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
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ATOORO BAADII
[email protected]I made this cheesecake for a party, and it was a huge success. Everyone loved it. I'm so glad I found this recipe.
Arjun Yadav
[email protected]This cheesecake was delicious! The crust was flaky and buttery, and the filling was creamy and smooth. I loved the hint of lemon flavor. I will definitely be making this again.
Misba h
[email protected]I've made this cheesecake several times now, and it's always a hit. My friends and family love it. It's the perfect dessert for any occasion.
Jamyang Tashi
[email protected]This cheesecake was easy to make and turned out great! The crust was the perfect consistency, and the filling was creamy and flavorful. I will definitely be making this again.
Princess Tasha
[email protected]I made this cheesecake for my diabetic mother, and she loved it! She said it was the best cheesecake she had ever had. I'm so glad I found this recipe.
Fedora Nwigwe
[email protected]This cheesecake was amazing! I've never had a gluten-free cheesecake before, and I was really impressed. The texture was perfect, and the flavor was delicious. I will definitely be making this again.
oneoutz whittaker
[email protected]I made this cheesecake for a party, and it was a huge success. Everyone loved it. I'm so glad I found this recipe.
Farmud D'cruz
[email protected]This cheesecake was delicious! The crust was flaky and buttery, and the filling was creamy and smooth. I loved the hint of lemon flavor. I will definitely be making this again.
Danielle Urias
[email protected]I've made this cheesecake several times now, and it's always a hit. My friends and family love it. It's the perfect dessert for any occasion.
Zohaib Abbasi
[email protected]This cheesecake was easy to make and turned out great! The crust was the perfect consistency, and the filling was creamy and flavorful. I will definitely be making this again.
Anaesthesia Tech
[email protected]I made this cheesecake for my diabetic mother, and she loved it! She said it was the best cheesecake she had ever had. I'm so glad I found this recipe.
Md Panna
[email protected]This cheesecake was amazing! I've never had a gluten-free cheesecake before, and I was really impressed. The texture was perfect, and the flavor was delicious. I will definitely be making this again.