DIABETIC GLUTEN FREE, CHEESECAKE
Garnish with berries if you like. Or, if you prefer, use almond extract instead of vanilla in the topping, and garnish with toasted, slivered almonds. * If you're making this for someone with celiac disease, be sure to double-check all the ingredients labels on the products you use. Sometimes "light" versions of dairy products...
Provided by Paul Bushay
Categories Cakes
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 400 degrees
- 2. Line the bottom of a 9-inch springform pan with parchment paper or grease with butter.
- 3. Spray just a bit with grapeseed oil cooking spray.
- 4. Separate eggs, and beat egg whites with salt until stiff.
- 5. Beat together Splenda blend and the egg yolks until thick.
- 6. Add lemon juice.
- 7. With the mixer on a low-medium setting, beat in the cream cheese, a little at a time, until incorporated and fluffy.
- 8. Add a small amount of the egg whites, plus grated lemon zest, and mix in gently.
- 9. Gently fold the cream cheese mixture into the remaining egg whites.
- 10. Pour mixture into pan. Give a little shake to make it level.
- 11. Bake for 10 minutes at 400 degrees
- 12. Reduce temperature to 300 degrees F and bake for another 40 minutes.
- 13. When the top of the cake is set, turn off the oven and keep the oven door closed. Allow to cool for another hour in the oven.
- 14. Remove and continue to cool on a wire rack.
- 15. Whisk together remaining ingredients (sour cream, Splenda blend, and vanilla) .
- 16. Spread on top of the cheesecake.
- 17. BAKING NOTE: It is best to bake this guy in a water bath
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love