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Apr 2, 2010 10:40 AM

Liquid Splenda.. less... "Splenda-y" than the powder?

I'm going to be making a low-carb cheesecake - the recipe calls for liquid Splenda. I am NOT a fan of regular Splenda. I don't care what anyone says, the stuff just tastes metallic to me.

So, is the liquid stuff better? Is there another sugar-substitute that's a better option?

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  1. I have never used the liquid Splenda and agree with you that there is an aftertaste. I use a packet of the powdered in a 10oz mug of coffee, along with an eighth tsp of sugar or a few drops of agave nectar. Either will just about mask that - a little higher sugar ratio would probably cover it completely. I think I've seen a Splenda baking blend in the supermarket, that combines Splenda and sugar. I don't see why you'd NEED liquid sweetener in a cheesecake. You should be able to use dry.

    1 Reply
    1. re: greygarious

      You know, you're right. And I'm guessing the other flavors will (hopefully) mask the aftertaste. Or come to think of it, there's a SF vanilla syrup from DaVinci that's made with Splenda and I actually like it. Hrrm.

      Yay, science-y experiments on the horizon!

    2. I've used liquid Splenda and never noticed an aftertaste. To be honest, I never really noticed one with the powdered unless I ate it straight.

      1. The liquid tastes the same as the powder. I don't think it tastes exactly metallic, but there's a certain mineral element to it. To me, it's more like talc.

        It's not as bad as that horrible stevia, but I try to avoid it.

        1. I have been using the liquid Splenda (Sweetzfree) for years, and never had a problem. It has no fillers or additives, as does the powder, and always works for me. It is available only online at and a small bottle lasts for months and months.

          It is very, very concentrated, and until you determine how much to use, try tasting with one drop at a time.

          Please share the recipe for the cheesecake.

          I also use the Da Vinci sugar free syrups made with Splenda, and they are terrific.

          9 Replies
          1. re: Fleur

            I realized after failing to find liquid Splenda at the store that the recipe didn't call for LIQUID, but for "pourable" as in "not packets." So, yes, I feel ridiculous. Glad for the information for the future, but ridiculous. (As my kids would say, "Slow your roll, Mom.")

            But, here's the recipe, which I'll be making today and serving tomorrow to my non-low-carb family. I'll be sure to report back how it went.


            1/4 cup Finely Chopped pecans
            1/4 cup Finely Chopped almonds
            1/4 cup Finely Chopped walnuts
            3/4 cup almond meal (almond flour
            )2 Tablespoons butter (melt in microwave)


            1 1/2 pounds cream cheese
            1 1/3 cups Pourable Splenda (or other sugar substitute that is equal to 1 1/3 cups sugar)
            5 eggs
            2 teaspoons vanilla
            2 teaspoons lemon juice
            16 ounces sour cream

            Cream cheese and eggs should be at room temperature before you start.
            How To Prepare: Mix all nuts and almond meal with melted butter and press into a springform pan, trying to line the sides as much as possible about 1 1/2 inches up the sides of the pan, set aside to mix filling.

            Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar substitute a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese, add vanilla and lemon juice, Add the sour cream last until just blemded in.

            Pour cream cheese mixture into the springform pan. Place on the top rack in the middle of a 325 degree preheated oven for one hour and 15 minutes. If you want a cheesecake with a less brown top, put on the next rack down. Also, some have commented that they had a few cracks... Remember not to open the oven while baking, this might make it crack. You might also want to try a waterbath but its not really neccessary. When time is up, turn off the oven and prop open the oven door... leave in oven for one hour. After one hour, remove from oven. Run a knife around the edge of the cheesecake also, so if it shrinks while cooling it will not crack at that time either. Let cool to just about room temperature before the cheesecake is put into the refrigerator for 24 hours.

            Make sure you wait the 24 hours before sampling... A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

            Nutritional information:

            Without Crust:

            Cheesecake without crust

            231.5 Calories; 22g Fat (48.5% calories from fat); 5g Protein; 6g Carbohydrate; trace Dietary Fiber; 118mg Cholesterol; 158mg Sodium.

            Cheesecake including Splenda:

            319 Calories; 28g Fat (79.6% calories from fat); 9g Protein; 7g Carbohydrate; 1g Dietary Fiber; 123mg Cholesterol; 177mg Sodium

            1. re: shanagain

              Springform pan size? 9 inch?

              Oh, the "slow your roll" is now my new favorite expression.

              1. re: bushwickgirl

                I certainly hope it's 9" as that's what I'm about to use!

                1. re: shanagain

                  I think so, because of the amount of ingredients. i'd go with 9".

