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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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.
Unlike classic New York cheesecake, Burnt Basque cheesecake isn't smooth or dense; instead, the dessert—baked at a high temperature—is light and scorched and caramelized on the top with a rich, gooey interior.
Why should I bake my cheesecake in a water bath? ›
Why You Should Use a Water Bath. A water bath helps cheesecakes cook evenly, ensuring the edges don't bake faster than the center. The process gently bakes the custard slowly, ensuring a smooth and creamy filling.
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 is Sicilian cheesecake made of? ›
Ingredients
- 2 pounds ricotta cheese.
- ⅔ cup white sugar.
- ⅓ cup all-purpose flour.
- 6 eggs.
- ¼ teaspoon ground cinnamon.
- 2 teaspoons orange zest.
- 2 teaspoons vanilla extract.
- ⅛ teaspoon salt.
As Bon Appétit shares, using too many eggs when making cheesecake can cause a big divot in the middle of the dessert. Because eggs add a luscious, creamy texture to custards and cheesecakes, some bakers might be tempted to fold in another yolk or two.
Why put cornstarch in cheesecake? ›
Flour or cornstarch is sometimes included in cheesecake recipes to preventing cracks. If you find that you always have problems with cracking and your cheesecake recipe does not call for any flour or cornstarch, it's ok to experiment and add some cornstarch (one to two tablespoons) to the batter when you add the sugar.
When should you not eat cheesecake? ›
Eggs and milk have high protein and moisture content, and they're the primary ingredients in cheesecake, so when cheesecake is left at room temperature, conditions are ripe for bacteria to multiply. According to the USDA's Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration.
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)
The key difference between baked and no-bake cheesecakes is the former's superior texture. Baked cheesecakes have a dense, fluffy, moist and smooth texture, which is not possible with the recipe for no-bake cheesecake.
What is the difference between New York 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.
Which baking method is best for cheesecake? ›
Classic Cheesecake Recipe. Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.
What happens if you don't water bath cheesecake? ›
But it's less possible to bake an excellent cheesecake without one. Big, showstopper cheesecakes baked without a water bath are more likely to overbake, which will give them a curdled texture, cracks in the surface, and lopsided tops.
Can you use a springform pan in a water bath? ›
Baking your cheesecake in a water bath is the best way to ensure cheesecake success. Don't worry—you don't have to buy any special equipment or a fancy bathtub-size baking appliance! It simply means placing the springform pan with the unbaked cheesecake in it inside a larger pan with hot water in it.
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.
What is the difference between New York style cheesecake and French 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.
Why do they call it New York cheesecake? ›
“My grandfather said, 'If you're going to open a restaurant in New York, you've got to have great cheesecake,'” says Alan Rosen, third-generation owner at Junior's. Over the years, scores of restaurants and bakeries would follow this thought and tout their cheesecake as New York cheesecake.
What is the difference between NY style cheesecake and Italian cheesecake? ›
The main difference between what we would consider typical New York American cheesecake and Italian cheesecake is that in Italy, cheesecake is made with ricotta rather than cream cheese. It is also a bit lighter and dryer, more cakelike and less cloying.
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