I made the induction safe cheese cake recipe from the other board...

[At Home in Europe]

and everytime I have some, I get sick. What do you think could be causing this. I went by the recipe to the letter. Everyone in my house loves it and can eat it with no problems...I can't tolerate it, what gives. Anyone have insight to this little problem?

[soliwit]

Re: I made the induction safe cheese cake recipe from the other board...

ehm what exact recipe did you make?

[sallyseachange]

Re: I made the induction safe cheese cake recipe from the other board...

We'd need to know which recipe and what ingredients. Maybe you are sensitive to one of them.

[At Home in Europe]

Re: I made the induction safe cheese cake recipe from the other board...

Here's the recipe I used. I didn't do the crust, since I'm not there. I even cut the splenda to 3/4 cup. I eat all of this stuff other ways with no problems. Why is this cheesecake making me sick?

Low Carb Cheesecake

Ingredients
cake:

• 4 packs Philedelphia Original cream cheese (8 oz. each), softened
• 1/2 cup sour cream
• 1 cup equivalent sugar substitute (recommended: Splenda or even better, concentrated liquid splenda)
• 1/3 cup heavy whipping cream
  
  
• 1 tablespoon vanilla extract, should be a "no sugar" extract
• 2 teaspoons fresh lime juice (or lemon juice, if you prefer)
• 2 whole eggs
• 3 egg yolks

optional "crust" (add this when you get to OWL and add nuts)

• 1/3 - 1/2 cups pecans, processed into crumbs
• 1 T. butter
• 1 t. splenda

Equipment: 1 (8-inch) cake pan

Directions

Preheat oven to 400 degrees F. Spray the cake pan bottom and sides witha flavorless or butter-flavored nonstick cooking spray. Cut a piece of baker's parchment paper the size of the bottom and place inside. Spray this with spray as well. Set aside.

In a shallow roasting pan (that's big enough to fit the cake pan inside), pour about 1-inch of water and place it on the center rack of the oven to preheat.

IF including the crust, put pecans, butter and splenda in a food processor and pulse to form a moist mixture. Use this as if you were making a graham cracker crust. Put just enough butter so the pecan crumbs stick together, careful not to put too much or your texture will be off. Press this into the bottom of your cake pan as evenly as possible.

Completely soften cream cheese at room temperature or microwave for a minute or two. In a large mixing bowl, stir or mix with hands: softened cream cheese, sour cream and sugar substitute until well mixed. You don't want to use a mixer in this recipe or the incorporated air will prevent the texture from being dense and rich.

In a separate bowl, mix heavy cream, vanilla, lime juice, eggs, and egg yolks until well blended.

Pour the egg mixture into the cream cheese mixture. Stir or mix with hands until well blended.

Pour batter into the prepared cake pan. Place pan into the heated water bath in the oven. Bake for 15 minutes at 400, then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn off the oven and leave the cake in the oven to cool slowly for 3 more hours. (This will keep the cake nice and tall and prevent the top from cracking.) Remove and refrigerate before serving. Serve chilled.

Nutritional Information (both assume using powdered Splenda. Carbs will be less if using liquid Splenda.)

WITH crust (calculated using 3 oz. pecans and 1 T butter for the crust.)
16 servings per cake


WITHOUT crust:
16 servings per cake

__________________

[julirama723]

Re: I made the induction safe cheese cake recipe from the other board...

If you eat all this stuff ordinarily, perhaps one of your ingredients had gone bad. If you still have the containers, you might want to check the expiration date on the cream, cream cheese, sour cream, eggs.

I once ate yogurt that hadn't expired yet, but was 2 or 3 days away from the expiration date and got VIOLENTLY ill. Possibly one of your ingredients was past its time, or almost?

[Oh.2.B.Fit]

Re: I made the induction safe cheese cake recipe from the other board...

Alot of that reminded me of the ingredients for the Mock Danish, and for some reason that makes me really sick to my stomach Just the thought of it mades me sick now.
For me I think it was the egg mixed with the cream cheese...YUCKY!!! I made the no bake cheese cake which has no egg in it, and OMG it was sooooooooo good. I would try something without mixing egg and cream cheese. I eat eggs every day...I think it's just having the two mixed that makes me sick You don't need a crust with this one either.

CREAMY NO-BAKE CHEESECAKE
1 packet unflavored gelatin
3/4 cup vanilla flavored sugar free syrup
24 ounces cream cheese, softened
1 cup heavy cream, whipped
In a small pot, sprinkle gelatin over 1/2 cup syrup and let soften 5 minutes. Heat and stir over low heat to dissolve gelatin completely. Beat cream cheese with remaining 1/4 cup syrup until creamy. Gradually beat in gelatin mixture. Chill until slightly thickened, about 1 hour, gently whisking occasionally to prevent lumps. Fold in whipped cream. Pour into pie dish or little individual cups. Chill 2-6 hours.


Makes 12 servings
Freezing not recommended

Per Serving: 368 Calories; 37g Fat; 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

[sallyseachange]

Re: I made the induction safe cheese cake recipe from the other board...

Well it's certainly odd if you're ok with each individual ingredient. Also if no one else was sick after eating the cheesecake then I wouldn't think anything had gone bad.

Did you eat anything else near the time you ate the cheesecake... something that no one else had? It could be something entirely different that's upsetting you.

If not, I can only suggest that you try Nicole's hint and not mix eggs and cream cheese.

I wonder if anyone else has any other ideas?

[At Home in Europe]

Re: I made the induction safe cheese cake recipe from the other board...

I had the same meal as everyone else, they were all fine. I think I will forgo the cheesecake and try something else. This has happened twice.

Thanks for the help guys!

[surreys_princess]

Re: I made the induction safe cheese cake recipe from the other board...

i find this happens to me with some recipes that are full of dairy and such...i attribute my issue with not regularly having the cheeses and sour cream, etc, then the recipe with it all in it at once, kinfod like the concentration....i get very sick, and bad headaches...the same way i get with hidden sugars and too much salt....just me though...