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.
- 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
How to Make Diabetic Gluten Free, Cheesecake
- 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