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About LinkBacksI came here to find the recipe for mini-cheesecakes but the recipe page is nowhere to be found now that the site has been changed! Is the recipe page no more?
I came here to find the recipe for mini-cheesecakes but the recipe page is nowhere to be found now that the site has been changed! Is the recipe page no more?
Hi Clover,
We had an overwhelming response to an article that Ediets did about our Admin and it rather crashed the old site. We are currently working hard to put the pieces back together... Little by little it is coming.
You might want to post a request in the Cooking forum -- someone might have the recipe in their files. It was a popular one!
The database will be back, but with over 1,000 recipes, it is going to take a bit.
Blessings!
Sharron
Author of "Low Carb Cooking at Sharron's Place," and "Extreme Lo-Carb Cuisine" to be released in December
www.thelowcarbcook.com
OH, i should have that one on my hard drive... lemme look.
My LC web site
LCE Member since 12/00
Wow! Well i guess that's a good reason for the site to crash but I'm sure it's still no fun putting the site back together! Thanks for the info - I'll put up a request on the cooking forum.. Thanks!
Low Carb Recipes at LowCarbEating.com
Mini Cheesecakes
3 8oz pkgs of cream cheese at room temp
3 eggs
1 cup Splenda
2 tsp vanilla extract
1 tsp lemon juice
Optional Topping:
1 cup sour cream at room temp
2 tbsp splenda
1 teaspoon vanilla extract
Preheat oven to 350 degress. Beat all ingredients (excluding topping ingredients) until creamy. Pour into muffin papers, filled 3/4. Bake for 15-18 minutes @ 350 degrees. *** If using topping- Mix all topping ingredients. Put one teaspoonful on top of each mini cupcake, spread around to cover entir cupcake. Place bake in heated (350 degrees) oven for 3-5 additional minutes.
Nutrition Info
Servings- 18Each mini cake contains-(these calculations are with the topping used)Calories- 278 Fat- 25gProtein- 1.6 g Carbs- 1.7g
Thank you SOOO much!! :-)
When I made the mini-cheese cakes with this recipe, they fell in the centers leaving a tablespoon-sized depression. We jokingly called them "cuppins" and filled the depression with mushed berries or sour cream sauce.
I got some tips, and my last batch turned out much better - flat tops instead of holes. Here are the things that I think helped:
Don't over beat the ingredients. Add the eggs last and do not over beat them. Just fold them in gently.
Cook at a lower temperature. Bake at 300 for the first half of the cooking time and 200 for the second half of the cooking time. Then, turn off the oven and let the cakes cool off very slowly.
Also, I lined the bottom of each cupcake tin with an almond crust, which was quite tasty. (1 cup whole almond flour, 2 tbs melted butter, 2 tbs of Splenda granualr, 1-2 tsp water, 1/8 tsp cinnamon).
~~~Teelbee
174 (Mar. 2002, highest weight), 164 (Jan. 2003, begin LC)
164/135/137-134
remember, amateurs built the Ark, professionals built the Titanic
I love those mini cheese cakes. Have my recipe hanging on my cabinet so I won't lose it.
started 7/26/2003
one day at a time...one pound at a time
337/312/200
9/9-316 9/14-312
These look great! Can they be frozen??
mari, i believe so...
Blessings!
Sharron
Author of "Low Carb Cooking at Sharron's Place," and "Extreme Lo-Carb Cuisine" to be released in December
www.thelowcarbcook.com
Re: Where did the recipe page go? It sounds as though this isn't the recipe you were looking for, but I made these a couple of days ago and they turned out to be more like cheesecake than most cheesecake is! And they're so easy -- only three ingredients.
Cream Cheese Muffins
2 pkgs (8-oz. each) cream cheese at room temperature
2/3 cup DaVinci Vanilla sugar free syrup
2 eggs
Combine in mixer bowl and mix until well blended. There may be small flecks of unblended cream cheese left in the batter. Don't worry about them. They're OK. Divide into 12 muffin cups with paper liners in them. Bake at 350 degrees for 20 to 25 minutes until tops are cracked and barely beginning to "tan" (not brown).
Best when refrigerated before eating. The centers will begin to drop somewhat as they begin to cool. They may be filled with a dab of sugar-free preserves, mashed sweetened berries, or sour cream mixed with a little Splenda and cinnamon, but they're just as good without any filling or topping. They keep well refrigerated for up to a week, but they'll never last that long!
From Carol B.
Nadine
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