It's Science Thursday!

[featherynscale]

Today's experiment:
Mini sugar-free cheesecakes!

Four mini-cheesecakes (and six muffin tins filled with leftover cheesecake stuff) are in the oven. I have no idea how long to bake them! I have no idea how Splenda bakes! I have no idea if you can make cheesecakes in muffin tins! That's why it's SCIENCE!!

If they're good, I'll post the recipes later. I have: plain ol' cheesecake, raspberry cheesecake, irish cream and chocolate cheesecake, and spice cheesecake. I have already failed at the sugar-free part because there's Chambord in the raspberry one, and irish cream and chocolate in the irish cream and chocolate one. They're still a lot less sugarish than I would normally make them, though, so if they come out edible, I'm counting it as a win.

CAKESPERIMENTATION!

EDIT: The spice one is pretty good. The texture is funny, though -- sugar assists in the blending process, so the batter never did get entirely smooth. Tastes okay, though. Might try it in the blender next time.

Comments

[project-becky.livejournal.com]

Sans sucre makes a nice sugar free, lowfat, cheesecake mousse sort of thing. You just add milk and mix. I like to take reduced fat graham crackers, crush them- if I'm happy I use the food processor, if I want to get some agression out I put them in a bag and smack them with a rolling pin- spray them with a little butter spray, then make a parfait in a wine glass, crumbs, mousse, crumbs, mousse, etc.