Splenda and DaVinvi Syrup exchanges..Karen help!
 

This is a recipe for a 9x13 inch cheesecake.

Cake:
4 lg. (8oz) pkg. cream cheese
1 1/3 C. sugar (I used 1 C. Splenda and it was fine)
6 eggs
1 tsp. vanilla

Topping:
16 oz container of sour cream
4 tbsp. sugar (I used 3 tbls. Splenda, came out fine)
2 tsp. vanilla

If I wanted to substitute some Da Vinci in for the Splenda, what would the measurements be then? And if I used Vanilla Davinci would I take out the vanilla extract? Do you think this will have any effect on consistancy? Thanks!! This comes out to about 5 carbs per slice if you cut it into 15 slices, is this alot? Im more concerned about the amount of calories since Im kinda in maintenance...Its for my birthday though, Im doing test runs now to see which 1 is best. Thanks!!!

Wish I could help you out with an actual conversion but I don't use DaVinci - or any other - syrups in baking.

I would use half the amount of Splenda and just add the syrup to taste. You don't want to add too much liquid because it may make the cheesecake not set properly.

Cream cheese is heavy in calories but if it's your birthday, what the heck? Enjoy it! :)

Karen

Thanks for trying :)