I'm not a big fan of using artificial sweeteners (too much concerning research), but for some people, it is a choice of the lesser of two evils - insulin-spiking sugar or questionable artificial substitutes. I have made one sugar-free cake, and one with organic cane sugar, and both received rave reviews. (Splenda has been shown to wipe out a number of the good bacteria living in your gut, so bear that in mind if you use it on a regular basis.) To keep the carbohydrate grams down, substitute the sugar with a sweetener such as Splenda (I used 2/3 a cup) and the cookie crumb crust with chopped pecans, walnuts, or almonds. Or skip the crust altogether.
To change the flavor, add lemon juice OR almond extract instead of vanilla extract. I left my cheesecake pan in Turkey, so have been making do with a 9-inch round cake pan, but a cheesecake pan is best. (I plan to buy one just as soon as I have a house, which should be very soon now.) The secret to really, really good cheesecake is to make it at least 12 hours before you want to eat it. Let it cool to room temp, then refrigerate for as long as possible, at least 8 hours if you can. Ingredients: Crust: 1 1/2 cups of crushed cookies (I have used gluten-free grahams and gingersnaps) OR 1 1/2 cups crushed nuts 4 Tbsp softened butter Filling: 2 pounds (4 blocks) softened cream cheese 1 cup sugar 4 large eggs 1 cup sour cream 2 Tbsp cornstarch 1 tsp vanilla 1. Mix crumbs and soft butter until well blended. Press into the bottom of the cake pan. 2. Beat cream cheese and sugar on high until creamy. Add eggs and beat until smooth. Add remaining ingredients and mix well. 3. Pour filling over crust. Bake at 325 degrees for 45 minutes. Check it by gently shaking it - if it still looks jiggly in the middle, give it another 10 minutes. It should be lightly browned. Top, if desired, with whatever you want - fresh fruit? Pie filling? Chocolate? Whipped cream?
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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