Truvia Classic Cheesecake Food

CLASSIC CHEESECAKE RECIPE

Steps:

• 1.Assemble all ingredients. 2.Place graham cracker crumbs and Truvia Sweet Complete® Granulated All-Purpose Sweetener (for crust) into mixing bowl; mix well. 3.Pour melted butter and vanilla over crumb mixture; blend until mixture is moist. 4.Press crumb mixture into 10" ungreased springform pan, covering bottom and sides; refrigerate for 10 minutes. 5.Place Truvia Sweet Complete® Granulated All-Purpose Sweetener (for filling), cream cheese, Neufchâtel and salt into mixing bowl. 6.Blend at low speed for 1 minute; scrape sides of bowl and mixing paddle. 7.Mixing at low speed, add 1 egg at a time over 5 minutes. 8.Scrape sides of bowl and paddles. 9.Mix at medium speed for 2 minutes while adding lemon zest and juice; scrape bowl and mixing paddle. 10.Pour batter into graham cracker crust; bake at 325° F in oven for 60-75 minutes. 11.Remove from oven; cool on wire rack for 1 hour. 12.Cut into 12 pieces using a water-dipped serrated knife and serve or refrigerate.
• 1. Assemble all ingredients. 2. Place graham cracker crumbs and Truvia Sweet Complete® Granulated All-Purpose Sweetener (for crust) into mixing bowl; mix well. 3. Pour melted butter and vanilla over crumb mixture; blend until mixture is moist. 4. Press crumb mixture into 10" ungreased springform pan, covering bottom and sides; refrigerate for 10 minutes. 5. Place Truvia Sweet Complete® Granulated All-Purpose Sweetener (for filling), cream cheese, Neufchâtel and salt into mixing bowl. 6. Blend at low speed for 1 minute; scrape sides of bowl and mixing paddle. 7. Mixing at low speed, add 1 egg at a time over 5 minutes. 8. Scrape sides of bowl and paddles. 9. Mix at medium speed for 2 minutes while adding lemon zest and juice; scrape bowl and mixing paddle. 10. Pour batter into graham cracker crust; bake at 325° F in oven for 60-75 minutes. 11. Remove from oven; cool on wire rack for 1 hour. 12. Cut into 12 pieces using a water-dipped serrated knife and serve or refrigerate.

TRUVIA CLASSIC CHEESECAKE

Steps:

• Assemble all ingredients.
• Place graham cracker crumbs and Truvia™ into mixing bowl; mix well.
• Pour melted butter and vanilla over crumb mixture; blend until mixture is moist.
• Press crumb mixture into 10" ungreased spring form pan, covering bottom and sides; refrigerate for 10 minutes.
• Place Truvia, cream cheese, Neufchatel and salt into mixing bowl.
• Blend at low speed for 1 minute; scrape sides of bowl and mixing paddle.
• Mixing at low speed, add one egg at a time over 5 minutes.
• Scrape sides of bowl and paddles.
• Mix at medium speed for 2 minutes while adding lemon zest and juice; scrape bowl and mixing paddle.
• Pour batter into graham cracker crust; bake at 325°F in oven for 55-60 minutes.
• Remove from oven; cool on wire rack for 1 hour; cut into 12 pieces using a water dipped serrated knife and serve or refrigerate.

VEGAN CLASSIC CHEESECAKE

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• For the crust: Spray a 9-inch springform pan with cooking spray. Add the graham crackers and sugar to the bowl of a food processor and process until fine crumbs form (you should have about 1 1/2 cups). Add the margarine and 2 tablespoons water to a measuring cup and melt in the microwave; add to the crumbs and blend until the mixture looks like wet sand. Pour the crumb mixture into the prepared pan; press it evenly into the bottom and use a measuring cup to smooth it evenly about 2 inches up the side. Bake until golden brown, about 15 minutes. Cool completely on a rack.
• For the filling: Add the tofu to the cleaned bowl of the food processor and process until smooth and very fluffy, about 2 minutes. Add the vegan cream cheese, sugar, cornstarch, vanilla, lemon juice and zest and orange juice and zest and process again until smooth and combined, 2 minutes more. Pour onto the cooled crust.
• Bake the cheesecake until the outside is set but the center is still a bit loose, about 1 hour. Turn off the oven and leave the cake in for 30 minutes more. Remove the cake from the oven and let it cool completely on a rack; cover and refrigerate overnight. About 30 minutes prior to serving, remove the cake from the refrigerator (if it weeps overnight, gently dab the top with a clean paper towel). Remove the springform ring, top the cheesecake with fresh raspberries and serve.

CLASSIC DELICIOUS NEW YORK CHEESECAKE

Steps:

• Preheat oven to 450 degrees.
• To make the crust, mix graham crackers crumbs, butter, and 2 tablespoons of sugar in bowl.
• Press mixture in bottom and sides of 9 inch springform pan.
• In mixing bowl, beat cream cheese and remaining sugar for 2 minutes.
• Add eggs and vanilla to mixture and mix until well blended.
• Then stir or fold in sour cream.
• Pour mixture in crust filled pan and bake for 10 minutes.
• Then reduce to 200 degrees to bake for 45 minutes.
• From here the cheese cake just needs to be chilled, but I recommend doing the following step if you have a few extra hours- Leave in warm oven, once you turn it off but leave door slightly open.
• Let sit and cool for 2 hours and remove from oven.
• Remove sides from pan and chill in refrigerator.

CLASSIC CHEESECAKE WITH TRUVIA® NATURAL SWEETENER-DUP

Steps:

• Preheat oven to 325 degrees F.
• Assemble all ingredients.
• Place graham cracker crumbs and Truvia® natural sweetener into mixing bowl; mix well.
• Pour melted butter and vanilla over crumb mixture; blend until mixture is moist.
• Press crumb mixture into 10-inch ungreased spring form pan, covering bottom and sides; refrigerate for 10 minutes.
• Place Truvia® natural sweetener, cream cheese, Neufchatel, and salt into mixing bowl.
• Blend at low speed for 1 minute; scrape sides of bowl and mixing paddle.
• Mixing at low speed, add one egg at a time over 5 minutes.
• Scrape sides of bowl and paddle.
• Mix at medium speed for 2 minutes while adding lemon zest and juice; scrape bowl and mixing paddle.
• Pour batter into graham cracker crust; Bake in oven for 55-60 minutes.
• Remove from oven; cool on wire rack for I hour; Cut into 12 pieces using a water dipped serrated knife and serve or refrigerate.