Saturday, April 25, 2015

Low-Sugar, Gluten Free Cheesecake

Here is my best attempt yet at a low-sugar cheesecake. This was a crowd pleaser for sure. 

Texture, flavor, and appearance all surpassed my expectations.  The sweetener I used in this recipe was Truvia Baking Blend.  It contains erythritol, so use in moderation. In recipes use half the amount of Truvia for the sugar.  For example, if your recipe calls for 1 cup of granulated sugar, you would use 1/2 cup of Truvia Baking Blend instead.

By using Truvia Baking Blend in this recipe, you can reduce the sugar for the entire cheesecake by as much as 126 grams, and the total calories by 360.

Low Sugar, Gluten Free Cheesecake                Serves 8
2 8 oz pkgs.  cream cheese, softened. A non-dairy type is fine too.

1/4 cup Truvia Baking Blend
1/2 tsp vanilla
2 eggs
1 prepared graham cracker shell or use the recipe below.

Graham Cracker Crust:
Measure 1 1/2 cups gluten free graham cracker crumbs, and place in a small bowl.
Add 2 Tbsp Truvia, and mix together.
Melt 6 Tbsp butter or non-dairy substitute. Stir into crumb mixture.
Press mixture into a 8" or 9" pie plate. Set aside.

Preheat oven to 350.
In a medium mixing bowl add softened cream cheese. Beat to a creamy consistency. Add Truvia and mix well. Add vanilla and eggs, mix well. Mixture should be nice and creamy smooth.
Pour into prepared crumb crust. Bake for 50 minutes or until top springs back when lightly touched.
Cool on a wire rack to room temperature before refrigerating. Chill about 3 hours or more before serving.

Top with some fresh fruit and enjoy!

Go to this link, Answers about Truvia if you would like a little more information  on this product.

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