NY Cheesecake morph
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nice
Is that 8 cupcakes?
It's BS we don't get the best of the best cream cheese hey!
TBH I had never bought cream cheese in my life until this recipe. It's pretty damn good just mixed with dark choc pb BTW 0 -
Yep 8 cupcakes, and agreed, we dont get any of the really really low fat stuff, such a bugger, or stuff like the cool whip
Was looking at the marshmallow cake recipe last night too, might give that a go!
Where do you get dark choc PB? God that sounds awesome0 -
www.usafoods.com PB&CO make it. They have AWESOME flavours!0
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Oooooh, I can go there too, its not that far from me
I forgot about them, wonder what other goodies I can get while I'm there, just have to stay away from tootsie rolls and red vines while I'm there, as I have zero self control when it comes to them! 0 -
lucky! I have to order online. If they were close to me, I'd be stocking up on cherry coke zero.
Sorry for off topic BTW.
I'll post pics of my choc swirl ricotta style cheesecake tonight 0 -
OMG yum! These came out so good, might have to eat all the rest tomorrow!
Choc swirl sounds awesome too!0 -
so I found some musk essense in the cupboard so I made a choc/musk cheesecake. Mixture is tops.
Used 7" pan this time & rose very nicely. Sunk a little bit much thicker than last time.
Cooked at 140C for about 40mins then down to 100C for half an hour or so.
Out of the oven
Macros for this one are
1048 cals 147P/45C/34F
Difference is because of ricotta instead of cream cheese & cottage cheese instead of ffgy.0 -
OMG I love musk! Was it yummy?0
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OMG I love musk! Was it yummy?
only eaten the mixture & that definitely was! Had to go in the fridge overnight & I fast until lunch time ish. I'll be eating half of this post workout tonight 0 -
Expecting a review tonight then! (And a piece in the mail) 0
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I have to try Riccota! Have too
I think this weekend I will make cupcakes and a pie. Pumped
One of ricotta and one with cc0 -
Musk? *off to Google*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!!
When mixing, did you mix it quite a bit? Maybe overbeaten? Usually that's the cause of the collapse.
Sorry I didn't see that you replied. I avoided using any electric mixer to try and prevent over beating. Maybe my arm is stronger than I thought!!
I'll try less mixing next time. I've also read that rubber spatulas are the best for mixing (I used a metal spoon). Or maybe thats just uber- anal!0 -
Picola - your pic actually looks really good. The even texture from top to bottom is nice in the picture. I doubt you overbeat it by hand, maybe just a fluke. Use the electric mixer next time and see what happens. The batter can withstand quite a beating.0
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choc/musk cheesecake (with ricotta instead of cream cheese)
Tasted great. That was with 1tbspn of musk essence. Probably half of that required I reckon. Also used electric mixer this time. It collapsed a bit even with cooking at low temp & leaving for ages at 100C. I think I'll go back to hand beating for next one.
3 quarters of this cake GONE in one sitting :happy:0 -
Looks good! I've never heard of musk here in the states, but that's not to say it doesn't exist. Sounds like a spice?0
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musk sticks
Like these
NO IDEA how to explain the flavour haha. Tastes like pink weird stuff haha.0 -
Thanks for the invite gp. The "fat girl" in me would make and eat one of these for EVERY meal. BUT since I'm working on everything in moderation, I will have to settle for making one and having a nice LARGE slice BEFORE the husband and 16 year old son get ahold of it.
Trisha0 -
It looks like pink weird stuff too...LOL0
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Like bubblegum...it's hard to explain but I'd say it would taste just as you have described. Haha0
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musk sticks
Like these
NO IDEA how to explain the flavour haha. Tastes like pink weird stuff haha.
I thought musk was only for fragrance!! Hopefully these sticks aren't made in the same way!0 -
:smooched:
GELATIN FREE CHEESE CAKE?!
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I'm thinking of a way to make a cheesecake using coconut cream which is naturally quite sweet....It's runny though, any tips before I waste the ingredients?0
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If it's runny, replace the milk with your coconut creme.0
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Thanks gp79. Do you think I could use 1 small can of coconut cream and one block of cheese adding gelatine to set?If it's runny, replace the milk with your coconut creme.0 -
Have all the ingredients except protein powder! These all look good!0
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I'm not sure about the gelatin. The consistency should be like a pudding cup, so not runny and not too thick. If you dip a spoon in the batter it should very slowly come off the spoon via gravity.0
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NOM NOM NOM NOM NOM....0
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mmmm... I want to go to there!!!!!!!!!!!!!!
So gonna try this weekend.0 -
My bday choc/PB cheesecake I made. Cut into 9
325 cals 46P/18C/8F
1kg low fat ricotta cheese
500 grams Fat Free Natural Yogurt
1 whole eggs
6 egg whites
.5 cups granulated sweetner
3 scoops (about 75 grams) choc Protein powder
2 tbspns cocoa
Topped with:
1 serve sf/ff choc fudge pudding mix
20g choc protein powder
2 tbspn PB&CO Dark choc dreams
and enough skim milk to turn to sludge
Dark choc shaved over the top.
Using 9" pan
Pre-heat oven to 150C (not fan forced <!!important!!>)
Grease baking dish with non-stick spray and line bottom with baking paper (cut out circular piece for a round dish)
Mix ricotta & yoghurt
add eggs 1 at a time, wisking as you go
add the reset of the ingredients and mix until combined
pour mixture into baking dish (it will be quite watery, don't worry)
Bake at 150C for 1 hour, then turn heat down to 110C for 1.5 hours (or until cake doesn't wobble when you shake the pan)
Allow to cool on the bench in pan for 30 minutes
remove from pan and refrigerate for at least 5 hours
This cake was damn HEAVY! haha0
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