A creamy velvety cheesecake topped with ruby red cranberry sauce. Afestive holiday treat perfect for the Thanksgiving or Christmas dessert table.
Did you know today is WorldDiabetesDay? I didn’t either and if you take a look at my blog you can easily understand why. I bake absolutely nothing that can be called diabetic friendly, wellexceptfor these Pumpkin Cookies I made last year for my friend Carolyn and this beautiful CranberryCheesecakewhichhappensto be both sugar and gluten free.
I’ve been reading Carolyn’s blog since I started blogging and I’ve learned that even if you have diabetes you can still enjoy lots of sweet treats, oh, and she’s a professional when it comes to whipping a low-carb gluten free sweet treat.
When she emailed me a few weeks ago aboutparticipatingin an event to raise Diabetes awareness my first thought went to my mother in law. Some of you might smile of this point but I’ve mention her before and she’s as sweet as sugar, the sad part being she has to watch her blood sugar.
And just like Carolyn, my mother in law loves sweets. She has to has some every day, even if it’s just a few crumbs.
This cheesecake recipe is my favorite. I have made it several types using regular sugar andevery timeI justchangethe sauce on top, it depends on my mood and the season. This time I picked cranberries since they are in season, but you can leave it plain if you prefer.
Instead of regular white sugar I used Swerve, an all-natural diabetic friendly sweetener. It was the first time I have used it and it was a wonderful experience.
It was the first time I also made cranberry sauce forthecheesecake and can’t say for sure if it was the sweetener or just in general, but it dried out a wee bit. I’drecommend topping the cheesecake with the cranberry sauce just before serving, this way you prevent it from drying out.
The cheesecake turned out creamy andvelvety, just like I like it. As a variation (and I’ve made it several times as well) you can replace one package of cream cheese with 1 cup of cottagecheese)
I don’t think I’ve actually thought too serious about diabetes until few days ago after I made this cheesecake. The thingsI’veread are quite scary and made me think twice about the amount of sugar that goes in our bodies every single day.Did you know about 347 million people worldwide have diabetes and it’spredictedthat soon diabeticsbecome the seventh leading cause of death in the world by the year 2030. There are two major forms of diabetes.Type 1 diabetes is characterized by a lack of insulin production and type 2 diabetes results from the body’s ineffective use of insulin. A third type of diabetes is gestational diabetes.This type is characterized by hyperglycaemia, or raised blood sugar, which has first appeared or been recognized during pregnancy.Type 2 diabetes is much more common than type 1 diabetes. Type 2 diabetes can be prevented.Thirty minutes of moderate-intensity physical activity on most days and a healthy diet can drastically reduce the risk of developing type 2 diabetes. Type 1 diabetes cannot be prevented.
Cranberry Cheesecake
Yields one 8 inch round pan
A creamy velvety cheesecake topped with cranberry sauce. The crust is made from ground almonds and the filling form a mixture of cream cheese, eggs and heavy cream, deliciously paired with the tart cranberry sauce.
30 minPrep Time
55 minCook Time
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Ingredients
Crust
- 8 oz whole almonds ground
- 1/4 cup swerve sweetener
- 1 egg
- 4 tbsp cold butter, diced
- pinch of salt
Filling
- 2/3 cup swerve sweetener
- 1 tbsp fresh squeezed lemon juice
- 2X8oz each cream cheese, room temperature
- 2 eggs
- 1 egg white
- 1/2 cup heavy cream
Cranberry sauce
- 4 oz fresh cranberries
- 1/4 cup fresh squeezed orange juice
- 1/4 cup swerve sweetener
Instructions
Crust
- In a food processor add the almonds and process few minutes until ground. Add the butter, sugar, egg and salt and pulse few times until it forms a ball.
- Take the dough out and gently press it on the bottom and about 1 inch on the sides of a greased 8 inch springform pan.
- Chill for about 15 minutes.
- Turn the oven on and place a shallow dish with about 1 1/2 inch water in it on the bottom rack. Wait until the oven temperature reaches 350F.
