Diabetic Gluten Free Cheesecake Recipes
GLUTEN-FREE CHEESECAKE
My own gluten-free cheesecake recipe I've created from compiling many recipes I've tried into one that has worked the best for me.
Provided by sixpackjeanie
Categories Desserts Cakes Cheesecake Recipes
Time 9h30m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch springform pan.
- Prepare crust: Process graham crackers in a food processor into fine crumbs. Mix with sugar and melted butter until combined. Press into the bottom of the prepared pan.
- Bake in the preheated oven for 5 to 7 minutes. Remove from the oven and increase heat to 500 degrees F (260 degrees C). Let cool while you prepare the filling.
- Place cream cheese cubes into a large mixing bowl; beat on low, scraping the sides as necessary, until smooth, about 3 minutes. Add salt and 1/2 of the sugar; beat until mixed. Mix in flour and remaining sugar. Add lemon juice and vanilla; mix well. Add cream and mix, scraping the sides, until smooth.
- Add egg yolks and mix until well incorporated. Add eggs in 2 batches, mixing well and scraping the sides as needed. Pour filling into the pan on top of the cooled crust. Gently lift the pan about 1 inch and let it drop onto the countertop; repeat twice more. (This will help air bubbles to rise to the surface, helping to prevent cracking.)
- Place in the preheated oven on top of a baking sheet. Bake for 10 minutes, then reduce heat to 200 degrees F (95 degrees C) without opening the oven door; the edges may look golden and the top may be puffy. Bake for 1 hour 40 more minutes; the internal temperature of the cake should be between 150 and 160 degrees F (66 to 71 degrees C).
- Remove the cake from the oven and let sit for about 10 minutes. Run a paring knife around the edges to help pull it away from the sides of the pan as the cake contracts. Cover with a large bowl and let sit for 2 to 3 hours. Wrap tightly with plastic wrap and place in the refrigerator for 5 hours.
Nutrition Facts : Calories 453.5 calories, Carbohydrate 30.9 g, Cholesterol 190.2 mg, Fat 33.9 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 20.5 g, Sodium 305.5 mg, Sugar 23 g
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 contain added fillers that may have traces of gluten. ** Allowing to cool slowly in the oven helps prevent the top of the cake from developing deep cracks. ** You will also notice there is no crust this is to make this gluten free.
Provided by Paul Bushay @chefbunyan
Categories Cakes
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees
- Line the bottom of a 9-inch springform pan with parchment paper or grease with butter.
- Spray just a bit with grapeseed oil cooking spray.
- Separate eggs, and beat egg whites with salt until stiff.
- Beat together Splenda blend and the egg yolks until thick.
- Add lemon juice.
- With the mixer on a low-medium setting, beat in the cream cheese, a little at a time, until incorporated and fluffy.
- Add a small amount of the egg whites, plus grated lemon zest, and mix in gently.
- Gently fold the cream cheese mixture into the remaining egg whites.
- Pour mixture into pan. Give a little shake to make it level.
- Bake for 10 minutes at 400 degrees
- 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.
- Whisk together remaining ingredients (sour cream, Splenda blend, and vanilla) .
- Spread on top of the cheesecake.
- BAKING NOTE: It is best to bake this guy in a water bath
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