 1 tsp of cinnamon, all spice and ginger. My wife is the pumpkin fan, so I can't wait to have her try it.I made the pumpkin yesterday. I went with your idea and subbed in half a can (about 7.5 oz by weight) of LIbby's pumpkin puree in place of the yogurt. I also did my other substitutions of half sugar and half reduced fat cream cheese. And 1 tbsp of pumpkin pie spice.
It was delicious. Even shared some with some non-fitness friends and they liked it.
gp79: I just want to thank you again for your research and development of the base recipe! I'm having a lot of fun with this!0 -
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