Lowcarbfriend

7 Responses to “Cheesecake Question”

1. Visitor Says:
   March 5th, 2009 at 9:47 pm

   Hi..

   This is my opinion only. I see no reason why you can’t enjoy your cheesecake. It doesn’t seem like you are "overeating" in other areas..Now, if you were having a huge breakie, lunch, and dinner, and then cheesecake, that would be another issue.

   Many peeps when they only have a few pounds to go might have to watch their cheesecake intake..But, everyone is different..

2. Visitor Says:
   March 5th, 2009 at 9:47 pm

   Miss Chicken…my theory is that if it aint broken don’t fix it…your stats speak for themselves…you have lost 35 lbs eating this way and I say you have a winning strategy going…keep up the good work…

3. Visitor Says:
   March 5th, 2009 at 9:47 pm

   Thank you both so much…that does make me feel better.

4. Visitor Says:
   March 5th, 2009 at 9:47 pm

   can we have grapefruit? yummm

5. Visitor Says:
   March 5th, 2009 at 9:47 pm
   Quote:

   Originally Posted by That Girl can we have grapefruit? yummm

   If you count the carbs…I don’t see why not. I do…almost every day.

6. Visitor Says:
   March 5th, 2009 at 9:47 pm

   Okay…on the fruit..Barry likes you to have fruit after you have eaten your meal so it
   slows down the insulin response..

7. Visitor Says:
   March 5th, 2009 at 9:47 pm

   i used to eat cheesecake for breakfast almost every morning… of many varieties.

   if you’re losing and can afford it carb-wise, i don’t see why u can’t enjoy it!

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5 Responses to “Cheesecake question”

1. Visitor Says:
   December 16th, 2008 at 1:53 pm

   Yes, I have used 1 cup of vanilla davinci in place of 1 cup of Splenda. It results in a very creamy cheesecake. Many of Beachgirl’s recipes call for 1 cup of davinci.

   My most recent cheesecake was my best yet, and I used a combination of erythritol and vanilla davinci (I think I used 1 c erythritol and 1/4 cup davinci). I normally use Philly 1/3 less fat because it has fewer carbs, but this time I used 2 pkg of Philly original and 2 of 1/3 less fat. With that and the erythritol the texture of the cheesecake was wonderful. It was more like a new york cheesecake. I haven’t tried to isolate whether it was one or the other that made it so good.

   Trina

2. Visitor Says:
   December 16th, 2008 at 1:53 pm

   Thanks, Trina…

   When you replaced the Splenda with the Davinci Syrup.. did you change anything else? More cream cheese… no vanilla extract.. etc..

3. Visitor Says:
   December 16th, 2008 at 1:53 pm

   Thanks, Trina…

   When you replaced the Splenda with the Davinci Syrup.. did you change anything else? More cream cheese… no vanilla extract.. etc..

4. Visitor Says:
   December 16th, 2008 at 1:53 pm

   IrishAngel,

   Nope, no other changes to the recipe.

   Trina

5. Visitor Says:
   December 16th, 2008 at 1:53 pm

   You can substitute cup for cup powder Splenda and DaVinci/Torani syrup.

   The only thing with using syrups is that, if you freeze your leftover cheesecake, the texture becomes very weird. It’s still good, but it won’t be as creamy. I think the water in the syrup freezes and becomes sort of like frozen crystals. Even if you completely thaw it, the texture is never the same…

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2 Responses to “cheesecake question”

1. Visitor Says:
   December 16th, 2008 at 12:15 pm

   Here’s a recipe that I used in induction and beyond and I have lost 80 pounds.

   1 8 oz. block of softened cream cheese
   2 eggs
   1/2 cup DaVinci vanilla syrup
   1/2 to 1 teaspoon vanilla

   Beat all of this together until well blended. Pour into a baking dish. (I used a 2 quart glass dish but you could use a pie plate, cake pan etc.) Bake at 350 degrees for 35-40 minutes. This tastes better chilled for a few hours but if you can’t wait it’s not bad warm either. Originally this recipe called for sugar and a prepared graham cracker crust so I used the DaVinci instead and omitted the crust altogether so it is pretty lowcarb as long as you don’t eat it all at one sitting!
   

   Donna

2. Visitor Says:
   December 16th, 2008 at 12:15 pm

   You really should try to stay away from ANYTHING sweet on induction…even if you can justify it as legal. The whole purpose of induction is to clean out your system, get rid of all the cravings and get your metabolism rolling. It is difficult and you may feel icky, headaches etc., but it is difficult for everyone. You just have to fight through it. The cleaner your induction, the healthier the rest of your weight loss will be. You will feel so great after induction and you will feel great with no more cravings.

   It is recommended that you eat a piece of cheese to cut a sweet craving.

