I love Cheese Cake.... but the only LC recipe I've found for it has Aspertame. On general pricipals I will not use: Aspertame, Saccharine,Splenda*. I would try steiva. (All natural etc..) Has anyone made a Cheese Cake with steiva? How did it turn out? Has anyone tried a Cheese Cake with no added sweetners? How did it turn out? Paul *SPLENDA - Most of the really toxic cancerous compounds that have been found have Cl (Clorine) as it's active agent... SPLENDA replaces an OH group on the sugar molecule with CL(s). Even if all the loose bonds on the CL Are accounded for, and SPLENDA is perfectly safe, I would still not trust the ability of the Chemists to remove 100% of the other unsafe Cl compounds generated in the Manufactuoring process. (99.99% yes, 100% No Way)

I love Cheese Cake.... but the only LC recipe I've found for it has Aspertame. On general pricipals I will not use: Aspertame, Saccharine,Splenda*. I would try steiva. (All natural etc..) Has anyone made a Cheese Cake with steiva? How did it turn out? Has anyone tried a Cheese Cake with no added sweetners? How did it turn out? With no sweeteners I think it would be pretty awful. The problem with stevia recipes is that the concentration varies widely by brand, so there isn't a standard amount of stevia for a recipe. If you haven't bought stevia yet, be sure to get a white powder or clear liquid.  The unrefined green powders and green/brown liquids are disgusting. If you know how much of *your* stevia is equivalent to 1 cup sugar, you can try substituting it in the cheesecake recipes:   6 packets sweetener == 1/4 cup sugar   8 packets sweetener == 1/3 cup sugar   12 packets sweetener == 1/2 cup sugar   24 packets sweetener == 1 cup sugar

We made this one - it wasn't too bad. 1 pkg. SF jello (flavor of your choice) (0 carb) 1 cup boiling water 12 oz. cream cheese (softened) (12 carb) 1 c. ricotta cheese (8 carb) 12 pkt. sweetener (12 carb) 1/2 c. heavy cream (3 carb)

Has anyone tried a Cheese Cake with no added sweetners? How did it turn out? My SO is the baker and here's what he did.  First, look up his regular cheesecake recipe on my recipe page: http://www.consultclarity.com/recipes/ Instead of the crust he takes almonds and grinds them in the food processor and mixes them with butter.  Works well.  Instead of sugar he adds stevia. Add it in tiny tiny tiny amounts (we use NOW brand white powder) until the bitterness starts to come through.  Then add sugar (we use organic evaporated cane juice...it's granulated) until the bitterness is gone and it's sweet enough...actually, we end up with something that has the barest hint of bitterness and barely sweet enough. What you end up with is a cheesecake that's rich and wonderful, with only slightly off flavors from the orginal recipe, and one that is reasonably lowcarb but you can't have a lot of it.  I think we end up with 1/8 of the cheesecake (one normal-size slice) having a total of 8 grams of carbs. That includes the dairy and nuts and sugar.  Tis not for most Atkids but is great for those of us doing Protein Power. My SO is working on perfectly lots of dessert recipes with stevia.  I'll post them as the recipes get more standarized.   Cyndi 160/150/135