One of the things that I believe I have mastered since having gastric bypass is cheesecake. Why, because it is high protein and can be made reduce fat and sugar free- if you want... or you can make it completely sinful! While this isn't gluten free with some minor changes it can be gluten free as well. Cheesecake is one of those things to me is rich, tangy, and just ooooohhhhh so lush and creamy in your mouth.
Crust:
In a medium size bowl, combine everything and mix well. Spray the pan with PAM, making sure you get th sides. Mix well and place in the bottom of an 8x8-inch pan. Make sure to press against the bottom of the pan. Place into oven and bake for 10 minutes. Let cool.
Filling:
4 boxes of reduced fat cream cheese, softened
2 cup splenda
2 teaspoon vanilla extract -I used a dried vanilla powder
6 eggs (or 1.5 cup egg sub)
1 pinch of kosher salt
Filling:
Prepare the filling by beating cream cheese. Mix in splenda and vanilla while beating until well blended. Add in eggs one at a time and then add salt. The mixture is runny. Pour mixture into prepared crust. Place on a cookie sheet and bake for 45 minutes. Remove from oven and let cool to room temperature. Refrigerate overnight or if you want it faster- place in freezer for an hour and then add the chocolate topping and freeze again until set.
Chocolate Glaze:
1 stick of butter
2 50/50 milk chocolate bars (giant carries these)
2 cup splenda
1 cup heavy whipping cream (or half and half)
3 tbsp unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
In a medium saucepan melt butter over medium-low heat. Add chocolate to the butter. Whisk in everything and whisk until combined. Cook over medium-low heat for 2 minutes while whisking constantly.
WHen I made this I was also able to make 12 cupcake size mini cheesecakes besides the 8x8 cake. I didn't put the crust in the cupcake papers, just the cheesecake mixture. You can also add the chocolate mixture on these as well. I also put 2 tsp of sugar free strawberry jelly into these mini cheesecakes. They came out very yummy as well.
Yield: 20 pieces in the 8x8 pan and 12 cupcake minis
Directions
Preheat oven to 350 degrees F.
Crust:
1 cup Murry sugar free short bread cookies
1 box of Sugar free Oreos- minus 5 cookies (lore ate them)
1/2 cup of splenda
1/2 cup of DiabetiSweet Original Sugar
7 tablespoons butter, melted
Preheat oven to 350 degrees F.
Crust:
1 cup Murry sugar free short bread cookies
1 box of Sugar free Oreos- minus 5 cookies (lore ate them)
1/2 cup of splenda
1/2 cup of DiabetiSweet Original Sugar
7 tablespoons butter, melted
Crust:
In a medium size bowl, combine everything and mix well. Spray the pan with PAM, making sure you get th sides. Mix well and place in the bottom of an 8x8-inch pan. Make sure to press against the bottom of the pan. Place into oven and bake for 10 minutes. Let cool.
Filling:
4 boxes of reduced fat cream cheese, softened
2 cup splenda
2 teaspoon vanilla extract -I used a dried vanilla powder
6 eggs (or 1.5 cup egg sub)
1 pinch of kosher salt
Filling:
Prepare the filling by beating cream cheese. Mix in splenda and vanilla while beating until well blended. Add in eggs one at a time and then add salt. The mixture is runny. Pour mixture into prepared crust. Place on a cookie sheet and bake for 45 minutes. Remove from oven and let cool to room temperature. Refrigerate overnight or if you want it faster- place in freezer for an hour and then add the chocolate topping and freeze again until set.
Chocolate Glaze:
1 stick of butter
2 50/50 milk chocolate bars (giant carries these)
2 cup splenda
1 cup heavy whipping cream (or half and half)
3 tbsp unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
In a medium saucepan melt butter over medium-low heat. Add chocolate to the butter. Whisk in everything and whisk until combined. Cook over medium-low heat for 2 minutes while whisking constantly.
WHen I made this I was also able to make 12 cupcake size mini cheesecakes besides the 8x8 cake. I didn't put the crust in the cupcake papers, just the cheesecake mixture. You can also add the chocolate mixture on these as well. I also put 2 tsp of sugar free strawberry jelly into these mini cheesecakes. They came out very yummy as well.
Yield: 20 pieces in the 8x8 pan and 12 cupcake minis
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