LOW-SUGAR CHEESECAKE
This cheesecake has all the things you want: it's creamy, tangy and pleasantly sweet. With half the amount of carbohydrates (and only 3 g of sugar per serving) as compared to a regular slice of cheesecake it's the perfect dessert for anyone keeping tabs on their sugar intake.
Provided by Food Network Kitchen
Categories dessert
Time 6h
Yield 12 servings
Number Of Ingredients 14
Steps:
- For the crust: Preheat the oven to 325 degrees F. Wrap the outside of a 9-inch springform pan with foil. Coat the inside of the pan lightly with cooking spray.
- Stir together the almonds, finely shredded coconut, toasted shredded coconut, cinnamon, butter and salt in a medium bowl until combined. Using damp hands, press the mixture into an even layer across the bottom of the prepared pan and 1/2 inch up the side. Refrigerate while you prepare the filling.
- For the cheesecake: Combine the cream cheese, erythritol, sour cream, vanilla seeds, lemon zest and salt in a food processor and process until smooth. Add the eggs, one at a time, pulsing to combine after each. Pour the batter into the crust and bake until the edges set but the center is still slightly wobbly, about 1 hour 30 minutes. Remove and let cool completely at room temperature. Refrigerate until cold, at least 4 hours and up to overnight.
Nutrition Facts : Calories 380, Fat 38 grams, SaturatedFat 21 grams, Cholesterol 140 milligrams, Sodium 260 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 7 grams, Sugar 3 grams
JUNIOR'S SUGAR-FREE NEW YORK CHEESECAKE
Steps:
- For the crust: Preheat the oven to 350 degrees F. Generously butter the bottom and sides of a 9-inch springform pan (preferably nonstick). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the side, so water will not leak into the cake as it bakes.
- Place both flours, the xylitol and salt in a food processor and process for 15 seconds. Add the butter and pulse until the mixture pulls together, about 30 seconds. Add 1 tablespoon of the cream and the egg yolk. Pulse until a soft, slightly sticky dough forms. If it is still stiff, add another tablespoon of cream. Flour your fingers and gently press the dough into the bottom of the prepared springform pan until it is covered. Bake the crust just until it no longer looks moist on the top and feels set when you touch it (do not overbake), 7 to 8 minutes. Cool in the pan on a wire rack. Leave the oven on.
- For the filling: Beat together 1/2 cup of the Xylitol, the arrowroot and one package of the cream cheese in a large bowl with an electric mixer (using the paddle attachment if you have it) on low about 3 minutes to make a stable starter batter. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after adding each one, about another 3 minutes.
- Increase the mixer speed to medium and beat in the remaining 1/2 cup xylitol. Add the eggs, beating well. The batter will look light, creamy, airy, and almost like billowy clouds. Be careful not to over mix!
- Spoon the batter over the baked shortbread crust. Place the springform pan in the center of a large shallow pan and add hot water to the larger pan so that it comes about 1 inch up the side of the springform. Bake until the edge is light golden brown and the cake is light yellow beige, about 1 hour. If the center is still very jiggly, let the cake bake for 5 to 10 minutes more.
- Gently remove the cake from the water bath, transfer it to a wire rack, remove the foil, and leave it on the rack for at least 2 hours and up to 4 hours. The less you move it, the less likely it is the cake will crack. Once it has cooled, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate overnight until it is completely cold.
- To serve, remove the springform ring from the cake and serve from the bottom of the pan (do not try to transfer it to a serving platter). Cover any leftover cake and refrigerate for up to 3 days. Do not freeze this cake.
NO SUGAR ADDED CHEESECAKE
I have not tried this recipe. I got this recipe from Obesity Help. I'm posting this recipe as I can have it without the crumbs.
Provided by internetnut
Categories Cheesecake
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix everything except the wafers together. Take a muffin pan, put cup cake liners in (I spray them with Pam), and put 1 vanilla wafer in the bottom of each liner it acts as your crust.
- Divide cheesecake batter amongst the liners. Bake at 350 for 20-25 minute If you want you can top with a dallop of sugar free Strawberry jam.
- With my ingredients each one has 4 grams of protein and 120 calories each. It is better for us than cake! Oh, and the only sugar in it is from the 1 vanilla wafer per serving.
Nutrition Facts : Calories 132.2, Fat 10.4, SaturatedFat 6.1, Cholesterol 66, Sodium 175.2, Carbohydrate 4.7, Fiber 0.4, Sugar 1.7, Protein 5.2
NO BAKE SUGAR FREE CHEESE CAKE
This recipe has no added sugar so it is great for Diabetics. It is a favorite in our house. I first tried this recipe as a regular dessert and later tried it without sugar and found it to be just as good.
Provided by Penny Lipchen
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 15m
Yield 9
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
- Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
- Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.
Nutrition Facts : Calories 205.8 calories, Carbohydrate 17 g, Cholesterol 30.9 mg, Fat 11.9 g, Fiber 0.5 g, Protein 6 g, SaturatedFat 6.7 g, Sodium 330.1 mg, Sugar 6.9 g
NO BAKE SUGAR FREE STRAWBERRY CHEESECAKE
I have a grandmother who is diabetic, and I wanted to create a cheesecake with no added sugar. My whole family loved it, it's now the only one I make
Provided by RLCLARK93654
Categories Desserts Pies No-Bake Pie Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Mix together graham cracker crumbs, melted butter, cinnamon, and nutmeg in a bowl.
- Press the mixture into an 8-inch pie dish. Refrigerate while making filling.
- Beat cream cheese in a mixing bowl with an electric mixer on medium speed until softened. reduce the speed to low, and gradually beat in milk, a little at a time (mixture will be watery). Use a rubber spatula to scrape cream cheese from the sides of the bowl, if necessary.
- Beat in pudding mix until the filling is thick and smooth.
- Spoon half of the cream cheese filling into the bottom of the graham cracker crust.
- Spread half the strawberries over the filling.
- Repeat cheesecake layer and strawberry layer.
- Chill pie in refrigerator until set and cold, at least 1 hour.
Nutrition Facts : Calories 311.8 calories, Carbohydrate 25.2 g, Cholesterol 61.2 mg, Fat 21.4 g, Fiber 2.8 g, Protein 6.4 g, SaturatedFat 12.8 g, Sodium 447.8 mg, Sugar 12.1 g
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