Best 3 Diabetic Maple Cheesecake Recipes
If you're looking for a delectable yet diabetic-friendly dessert, our "Diabetic Maple Cheesecake" recipe is guaranteed to satisfy your sweet cravings. This delightful cheesecake is specially designed to manage blood sugar levels without compromising on taste. It combines the classic flavors of maple and cream cheese with wholesome ingredients like almond flour, monk fruit sweetener, and a touch of cinnamon, creating a guilt-free treat that's not only delicious but also mindful of your health.
Here are our top 3 tried and tested recipes!
DIABETIC MAPLE CHEESECAKE
My diabetic adaption of Boomette's Recipe #245417. My fat and sugar content is calculated from the low fat and no sugar added syrup container labels. Now, I need to say that while I labeled this as diabetic it by no means has low numbers. It has been lightened to allow a diabetic to have a slice with family or guests without doing the damage that a full fat and sugar cheesecake would.
Provided by Annacia
Categories Cheesecake
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, whisk cream cheese and maple syrup.
- Add the egg whites and milk, blend well.
- Put the mixture into 6 Pam sprayed individual baking dishs.
- Bake in the center of the oven about 40 mins or until almost set @ 350.
- Let cool in the oven, the door slightly opened, and then put in the fridge for 4 to 8 hours.
- Serve cold in dessert dishes with a little bit of maple syrup on top if desired.
Nutrition Facts : Calories 152.2, Fat 10.9, SaturatedFat 6.1, Cholesterol 35.9, Sodium 233.1, Carbohydrate 4.3, Sugar 4.2, Protein 9.2
MAPLE CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Make the crust: Preheat the oven to 325˚. Combine the crushed cookies, melted butter and salt in a large bowl. Press into the bottom of a 9-inch round springform pan. Bake until golden, 15 to 18 minutes. Transfer to a rack; let cool 20 to 30 minutes.
- Make the filling: Beat the cream cheese in a large bowl with a mixer on medium speed until smooth, about 1 minute. Add the maple sugar and beat, scraping down the bowl as needed, until light and fluffy, about 2 minutes. Reduce the mixer speed to low and beat in the sour cream. Add the eggs, one at a time, and beat until combined. Beat in the maple syrup and vanilla until smooth.
- Brush the side of the pan above the crust with melted butter. Wrap the outside of the pan (bottom and halfway up the side) with foil to prevent leaks; set in a large roasting pan. Pour the filling into the prepared crust.
- Transfer the cheesecake in the roasting pan to the oven and carefully pour boiling water into the roasting pan so it comes about halfway up the side of the springform pan. Bake until the edges of the cheesecake are set but the center still jiggles slightly, 1 hour 15 minutes to 1 1/2 hours. Turn off the oven and open the door for 5 seconds to let out some heat. Close the oven door and leave the cheesecake in the oven until fully set on top but the center still jiggles slightly, about 1 hour.
- Remove the cheesecake from the water bath and remove the foil. Transfer to a rack and let cool 2 hours in the pan. Run a thin knife around the edge of the cheesecake to loosen (do not remove the springform ring), then cover and refrigerate until chilled and set, at least 8 hours or overnight. Serve with maple syrup for drizzling.
MAPLE CHEESECAKE
Make and share this Maple Cheesecake recipe from Food.com.
Provided by Boomette
Categories Cheesecake
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven at 350°F.
- In a bowl, mix all the crust ingredients and press lightly into bottom of 8" spring form pan.
- Bake at 350 F 15 minutes. Remove from the oven and set aside.
- In another bowl, whisk cream cheese and maple syrup.
- Add the eggs and heavy cream, blend well.
- Put the mixture in the crust.
- Bake in the center of the oven about 1 hour.
- Let cool in the oven, the door slightly opened, and then put in the fridge for 4 to 8 hours.
- Serve cold with a little bit of maple syrup.
Nutrition Facts : Calories 499.1, Fat 33.7, SaturatedFat 19.6, Cholesterol 198, Sodium 333, Carbohydrate 43, Fiber 0.4, Sugar 31.1, Protein 8.2
Tips:
- Prep ahead: For a smoother cheesecake, let the cream cheese come to room temperature before mixing. You can also make the crust up to 3 days ahead and store it in the refrigerator.
- Don't overmix: Overmixing the cheesecake batter can cause it to become dense and crumbly. Mix just until the ingredients are well combined.
- Bake in a water bath: Baking the cheesecake in a water bath helps to prevent it from cracking. Place the cheesecake pan inside a larger pan filled with hot water.
- Cool slowly: Allow the cheesecake to cool slowly in the oven with the door cracked open. This will help to prevent it from sinking in the center.
- Chill before serving: For the best flavor and texture, chill the cheesecake for at least 4 hours before serving.
Conclusion:
This diabetic-friendly maple cheesecake is a delicious and satisfying dessert that can be enjoyed by people with diabetes. With its creamy texture, rich maple flavor, and sugar-free crust, this cheesecake is a perfect way to satisfy your sweet tooth without sacrificing your health. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!
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