Well tomorrow I am trying a NY Style Cheesecake

[nadinbrzezinski]

Gluten Free mind you.

I found the recipe in Fessler's 1000 recipes, and after baking them biscoti, that are quite delish...

So here I am going to bake my SECOND cake recipe. For the moment my only futzing with the recipe (apart of the crust, using ginger cookies that are gluten free), is that I am using 1\3 fat Philly. Next time I will try that with Splenda.

It is not quite diet food, but should freeze well as well and hubby just loves NY Style cream cheese.

So got the pan today and all the ingredients. Tomorrow afternoon I think I will be doing that.

[housewolf]

1. Good luck to you! I hope it turns out great

I've made many cheesecakes, but in the more traditional full-fat/full sugar version. I've never tried your style. I hope it turns out really well for you.

[nadinbrzezinski]

2. I talked with my mom

who's have to modify recipes as well, and using 1\3 philly apparently works well. I should really ask her for her fully modified filling recipe. Dad is a diabetic.

[nadinbrzezinski]

3. Just had a long one with mom

and I am going to go the Splenda way from the word go.

I need to ask her for her recipe next time I go though. She uses cottage cheese too, even lower fat. And it is damn tasty too. So enjoy desert and not be too guilty about it.

[nadinbrzezinski]

4. In the oven... was not that difficult to make

I was surprised.

[nadinbrzezinski]

5. Out of oven, looks beautiful

it is firm, and it is now cooling.

Realize that until oh six months ago baking was NOT something I'd even consider.

When hubby comes home from work, we can both have a slice... cannot wait to try it actually.

[housewolf]

6. And how was it???

I hope it was delicious and everything you hoped for

[nadinbrzezinski]

7. We'll know later

we needed to let it cool overnight.

[nadinbrzezinski]

8. It was, we had it for desert

Lemon though goes out next time. Hubby is not wild about lemon.