A creamy velvety cheesecake topped with ruby red cranberry sauce. Afestive holiday treat perfect for the Thanksgiving or Christmas dessert table.
Did you know today is WorldDiabetesDay? I didn’t either and if you take a look at my blog you can easily understand why. I bake absolutely nothing that can be called diabetic friendly, wellexceptfor these Pumpkin Cookies I made last year for my friend Carolyn and this beautiful CranberryCheesecakewhichhappensto be both sugar and gluten free.
I’ve been reading Carolyn’s blog since I started blogging and I’ve learned that even if you have diabetes you can still enjoy lots of sweet treats, oh, and she’s a professional when it comes to whipping a low-carb gluten free sweet treat.
When she emailed me a few weeks ago aboutparticipatingin an event to raise Diabetes awareness my first thought went to my mother in law. Some of you might smile of this point but I’ve mention her before and she’s as sweet as sugar, the sad part being she has to watch her blood sugar.
And just like Carolyn, my mother in law loves sweets. She has to has some every day, even if it’s just a few crumbs.
This cheesecake recipe is my favorite. I have made it several types using regular sugar andevery timeI justchangethe sauce on top, it depends on my mood and the season. This time I picked cranberries since they are in season, but you can leave it plain if you prefer.
Instead of regular white sugar I used Swerve, an all-natural diabetic friendly sweetener. It was the first time I have used it and it was a wonderful experience.
It was the first time I also made cranberry sauce forthecheesecake and can’t say for sure if it was the sweetener or just in general, but it dried out a wee bit. I’drecommend topping the cheesecake with the cranberry sauce just before serving, this way you prevent it from drying out.
The cheesecake turned out creamy andvelvety, just like I like it. As a variation (and I’ve made it several times as well) you can replace one package of cream cheese with 1 cup of cottagecheese)
I don’t think I’ve actually thought too serious about diabetes until few days ago after I made this cheesecake. The thingsI’veread are quite scary and made me think twice about the amount of sugar that goes in our bodies every single day.Did you know about 347 million people worldwide have diabetes and it’spredictedthat soon diabeticsbecome the seventh leading cause of death in the world by the year 2030. There are two major forms of diabetes.Type 1 diabetes is characterized by a lack of insulin production and type 2 diabetes results from the body’s ineffective use of insulin. A third type of diabetes is gestational diabetes.This type is characterized by hyperglycaemia, or raised blood sugar, which has first appeared or been recognized during pregnancy.Type 2 diabetes is much more common than type 1 diabetes. Type 2 diabetes can be prevented.Thirty minutes of moderate-intensity physical activity on most days and a healthy diet can drastically reduce the risk of developing type 2 diabetes. Type 1 diabetes cannot be prevented.
Cranberry Cheesecake
Yields one 8 inch round pan
A creamy velvety cheesecake topped with cranberry sauce. The crust is made from ground almonds and the filling form a mixture of cream cheese, eggs and heavy cream, deliciously paired with the tart cranberry sauce.
30 minPrep Time
55 minCook Time
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Ingredients
Crust
- 8 oz whole almonds ground
- 1/4 cup swerve sweetener
- 1 egg
- 4 tbsp cold butter, diced
- pinch of salt
Filling
- 2/3 cup swerve sweetener
- 1 tbsp fresh squeezed lemon juice
- 2X8oz each cream cheese, room temperature
- 2 eggs
- 1 egg white
- 1/2 cup heavy cream
Cranberry sauce
- 4 oz fresh cranberries
- 1/4 cup fresh squeezed orange juice
- 1/4 cup swerve sweetener
Instructions
Crust
- In a food processor add the almonds and process few minutes until ground. Add the butter, sugar, egg and salt and pulse few times until it forms a ball.
- Take the dough out and gently press it on the bottom and about 1 inch on the sides of a greased 8 inch springform pan.
- Chill for about 15 minutes.
- Turn the oven on and place a shallow dish with about 1 1/2 inch water in it on the bottom rack. Wait until the oven temperature reaches 350F.
- Now it's time to make the filling.
Filling
- In a large mixing bowl add the cream cheese and swerve and mix until combined. Add the heavy creamy, eggs and the egg white and stir until creamy. Pour into the chilled crust
- Bake without taking the water dish out of the oven for about 55 minutes or until the edges slightly become golden and the middle is just slightly wiggly.
- Turn off the oven, crack the door just a little bit and leave the cheesecake to slowly cool for the next two hours without taking it out of the oven. When the two hours are oven, run a butter knife between the cheesecake and the sides of the pan for easy release.
- While the cheesecake is cooling down you can make the cranberry sauce.
Cranberry sauce
- In a small saucepan add the cranberries, swerve and orange juice and cook, over low heat for few minutes until the cranberries have popped and they become mushy. Remove from the heat and cool slightly before spreading it on top of the cheesecake.
