Question:
Can someone please e-mail me a cheesecake recipe using Splenda?
Somewhere on the message board I read where someone baked a "Splenda" cheesecake with some kind of fruit sauce. All sugar free. Now I cannot find it. HELP!! Thanks gang, each and everyone of you are the best !!! ;) — Cinna G. (posted on January 20, 2002)
January 20, 2002
I haven't seen this recipe, but I would be very interested in getting it
myself.
— KLandrum
January 20, 2002
Unfortuantely I don't have a recipe persay. My daughter makes one and she
just uses low fat cream cheese and makes it like any other cheese cake.
Splenda does not do well baking so she sprinkles her sugar on top..and
allows it to sit overnight.
— [Anonymous]
January 20, 2002
Go to www.splenda.com
— garw
January 20, 2002
i posted about making cheesecake so maybe it was my post u saw. i use
kraft/philadelphia fat free cream cheese, substitute SPLENDA for the sugar
& 3 eggs. i follow all the directions on the package of cream cheese
& it is just like a regular cheese cake. i even eat it for a meal as it
is packed with protein. i am not a very big baker, so i dont understand
what the baking problem with SPLENDA is, but i have not noticed anything
wrong with the results. i love SPLENDA because it tastes just like sugar
& has no aftertaste whatsoever.
— sheryl titone
January 20, 2002
— [Anonymous]
January 20, 2002
This cheesecake recipe was given to me by Dannielle one night in chat and
Ive made it several times and have emaild it around to half the chatroom.
Its a little time consuming but its worth it! - I actually add a bit more
Splenda than it calls for...but it makes alot so you may want to freeze
half of it or share it with family and friends.
New York Style Cheesecake (made with Splenda)
Part I
12 Graham Crackers crushed
3 tbs Melted butter
2 tbs Splenda
Pinch of cinnamon
Part II
4 1/2 8 oz pkgs cream cheese
5 eggs
1 cup Splenda
1 tsp vanilla
Part III
3 cups sour cream
3/4 cup Splenda
2 tbs vanilla
Mix crushed graham crackers, sugar and cinnamon together with a
fork. Stir in melted butter intil well mixed. Press into bottom of a
8" to 9" spring form pan
Beat eggs & sugar till light & fluffy-add softened cream
cheese slowly till entire mixture is light & fluffy...then add vanilla
and mix for 1 minute...Pout onto graham cracker crust and bake @ 350 for
40 min until light golden at edges (dont worry about center of cake it will
look as tho its not done) Remove from oven and let cool 1 hour. (it may
split but dont worry)
Mix all ingredients together until sugar is disolved and pour very
slowly and gently on top of cooled cheesecake... Bake @ 350 for 10 minutes
... cool and chill in refridgerator overnite to "ripen"
cheesecake
— darcieleigh
January 20, 2002
It is Nutrasweet that breaks down and loses its sweetness in heat/baking.
Splenda does great!!
— Cheri M.
January 21, 2002
— Gwen M.
January 21, 2002
Although Splenda does retain its sweetness better than Nutrasweet, I made a
pumpkin cheesecake recipe and found that the baked cheesecakes tasted a LOT
less sweet than the batter. Other than that, it turned out fine. Next time
I use Splenda to bake I am going to add extra!
— ctyst
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