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Thread: Chocolate Espresso Cheesecake

  1. #1
    Janet Guest

    Default Chocolate Espresso Cheesecake

    I think I'm going to experiment and make a xylitol-sweetened version of this
    for Christmas dinner. I may also make something "normal" for everyone else,
    in case it doesn't work out!



  2. #2
    Susan Guest

    Default Re: Chocolate Espresso Cheesecake

    x-no-archive: yes

    On 12/23/2011 11:34 AM, Janet wrote:
    > I think I'm going to experiment and make a xylitol-sweetened version of this
    > for Christmas dinner. I may also make something "normal" for everyone else,
    > in case it doesn't work out!
    >
    >


    Cheesecake with xylitol is a slam dunk great dessert! I split the
    sweetening between liquid sucralose and xylitol for lowered carbs with
    no off taste, but either way you can't go wrong. Only time I made a bad
    one, it was all Splenda.

    I've made many, both cream cheese and ricotta, you won't know the diff,
    and neither will others.

    Susan

  3. #3
    W. Baker Guest

    Default Re: Chocolate Espresso Cheesecake

    Janet <[email protected]> wrote:
    : I think I'm going to experiment and make a xylitol-sweetened version of this
    : for Christmas dinner. I may also make something "normal" for everyone else,
    : in case it doesn't work out!

    I have had good successwith a loew carb, slightly lower fat lemon
    cheesecakee tht Syd used to just love. As cheesecake is essentially, a
    custard, simply replacing the sugar with an artificial sweetener of your
    choice works well. I also used ground slightly sweetened(same artificial)
    walnuts patted in the bottom of the spring form pan as crustrather than
    the usual cookie crumbs. It needed no added butter or other fat.

    I use Splenda, but might well use my liquid sucralose next time, but I
    might add just a bit to the tablespoon of flour the recipe calls for.

    I see no reason why your chocolate esspresso version shouldn't work very
    well.

    Let us know how it comes out.

    Wendy

  4. #4
    KROM Guest

    Default Re: Chocolate Espresso Cheesecake

    try it!

    if it works great..if not you usually can fig out why and fix it.

    I made eggnog yesterday..was wonderful

    I kept tweaking it till it was perfect.

    going to make ganache today to make truffles and dip low carb pecan cookies
    into so I wont need to dust with real sugar outside them like normal.

    KROM


    "Janet" wrote in message news:[email protected]..

    I think I'm going to experiment and make a xylitol-sweetened version of this
    for Christmas dinner. I may also make something "normal" for everyone else,
    in case it doesn't work out!


  5. #5
    Storrmmee Guest

    Default Re: Chocolate Espresso Cheesecake

    that sounds good just now, and i am not a big chocolate eater, Lee
    "Janet" <[email protected]> wrote in message
    news:[email protected]..
    >I think I'm going to experiment and make a xylitol-sweetened version of
    >this for Christmas dinner. I may also make something "normal" for everyone
    >else, in case it doesn't work out!
    >




  6. #6
    Susan Guest

    Default Re: Chocolate Espresso Cheesecake

    x-no-archive: yes

    On 12/23/2011 11:34 AM, Janet wrote:
    > I think I'm going to experiment and make a xylitol-sweetened version of this
    > for Christmas dinner. I may also make something "normal" for everyone else,
    > in case it doesn't work out!
    >
    >


    Soooo, anyhooooo...

    didja? wasn't it good?

    Inquiring mind(s) want to know.

    Susan

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