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starsplitter · Joined: 28 Aug 2006 Posts: 6

Thanks Billie, for posting the thread. Did you use frozen?

Sherry

crazywoman · Posted: Dec Sun 16, 2007 11:38 pm Post subject:

Yes, I used frozen strawberries. It's been a while since I made it. It seems to me I just eyeballed the ingredients. I can't really remember for sure now tho. But it was very good.

And you are most welcome.
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KMElizabeth · Joined: 27 Dec 2006 Posts: 366

Hello,
This recipe you posted looks very good, actually think with the extra sour cream will be a crowd pleaser at our home. One thing that I really enjoy in my cheesecake is either orange or lemon. Has anyone tried either of these with this recipe ? If so, let me know what you used and how it turned out.
Again thanks,
KMElizabeth
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crazywoman · Posted: Jan Wed 02, 2008 3:11 am Post subject:

KMElizabeth, I haven't tried either because I really don't care for either in my cheesecake. (I actually sub vanilla or caramel for lemon when it calls for lemon.)
But... If you like them, I'm sure they would work well in the recipe.
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bluebetty · Joined: 30 Mar 2007 Posts: 1629

I used to put a dash of lemon juice.....I like it....but when you go over board....it's not good. and Im not crazy about the zest in it either.

starsplitter · Joined: 28 Aug 2006 Posts: 6

Hi KMElizabeth,
It just so happens that I made a lemon cheesecake for the holidays. I started off making the regular one, but ran out of vanilla. So I improvised and used half vanilla and half lemon xtract. It had a very nice light lemon flavor. Everyone loved it! Good luck! I love this cheesecake so much. It is VERY yummy.

Sherry

rickyg · Joined: 29 Jan 2007 Posts: 59

Xavier,

I made this cheese cake the other day. I added a crust made from a piece of the almond flour pound cake, crumbled with an eighth of a cup of wheat bran mixed in. This ended up being the best cheesecake I've ever made and eaten. Usually when I make the other recipe that calls for ricotta cheese, I have cracks and there seems to be an over abundance of liquid after it is baked. Maybe the crust absorbed the excess moisture in this one, but it was perfect with a capital P. You do need a lot of patience because it takes so long, but it was worth it. By the way, when I make the pound cake I use almond extract instead of lemon. That too is to die for.

Rick

Gma · Joined: 04 Mar 2006 Posts: 1226

Hi there.......I love this cheesecake as well. I make a cranberry topping for it. It's actually one I saw in a Light & Tasty magazine......only they used sugar.

1 package fresh cranberries
3/4 cup sugar substitute (I used Whey Low)
1/4 cup water

Cook over low to medium heat until the cranberries pop and begin to soften. Let cool & then spoon over cold cheesecake.

I sometimes need to add just a touch of extra water after it cools because it easily becomes the consistency of cranberry sauce. So to make it easier to pour over the cheesecake, I add just a drizzle more water.

Enjoy! Take Care!
June

KMElizabeth · Joined: 27 Dec 2006 Posts: 366

Thanks everyone that answered my question
Hope Everyone Is Having A Great Weekend

KMElizabeth
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xrod · Joined: 24 Jan 2007 Posts: 99

Hi All!

Sherry, Rick, June, and Elizabeth,....I'm SO happy the cakes turned out well for you guys!!!

Like a lot of the other amateur bakers on this site, I'm always experimenting, and every once in a while something comes out so well that you've just got to share it!

I agree with Casey-Lynn that a little lemon flavor goes a LONG way! Maybe just a very few dashes of lemon juice just to balance the acidity and give it a very slight flavor lingering in the background.

Once again, thanks to Alton Brown for his recipe, and for my Stella friends for enjoying it!

All the Best!
Xavier
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Ramsfan1021 · Joined: 05 Jul 2005 Posts: 21 Location: St. Peters, MO

This by far is the best LC cheesecake I have made! Shocked

Thanks for the recipe. It will definately be a keeper.
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crazywoman · Posted: Jan Mon 07, 2008 2:38 pm Post subject:

I made it again last week, after I got in my new KA mixer. Actually made it in 2 smaller springform pans.
Turned out really well!!!
This is the cheesecake that I bake now. Thanks Xavier!!!!!
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dbeltz1 · Joined: 16 Feb 2007 Posts: 171

And get a set of those pans!
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crazywoman · Posted: Jan Wed 09, 2008 1:07 am Post subject:

The pans I used were one 6" and one 7". They worked out well.
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