Fluffy not dense cheesecake

[psigna]

I made the cheesecake from Linda's site, sans the topping. Mine turned out very fluffy. I prefer it dens, like Olive garden, etc.

Linda said hers did not turn out this way. This is only my second attempt ever at a cheesecake, and both times I used liquid splenda. Could that be the problem? If so, what can I use in its place, but without the carbs it adds?

[Heidi3]

Re: Fluffy not dense cheesecake

post the recipe?....my cheesecakes always come out very dense...just like me!!!

[psigna]

Re: Fluffy not dense cheesecake

I left off the topping completely, and I used liquid splenda. This recipe is from Linda's site, to give her credit.



BAVARIAN APPLE CHEESECAKE
Crust:
1/3 cup granular Splenda or equivalent liquid Splenda
1/3 cup plus 1 tablespoon butter, softened
1/4 teaspoon vanilla
1 cup Carbalose flour

Filling:
16 ounces cream cheese, softened
1/2 cup granular Splenda
1 teaspoon vanilla
2 eggs

Topping:
2 cups granny smith apples, peeled and sliced, 8 ounces (don't slice too thin)
1/3 cup granular Splenda (do not use liquid Splenda)
1 teaspoon cinnamon
1/4 cup sliced almonds, 1 ounce

Beat first 3 crust ingredients on medium speed; stir in flour until a soft dough forms. Pat onto bottom and just slightly up sides of a 9-inch springform pan. Set aside.

Place apples in a single layer on a baking sheet. You may want to line it with a silicone liner because the apples will stick. Cover with foil and bake at 400º 15 minutes.

Meanwhile, in a medium bowl, beat cream cheese, 1/2 cup Splenda and 1/2 teaspoon vanilla until fluffy. Add eggs; beat on low speed just until combined. Pour into prepared pan. Arrange warm apples atop filling.

In a small bowl, mix 1/3 cup granular Splenda and cinnamon. Sprinkle almonds evenly over apples, then cover with cinnamon-Splenda mixture. It will seem like an awful lot of cinnamon mixture, but you'll be glad that you put it all on there. Bake at 400º 40 minutes until golden brown. Cool, then remove sides of pan. I didn't like the dry, powdery look of the granular Splenda on top so I sprayed it lightly with a water mister to melt the Splenda. Chill at least 4 hours before serving.

Makes about 8-12 servings

With granular Splenda:
Per 1/8: 384 Calories; 33g Fat; 11g Protein; 15g Carbohydrate; 5g Dietary Fiber; 10g Net Carbs
Per 1/12: 256 Calories; 22g Fat; 7g Protein; 10g Carbohydrate; 3g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per 1/8: 374 Calories; 33g Fat; 11g Protein; 13g Carbohydrate; 5g Dietary Fiber; 8g Net Carbs
Per 1/12: 249 Calories; 22g Fat; 7g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs

[theredhead]

Re: Fluffy not dense cheesecake

I don't know if this'll help, but I make a nice dense cheesecake using a combination of liquid Splenda and Erythritol. The Erythritol has a sugar-type texture and adds no carbs. It also doesn't cause gastric distress like malitol. In my recipe that calls for 20 oz. cream cheese, I use 17 drops LS and 1/4 E.

[psigna]

Re: Fluffy not dense cheesecake

Hmmm. might have to try that. I have been thinking of ordering Thicken/not starch and not/sugar anyway, also thinking about polydextrose. I have been reading alot of posts on other sites about these. Might have to add erythritol to the list. Look out Netrition!!!!!! Wonder where I can have it shipped so my husband won't know?!?!?!?!? Really, he has not said anything about the other stuff, carbalose and carbquick, since it is helping broaden our menus!!!!!

[Heidi3]

Re: Fluffy not dense cheesecake

ok where it says beat until fluffy ...dont I actually make cheesecake either in the blender or the food processor because you do not want air it it if you do not want it fluffy ..there you go!

[not2late]

Re: Fluffy not dense cheesecake

Totally agree with nursey: if you want a dense, New York style cheesecake, don't beat the cream cheese. Use softened cream cheese (leave it out on your counter or put it in the microwave and soften it), then stir in the eggs, one at a time, making sure they are well incorporated. Also, you might want to lower the oven temperature to about 325 and bake the cheese cake in a water bath because if the cheesecake cooks at too high a heat the mixture will simmer and that will cause some fluffiness as well. Wrap the outside of the springform pan with aluminium foil to prevent seepage from the water bath. Turn off the oven when the cheesecake is set but still "jiggles" slightly in the center. Leave the oven door slightly ajar (stick the handle of a wooden spoon in the door) and allow the cheesecake to cool to room temperature. The slow cooling will help prevent top from cracking.Then cover and refrigerate.