Comments on: Waist-Friendly Chocolate Cheesecake

By: Shelly

Shelly — Mon, 06 Jun 2011 00:24:54 +0000

Wonder how this worked with fat free cream cheese. I also wonder how much of the other ingredients I would need if I only used one 8 ounce pkg. of cream cheese… if anyone could help, I’d appreciate it! thanks!

By: Melissa

Melissa — Tue, 19 Apr 2011 16:42:27 +0000

who not make it with fat-free creamcheese? And maybe strawberry protien powder? Im making one today for my son’s 16th birthday so Ill let you know how it goes and take a picture and give you the recipe if it works

By: Preston

Preston — Tue, 14 Dec 2010 21:32:05 +0000

Is that the actual pic of the cheesecake? I want to try this, it sounds delicious!

By: Olesya

Olesya — Mon, 08 Mar 2010 04:13:07 +0000

I’ve never tried to make it another flavor, but I’m sure it’s doable. If you girls end up experimenting, I’d love to know how it turns out!

Katie, dry curd cottage cheese is cottage cheese that’s a lot more solid/dry than the varieties you usually see sold in plastic containers. You can google it and find lots of recipes to make it at home.

By: katie

katie — Sun, 07 Mar 2010 16:33:22 +0000

Hey! this looks AWESOME! i have a question-what is dry curd cottage cheese?

By: Maddie

Maddie — Sun, 07 Mar 2010 02:39:33 +0000

Is there a way to make this a different flavor? I’m not a big fan of chocolate!

By: Heather (Where's the Beach)

Heather (Where's the Beach) — Sun, 07 Mar 2010 02:37:10 +0000

Have you ever made with another protein powder flavor? I’m not a big chocolate fan, but love the idea of this.

By: Susan

Susan — Fri, 06 Nov 2009 04:38:51 +0000

I’m at sea level, but I used a blender. Would a food processor be better? I think I’m getting enough info to try it again.,..

1) whip it good
2) don’t let it get brown (hard to tell with chocolate in there!)
3) take it out of the oven when time’s up

When I have time I’ll give it another go and report back!

By: Bootybootybooty

Bootybootybooty — Fri, 06 Nov 2009 03:03:40 +0000

YES! The foodprocessor is key. You gotta get everything whipped whipped whipped. If your cake is falling, maybe you are at high altitude and need to make adjustments?

By: Artemisia

Artemisia — Wed, 04 Nov 2009 03:26:07 +0000

I definitely yanked mine out…I read it wrong, lol…I took it out and cooled it on a rack. Whoops! But it turned out fine.

Mine stayed about the same height it was when I poured it in, maybe a tad lower – but definitely not heavy and flat. I did use Splenda Granular, though. You might be right about the volume. I’ve heard someone mention that NuNaturals makes a product specifically for baking – maybe that would work? Or maybe it was the whey you used? I’ve heard some bake better than others.

I’ve never made cheesecake of any type before this; my territory is usually cookies and cakes…so my advice is probably not the best! I hope someone can help you out – it was delicious!!!