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

[dop4.livejournal.com]

My experience is that Splenda bakes pretty well. I use it, cinnamon and egg white as a coating for pecans - which I bake as a tasty, diabetic-friendly dessert.

[featherynscale.livejournal.com]

I was thinking of doing up some cinnamon pecans like that last night, for cheesecake garnishing purposes, but decided it was too late at night to try to mess with that. It's in the idea queue for later, though.