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