Real Recipes From Real Home Cooks ®

diabetic gluten free, cheesecake

(1 rating)
Recipe by
Paul Bushay
Mesa, AZ

Garnish with berries if you like. Or, if you prefer, use almond extract instead of vanilla in the topping, and garnish with toasted, slivered almonds. * 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.

(1 rating)
yield 12 serving(s)
prep time 15 Min
cook time 55 Min
method Bake

Ingredients For diabetic gluten free, cheesecake

  • 1
    grapeseed oil cooking spray
  • 4 lg
    eggs , separated
  • 2
    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

  • 1
    Preheat oven to 400 degrees
  • 2
    Line the bottom of a 9-inch springform pan with parchment paper or grease with butter.
  • 3
    Spray just a bit with grapeseed oil cooking spray.
  • 4
    Separate eggs, and beat egg whites with salt until stiff.
  • 5
    Beat together Splenda blend and the egg yolks until thick.
  • 6
    Add lemon juice.
  • 7
    With the mixer on a low-medium setting, beat in the cream cheese, a little at a time, until incorporated and fluffy.
  • 8
    Add a small amount of the egg whites, plus grated lemon zest, and mix in gently.
  • 9
    Gently fold the cream cheese mixture into the remaining egg whites.
  • 10
    Pour mixture into pan. Give a little shake to make it level.
  • 11
    Bake for 10 minutes at 400 degrees
  • 12
    Reduce temperature to 300 degrees F and bake for another 40 minutes.
  • 13
    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.
  • 14
    Remove and continue to cool on a wire rack.
  • 15
    Whisk together remaining ingredients (sour cream, Splenda blend, and vanilla) .
  • 16
    Spread on top of the cheesecake.
  • 17
    BAKING NOTE: It is best to bake this guy in a water bath

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