- Remove the cheesecake from the pan and enjoy! Enjoy!
7.6.8
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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
If you like this Cranberry cheesecake you may also like
Brownie bottom cheesecake
Berry goat cheese cheesecake
Cranberry chocolate brioche rolls
FAQs
New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special. It also includes extra eggs and egg yolks to provide and smooth consistency.
What not to do when making cheesecake? ›
16 Mistakes You're Making With Homemade Cheesecake
- Working with cold ingredients. Hobo_018/Getty Images. ...
- Using whipped cream cheese. ...
- Using low-fat cream cheese. ...
- Undermixing your cheesecake. ...
- Not diversifying your cheeses. ...
- Not being careful with your eggs. ...
- Only making plain cheesecake. ...
- Baking in anything but a springform pan.
Nigella found that adding just 1 teaspoon of lemon juice gave the right balance. You could add a few drops extra if you wish but be careful as too much acid could start to curdle the other ingredients.
What is the difference between burnt cheesecake and New York cheesecake? ›
New York style is known for its (iconic) graham cracker crust, smooth texture, and dense middle. It's picturesque even. It leans on cream cheese as the star in its flavor profile. Burnt Basque, on the other hand, appears burnt on the outside and doesn't have a crust at all.
What is a Chicago cheesecake? ›
His unconventional fast and hot baking method resulted in the creation of “Chicago-style” cheesecake, caramelized on the outside, creamy on the inside, baked on an all butter shortbread cookie crust.
What are the three types of cheesecake? ›
New York style cheesecake, classic cheesecake, and no bake cheesecake are the most popular types of cheesecakes, but the best cheesecake flavor is the one that you find irresistible — and that may be different for everyone.
What does adding an extra egg to cheesecake do? ›
Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)
What makes a cheesecake dense or fluffy? ›
To get a light and airy style of cheesecake, though, it was key to whip the egg whites and fold them into the batter. The addition of cream gives a velvety, smooth texture, but too much of it and you begin to mask the cream cheese flavor.
Is a water bath necessary for cheesecake? ›
Cheesecakes are very temperature sensitive. Cheesecakes are a form of custard and it's so easy to over bake one. Water baths will go some distance to prevent over baking, which can be very handy as they'll prevent the batter from getting so hot it might curdle.
Can you over beat cheesecake mixture? ›
Avoid Overmixing: Unlike other cakes, where beating air into the batter is key, overmixed cheesecake can rise, fall and then crack from that excess air. Keeping ingredients (cheese, eggs, liquids and flavorings) at room temperature can help.
Overmixing your batter can ruin the structure and texture of your cheesecake. With a batter mainly composed of cream cheese, sugar, and egg yolks, you can quickly form cracks in your cheesecake with the excess air that comes from overmixing (via Cheesecakes World).
What happens if you eat too much cheesecake? ›
Even though having a slice of your favorite cheesecake on occasion won't significantly affect your body weight, eating cheesecake and other high calorie desserts too often can lead to unwanted weight gain. Consider sharing a slice with a friend or eating half of your slice and taking the other half home to freeze.
What is a Biltmore cheesecake? ›
Description:Creamy vanilla cheesecake baked in a graham crust. Also available in a base and dome format for in-store bakeries (Item #107290)
Is baked or no bake cheesecake better? ›
They both are great in their own way. It all narrows down to your personal preferences. If you enjoy dense and velvety cake, a baked cheesecake is the one for you. Or if you crave some light and airy dessert post-dinner, go for the no-bake one.
What is the difference between French and classic cheesecake? ›
A French Style Cheesecake is simple, elegant, and a bit different than the popular one New York Cheesecake. The French one it's creamier and leaves you with a strong vanilla flavor from the first bite.
What makes a cheesecake a New York cheesecake? ›
When it comes to New York style cheesecake, heavy cream or sour cream is added to the mixture to create a denser, smoother, and creamier cheesecake. A springform pan allows for even baking and a high temperature creates a nice, attractive golden brown crust.
Is American cheesecake the same as New York cheesecake? ›
A New York Cheesecake is the larger, richer and more indulgent cousin of the traditional cheesecake. We all know how American's like things bigger and better in the USA and cheesecakes are no exception (not that we're complaining).
What is the difference between New York cheesecake and California cheesecake? ›
New York-style cheesecake is a lot denser than regular cheesecake. Regular cheesecake is thinned out with heavy cream, while New York cheesecake gets its creaminess mostly from cream cheese.
What is the difference between New York style cheesecake and Chicago style cheesecake? ›
New York style cheesecake is known for its dense, smooth, rich, and creamy texture. This is because the addition of heavy cream or sour cream tempers the cream cheese. Chicago Cheesecake is known for its firm outside and soft and creamy center, which comes from the extra cream cheese that is added to the batter.
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