View Full Version : Bawdy`s Cheesecake
12-28-2007, 07:52 AM
I found this recipe on the net. Tried it and i can say that it was great and very easy to make. So.. :
2 tsp vanilla
1 1/2 cups sour cream
1/2 cup Splenda (or any flavored SF syrup you like)
Blend until combined, maybe 15 or 20 seconds. Then slowly add:
16 ounces cream cheese (2 packages, softened)
2 Tbsp melted butter
That's it! If you like, you can make a crust out of 1 1/2 cups almond meal (ground almonds), 1/4 cup splenda, and 1/4 cup melted butter.
Bake in a preheated 325-degree oven for 35 to 40 minutes. It won't look quite done, but it does firm up as it cools and has been in the fridge. To help keep the top from cracking, I place a pie tin filled with water on the shelf below to keep the heat moist.
It was my first attempt for this recipe but i`m pretty proud of the result, will definitely try it again.. soon!!
Don`t make the same mistake as I did.. leave it enough time to cool!!
01-05-2008, 01:16 AM
I`m posting this here because I don`t want to make a new thread.. it`s still a cheesecake... so.. it`s very simple..
200gr cream cheese + 200gr cottage cheese, 1 tsp vanilla, 1 packet gelatin
In a blender add 300gr water and sprinkle the gelatin over, let it soak for 5 min. Then add the cheeses (both),vanilla, and if u want some cocoa.. for color.. and mix for 5 min. You can pour it in a square thing.. but i used some cups instead.
01-12-2008, 11:06 PM
I tried the no bake with a twist or two .
1 Pack of Sugar-Free Jello gelatin - cherry flavor
10 oz water - boiled
4 Stevia Packets
1 cup low fat cottage cheese ( not sure if it was an actual 8oz - packed a measuring cup )
7oz Cream Cheese
1 tsp Vanilla Extract
2 tblsp Lemon Juice
1/2 Cup Walnuts
Boil 10oz water , let sit 1 minute - pour into blender and add Jello & stevia packs
let it soak for 5 min
add the cheeses (both),vanilla, Lemon juice Blended on high 1 minute , added 1/2 cup Walnuts ( not weighed just filled to 1/2 cup line )
Blended on low 3 minutes , then blended on whip 1 minute
Placed in fridge in a plastic mixing bowl overnight to cool completely and set and stirred again before serving ( to myself and daughter )
Tried it both alone and topped with 1 tblspn sour cream - stirred gently
Serving size was an 8oz cup about 7oz full
Macro Total ( w/o Sour Cream and not including walnuts )
Cals 810 Fat 67g Protein 38g Carbs 21g
I guess you could make it a well rounded Keto meal adding 30g or so Casein/Whey powder in
Remember this was lowFat cottage cheese so adjust for other types
delicious with sour cream and w/o thanks Tweety09 !
Shall try the baked version ( with ALmond/Walnut crust ) soon as I get the Splenda
05-05-2008, 07:59 PM
up n away
these were both GREAT
05-07-2008, 12:01 AM
Would xanthan gum work in place of the gelatin? If not, where can you find unflavored gelatin packets?
05-07-2008, 06:38 AM
Not at all CoQ - gelatin packs under KNOX brand name can be found in any grocery store either in baking isle or right where the jell-O boxes are .
Like I said with me I used sugar free Jell-O 1st time
05-08-2008, 05:13 PM
Made this last night with a bit of cocoa powder. Turned out excellent. Thanks for the recipe!
05-09-2008, 07:35 AM
gonna try this at the weekend.
05-10-2008, 04:32 AM
Today I made this again but a coffee sauce was added .
2 heaping teaspoons of Nescafe Classico instant coffee added into 1 tblspn heavy cream + 3 tblspn walden farms chocolate syrup ..
heated on very low heat just til coffee dissolved and poured on top of cake and swirled in .
then proceeded to add about 2 capful of Walden Farms chocolate alone swirled in
Baked 40 minutes and left in oven an additional 5 minutes with heat off ..
let sit on counter 30 minutes and in fridge 4 hours
placed the dish O' water in the fridge to keep top from cracking thoug hit still did ..
Pretty good actually - the sweet creaminess of the cheesecake
compliments the bitter coffee taste quite well
Enjoyed with a cup of java of course
The top looks hard and bad in the photo - it was not at all
09-17-2010, 10:47 AM
Moar cheesecake !!
10-01-2010, 07:31 PM
I place a pie tin filled with water on the shelf below to keep the heat moist.
Did you mean in the oven or in the fridge?
Did you mean in the oven or in the fridge?
in the oven.
i put my cheesecake in a pie tin and then put it in a baking **** and poor water into the baking sheet almost filling it to the rim. my recipe is
2 packages cream cheese
4 Egg Whites
1/2 Tablespoon Vanilla
1/2 Tablespoon lemon juice
9/10 Cup Splenda
1/3 cup sour cream (40g)
for the filling..
1 cup Ground almond flour (100 grams)
2 TBLS Butter (28g)
2 TBLS Splenda
i use fat free cream cheese and lite sour cream and cut the cake into 4 pieces...
each piece is 348 calories / 167 fat calories - 26 grams of protein. 4.9 net carbs.
i put a tablespoon of sugar free strawberry jelly on it... sooooooo good