Sugar Free Cheesecake Food

NO BAKE SUGAR FREE CHEESE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
• Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
• Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.

NO-SUGAR CHEESECAKE

Steps:

• For the crust: Position an oven rack in the center of the oven and preheat to 350 degrees F. Generously butter the bottom and sides of a 9-inch springform pan.
• Combine the almond flour, pecans, sweetener and melted butter in a food processor and pulse until finely ground and combined. Turn the mixture out into the prepared springform pan and press it firmly on the bottom and about 1 1/2 inches up the sides. Bake the crust for 10 minutes, then cool completely on the rack.
• For the filling: Reduce the oven temperature to 325 degrees F.
• Combine the cream cheese, sweetener, lemon juice and vanilla in the bowl of a stand mixer and beat until lightened and smooth. Add the eggs one at a time, beating to incorporate after each addition.
• Scrape the mixture into the cooled crust and smooth the top with an offset spatula. Bake until the edges of the cake are set but the center is still jiggly, 45 to 50 minutes. Run a thin knife around the edges of the cake to separate it from the pan, then let the cake cool for 1 hour.
• Loosely cover the cheesecake and refrigerate until cold, at least 4 hours, before serving.

EASY SUGAR FREE CHEESECAKE

Steps:

• Preheat oven to 400°F In medium bowl, mix crust ingredients together and then press into a 10 inch spring form pan.
• Bake in oven for 10 minutes and then remove and cool to room temperature.
• Reset oven to 325°F
• In large bowl, beat cream cheese, sugar substitute and flour together until well mixed and smooth.
• Add vanilla (and lemon extract or peel if desired).
• Mix.
• Add one egg at a time, beating well after each addition.
• Add milk and mix until smooth.
• Pour filling over crust and bake 45-55 minutes or until slightly firm to the touch.
• Turn off oven, open oven door slightly and allow to cool in oven (this helps prevent cracking).
• After it had cooled for about 35- 40 minutes cover and refrigerate 4-6 hours.

JUNIOR'S SUGAR-FREE NEW YORK CHEESECAKE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Generously butter the bottom and sides of a 9-inch springform pan (preferably nonstick). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the side, so water will not leak into the cake as it bakes.
• Place both flours, the xylitol and salt in a food processor and process for 15 seconds. Add the butter and pulse until the mixture pulls together, about 30 seconds. Add 1 tablespoon of the cream and the egg yolk. Pulse until a soft, slightly sticky dough forms. If it is still stiff, add another tablespoon of cream. Flour your fingers and gently press the dough into the bottom of the prepared springform pan until it is covered. Bake the crust just until it no longer looks moist on the top and feels set when you touch it (do not overbake), 7 to 8 minutes. Cool in the pan on a wire rack. Leave the oven on.
• For the filling: Beat together 1/2 cup of the Xylitol, the arrowroot and one package of the cream cheese in a large bowl with an electric mixer (using the paddle attachment if you have it) on low about 3 minutes to make a stable starter batter. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after adding each one, about another 3 minutes.
• Increase the mixer speed to medium and beat in the remaining 1/2 cup xylitol. Add the eggs, beating well. The batter will look light, creamy, airy, and almost like billowy clouds. Be careful not to over mix!
• Spoon the batter over the baked shortbread crust. Place the springform pan in the center of a large shallow pan and add hot water to the larger pan so that it comes about 1 inch up the side of the springform. Bake until the edge is light golden brown and the cake is light yellow beige, about 1 hour. If the center is still very jiggly, let the cake bake for 5 to 10 minutes more.
• Gently remove the cake from the water bath, transfer it to a wire rack, remove the foil, and leave it on the rack for at least 2 hours and up to 4 hours. The less you move it, the less likely it is the cake will crack. Once it has cooled, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate overnight until it is completely cold.
• To serve, remove the springform ring from the cake and serve from the bottom of the pan (do not try to transfer it to a serving platter). Cover any leftover cake and refrigerate for up to 3 days. Do not freeze this cake.

MACKIE'S LOW CARB/SUGAR FREE CHEESECAKE

Steps:

• Mix cream cheese in mixer until smooth.
• Add sour cream.
• Add 1 egg at a time.
• Add remaining ingredients and mix until smooth.
• Spray a pie pan with PAM and pour in cheesecake mixture. Place cheesecake in a larger pan with enough water so that the water goes up 1/3 to 1/2 up the side of your cheesecake.
• Bake 38-45 minutes at 375 degrees.
• If you are concerned about fat and calories you may use lite cream cheese or a combination of regular and lite.
• Note though that doing so will add carbs to the recipe and it may effect the texture.

LOW-CARB SUGAR-FREE INSTANT POT® CHEESECAKE

Steps:

• Grease the inside of a springform pan. Place a rack in the bottom of a multi-functional pressure cooker (such as Instant Pot®) and add 1 inch of water.
• Blend cream cheese in a bowl using an electric mixer until completely smooth with no lumps. Add sugar substitute and vanilla extract. Blend until just incorporated. Add eggs 1 at a time and blend until completely mixed in, but do not overbeat.
• Pour batter in the prepared springform pan. Cover bottom and sides of pan tightly with a single piece of aluminum foil to prevent water from leaking into the pan.
• Lower the filled springform pan onto the rack in the pressure cooker pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove the lid and allow cheesecake to slightly cool inside the pressure cooker, 15 to 20 minutes. Remove the cheesecake carefully and allow to cool completely, about 30 minutes more. Remove aluminum foil; cover cheesecake with plastic wrap and refrigerate until chilled, 2 hours to overnight.
• Dice strawberries and sprinkle over cheesecake just before serving.