Sugar Free Cheesecakes

Yes. Cheesecakes could very well be dangerous. A large number of people today might feel it’s the nourishing cake, mainly because it includes the term ‘cheese’ therefore it sounds dairy and is healthy for you. Though to people on a tough diet plan, a humble cheesecake might include as much as 4 tablespoons of of white sugar and whole lot more of saturated fat.

As a result what is a diabetic or dieter got to do to get around this?
Change a number of ingredients of course.

And so here is the world’s best cheesecake recipe that’s been thoroughly tested in my household for the previous 5 years. It is a baked cheesecake, when compared to the quickly chilled cheesecakes you see around. Baked cheesecakes can be made with significantly less sucrose, or in this case none at all, but consistently remain creamy.

Items which you will need:

For the cake
1 lb of low fat cream cheese
3 organically grown eggs
1 tablespoons of lemon juice
1 teaspoons of vanilla flavoring
4 tablespoons of reduced fat sour cream

For the base
4 tablespoons of Flora Pro Active margarine melted
3 tablespoons of Erythritol (substitutes for sweetness)
1 cup of crushed almond meal

Heat the oven to 375 F. Combine the margarine, erythritol and almond meal together in a bowl and push into the base of a moderate sized springform pan, approximately 8” deep. If you don't have a springform pan, then you can also have a shot at using a deep pan but layered with parchment paper and after that greased with low fat margarine. However, this tends to make it tricky to remove the cake, so consider purchasing a proper pan if possible. Bake this for around 10 mins until it begins to brown.

In a bowl, combine the cream cheese and mix until it is fluffy. Add the eggs, juice, vanilla and sour cream and keep working to mix for another 2 mins. Put the mix straight into the pan onto the crust.

Turn up the heat in the oven to 400 F. Cover the pan in aluminium foil, and place on top of another flat pan to pick up any spillage. Place this into the oven. After 1 min, lower the heat down to 200 F and bake for no less than 1 hour. See that any time between 1 hour to 1.5 hours that the cake is firm. Take out from oven and cool.

Remove the aluminium foil, and place into the fridge to cool down until the next day.
Touch up with healthy fruit like cranberries or raspberries.
Enjoy!

So I hope you all give this simple recipe a try. It truly is a gem for our household, simply because those with diabetes can at times find it hard to look for a great dessert!

By: Rachel J Smith

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Rachel Smith is experienced in healthy recipes. She often blogs about cooking for diabetics and for a long time she has been developing new ideas on low sugar foods.