KETO CHEESECAKE RECIPE (LOW CARB SUGAR-FREE CHEESECAKE)
A gluten-free, keto cheesecake recipe that's EASY to make with only 8 ingredients and 10 minutes prep time. This low carb sugar-free cheesecake tastes just like the real thing!
Provided by Maya | Wholesome Yum
Categories Dessert
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (177 degrees C). Line a 9-inch (23-cm) springform pan with parchment paper.
- To make the almond flour cheesecake crust, stir the almond flour, melted butter, Besti, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly.
- Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
- Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy.
- Beat in the eggs, one at a time.
- Beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
- Pour the filling into the pan over the crust. Smooth the top with a spatula (use an icing spatula for a smoother top if you have one). If you want to ensure no air bubbles, tap the pan on the counter several times.
- Bake for about 40-55 minutes, until the center is almost set, but still jiggly.
- Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
Nutrition Facts : Calories 325 kcal, Carbohydrate 6 g, Protein 7 g, Fat 31 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 33 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
RHUBARB & GINGERNUT CHEESECAKE
What could be more cheerful than this vivid pink no-bake cheesecake? Rhubarb and ginger are merry bedfellows and make a stunning springtime dessert
Provided by Rosie Birkett
Categories Afternoon tea, Dessert, Treat
Time 45m
Yield Serves 8-10
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment and fill with the rhubarb. Scatter over the sugar and orange zest and pour over the juice. Scrape the seeds from the vanilla pod in there too, throwing the spent pod on top. Cover with foil and roast for 20 mins. Remove from the oven. Purée a third of the rhubarb, reserving the rest for the top.
- Butter a 20cm springform cake tin and line it with baking parchment. To make the base, put the biscuits in a bag and smash them with a rolling pin, or put them in a food processor and grind to crumbs. Tip into a mixing bowl, and stir in a pinch of sea salt. Pour the butter over the crumbs. Mix it together with a fork and tip it into the tin. Tap the side of the tin with your hand to even the crumbs out, and gently compress it with the back of a large spoon until it's packed in and level. You want it fairly well packed so that it holds together. Put in the fridge to chill.
- To make the filling, put the cheese and quark or yogurt into a mixing bowl, or the bowl of a stand mixer, and beat it together. Mix until combined and thickened, then fold through the rhubarb purée.
- Pile the mixture on top of the biscuit base and smooth it down. Cover with cling film and chill overnight until set. Remove the rhubarb from its syrup with a slotted spoon, tip the syrup into a pan and bring to the boil. Reduce for about 3-5 mins until the syrup is more concentrated. Allow to cool.
- Carefully remove the cheesecake from its tin. Pile the rhubarb on top and drizzle over some syrup (you can save the rest for drizzling over porridge), then scatter with the pistachios to serve.
Nutrition Facts : Calories 466 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
RHUBARB AND GINGER CHEESECAKE (LOW CARB AND GLUTEN FREE)
Made for Ready Steady Cook, this gluten free and low carb cheesecake is so versatile; the deliciously tart rhubarb and ginger combination in the compote can be served as topping or create a marbled effect by swirling the compote through the sweet filling. *Prep time includes cooking. Cooking time includes chilling.
Provided by WicklewoodWench
Categories Dessert
Time 1h39m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- For the topping, place the rhubarb, splenda, water and ginger into a saucepan and cook for 20 minutes, until the rhubarb has completely broken down.
- Take off the heat and leave over a bowl of ice to cool down.
- Soak the gelatine in cool water until soft, and stir it into the warm rhubarb compote. Leave to cool.
- Meanwhile place the cornflakes and macadamia nuts in a sealed food bag and crush with a rolling pin.
- In a medium saucepan, gently melt the butter add the cornflakes, nuts, ginger and sugar replacement and mix well.
- Place the mixture in a 24cm loose bottomed round cake tin which is at least 5cm deep and press down with the back of a metal spoon to make an even layer over the bottom of the tin.
- Chill in the fringe while you make the filling.
- Place the gelatine leaves in a bowl of cold water and leave to soften for 5 minutes.
- Pour the half and half into a saucepan and bring just to boiling point then remove from the heat.
