Re: Creamy Sugar-free Cheesecake

[Guest guest]

Hi ,

Great recipe! A couple of more hints. First a better way to prevent the

cracks is to cut strips of parchment paper a little taller than the side of

the pan. Next, spray the paper with a non-stick spray such as Pam and stick

paper to the sides of the pan and pour in filling. When cake is done,

remove from pan and then gently remove paper from sides. The other hint, is

that when changing temperatures, don't just turn the temperature down, turn

the temperature all the way off and then re-set the oven to the new

temperature. This has to do with how the oven works and remembers

temperatures. Thanks again.

Ruth

From: blind-diabetics

[mailto:blind-diabetics ] On Behalf Of armando del gobbo

Sent: Tuesday, October 14, 2008 11:33 AM

To: hands-on-cooking

Cc: blind-diabetics ; acb-diabetics@...

Subject: Creamy Sugar-free Cheesecake

Sorry it is not clear about the neutritional values, whether it is for the

whole cake or per serving!

Sugar-Free Cheesecake

A rich and creamy cheese cake with no sugar!

Prep Time: 15 minutes

Cook Time: 55 minutes

Nutrition Facts

Makes 12 servings

Per Serving

Calories 171.4

Total Carbs 7.8g

Dietary Fiber 2g

Sugars 4.5g

Total Fat 13.2g

Saturated Fat 7.6g

Unsaturated Fat 5.6g

Potassium 32.8mg

Protein 8.9g

Sodium 44.7mg

Dietary Exchanges

2 1/2 Fat, 1/4 Meat

Ingredients:

1 grapeseed oil cooking spray

4 eggs, separated

2 egg whites

1/2 cup SPLENDAR No Calorie Sweetener, granulated

1 tsp fresh lemon juice

1 pinch salt

1 tsp vanilla extract

3 cup Cream Cheese, light, classic,drained (or ricotta)

1/2 tsp fresh lemon peel, grated

1/2 cup sour cream

2 tbsp SPLENDAR No Calorie Sweetener, granulated

1/2 tsp vanilla extract

Directions

1 Preheat oven to 400 degrees F. Line the bottom of a 9-inch springform pan

with baking paper or grease with butter. Spray just a bit with grapeseed oil

cooking spray.

2 Separate eggs, and beat egg whites with salt until stiff.

3 Beat together Splenda for Baking and the egg yolks until thick. Add lemon

juice. Next, with the mixer on a low-medium setting, beat in the cream

cheese, a little at a time, until incorporated and fluffy.

4 Add a small amount of the egg whites and mix in gently. Next, gently fold

the cream cheese mixture into the remaining egg whites. Pour mixture into

pan. Give a little shake to make it level.

5 Bake for 10 minutes at 400 degrees F; reduce temperature to 300 degrees F

and bake for another 40 minutes. 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.* Remove and continue to cool on a wire rack.

6 Whisk together topping ingredients. Spread on top of the cheesecake.

Additional Information

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. *

Allowing to cool slowly in the oven helps prevent the top of the cake from

developing deep cracks.

Friends are Angels who lift us to our feet, when our wings can't remember

how to fly!

[Guest guest]

Hi Ruth:

What great hints. Thank you for this.

Love and Hugs and the Furry ones.

Anything on the ground is a cat toy. Anything not there yet, will be.

Creamy Sugar-free Cheesecake

Sorry it is not clear about the neutritional values, whether it is for the

whole cake or per serving!

Sugar-Free Cheesecake

A rich and creamy cheese cake with no sugar!

Prep Time: 15 minutes

Cook Time: 55 minutes

Nutrition Facts

Makes 12 servings

Per Serving

Calories 171.4

Total Carbs 7.8g

Dietary Fiber 2g

Sugars 4.5g

Total Fat 13.2g

Saturated Fat 7.6g

Unsaturated Fat 5.6g

Potassium 32.8mg

Protein 8.9g

Sodium 44.7mg

Dietary Exchanges

2 1/2 Fat, 1/4 Meat

Ingredients:

1 grapeseed oil cooking spray

4 eggs, separated

2 egg whites

1/2 cup SPLENDAR No Calorie Sweetener, granulated

1 tsp fresh lemon juice

1 pinch salt

1 tsp vanilla extract

3 cup Cream Cheese, light, classic,drained (or ricotta)

1/2 tsp fresh lemon peel, grated

1/2 cup sour cream

2 tbsp SPLENDAR No Calorie Sweetener, granulated

1/2 tsp vanilla extract

Directions

1 Preheat oven to 400 degrees F. Line the bottom of a 9-inch springform pan

with baking paper or grease with butter. Spray just a bit with grapeseed oil

cooking spray.

2 Separate eggs, and beat egg whites with salt until stiff.

3 Beat together Splenda for Baking and the egg yolks until thick. Add lemon

juice. Next, with the mixer on a low-medium setting, beat in the cream

cheese, a little at a time, until incorporated and fluffy.

4 Add a small amount of the egg whites and mix in gently. Next, gently fold

the cream cheese mixture into the remaining egg whites. Pour mixture into

pan. Give a little shake to make it level.

5 Bake for 10 minutes at 400 degrees F; reduce temperature to 300 degrees F

and bake for another 40 minutes. 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.* Remove and continue to cool on a wire rack.

6 Whisk together topping ingredients. Spread on top of the cheesecake.

Additional Information

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. *

Allowing to cool slowly in the oven helps prevent the top of the cake from

developing deep cracks.

Friends are Angels who lift us to our feet, when our wings can't remember

how to fly!