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

[starrthinks.livejournal.com]

I must send you my sugar free dessert recipes!

Here's a quickie that I know from memory:

"Cream Cheese Danish"

1 block of fat free (your choice) cream cheese
1 cup of splenda
1tsp vanilla
1 egg
2 packages of reduced fat crescent rolls
Spray olive oil

Preheat oven to 350
Spray a pan with the olive oil

Lay out one can of the crescents, spreading them out in an even layer covering the bottom of the pan (you can stretch these on a 8X8 easily)

In a bowl blend together 1 egg yolk, the splenda, the cream cheese, and the vanilla. Once it is mixed well spread it over the layer of crescents.

Now take the 2nd can of crescents and spread over the top in an even layer.
Lightly spray with the olive oil and bake for about 25 minutes or until golden on top. (Sometimes I brush the top with eggs whites)

It's okay cold... it's YUM served hot, especially with fruit.

[starrthinks.livejournal.com]

oh and are we going to get recipes for the cheesecake you liked?

BTW, I also have a really yummy pumpkin pie recipe that I make with only 1/3 cup of sugar. I've also made it with splenda and it's still good. If you want it let me know.