Lowcarbfriend

I need to make cheesecake for about 35 people, and was thinking cheesecake in muffin tins would be easier than making 3 cheesecakes. If anyone has done this before, please let me know if my idea will work. I’ve read a few LCF posts and some say they sink in the middle, and some don’t. I was thinking if they did, maybe I could do a 5 minute sour cream topping. I’ve read different cooking times. I realize it will be shorter than a full size cheesecake. I was thinking of going with 300 degrees for 20 minutes. I want to use red heart cupcake liners (sprayed) with crust, then a little ganache, a few raspberries, then cheesecake filling. To decorate I want to drizzle on a little ganache, then put a berry on top, or make a raspberry sauce. For display I thought I would put about 9 per plate raised at different levels with red cloth draped over the props. I guess that’s it, does anyone have any advice or comment?

I was reading the threads on low carb bread and my roommate mentioned that her mom makes bread in the V8 tin cans for round bread. I don’t have a tin can. Anyone want to give it a shot?

When I first started lurking on this board I remember seeing a recipe using a Muffin Top Tin. I found the tin today and rushed home thinking I could find it. To my disappointment I am unable to locate it. Can someone point me in the right direction?

Thanks!

Hi everybody,

I need help I have purchased some tinned soup from Sainsburys and the carb count/nutritional info is as follows:-

Cream of Mushroom soup
per 100g

Energy 55 k cal
Protein .6g
Carb 1.4g
of which sugars .3g
of which starch 1.1g
Fat 5.2g
Fibre .1g
salt .4g

Do these values look correct??

Thanks