Diabetic Gluten Free Cheesecake Food
NO-BAKE VEGAN PUMPKIN CHEESECAKE (GLUTEN-FREE, DIABETIC-FRIENDLY
For more healthy gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Cheesecake
Time 20m
Yield 1 7-inch cake, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a food processor, place oats and almond slices and process until they are ground. (If you are using almond meal, you only need to process oats.).
- In a bowl, place the ground oats, almonds (or almond meal), melted coconut oil and 2 Tbsp of sweetener. Mix well and press it onto the bottom of a 7-inch springform pan. Keep the pan in the freezer while you are making the filling.
- Place all the ingredients for the filling in a blender and blend until it becomes smooth and creamy. Make sure to stop the blender and scrape the sides as needed during this process.
- Take out the pan from the freezer. Pour the filling in the pan and refrigerate for at least 4 hours or overnight.
- Infuse love, slice and serve!
Nutrition Facts : Calories 549.4, Fat 48.7, SaturatedFat 27, Sodium 31.3, Carbohydrate 23.5, Fiber 3.8, Sugar 3, Protein 11
DIABETIC CHEESECAKE
Make and share this Diabetic Cheesecake recipe from Food.com.
Provided by Northern_Reflectionz
Categories Cheesecake
Time 10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix water and gelatin in blender.
- Add cottage cheese, milk, sweetener and lemon juice. Blend til smooth.
- Add crushed pineapple.
- Blend.
- Pour into 8 inch pan.
- TOPPING:.
- Mix all ingredients in blender.
- Sprinkle over filling and refrigerate 24 hours.
Nutrition Facts : Calories 44.3, Fat 0.9, SaturatedFat 0.5, Cholesterol 3, Sodium 102.4, Carbohydrate 5.7, Fiber 0.2, Sugar 3.4, Protein 3.3
GLUTEN-FREE CHEESECAKE
My own gluten-free cheesecake recipe I've created from compiling many recipes I've tried into one that has worked the best for me.
Provided by sixpackjeanie
Categories Desserts Cakes Cheesecake Recipes
Time 9h30m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch springform pan.
- Prepare crust: Process graham crackers in a food processor into fine crumbs. Mix with sugar and melted butter until combined. Press into the bottom of the prepared pan.
- Bake in the preheated oven for 5 to 7 minutes. Remove from the oven and increase heat to 500 degrees F (260 degrees C). Let cool while you prepare the filling.
- Place cream cheese cubes into a large mixing bowl; beat on low, scraping the sides as necessary, until smooth, about 3 minutes. Add salt and 1/2 of the sugar; beat until mixed. Mix in flour and remaining sugar. Add lemon juice and vanilla; mix well. Add cream and mix, scraping the sides, until smooth.
- Add egg yolks and mix until well incorporated. Add eggs in 2 batches, mixing well and scraping the sides as needed. Pour filling into the pan on top of the cooled crust. Gently lift the pan about 1 inch and let it drop onto the countertop; repeat twice more. (This will help air bubbles to rise to the surface, helping to prevent cracking.)
- Place in the preheated oven on top of a baking sheet. Bake for 10 minutes, then reduce heat to 200 degrees F (95 degrees C) without opening the oven door; the edges may look golden and the top may be puffy. Bake for 1 hour 40 more minutes; the internal temperature of the cake should be between 150 and 160 degrees F (66 to 71 degrees C).
- Remove the cake from the oven and let sit for about 10 minutes. Run a paring knife around the edges to help pull it away from the sides of the pan as the cake contracts. Cover with a large bowl and let sit for 2 to 3 hours. Wrap tightly with plastic wrap and place in the refrigerator for 5 hours.
Nutrition Facts : Calories 453.5 calories, Carbohydrate 30.9 g, Cholesterol 190.2 mg, Fat 33.9 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 20.5 g, Sodium 305.5 mg, Sugar 23 g
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