[wiredfoxterror]

I just "rediscovered" my cache of recipes from Peter Neuman. A few are regular staples in my house. Peter Neuman is a legend on the Somersize boards. He was 17 and in culinary school when he lost over 135 pounds. I am going to share these with you as I know you will enjoy them. He even makes pork rinds palateable!

NO-BAKE CREAMY DREAMY CHEESECAKE

Makes 8-12 servings. Ready in: 8 hrs. 30 mins. Cheesecake with vanilla or almond flavor is a classic masterpiece.

INGREDIENTS:
1 envelope KNOX Unflavored Gelatine
1/2 cup cold water
3 (8-ounce) packages cream cheese, softened
2 1/2 tablespoons sweetbalance or 1 1/2 cups Splenda (May use more sweetener if you like it sweeter)
3/4 cup heavy whipping cream
1 tablespoon lemon juice
2 and 1/2 tablespoons vanilla or almond extracts (or any flavored extract of your choice)
1/2 cup plus two tablespoons heavy whipping cream
1 1/2 tablespoons butter
Additional whipped cream for garnish

INSTRUCTIONS Sprinkle gelatin over cold water in small saucepan; let stand 1 minute. Stir over low heat until gelatin dissolves, about 3 minutes; set aside. Beat first amount of heavy whipping cream in a medium bowl until soft peaks form; set aside. Beat softened cream cheese (can soften at room temperature 2 hours or thirty seconds in the microwave for each package of cream cheese used) and sugar in large bowl with electric mixer at medium speed until light and creamy, about 2 minutes. Gradually add second amount of heavy whipping cream and lemon juice; beat at medium-high speed until mixture is fluffy and light, about 2 minutes. Gradually beat in gelatin mixture, and vanilla or almond extract (or whichever extract you prefer) until thoroughly blended. Fold in the whipped cream. Melt butter and grease 9-10 1/2" inch springform pan, pour in mixture (you don't have to use a springform pan. You can use individual ramekins, serving bowls, or parfait dishes when making the cheesecake.) Refrigerate 8 hours or overnight, until set. Garnish with additional whipped cream, cut into large slices and serve. ENJOY!

CHOCOLATE CHEESECAKE: Omit lemon juice. Add 3/4 cup Wondercocoa powder and an extra 1/2-3/4 cup of Splenda (to taste) or an extra 1-1 1/2 tablespoons Sweetbalance (to taste) to compensate for the bitterness of the Wondercocoa powder. Beat on high speed with an electric mixer until no lumps of cocoa remain and cheesecake mixture is smooth throughout.

Level Two Variation: Add sliced almonds for garnish
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Foxye
Started Somersizing 01/03 - 230/165/165
A smile is a curve that sets everything straight.


My Blog http://wiredfoxterror.blogspot.com/
SAVE THE EARTH IT'S THE ONLY PLANET WITH CHOCOLATE!

[missymagoo12]

sounds pretty good. i keep coming in here and finding good recipes. sue

[LosingIt2008]

I made this over the weekend. I didn't care for the consistency--it reminded me of a creamy gelatin. But the worst was the flavor--I think my vanilla was too strong.

I think this would be good with a lemon or lime extract so it would be more like a keylime pie. Hmmm. Maybe I'll have to revisit this one.

[SoupNut]

Thanks for the recipe. I "sorta" made this last weekend and again today. I only had two packs of cream cheese, and no lemon, so.....I only used two cream cheese and a little less cream. Sweetened with splenda and a couple packs of equal. I pulled out a half cup and put it in a small dish and swirled in some hersheys sugar free ice cream syrup to try some easy chocolate cheesecake (not gourmet but was good). I used my lime juicer and put a whole lime's worth of juice into the rest. It's not limey enough to be key lime pie but very tasty. The first time I didn't beat cream to make peaks, just mixed it in and the consistency was not as dense as a heavy new york cheese cake but was very good (and I have a real 'texture' issue). I beat the cream into peaks this time so will see how the texture is this time. I bought two quarts of fresh strawberries yesterday but they keeep calling every time I walk through there and it's looking like they may not survive long enough for the cheesecake to chill...
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