SF Cheesecake

(deactivated member)
on 3/15/08 10:33 pm - Virginia Beach, VA

Ok, somewhere on this web site I sawa a cheesecake recipe. I thought It was my month board but ...no. It is the one where you use a SF cookie as the crust and put them into muffin cups. Does anyone have that recipe? Thanx for your help.

Sporty Jill
on 3/15/08 10:41 pm - Norfolk, VA

RNY on 10/12/05

That's my recipe...let me dig it up for you....be right back!

Certified Personal Trainer

"I'm tough, ambitious, and I know exactly what I want. if that makes me a bitch, okay." - Madonna
Beginning Weight: 265 Current Weight:143
So I run like a Girl....now keep up!

Sporty Jill
on 3/15/08 10:46 pm - Norfolk, VA

RNY on 10/12/05

Ask and ye shall receive....(I think I'm going to make these today, myself...) Cheesecake Tarts 12 - Murray's Sugar Free Vanilla Wafers 2 - 8 oz packages of reduced fat cream cheese, room temp. 2 - eggs 1 tsp vanilla * 1/2 cup Splenda Take the vanilla wafers and place 1 in each cupcake liner in a muffin pan. Set aside. Take the cream cheese and beat until whipped. Add each egg separately, mix thoroughly before adding the second egg. Add vanilla, mix, add splenda and mix well. Fill muffin liner 2/3 full with the batter. Bake at 350 degree oven for approx 30 minutes. Remove from oven and cool. Serve with 1 tablespoon of Smucker's Sugar Free Caramel sauce. Makes 12 tarts Per Serving (Tart Only): 41 Cal (69% from Fat, 25% from Protein, 6% from Carb); 2 g Protein; 2 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 0 g Carb; 0 g Fiber; 0 g Sugar; 10 mg Calcium; 0 mg Iron; 28 mg Sodium; 44 mg Cholesterol *Variations:

Replace vanilla with lemon extract and serve with a blueberry sauce.
Replace vanilla with caramel, toffee, Dulche DiVinci syrup and serves with sugar free whipped cream.
Replace vanilla with White Chocolate DiVinci syrup and serve with fresh fruit like cherries, strawberries, blueberries, etc.

Certified Personal Trainer

"I'm tough, ambitious, and I know exactly what I want. if that makes me a bitch, okay." - Madonna
Beginning Weight: 265 Current Weight:143
So I run like a Girl....now keep up!

(deactivated member)
on 3/16/08 5:03 am - Virginia Beach, VA

RNY on 12/19/06

Thank you Jill. This is the one I was thinking of. Have you recovered from yesterday? You guys did great. Sorry I missed it. Maybe I can make it up to Richmond and see you guys run.

Sporty Jill
on 3/17/08 7:59 am - Norfolk, VA

RNY on 10/12/05

Oh definately! I'm going up Friday night and will be staying overnight. I'll post some specifics so people can plan. I know Jackie and a few others are coming out to cheer us on, so we'd love to have you!

Certified Personal Trainer

"I'm tough, ambitious, and I know exactly what I want. if that makes me a bitch, okay." - Madonna
Beginning Weight: 265 Current Weight:143
So I run like a Girl....now keep up!

cathya
on 3/18/08 8:42 am - Orlando, FL

Jill, What software did you use to figure the nutritional analysis? I'm still trying to find a good software package to buy. Cathy

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Worry looks around, Sorry looks back, Faith looks UP...

Cathy Alphin
OH Certified Support Group Leader & Coach
Orlando, FL

Ms Court
on 3/16/08 12:12 am - Remington, VA

RNY on 11/30/05

Here is another on, not in muffin cups though. I like this one and have made it for several events.

Creamy Cheesecake

This recipe can be made with sugar or Splenda. The measurements are the same.

Crust:

2 packages of graham crackers, crushed (or any sugar free cookies) 1 stick of margarine, melted 1 teaspoon of cinnamon 1/4 cup of sugar or Splenda

Mix ingredients and pat into a 10" springform pan, bottom and sides. Chill for an hour. You may substitute graham crackers with vanilla wafers, chocolate wafers, or zwieback (or any sugar free cookies). Crushed nuts and toasted coconut are tasty additions also.

Filling: 3 Eight ounce packages of light cream cheese (Neufachtel), room temperature. Place the cream cheese in a bowl and beat until fluffy. In a separate bowl, beat 4 egg whites untils stiff, gradually adding 1 cup of sugar or Splenda and 1 teaspoon of vanilla. Add egg white mixture to the cream cheese mixture. Beat on low speed until smooth. Pour into the prepared crust and bake 25 minutes at 350 degrees. Let stand for 15 minutes.

Topping: Combine 1 pint of low-fat sour cram, 1 teaspoon of vanilla, and 6 tablespoons of sugar or Splenda. Pour over the top of the cheesecake and bake for 5 minutes at 450 degrees.

Let the cheesecake cool at room temperature, then refrigerate overnnight for best results. I top the cheesecake with fresh fruit, but plain is fine. I also lightly sprinkle ground cinnamon over the top of the cheesecake before putting on the sour cream topping. Think of your own fun variations. Bon Appetit! Calories = 260 for 1/10 of the cheesecake if made with Splenda.

Courtney 305/155/150/225 high/goal/low/current
**The devil has put a penalty on all things we enjoy in life. Either we suffer in health or we suffer in soul or we get fat...Albert Einstein **