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Friday, December 17, 2010

Want an Elegant, Easy Dessert that Everyone will Like?



BLUE RIBBON CHEESECAKE
This firm, extra-special cheesecake only gets better as it ages.  This is a crowd pleaser and so easy to make.  It's often my go-to recipe in a hurry.  This recipe is in Splendid Low-Carbing, page 149.

Click here to view my other cheesecakes and cakes:


Crust:
1/2 cup ground almonds (125 mL)
2 tbsp SPLENDA® Granular (25 mL)
1 tbsp oat OR spelt flour (15 mL)
2 tbsp butter, melted (25 mL)
1 egg yolk
Alternate Crust:
1 cup Gluten-free Low-Carb Bake Mix
1/3 cup Splenda Granular
1/3 cup butter, melted
Filling:
16 oz light cream cheese, softened (500 g)
8 oz regular cream cheese, softened (250 g)
11/4 cups SPLENDA® Granular (300 mL)
1/3 cup unsalted butter, melted (75 mL)
3 eggs
2 tbsp vanilla extract (25 mL)
Raspberry or Strawberry Sauce:
11/2 cups frozen unsweetened raspberries, OR (375 mL)
strawberries
1/4 cup SPLENDA® Granular (50 mL)
3 tbsp water (45 mL)
1/2 tsp Thickening Agent, page 109 OR Xanthan gum (2 mL)

Crust: In medium bowl, combine ground almonds, SPLENDA® Granular and oat or spelt flour. Stir in butter and egg yolk. Sprinkle in 9-inch (23 cm) glass pie dish or springform pan. Cover with plastic wrap and press crust out evenly; remove plastic wrap. Bake in 350°F (180°C) oven 10 minutes or until turning brown at edges.

Filling: In food processor with sharp blade, blender or in bowl with electric mixer, process cream cheeses until smooth. Add SPLENDA® Granular, butter, eggs and vanilla extract; process until smooth. Pour over crust. Bake in 350°F (180°C) oven 35 to 40 minutes. Cool to room temperature. Cover cheesecake in center with slightly cooled Raspberry or Strawberry Sauce. Refrigerate. Later garnish perimeter with piped Crème Fraiche, page 172, if desired.

Raspberry or Strawberry Sauce: In medium saucepan, combine raspberries or strawberries, SPLENDA® Granular and water. In blender, blend thickening agent or Xanthan gum in some of the sauce and return to saucepan. Cook over medium heat until boiling and thickened.

Nutritional Analysis: 12 servings, 1 serving:
286.8 calories; 7.7 g protein; 24.7 g fat; 7.4 g carbs

Variation: Blue Ribbon Maple Walnut Cheesecake: Use ground walnuts and maple extract. Omit Strawberry Sauce. Garnish with Crème Fraiche, page 172, Splendid Low-Carbing. (5.6 g Carbs)

4 comments:

Steve Parker, M.D. said...

This sounds great. A baked cheesecake always tastes better than those boxed commercial cheesecakes that you mix and refrigerate. And the latter are loaded with carbs!

-Steve

Jennifer said...

Hi Steve. Merry Christmas to you and your family and a Happy New Year! :)

Anneliese said...

Cheese cake has always been a family favorite i my home. This looks easy and yummy too! Thanks!

Jennifer said...

It's real easy and yummy - I'll probably make this cheesecake for Christmas eve this year. :)