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Thread: Cheesecake

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    Cheesecake

    I've revived my old Cheesecake recipe and it has NO TOLERATED ingredients making it suitable to Attack / strict PP days in Stab!

    250 gr Tub Quark
    1 pot (125gr) vanilla yoghurt (WW or use plain and up the splenda and vanilla a bit)
    2 Eggs
    1.5 TB Splenda (to taste)
    tiniest pinch of salt
    1.5 TB Agar FLAKES

    1/2 ts Vanilla flavour
    1/2 ts Lemon flavour

    Mix all well and pour into silicone cake mould - I used a loaf tin one as that's all I've got.

    Bake at 160C for about an hour.

    This will rise up and go golden brown, that's when you know it's probably done. Take out of the oven and leave to cool before turning out - the Agar will set on cooling.

    I know flavourings are tricky, make sure they're not oil-based, and ideally water-based. I use alcohol-based ones as the alcohol evaporates (that's what tell myself)

    -------

    edited 2012: the original recipe uses agar FLAKES. If you have Agar POWDER instead (I finally found some), you need a scant/level teaspoon.

    If you don't have Agar then you can use 1TB cornflour - but this makes it NOT suitable for ATTACK.
    Last edited by anjuschka : 16th February, 2012 at 08:25 PM
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    Sounds yummy! I love cheesecake. It is my weakness when it comes to desert. I made one the other night and compared the fat content with my flatmates morrisons cheesecake. Felt brilliant wen she worked out she has used 130% of her GDA for saturated fat just by eating it!

    I shall give this a go. Thank you x

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    Well I made another one today, very yum, but of course I forgot to say in the original recipe - it will rise right up and then COLLAPSE ON COOLING - this is NORMAL!
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    Hmm, I'd love to try this but I don't think I can find quark here. Could I substitute fat free cream cheese? Or something else?

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    Sorry if I am being thick. what are agar flakes?
    and when you say flavouring. do u use like vanilla essence?
    thanks

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    Quote Originally Posted by jillyg65 View Post
    Sorry if I am being thick. what are agar flakes?
    and when you say flavouring. do u use like vanilla essence?
    thanks
    Yeah, I can't find them anywhere except a few specialty stores online. They're Japanese (I think) and vegetarian and make things gelatinous. I've tried to order, but its expensive once you add on shipping.

    Anja - any ideas for a sub? I'd love to make this... the Dukan recipe has WAY too much cream cheese to be good (for you!)

    THANKS
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  7. #7
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    Sorry that's the one thing you can't substitute :-( - or you have to go back to cornflour.

    It's a vegetable & therefore vegetarian alternative to gelatine and needs to be cooked (rather than dissolved) and sets on cooling. It's a unrestricted ingredient rather than cornflour which is a tolerated. It just gives the cake a bit of a firmer texture & binding (after cooling!)
    Maybe you can find a way of making it with gelatine (can that withstand heating to boiling point though? As it gets baked in the cake)

    I got it in our local independent health food shop in the Japanese department next to Miso and seaweed (try supermarket specialist aisle also, you never know)... But I had to ask as I was looking in the wrong department. H&B definitely don't stock it. A vegetarian specialist might well have it. It's supposed to exist in flakes and powder but the two have different dosages, and I've only seen flakes.

    Jess why don't you try the Dukan recipe with quark for the cream cheese? might not turn out the same but surely edible (need to add I have not see the original recipe). After all - we also make quiche by just mixing eggs and FromFrais so if you turn that into a sweet quiche which overdid on the quark > you get cheescake ;-)

    Flavouring - yes I use my trusty collection of vanilla essence etc.

    And regarding the substituting quark question: if you find another white cheese that's a bit firmer/drier in texture than yoghurt or fromage frais, and you are sure it's less than 1% fat and has no added thickeners etc (like a WW bran cheese would) then yes of course do use that.
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    I sent for some from Dukan shop, along with other things so postage not ott. I was just wondering how to use it, so will have a go with this. Thanks Anja!
    If at first you don't succeed, try, try, try again




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    Thinking of hot souffles, which I was this morning, you just use eggs in them....oh yes, with a small amount of flour to bind. Cornflour?
    If at first you don't succeed, try, try, try again




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    Agar Flakes Sea Vegetable Gelling Agent 28g | eBay UK

    just googles Agar Flakes and the cheapest place is Ebay.
    Just ordered some.
    Just over 5 with delivery.
    worth anything to get something that is like a pudding!

    Just to double check- i cannot have this on the attack phase ? can I ? thanks

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    Agar agar is
    Last edited by Topaz63 : 25th May, 2011 at 01:03 AM
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    Agar agar is 2.75 on the Dr D site, plus postage, so about the same. His is powder. Let us know how you get on. I'm thinking of trying a salmon souffle and it might replace the consistency of the flour roux.
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  13. #13
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    HI all,

    as said before, yes Agar is allowed in attack.

    However there is no direct substitution between cornflour and Agar. the cheesecake is a dense thing, it rises on cooking but collapses on cooling. the Agar binds the moisture and gives it a bit of firmness on setting (presumably as cornflour and fat would do in a normal cheese cake!) Cornflour probably does the same thing but I think results are quite different, I find dukan cheesecakes with cornflour collapse a bit *less* :-).
    Anjuschka
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    Making this just now and wondering if I got the Agar wrong. Finally got the Agar Agar from DD site - and I used 3 packets of Agar Agar (which was 1.5 tbs) and didn't realise its different from the flakes. I'm scared to go in the kitchen and check now!
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    Really looking forward to trying this.. would it work without the agar?
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