Some food questions..
 

I'm hoping that agonycat and Karen see this post because everything they have to say I take as set in stone.. You two are soooo smart!. And I know you are going to tell me it comes with the time, but anyhow. I was wondering if there was an easier recipe for cheesecake, like one with just cream cheese, splenda and no sour cream or almonds or anything. I've searched the site endlessly but have came up empty handed. Along with this, what other things besides sf jello can you eat this whipped topping on?? Thanks in advance for your replies. :daze:

Hi. I know you are looking for a recipe for cheesecake, but I happened on a recipe for "fudge" that was actually more like cheesecake. It made a very small quantity, which was good for me because I am trying not to eat too much "sweet" at this point, but it is very hard not to feed that little sweet tooth every once in a while.

2 tbsp butter
4 oz cream cheese
1/2 cup heavy cream
3 tbsp Splenda
2 tbsp cocoa (unsweetened, of course)
1/2 tsp vanilla

Melt butter over low heat, add cream and cream cheese. Whisk until smooth. Add Splenda, and adjust to taste. Heat to bubbling, stirring constantly. Reduce heat, add cocoa and vanilla, and blend. Pour into a small pan and refrigerate 3-4 hours. Makes 8 pieces.

I found that it took at least 4 hours to set (yes, I was anxious to try them). I ended up popping them in the freezer for a little bit and they were the perfect texture. More like cheesecake than fudge. It's a great recipe if you like cheesecake and just want a taste. Other people (who weren't watching what they ate) really enjoyed them too.

Enjoy!! :wave:
KC

In the Sweet Treats area of the Low-carb Kitchen Forum were a couple of recent threads on cheesecake. The crust and sour cream topping are always optional.

http://forum.lowcarber.org/showthre...&threadid=34352

http://forum.lowcarber.org/showthre...&threadid=34346

http://forum.lowcarber.org/showthre...&threadid=35533

Karen