Has anyone tried a cheesecake version with Not Sugar and Liquid splenda. I'd love to save as many carbs as possible and I know I'd like it sweet (so would my family).

Any ideas on what to try, even if you haven't made it (ratios)?

I just made a cheesecake with mostly Stevia - 1/8 cup powerdered Splenda and 1 tsp liquid Stevia. It turned out okay, though Stevia doesn't fit my definition of sweet. Next time, I'd definitely do more Splenda and less Stevia, though my guess is that the Stevia will still likely overpower the Splenda.

I've never heard of Not Sugar. I assume it is a Stevia product?

Fitlanta, what brand of stevia are you using?

Not sugar is a non-sweetner but gives the "mouth feel" of granulated sugar to products, but it still has to be sweetened.

I'm using Sweet Leaf Stevia - liquid.

I use Sweetsfree. It is great in cheesecakes. You can save a bunch of carbs. You can also buy a new brand SweetWater on Ebay. It's the same concentration, but much cheaper. I haven't tried it yet, but the customer reviews are excellent.

Soobee, thank you for the tip. I ordered a 1 oz. bottle of Sweetzfree this a.m. (Sept. 22) Their September 20 "order window" was still open, and the PayPal button still worked. I didn't see SweetWater on Ebay.

Soobee, thanks for the tip re Sweetzfree. It worked out fabulous.

Yvonne, here is the recipe I used, which turned out great. I got it from pureliquidsweetness.com. (I ordered Sweetzfree before I happened by pureliquidsweetness.com, so I actually used Sweetzfree to make the cheesecake.)

16 oz softened cream cheese
2 eggs
12 drops Sweetzfree (8-10 might have been enough - turned out very sweet)
1 T vanilla extract
1 T lemon juice

Blend all ingredients, and bake in a glass baking dish at 350 for 25 mins or until done. The recipe called for baking for 12-15 mins, but mine wasn't done at 15 mins.

Did the texture or mouthfeel come out correctly without the NotSugar?

The texture and mouthfeel were fine w/o NotSugar.