- Remove the gelatine leaves and squeeze out excess water, then stir each one into the cream, leave to cool for a few minutes.
- Beat the cream cheese in a bowl with the splenda, honey, lemon juice and zest until smooth and creamy.
- Mix in the cream and gelatine.
- In another bowl lightly whip the double cream so that it falls in soft peaks, and then fold it into the cream cheese mixture.
- Pour onto the cornflake base and smooth down gently.
- Chill for I hour to set slightly before spooning the cold compote evenly over the cheesecake and place back in the fridge to set for a couple of hours.
- To serve, run a knife between the cheesecake and the tin to loosen it.
- Remove the tin and base and put it on a serving plate.
Nutrition Facts : Calories 308.3, Fat 23.3, SaturatedFat 11.9, Cholesterol 58.3, Sodium 113.9, Carbohydrate 21.9, Fiber 1.3, Sugar 15.5, Protein 6.2
CAPPUCCINO FUDGE CHEESECAKE (GLUTEN-FREE)
Modified this recipe: http://www.recipezaar.com/Cappuccino-Fudge-Cheesecake-111596 to be GF. Came out absolutely delicious. Makes a fairly large Cheesecake that is super rich. Don't be cheap with this recipe, it's going to be costly. Be sure to carefully read through the directions before you start! Cooking time does not include chill time.
Provided by Andrew Mollmann
Categories Cheesecake
Time 4h30m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 22
Steps:
- Crust:.
- Finely grind cookies, chocolate, brown sugar, nutmeg in food processor.
- Add butter and continue to process until crumbs begin to stick together, about 1 minute. Scrape bowl sides occasionally.
- Transfer crumbs to 10 inch diameter springform pan with 3 inch high sides.
- Wrap fingers with plastic and press crumb mixture firmly up sides to within 1/2" of top, then over bottom of pan.
- Ganache:.
- Bring whipping cream to simmer in large saucepan.
- Remove from heat; add chocolate and Kahlua.
- Whisk until chocolate is smooth and no lumps remain.
- Pour 3 cups ganahce over bottom of crust. Reserve enough to pipe decoration on top of cake (about 1 cup, at most).
- Chill until ganache is firm, about 30-45 minutes.
- For Filling:.
- Preheat oven to 350°F.
- Using electric mixer, beat cream cheese and sugar in large bowl until blended.
- Beat in flour.
- Stir rum, espresso powder, ground coffee, vanilla and molasses in small bowl until instant powder is dissolved. Beat into cream cheese mixture.
- Beat in eggs 1 at a time, occasionally scraping sides of bowl.
- Pour filling over cold ganache in crust.
- Place cheesecake on rimmed baking sheet (important, butter drips out).
- Bake until top is brown, puffed, and cracked at edges and center 2 edges moves only slightly when pan is jiggled, about 1 hour 5 minutes. NOTE: cooking time will vary, I had to bake mine for about 1 hour 30 minutes to achieve the desired consistency.
- Transfer cheesecake to rack and allow to cool for 15 minutes. Meanwhile, prepare the topping.
- Topping:.
- Whisk sour cream, sugar and vanilla in medium bowl to blend.
- Pour topping over hot cheesecake, spreading to cover completely and cover cracks.
- Bake for roughly 10 more minutes, until topping is set. Do not allow to brown.
- Transfer cheesecake back to rack and refrigerate for 3 hours, or until cool.
- Run small, sharp knife around edges of cheesecake to loose, release side pan.
- Transfer cheesecake to platter.
- Fill pastry bag with reserved ganache fitting with star top. If ganache is too runny, chill until it is handleable. If ganache is too hard, heat until pipeable.
- Pipe diagonal lines atop cheesecake, about 3/4" apart.
- Repeat in opposite direction, making a grid.
- Pipe rosettes of ganache around top edge of cake.
- Garnish with chocolate covered coffee beans, holding in place with small dollop of ganache.
- Chill until firm, at least 6 hours.
- Enjoy!