                  1. re: bushwickgirl

                    Yeah, eyeballing the crust led me to use the 9" no problem. I also used a tiny bit of graham cracker crumbs to help "glue" the crust together to my liking - about an eighth of a cup plus one more T butter. It just didn't feel right otherwise. (Feel right according to my regular cheesecake, I guess.)

                    It'll come out of the oven in 13minutes and counting.

                    One note: I still hate splenda and am worried about the results. It just tastes weird to me. And this coming from a girl that will happily guzzle coke zero with it's ace-K and aspartame. Go figure.

                    1. re: shanagain

                      I'm not a Splenda fan either. I don't drink much soda, and really don't like Diet Coke or Coke Zero, unlike just about the rest of the world. Just tastes weird, as you say.

                      Let us know how it turns out.

                      1. re: bushwickgirl

                        OK, we officially have a winner that needs just a few tweaks. Cons: Yes, I can taste that damned Splenda. Hubby could too. However, not bad enough to stop eating. Additionally, both guests who are anti-low-carb ate *two* pieces, not knowing it was low-carb, and exclaiming as to it's deliciousness. One is a very, very serious foodie, so this was a pleasant shock. Also, he would NOT lie about the taste of something, and sure wouldn't have 2nds if he didn't love it.

                        The crust does fall apart a bit, but no more than with a normal crust. We all agreed that the nut crust is about 100 times better than graham cracker. So big win there.

                        It's a bit fluffy. This is either a pro or con depending on what you want out of a cheesecake. I will experiment with less egg next time. And definitely with different sweeteners.

                        All of that aside: the pro's. Silky, well rounded, and curiously, the cooking time was *exact (I added a sour cream topping after baking - 8oz sour cream, a few T sf-sweetener and vanilla - then put it back in the oven with the door cracked for an hour.)

                        And let's not ignore the most important thing - it really tasted like a killer dessert rather than some "alternative" dessert. But was still low-carb. As I said, the splenda taste was still there to me (would it have been if I didn't know?) but it was nowhere near as artificially sweet as I'd feared - pleasantly tangy, honestly. In fact, last minute I took some SF seedless blackberry preserves and heated them until they started to liquify, adding just a touch of water to thin, and we all agreed that it was almost - just almost - necessary to bring a little more sweet to the plate.

                        And here's the photo proof, taken after this thing was all but decimated by 6 "normal" eaters and one low-carber on a mission. ;-)


                        1. re: shanagain

                          Nice photo, looks like the cake was enjoyed!

                          I think you could cut back by one egg or maybe use 3 whole eggs and 2 yolks.

                          I'm definitely going to bookmark the nut crust, and maybe I'll save the Splenda version cake as well, just in case...

                          1. re: bushwickgirl

                            Thanks - it was definitely worth it just for the crust. By the way, I froze blanched slivered almonds and pulsed in the food processor to make a slightly chunky but passable "almond flour" - we didn't have any available locally. (Ahh, small town life.)

          2. I buy liquid sucralose to avoid the carbs from maltodextrin in the pourable granular stuff, but I get a soapy after taste and mouthfeel from it and the powder if used alone. I use granular xylitol mixed with sucralose drops about half of each, and that cuts the sugar carbs and prevents the icky after taste and mouth feel for me.

            I think if you experiment you'll find that mixing sweeteners gives you better sweetening without off tastes. Sometimes I'll mix Diabetisweet with sucralose drops and xylitol and/or erythritol, which is the lowest carb sugar alcohol. You can't use erythritol in creamy/dairy stuff, though, it gets very cooling and gritty in texture.

            As to your cheesecake texture, usually a softer, lighter texture is due to over beating, I've found. But I've never used more than 3 large or extra large eggs for that much cream cheese.

            3 Replies
            1. re: mcf

              I ended up with three eggs too - I just couldn't see adding up to five. And I definitely didn't overbeat, so I'm guessing it was just a cross between the different texture of splenda over sugar? Or maybe I did overbeat, anything is possible.

              I tend to do more of a "laid back" low-carb, so I don't keep a lot of different sweeteners around (sweet & low for my coffee is about it), but I'll have to consider adding some different options in case the baking bug catches me again.

              1. re: shanagain

                I never noticed a lighter texture in Splenda cheesecake years ago when I made it, so I don't think it's that. I very rarely use sweeteners at all, but when I want to, I want it to taste good, so I have several in the house. Just cutting liquid sucralose drops (I buy at with xylitol alone gives excellent results. Xylitol bulks and moisturizes just like sugar, IME.

                1. re: mcf

                  Thanks, excellent info for the future.