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Dr. Bob is Robert Hsiung, MD,
bob@dr-bob.orgShown: posts 1 to 9 of 9. This is the beginning of the thread.
Posted by Deneb on February 21, 2007, at 23:07:54
Tonight was the first time I ever baked a cheesecake. Right now I have to wait for it to cool for several hours. I can't wait to try it!
Here was my recipe:
2 boxes light cream cheese, room temp.
175 mL Splenda (the recipe called for 1 cup sugar, but I substituted Splenda, plus I added 50 mL more Splenda because I like things sweeter)
2 egg whites, room temp.
2 egg yolks, room temp.
0.5 cup non-fat sour cream, room temp.
1 teaspoon vanilla extractPreheat oven to 325 degrees
Prepare crust if you are using one. (I didn't use a crust)
Cream cream cheese and Splenda until smooth. Add egg yolks, vanilla and sour cream and mix.
Whip egg whites until almost stiff. (Egg whites whip better at room temp.)
Fold egg whites into cream mixture carefully to not lose too much volume.
Pour batter into greased pan. (I used a cooking oil spray) Raise the pan a couple of cm and drop flat onto counter a few times to get out air bubbles.
Put pan with cake batter into a pan it can fit inside of. Pour hot water into the outer pan about half way up the pan. The water bath will make the cheesecake more creamy.
Bake at 325 degrees for about 1 hour 15 mins. (The instructions said to bake it for at least 1 hour 30 mins, but they used twice the ingredients I did, I think 1 hour 15 mins is alright, we shall see.) You want it set but not quite set in the middle. If it jiggles a bit in the middle it is done.
Turn off oven and crack open oven door. Let it cool until you can touch it with bare hands. Take it out. Cool to room temp then put in refrigerator for a minimum of 6 hours.
Nutritional information for whole cake (566 g):
1363 kcal
106g fat
58g carbs
53g proteinDeneb*
Posted by Deneb on February 21, 2007, at 23:53:52
In reply to I made a New York Style cheesecake, posted by Deneb on February 21, 2007, at 23:07:54
Oops, I meant the original recipe for twice the amount called for 1 cup sugar. I made half so half a cup of sugar should be right.
I used grandular Splenda, which measures just like sugar.
Deneb*
Posted by Jo U.K on February 22, 2007, at 3:50:30
In reply to Re: I made a New York Style cheesecake, posted by Deneb on February 21, 2007, at 23:53:52
Ooooooooooh that sounds nice Deneb. Did you share it? Can I have some? :-)
Posted by Phillipa on February 22, 2007, at 12:08:55
In reply to Re: I made a New York Style cheesecake, posted by Jo U.K on February 22, 2007, at 3:50:30
Deneb good you're developing hobbies is cooking one now? Love Phillipa
Posted by laima on February 22, 2007, at 15:56:16
In reply to Re: I made a New York Style cheesecake, posted by Deneb on February 21, 2007, at 23:53:52
Cool! I didn't think cheesecakes were easy to make, either.
Posted by Deneb on February 22, 2007, at 17:09:16
In reply to Re: I made a New York Style cheesecake, posted by Jo U.K on February 22, 2007, at 3:50:30
> Ooooooooooh that sounds nice Deneb. Did you share it? Can I have some? :-)
Sure. Everyone is invited to try some. :-)
I had a slice today. It was good, but the sour cream made it a little too sour for my tastes. It tastes OK though, just like a cheesecake.
Deneb*
Posted by Deneb on February 22, 2007, at 17:10:24
In reply to Re: I made a New York Style cheesecake, posted by Phillipa on February 22, 2007, at 12:08:55
> Deneb good you're developing hobbies is cooking one now? Love Phillipa
I hope so. :-) I need to learn to cook.
Deneb*
Posted by Deneb on February 22, 2007, at 17:11:25
In reply to Re: I made a New York Style cheesecake » Deneb, posted by laima on February 22, 2007, at 15:56:16
>
> Cool! I didn't think cheesecakes were easy to make, either.Yeah I know. Very few ingredients and very little mixing.
Deneb*
Posted by Kath on February 22, 2007, at 20:32:56
In reply to Re: I made a New York Style cheesecake, posted by Deneb on February 22, 2007, at 17:09:16
HurrayyyYYyyyyYYYYY for you Deneb!!
How exciting!
hugs, kath
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