BLUEBERRY AND LEMON RICOTTA CHEESECAKE (GLUTEN-FREE)
This cheesecake is very light because ricotta cheese has less calories, carbs and fat compared to cream cheese. In addition, it contains more minerals. Lemon and blueberries bring extra fresh taste to this cheesecake. For more healthy, gluten-free recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Dessert
Time 1h40m
Yield 1 7-inch cake, 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix ground oats, almond meal and 1 Tbsp sugar in a bowl.
- Add melted butter or coconut oil and mix well.
- Press onto the bottom of a 7-inch springform pan and keep the pan in the freezer.
- Separate eggs into two bowls. Whip egg whites until stiff peaks form and set aside.
- Zest a lemon and then cut the lemon in half and juice it.
- Preheat oven to 325°F/165°C degrees.
- In another bowl, mix egg yolks, sugar, and almond extract.
- Add ricotta cheese, and lemon zest and juice and mix well.
- Fold in the egg whites and mix gently. Fold in blueberries and mix gently again.
- Bake in the oven for 80 minutes.
- Cool and refrigerate for several hours or overnight.
- Remove the cheesecake from the springform, infuse love, and serve!
Nutrition Facts : Calories 187.8, Fat 14.5, SaturatedFat 7.7, Cholesterol 86.2, Sodium 99.4, Carbohydrate 6.1, Fiber 1.1, Sugar 2.4, Protein 9.3
RHUBARB CHEESECAKE
I came up with this idea when I wanted to do something different with all the rhubarb in my backyard. The creaminess of the cheesecake complements the rhubarb compote beautifully.
Provided by Minerva
Categories Cheesecake
Time 1h30m
Yield 1 9, 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325°.
- Spray a 9-inch springform pan with non-stick spray. Set aside.
- In a small bowl, mix together graham crumbs and sugar. Add butter. Stir until well blended. Press crumb mixture firmly over bottom and part way up sides of springform pan. Bake just until edges feel firm and dry, about 10 - 15 minutes. Be careful not to over bake. Set aside to cool. Reduce oven to 300°.
- In blender, process cottage cheese and sour cream until smooth (about 1 minute). Add sugar, flour, eggs, and vanilla and process again until well blended.
- Pour filling into pie crust and bake about 1 hour and 15 minutes, or until edges are dry to touch and center jiggles only slightly when pan is shaken. Remove from oven and cool completely. Cover and refrigerate for at least 5 hours before serving. Run a knife along inside edge of pan and remove sides. Serve with rhubarb topping.
- Rhubarb Compote:.
- Soak rhubarb in 1 gallon cold water for 20 minutes. Drain, pat dry with paper towels, and cut rhubarb crosswise into slices 1/2-inch thick.
- Bring orange juice, orange zest, 3/4 cup sugar, and salt to boil in medium nonreactive saucepan over medium-high heat. Add rhubarb and return to boil, then reduce heat to medium-low and simmer, stirring only 2 or 3 times (frequent stirring causes rhubarb to become mushy), until rhubarb begins to break down and is tender, 7 to 10 minutes. Transfer rhubarb to nonreactive bowl, cool to room temperature, then cover with plastic and refrigerate until cold, at least 1 hour or up to 24.
Nutrition Facts : Calories 430.2, Fat 17, SaturatedFat 9.1, Cholesterol 92.9, Sodium 377.7, Carbohydrate 61.3, Fiber 3.1, Sugar 42.7, Protein 9.8
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RHUBARB SWIRL CHEESECAKE WITH GLUTEN-FREE OPTION
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Servings 12Total Time 9 hrs 30 minsCategory Desserts
- In a small bowl, combine the graham cracker crumbs and butter. Press into the bottom of a greased 9-inch springform pan. Place on a baking sheet. Bake at 350 degrees F. for 7 - 9 minutes or until lightly browned. Cool on a wire rack.
- In a saucepan, bring rhubarb, 1/3 cup sugar, and orange juice to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Set aside.
- In a large bowl, beat the cream cheese, sour cream, cornstarch, vanilla, salt, and remaining sugar until smooth. Add eggs; beat just until combined. Fold in melted white chocolate.
- Pour half of the filling into the crust. Top with half of the rhubarb sauce; cut through batter with a knife to gently swirl rhubarb. Repeat the process with remaining filling and rhubarb sauce; cut through top layer with a knife to gently swirl rhubarb.
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