using stevia to make cheesecake!!!!

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wossoyi - 26 Mar 2004 15:40 GMT

HELP!! Someone must have figured it out by now.

I've been trying to make cheesecake with stevia for the last few weeks
and it's not working!!!! There's always a flavour of it being too
sweet or too .. ick??

I've tried to modify several recipes, but the best I've done is
modifying the Atkins recipe at:
http://atkins.com/food/recipes/all/ChocolateMousse_Mini_Cheesecakes.html?

It keeps a really, really nice texture, but the taste is just "ich," I
have the feeling chocolate and stevia don't mix well. btw. I used 1/4
tsp. high Rebaudioside A stevia concentrate instead of 1/2 cup sugar
substitute..

Oh, and Splenda gives me gastrointestinal problems, and Aspartame
gives me migranes. So baring the discovery of a miracle sweetner,
stevia is it.

-i

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Susan - 26 Mar 2004 15:50 GMT

>Oh, and Splenda gives me gastrointestinal problems, and Aspartame
>gives me migranes. So baring the discovery of a miracle sweetner,
>stevia is it.
>
>-i

Have you tried xylitol?

Susan

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John - 26 Mar 2004 20:12 GMT

How sweet do you really need it? Have you lost most of your sweet tooth? If
so, use sugar but as little as possible. Mix, taste, add a little until you
get it right. Keep track of how much you add so you'll know how much sugar
is in each slice. Other flavors like almond should help too.

> HELP!! Someone must have figured it out by now.
>
[quoted text clipped - 16 lines]
>
> -i

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wossoyi - 27 Mar 2004 01:09 GMT

Well, i've tried just not putting in any, or a little, but i think
cream cheese goes bitter when it bakes. The recipe calls for 1/2 cup
of sugar/sugar substitute. Besides, I can't use sugar, my bp drops
and i get dizzy and it's just not good.

-i

> How sweet do you really need it? Have you lost most of your sweet tooth? If
> so, use sugar but as little as possible. Mix, taste, add a little until you
[quoted text clipped - 21 lines]
> >
> > -i

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Lee - 26 Mar 2004 21:32 GMT

Stevia is so sweet, that you really should only use it SPARINGLY. I'd
add it by the drop (literally) and taste as you go until it's sweet
enough for you.

But, my question is, how does the recipe work with the volume of
sugar/splenda removed. Does it firm up as well? That's always my
challenge, when modifying baking recipes...how will the change in
volume of ingredients affect the outcome.

Lee

> HELP!! Someone must have figured it out by now.
>
[quoted text clipped - 16 lines]
>
> -i

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marbuckle - 27 Mar 2004 02:30 GMT

what about making a Stevia tea and working with the liquid ? I bought a big
bag of stevia at the health food store and used to boil some in water,
strain it and go from there. It looks like a big bag of oregano . I just
couldn't hack the taste but I understand it's your only substitute

okay, I just realized I didn't answer the question !!

maybe the liquid would mix better with Chocolate.....I wonder if you could
heat up butter, mix in the stevia herb, simmer for a bit and strain it. Then
it would mix with the chocolate

as you can see I have no idea what I'm talking about

Gracie

> HELP!! Someone must have figured it out by now.
>
> I've been trying to make cheesecake with stevia for the last few weeks
> and it's not working!!!! There's always a flavour of it being too
> sweet or too .. ick??

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marengo - 30 Mar 2004 05:11 GMT

>> HELP!! Someone must have figured it out by now.
>>
[quoted text clipped - 16 lines]
>>
>> -i

I bought a rather large, expensive bottle of stevia while visiting a health
food store last month. I was soooo disappointed! It ruins the flavor of
everything from iced tea to coffee with its rather plant-y taste. I can't
imagine it in cheesecake. What a waste of money for me; I'm back to my old
standby saccharine when I need an AS.

Guess it's a matter of YMMV, but that stevia would really take some getting
used to IMO.

Signature

Peter
270/226/180
website: http://users.thelink.net/marengo

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Darawen Littlestich - 30 Mar 2004 07:59 GMT

You need to get the White stevia powder or clear stevia liquid---no 'plant
taste".

Signature

Darawen Littlestich of Mosskirk

>>> HELP!! Someone must have figured it out by now.
>>>
[quoted text clipped - 4 lines]
>>> I've tried to modify several recipes, but the best I've done is
>>> modifying the Atkins recipe at:

http://atkins.com/food/recipes/all/ChocolateMousse_Mini_Cheesecakes.html?

>>> It keeps a really, really nice texture, but the taste is just "ich,"
>>> I have the feeling chocolate and stevia don't mix well. btw. I used
[quoted text clipped - 15 lines]
> Guess it's a matter of YMMV, but that stevia would really take some
> getting used to IMO.

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