Diabetic Gluten Free, Cheesecake
* If you're making this for someone with celiac disease, be sure to double-check all the ingredients labels on the products you use. Sometimes "light" versions of dairy products contain added fillers that may have traces of gluten.
** Allowing to cool slowly in the oven helps prevent the top of the cake from developing deep cracks.
** You will also notice there is no crust this is to make this gluten free.
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- grapeseed oil cooking spray
- 4 large
- eggs , separated
- egg whites
- 1/4 c
- splenda blend
- 1 tsp
- fresh lemon juice
- 1 pinch
- 3 c
- cream cheese, light, classic (or ricotta, drained)
- 1/2 tsp
- fresh lemon zest , grated
- 1/3 c
- sour cream
- 1 Tbsp
- splenda blend
- 2 tsp
- vanilla extract
1Preheat oven to 400 degrees
2Line the bottom of a 9-inch springform pan with parchment paper or grease with butter.
3Spray just a bit with grapeseed oil cooking spray.
4Separate eggs, and beat egg whites with salt until stiff.
5Beat together Splenda blend and the egg yolks until thick.
6Add lemon juice.
7With the mixer on a low-medium setting, beat in the cream cheese, a little at a time, until incorporated and fluffy.
8Add a small amount of the egg whites, plus grated lemon zest, and mix in gently.
9Gently fold the cream cheese mixture into the remaining egg whites.
10Pour mixture into pan. Give a little shake to make it level.
11Bake for 10 minutes at 400 degrees
12Reduce temperature to 300 degrees F and bake for another 40 minutes.
13When the top of the cake is set, turn off the oven and keep the oven door closed. Allow to cool for another hour in the oven.
14Remove and continue to cool on a wire rack.
15Whisk together remaining ingredients (sour cream, Splenda blend, and vanilla) .
16Spread on top of the cheesecake.
17BAKING NOTE: It is best to bake this guy in a water bath