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!
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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 is the secret to the best cheesecake? ›
10 TIPS FOR A PERFECT CHEESECAKE
- Your cream cheese should always be room temperature. ...
- Use a little flour or cornstarch. ...
- Add some sour cream. ...
- Don't over mix the batter or mix on too high speed. ...
- Use a water bath. ...
- Leak-proof your water bath. ...
- Use a springform pan. ...
- Don't open the oven.
A cheesecake can become grainy due to overbeating the eggs, which incorporates too much air and changes the texture. If the cream cheese is not fully softened before mixing, it can result in a grainy texture. Using room temperature ingredients can help.
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's the best cheesecake flavor? ›
The top 10 flavors always include the original, the turtle, a few fruity flavors, and a few chocolate flavors. In the fall, pumpkin flavor is also very popular. What are our current top 10 cheesecake flavors? Other popular fruit flavors include cherry, black forest, and pineapple.
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.)
Is sour cream or whipping cream better for cheesecake? ›
The addition of cream gives a velvety, smooth texture, but too much of it and you begin to mask the cream cheese flavor. Sour cream supports the underlying tang of the cream cheese, but, if overdone, it takes over as the dominant flavor. You need a little of each -- cream for texture and sour cream for flavor.
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.
When should you not eat cheesecake? ›
“Soft cheeses such as cream cheese, cottage cheese, shredded cheeses, and goat cheese must be refrigerated for safety,” according to the USDA. And, according to the USDA FoodKeeper chart, cheesecake should be consumed within five to seven days after baking—or opening a pre-bought cheesecake.
What happens if you don't add egg to cheesecake? ›
The cake will not set properly if there is no egg in the preparation, and you will just have a cream cheese pudding. As delicious as cream cheese pudding sounds, it's actually more like buttercream.
To prevent serious cracking, cheesecakes should always be baked in a moderate (325 to 350 degrees) oven. Thick cheesecakes (greater than 1½ to 2 inches deep) bake more uniformly at the lower end of this temperature spectrum.
Can you over whip cheesecake batter? ›
When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients.
What makes cheesecake taste so good? ›
The major component of this dessert's delicious flavour is undoubtedly high-quality cream cheese. After that, you add sugar, full cream, or sour cream. For a baked variant, some recipes ask for eggs and flour, while those for unbaked cheesecakes call for gelatin or its plant-based equivalent (agar-agar).
Is heavy cream necessary for cheesecake? ›
It is possible to use whipping cream as an alternative - the cheesecake will have a slightly softer texture but it should set in the fridge. Whipping cream can also be used for the White Chocolate Cheesecake, though again the texture of the cheesecake will be softer.
Why is it called New York style 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.
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? ›
The French version is usually lighter, relying more on fromage blanc, a soft, fresh cheese not easily available in the U.S., in contrast to our cream cheese-laden version. (I have a version of that kind of French cheesecake, along with a swap-out for the fromage blanc, in The Sweet Life in Paris.)
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