   Josie

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10 Responses to “Cheesecake question”

1. Visitor Says:
   November 18th, 2008 at 9:08 pm

   UUUUUUMMMMM, Cheese cake! I don’t know which recipe your going to use but this one is great. I’ve also made this one which is pretty good too. I omit the crust.

2. Visitor Says:
   November 18th, 2008 at 9:08 pm

   Not any of those ones. They look good though.
   The recipe I was refering to is in the book. It uses cottage cheese and I was wondering if anyone else had tried it.

3. Visitor Says:
   November 18th, 2008 at 9:08 pm

   I haven’t tried it yet, but was just thinking about making it early this morning. I’ve been on A72 for over a month now, so I think it would be fine to add in.

4. Visitor Says:
   November 18th, 2008 at 9:08 pm

   When I was on Atkins 72 way back in……1972, I remember making it all the time, so I must have liked it. I will have to try it again next week. Those other recipes above sound yummy! I can’t wait to try the pumpkin one! That would make a good breakfast instead of my usual eggs. There was a recipe I made about 6 years ago when I was doing DANDR that was really good, I think it was with cream cheese though. Wish I could find it. I’ll have to look in the recipe section to see if anything looks familiar.

5. Visitor Says:
   November 18th, 2008 at 9:08 pm

   My problem is when I make something like this… I want to eat the whole thing! How do you all deal with portioning? I have no control over such things

6. Visitor Says:
   November 18th, 2008 at 9:08 pm

   I have a no-bake version that is really good if you want it. My secret portion control is to make them in cupcake cups and freeze them all then take one out and have them. You have to let them thaw some if you don’t want to break your teeth, but sometimes I don’t want it by the time its thawed out and I save it for the next day.

7. Visitor Says:
   November 18th, 2008 at 9:08 pm

   Thats actually a pretty good idea! I have a great low carb cheesecake recipe too. And a special one for Christmastime! Is your acceptable on induction?

8. Visitor Says:
   November 18th, 2008 at 9:08 pm

   I’m not familiar with the 72 version, but I don’t see why it wouldn’t be ok with the later Atkins inductions.

   All it has is 4 pkgs of cream cheese, 8 oz. of whipped cream, 1/2 cup Splenda and for after induction you can make a nut crust with crushed pecans, Splenda, and butter.

   Just mix the cream cheese and Splenda together until blended. Whip the cream and fold into the cream cheese mixture until well mixed. I am not sure how many cupcake papers it will take, but I fill them a little over half full. Refridge a few and put the others in a gallon zip loc bag and freeze them for later.

   make 12 "cupcakes" you have 34 g fat, 4 carbs, 6 protein
   24 17 g fat, 2 carbs, 3 protein No fiber so this is net carbs

   Enjoy and I hope you can have them.

9. Visitor Says:
   November 18th, 2008 at 9:08 pm

   My specialty is cheesecake,and I have to say before I started low carbing I made a cheesecake with cottage cheese and threw it out,it was terrible,if your use to real cheesecake,trust me that’s not it the texture was not good,so I just stick my original,just tweaked,no sug,no crust.That’s just my opinion.I would never make another one,waste of ream cheese.

10. Visitor Says:
    November 18th, 2008 at 9:08 pm

    My recipe uses sour cream and real cream cheese. It weighs an absolute TON and it is to die for! At Christmas I add Nutmeg and other seasonal spices to make it taste almost like eggnogg! Of course with splenda and the crust of crushed pecans splenda & butter.

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6 Responses to “Cheesecake Question”

1. Visitor Says:
   November 16th, 2008 at 8:50 pm

   Anytime I have ever made cheese cake I didn’t put flour in it…But I just checked with Betty Crocker and Home and Gardens and one uses flour and one does not. The one that does though, only uses 2 tablespoons. My guess is that if you can taste it they probably use it.

   Shannon

2. Visitor Says:
   November 16th, 2008 at 8:50 pm

   Yes, flour or cornstarch, usually. I like to use a little guar gum in my SF cheesecake nowadays (or even a little bit of almond flour).

   Pam

3. Visitor Says:
   November 16th, 2008 at 8:50 pm

   Great, guess I won’t be eating that anymore … and it was soo good, wonder if I asked them to make one without flour …

4. Visitor Says:
   November 16th, 2008 at 8:50 pm
   Quote:

   Originally Posted by ColoradoSweethart64 Great, guess I won’t be eating that anymore … and it was soo good, wonder if I asked them to make one without flour …

   I bet they would especially if you are a "high roller"

   Shannon

5. Visitor Says:
   November 16th, 2008 at 8:50 pm

   Ask them for a nutritional breakdown or list of ingredients. You might get lucky!

6. Visitor Says:
   November 16th, 2008 at 8:50 pm

   I used to bake cheescakes all of the time and most recipes call for flour. The New York Style has four cups of flour in the cheesecake. I would stay away.

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