South Beach Diet - SB friendly cheesecake questions...

07-16-2008, 11:32 PM
I found a recipe on here for cheesecake (although I think it was under breakfast....but I would serve as a dessert :))...anyways I just wanted to know first of all if instead of splenda if I could use agave nectar? I really hate the taste of splenda and other artifical agave would be perfect if it works. and second of all is the "cheesecake" good and worth the expense of all the ingredients or not so much? thanks

07-17-2008, 07:31 AM
The cheesecake recipe is very good, and I think it would work great with agave nectar. I don't make it very often, though, because it's hard for me to stick with the recommended portion. ;) It's really yummy topped with berries or a little SF jam.

07-17-2008, 08:19 AM
I've made it and I think it's really good. That's one of the hate it or love it recipes, I think. I love it with some sugar free strawberry preserves on top, not just for breakfast. I will caution you to make sure you blend the heck out of it to get it smooth, that helps the texture a lot, and cook the recommended time, do not over cook. It may not look quite done, but it will firm up while it cools.
I'm not sure about the agave. I wonder if using a liquid sweetener rather than the splenda wouldn't make it runny or change the texture somehow. Like you can't substitute honey for sugar in recipes without making other adjustments to the liquids. Let us know if you try it.

07-17-2008, 09:29 AM
I have tried it and it is worth it- only reason I don't make more often is because I am like Cottage cannot control portion size because it is so good

07-18-2008, 02:56 AM
I used stevia when i made them and they turned out fine. My neighbor ate one and couldn't tell they were SF!

07-18-2008, 11:44 AM
Loved them when I made them (I turned them into mini muffins). I also added some lemon extract for flavoring. Definitely worth the recipe. And please, let us know how it works w/ agave.