Carb Friendly Cheesecake W S F Strawberry Glaze Recipes
GLAZED STRAWBERRY CHEESECAKE
This ruby-red showstopper has been a family favorite for more than 30 years. When I take it to potluck parties and other get-togethers, we devour every last bite.-Jan Decarlantonio, Centreville, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix pecans and wafer crumbs; stir in butter. Press onto bottom and 1/2 in. up sides of prepared pan., In a large bowl, beat cream cheese and 1-1/3 cups sugar until smooth. Beat in 2 teaspoons vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 65-75 minutes. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream and remaining sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a small saucepan, whisk cornstarch and liqueur until smooth. Stir in spreadable fruit; bring to a boil over medium heat. Cook and stir until thickened, about 2 minutes. Cool to room temperature, stirring occasionally., Remove rim from springform pan. Arrange strawberries over cheesecake; top with some of the glaze, allowing glaze to drip down sides. Refrigerate until glaze is set, about 1 hour. To serve, gently warm remaining glaze; serve with cheesecake.
Nutrition Facts : Calories 462 calories, Fat 30g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 253mg sodium, Carbohydrate 42g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.
KETO CHEESECAKE BITES
Delicious keto-friendly cheesecake bites filled with cream cheese and topped with strawberry glaze.
Provided by Ashley (Hip2Save Sidekick)
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Line a standard 12 cup cupcake pan with cupcake liners and set aside.
- To make the crust: In a mixing bowl, combine almond flour, keto sweetener, and melted butter.
- Scoop a tablespoon size of crust into each cupcake liner. Press down the crust with the back of a spoon firmly. Set aside.
- Making the filling: In a large mixing bowl, add in cream cheese, beat with an electric mixer until smooth. Add in keto sweetener, salt, and egg and mix until incorporated. Mix in vanilla and lemon zest.
- Scoop out about 2-3 tablespoons of cream cheese filling and add to cupcake liner. Repeat the process until all cupcake liners are filled.
- Bake in the oven for 20 minutes. Remove from oven and allow mini cheesecakes to cool completely. Once cooled, place in the fridge for 1-2 hours to firm up before serving.
- To make the strawberry glaze: In a saucepan, add in sliced strawberries, water, lemon juice, and keto sweetener. Simmer on low for 20 minutes. Remove from stovetop and allow to cool down.
- Add a dollop of strawberry glaze onto each mini cheesecake and serve.
- Store leftovers in the fridge in a sealed container.
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- In a large mixing bowl, add the cream cheese and use a handheld or standing mixer to mix the cream cheese to a smooth texture. Add the sweetener and stir. Add the sour cream and lemon juice by folding the ingredients together with a spatula.
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