Help! I went looking for an easy no-bake cheesecake recipe and found one in our recipe section. It was on page 3 of the cheesecake section. It's called No Eggs Cheesecake (Easiest Ever) by:cajun.

I bought some heavy whipping cream (I'd never used it before) and plenty of cream cheese so I could tweak the recipe if need be. Basically, you add the whipped cream to cream cheese blended with Splenda and vanilla. Easy. Yes. And boring. It lacks the flavor of the recipe I used to use that had lemon juice in it. I added a little (lemon juice), and it didn't seem to help.

Would using less whipping cream not "dilute" the cream cheese so much, therefore giving it a stronger cream cheese flavor? Should I use more vanilla? I even added some cocoa powder to half the mixture and that was a better tasting product. It made a large volume of filling, so I could do with less.

I REALLY don't want to get into a baking with eggs situation. There's a REALLY good reason I'm NOT a chef or baker!

Thanksgiving morning, I will be making deviled eggs, shrimp dip, and a cheesecake (maybe I'll make the cheesecake the night before), so I don't want to be stressed out if it flops and I have to fight my way through Kroger (again) for more ingredients.

If anyone (Trina, Sharron.....) has any suggestions for something relatively simple, please let me know. I want to bring this cheesecake to DH's Aunt's house. She is a diabetic, and I will claim to have made the cheesecake sugar-free so she can have some. This will give me a safe dessert to eat after dinner. I'll have a few deviled eggs, some shrimp dip (which is also cream cheese based) with celery, and that won't leave much room for turkey and green beans!
I want to eat on plan, but not make it really noticeable.
Anyway, I'd appreciate any help I can get for making a simple, no bake, lowcarb cheesecake that has flavor!

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what you could do is not incorprate all the whiped cream in but whip all if it.. (understand what im saying.. ? ) you could slowly add it in to desired texture ect. and there are tons of things you could add to put more flavor in.. go threw the extract area of your spice isle.. almond, butter,maple,banana,cherry,rum, ect.
the reason for whipping all ofthe cream is maby it is not the cream that isnt hitting the spot.. and might not work out if you dont add it all.. and that way you have more if you want to add more..

good luck... and to tell you the truth.. the baked cheese cake realy isnt much work.. about as much as the nobake.. just uses the oven. you would be surprised on the difrence too.. taste is excelant for a very small amount of extra effort..

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01/02/04-248{ 4/29/04- 218} 6/30/04- 204
7-05-04 198 8/30/04 - 190 (got lost after that-)
4/03/08- 261 -
Goal-140-145

No-Bake Key Lime Cheesecake
Recipe courtesy George Stella

1 tablespoon wheat germ
2 cups plus 1 tablespoon sugar substitute (recommended: Splenda)
16 ounces real cream cheese, room temperature
1 cup sour cream
1 cup whole milk ricotta cheese
3/4 cup Key lime juice (fresh or bottled)
2 tablespoons no sugar added vanilla extract
1/4 cup hot water
2 limes, zested, divided
3 envelopes unflavored gelatin (recommended: Knoxx brand)
3/4 cup boiling water

Special Equipment: 10-inch deep pie plate or cake pan

Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of the pie plate to create a "faux" crust.

In the bowl of an electric mixer, beat the softened cream cheese, sour cream, ricotta cheese, lime juice, 2 cups sugar substitute, vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium speed until well combined.

Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.) With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture. Immediately pour mixture into the prepared pie pan and sprinkle with the zest of the other lime. Chill in the refrigerator for about 3 to 4 hours or until firm. Serve.

Hint: If you have any extra cheesecake mixture left over after filling the pie pan (I always do), put it in a pastry bag or heavy-duty plastic bag and put it in your freezer for about 7 to 10 minutes, just to firm it up a bit to the thickness of whipped cream. Then take it out and decorate the top of the Key Lime Cheesecake. (If it is in a plastic bag, snip the corner off.)


Nutrition Information
Calories 238 Total Fat 19 grams
Saturated Fat 13 grams Carbohydrates 8 grams
Net Carbohydrates 8 grams Fiber 0 grams

Maxi -

You must make the cheesecake the night before no matter what kind you make. It needs to set up and chill thoroughly before you slice and eat it.

As for the baking, I don't see why dumping the ingredients in a mixer, mixing, and then dumping them in a pan to bake is difficult. Don't make a traditional cheesecake and worry about the pan type. Just dump the mixture into a rectangle pan and cut into squares.

When I make cheesecake, I usually just toss the cream cheese and eggs in the food processor, blend, add everything else, blend, and then dump into a pan. It bakes for 45 minutes or so and then rests in the oven for 2-3 hours, then you refrigerate it. It doesn't really take much attention from you.

I think the reason yours tasted boring is because it was more like a whipped cream pie rather than a real cheesecake. I think the baking method is much better.

Here's my recipe for

DENSE & CRUMBLY CHEESECAKE

2 lbs cream cheese (very soft)
1/2 cup sour cream

2 egg whites (NO YOLKS!)

Juice and zest of 1/2 a lemon
2 teaspoons vanilla extract
pinch of salt

1 cup pourable Splenda

Cream sour cream and cream cheese together until smooth. Add egg whites and mix for 10-15 seconds. Add juice, zest, extract, and salt and mix for 10-15 seconds. Lastly add the Splenda 1/3 cup at a time and mix until smooth.

Pour into a greased dish (I use a 9x13 pyrex) and bake at 350 for 40 minutes. After 40 minutes, turn the oven off, crack the door open, and let rest for 1 hour. Remove from oven after an hour and continue to cool on the counter.

