Sweeteners a question of taste

[Suzanne_H]

I made a pumpkin cheesecake this past weekend in preparation for our trip to Texas for Thanksgiving. I know that my husband's stepmother will be commandeering the kitchen, and I'd just as soon take care of my own menu items rather than try to change her ways if you know wut ah mean. LOL

Anyhow, I used granulated Splenda and there was a bit of aftertaste that really just wasn't quite right. My colleagues tried it during lunch and were very gracious. I think they flat out lied to be nice. LOL That cheesecake was funky.

What are your favorite sweeteners and do you use different sweeteners for a different purpose... do some sweeteners work better for baking and some for say iced tea? So far in my kitchen I have granulated Splenda, granulated Altern (Walmart's sucralose) and granulated Nutrasweet.

[atkinsgal08]

How much granular Splenda did you use?

I have found that I have to cut the amount in a recipe (granular) by 1/2 if not more.

Also ... I presume the cheesecake was eaten the day after making it?

[atkinsgal08]

>>o far in my kitchen I have granulated Splenda, granulated Altern (Walmart's sucralose)>>

Just curious as to why you have two of the same thing?

[msanjelpie]

I prefer liquid spenda. It's zero carbs and you can use an exact amount of drops to get just the taste you want...

EZ-SWEETZ Home Page

[liv]

I have made cheesecake with splenda a lot and found it really good. No one that has tasted have been able to tell it was low carb.
I used this recipe
http://www.atkinsdietbulletinboard.c...crustless.html (Low Carb Cheesecake (induction safe when crustless))

[Suzanne_H]

J, I have Altern because I was about out of Splenda and wanted to save a buck. *shrug*

Does it matter if the cheesecake is eaten the same day or the day after?

I'll try reducing the splenda. Really it's not supposed to be sweet sweet, more spicy savory and the pumpkin naturally has a sweetness. The recipe I used had a cup and a half of Splenda, but I'll try it with the liquid.

[atkinsgal08]

> have Altern because I was about out of Splenda and wanted to save a buck. *shrug*>>

Got it. Was just wondering, that's all!

>> Does it matter if the cheesecake is eaten the same day or the day after?>>

Most cheesecakes need about 8 hours to cool and set ... not including cooling to room temperature.

I always make mine a day ahead.

>>The recipe I used had a cup and a half of Splenda,>>

I suspect that's about 3 times as much as you really need.

With the recipe I have, that called for that much, I have it down to a scant 1/2 cup.

I would try that.

You might need the bulking of the granular Splenda ... the liquid won't give you that.

[mission to lose]

I use the Walmart version of Splenda and have been happy with it.

Question--did you add vanilla to your recipe? I once read that vanilla will smooth out the after taste of the Splenda.

1 1/2 c sounds like a lot, but how much cream cheese and pumpkin did you use?