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.
1grapeseed oil cooking spray
4 largeeggs , separated
1/4 csplenda blend
1 tspfresh lemon juice
3 ccream cheese, light, classic (or ricotta, drained)
1/2 tspfresh lemon zest , grated
1/3 csour cream
1 Tbspsplenda blend
2 tspvanilla extract
How to Make Diabetic Gluten Free, Cheesecake
- Preheat oven to 400 degrees
- Line the bottom of a 9-inch springform pan with parchment paper or grease with butter.
- Spray just a bit with grapeseed oil cooking spray.
- Separate eggs, and beat egg whites with salt until stiff.
- Beat together Splenda blend and the egg yolks until thick.
- Add lemon juice.
- With the mixer on a low-medium setting, beat in the cream cheese, a little at a time, until incorporated and fluffy.
- Add a small amount of the egg whites, plus grated lemon zest, and mix in gently.
- Gently fold the cream cheese mixture into the remaining egg whites.
- Pour mixture into pan. Give a little shake to make it level.
- Bake for 10 minutes at 400 degrees
- Reduce temperature to 300 degrees F and bake for another 40 minutes.
- When 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.
- Remove and continue to cool on a wire rack.
- Whisk together remaining ingredients (sour cream, Splenda blend, and vanilla) .
- Spread on top of the cheesecake.
- BAKING NOTE: It is best to bake this guy in a water bath