Tastes best after chilling overnight in the frig. Serve with WHATEVER! Although it's excellent all by itself.

For a topping, nuke some Smuckers Strawberry Preserves for a few seconds and pour over each piece.

This is really quite an easy recipe. I would urge you to try it

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It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

I posted this a while back, but it got buried. This is by far my absolute favorite cheesecake! I also sometimes use Post Carbwell Cereal (Golden something flavor), put it in the food processor then mix with butter to make a crust. Works great! Hope all these suggestions help!


Oh-So Creamy No-Bake Cheesecake

1 package gelatin + ? t.

? c. cold water

3 8oz. packages cream cheese, softened

1 ? c. Splenda

? c. heavy cream

1 ? T. lemon juice

2T. vanilla extract

? c. + 2 T. heavy cream

1 T. butter

Sprinkle gelatin over cold water in a small saucepan. Let stand 1 min. Stir over low heat until gelatin dissolves, about 3 min. Set aside. Beat first amount of cream with ? t. gelatin in a medium bowl until semi-stiff peaks form. Set aside. Beat softened cream cheese and Splenda in a large bowl until light and fluffy, about 2 min. Gradually add second amount of heavy cream and lemon juice. Beat on med-high until light and fluffy, about 2 min. Gradually beat in gelatin mixture and extract until thoroughly blended. Fold in the whipped cream. Melt butter and grease 9 – 10” spring form pan. Pour in mixture. Refrigerate 8 hours or overnight.

Good luck!

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Mada
221.6/193.8 <--- ONEderland! /sz 8

Glad to hear that someone has tried Carbwell cereal as a crust. I asked about just that situation a few days ago. I'm making a blueberry swirl cheesecake tomorrow....... Using a regular recipe for a New York style cheesecake that I found in a magazine and making appropriate substitutions.

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Judy
highest = 180, goal = 140
Every single time I put food in my mouth, it matters. No more fooling myself!

Thanks, everyone! I'm not sure which recipe I'm going for here, but I do know I'm going back to Kroger....a trip I am dreading!

I think I just have a "baking eggs" phobia. Eggs are so unpredictable! I think when I tried the "Mock Danish" and I didn't sweeten it enough, it had an eggy flavor and texture and it totally grossed me out.

BUT......I am the type person who likes to face my fears head-on (some of the time!), so I think I'll try Marcie's recipe, since I have all the ingredients except pourable Splenda. Will powder Splenda work? If not, I may face my "unflavored jello" fear and do Mada's recipe.

Thank you, everyone for your responses! I hope you all have a wonderful Thanksgiving!

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Pourable Splenda refers to the kind that measures cup for cup like sugar. AKA granulated. So if that's what you have, you should be fine!

Char

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

I usually use the packets because it's easy for me to keep around (a la Costco), but I'm sure the other will work too.

Don't fear the jello... don't fear the jello... don't fear the jello. Hee hee hee!

Seriously, just pick one to try now. I'm sure they're all fantastic.

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Mada
221.6/193.8 <--- ONEderland! /sz 8

I thought pourable Splenda was liquid Splenda.....DUH! I have the bag and the packet kind.

I have REALLY weird eating/food rules. I cannot eat certain foods together (in the same mouthful) like meat and fruit.
And certain foods cannot touch each other. If the syrup gets on the sausage, the sausage is RUINED. The mere thought of eating a McGriddles makes me nauseas.

I cannot scrape a mayonnaise jar without gagging because when I was little I saw an old woman scrape out an empty mayo jar at the dump! She was homeless, I think. And she was always there when we went to dump our trash. She always had the heels of the bread in the bags, apple cores, etc. Sad.....and disgusting. I wouldn't eat bread heel now for anything!

My world is limited due to my food freakiness! LOL! Thank you both, Char and Mada, for your help! I'll let ya'll know how it comes out!

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Maxi -

Notice my recipe has EGG WHITES, no yolks. That's why I made it that way, so it didn't have any eggy taste AT ALL!

__________________
It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

Just had to chime in here to say that Marcie's "dense 'n crumbly" cheesecake (recipe on this site) is DIVINE...I make it in a springform pan with no crust, and it comes out perfect every time even though I toy with the ingredient amounts and sometimes add a flavoring. It's got that heavy "restaurant" cheesecake texture, wonderful flavor, and is always a big hit.

As an aside, I use fat-free cream cheese and fat-free sour cream in this recipe. I don't normally use fat-free stuff, but those are two items where the carb count doesn't change significantly in the fat-free version, and it saves a LOT of calories....important, because I LOVE this stuff! (I'm in maintenance - this may not be the right choice for everybody).

Happy Thanksgiving, everybody!

Sky
Atkins since 8/02
196/144/under 150

Thanks Sky!

__________________
It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

Well, I did it! I made the cheesecake. The only alterations I did was add 1/2 cup of heavy cream. I was blending it and it was really thick. This seemed to smooth it out. I also baked it in the water bath I'd read about. It came out about 3 inches thick, including the nut crust. After it cooled and stayed in the fridge overnight, I took it out of the springform pan, turned it onto a foam plate, removed the bottom pan, and put it on a cake stand. I cut up some strawberries, stirred them up with some Splenda,and arranged them on top. Beautiful! Between my (gastric bypass) sister and DH's diabetic Aunt, I only got to try a little bit. It was sooooo creamy and good. They divided what was left between the 2 of them.

Thank you, Marcie, for your great recipe. And thanks to everyone else for your help with this. I hope you all had a wonderful Thanksgiving.

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I'm so glad it worked out for you! I'll have to try your tweak next time I make it, myself

__________________
It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001