Tue, Jul-31-01, 14:05
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Senior Member
Posts: 296
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Plan: Dr Atkins/PP
Stats: 180/170/138
BF:
Progress: 24%
Location: Vancouver, BC
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I can't believe I made it from SCRATCH!!
I just made the cheescake over the weekend. I cannot believe how thorough and easy the recipe was. I can cook but my past baking history has been disasters (think rock hard cookies and lumpy lopsided cakes...)
I bought all the ingredients and follow the instructions and since I didn't have any spring form pan?, I used some tinfoil takeout small tart plates. The recipe yielded 11 tarts. Which gives everyone a hefty portion.
The Almond crust was so easy. My friends that are bakers couldn't believe it was a low carb cheesecake. The blended Sugar Twin/Splenda doesn't taste artificial at all and the crust is soooooo good. I can just eat the crust and forget about the cheesecake part.
The only problem I had is with the egg whites. I think its probably my technique. I beat it till my beater is smoking and no peaks just very scrambled. So I just left out the egg whites and the cheesecake was a little heavier but still good.
Thank you Karen for the FABULOUS Recipe!!
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