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Author Topic: Cheesecake  (Read 250 times)

Offline Rhiannon

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Cheesecake
« on: March 28, 2016, 12:30:29 PM »
I found this recipe on the old site.

12 oz cream cheese, softened to room tempurature
1 tsp vanilla extract
2-3 Splenda packets
1 cup HWC

Beat together the cream cheese, vanilla and Spenda

Whip the HWC until soft peaks form, then fold gently into the cream cheese mixture

put in a glass bowl or dish and refrigerate for at least 25 minutes before serving.

I did this and the recipe is certainly easy to make.  But after tasting it, I decided not to serve it to my family.  It's pretty bland and was somewhat disappointing.  I did top my serving with 3 blackberries, just to jazz it up a bit.  I've got an almost full dish of this left, so I guess I'll eat it until it's gone but am continuing to search for a better cheesecake recipe.

Offline Dianne

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Re: Cheesecake
« Reply #1 on: March 29, 2016, 07:49:35 AM »
I wonder if adding a bit of lemon juice would give it a little bite instead of being bland?
A1C at DX 2002 7.2
7/14 8.8                10/14 5.2            1/15 4.8          
4/15 4.8                9/15   5.2            6/16 5.4   

Weight was 280 now 186, 94# lost so far

Offline Shanny

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Re: Cheesecake
« Reply #2 on: March 29, 2016, 12:50:44 PM »
Absolutely lemon juice, and sour cream as well . . . both give a little more zip to what can be a really bland dessert. I'd swap out the HWC for sour cream, and then add a coupla/three tbsp. of lemon juice (juice of one lemon), and maybe some lemon zest as well.

Offline ami

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Re: Cheesecake
« Reply #3 on: March 30, 2016, 01:05:13 AM »
this sounds good, i add some gelatine as i like it little firm ......,and set it in small cups so i know my limit for the day ......... ;)