- Now it's time to make the filling.
Filling
- In a large mixing bowl add the cream cheese and swerve and mix until combined. Add the heavy creamy, eggs and the egg white and stir until creamy. Pour into the chilled crust
- Bake without taking the water dish out of the oven for about 55 minutes or until the edges slightly become golden and the middle is just slightly wiggly.
- Turn off the oven, crack the door just a little bit and leave the cheesecake to slowly cool for the next two hours without taking it out of the oven. When the two hours are oven, run a butter knife between the cheesecake and the sides of the pan for easy release.
- While the cheesecake is cooling down you can make the cranberry sauce.
Cranberry sauce
- In a small saucepan add the cranberries, swerve and orange juice and cook, over low heat for few minutes until the cranberries have popped and they become mushy. Remove from the heat and cool slightly before spreading it on top of the cheesecake.
- Remove the cheesecake from the pan and enjoy! Enjoy!
7.6.8
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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
If you like this Cranberry cheesecake you may also like
Brownie bottom cheesecake
Berry goat cheese cheesecake
Cranberry chocolate brioche rolls
FAQs
Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)
What are some common cheesecake flaws? ›
Some of the many reasons cheesecakes can fail is the mixture has split or curdled, the mixture has seized, the cheesecake mixture has become runny, the base of the cheesecake is too hard, and so on – and some of the reasons behind these are all the same but there are a few ways to fix them.
Why do you put sour cream in cheesecake? ›
Cheesecake is clearly a different animal from bundts or cupcakes, but sour cream has a place here too! Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.
How do you thicken the filling on a cheesecake? ›
You can mix a tablespoon or two of cornstarch into your cheesecake filling mixture before baking. Another option is to use a little bit of flour or arrowroot powder. These ingredients will also help to thicken your filling and give it a more consistent texture.
What happens if you don't add egg to cheesecake? ›
The cake will not set properly if there is no egg in the preparation, and you will just have a cream cheese pudding. As delicious as cream cheese pudding sounds, it's actually more like buttercream.
What happens if I put two eggs instead of one? ›
Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein. As Fine Cooking explains, when the protein in eggs combines with the protein in flour, they produce the overall structure of the baked good.
Can you over mix cheesecake batter? ›
When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients.
How to get air out of cheesecake batter? ›
After you've poured the batter in to the cake tin, drop the tin on the kitchen counter a couple of times to force the air in the mixture to come to the surface. Make sure you pop the cake in the oven straight away as letting it sit will cause the ingredients to interact differently than they should.
Is heavy whipping cream or sour cream better for cheesecake? ›
The addition of cream gives a velvety, smooth texture, but too much of it and you begin to mask the cream cheese flavor. Sour cream supports the underlying tang of the cream cheese, but, if overdone, it takes over as the dominant flavor. You need a little of each -- cream for texture and sour cream for flavor.
What is the difference between New York style cheesecake and regular cheesecake? ›
Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special.
Is Cheesecake a pie? When baked in a pie pan, like in this recipe, a cheesecake could be considered a pie. What happens if you put too much sour cream in cheesecake? Sour cream adds tanginess and moisture, so if you use too much, it can make the cheesecake too tangy and the additional moisture can make it runny.
Why add whipping cream to cheesecake? ›
Heavy Whipping Cream: This gave it more of a milky taste. Like the sour cream, this could be used well if you were doing a flavored cheesecake.
Why do you put water under cheesecake? ›
A water bath helps cheesecakes cook evenly, ensuring the edges don't bake faster than the center. The process gently bakes the custard slowly, ensuring a smooth and creamy filling. Otherwise, the dessert may get a rubbery texture. It also prevents cracking along the surface and browning on the top.
Should I cover no bake cheesecake in the fridge? ›
Cover with plastic and refrigerate until the filling is firm and cold, about 6 hours or to an internal temperature of 40°F (4°C).
Does adding an extra egg make cake more moist? ›
Boxed cake mixes tend to be lighter in consistency, but if you're craving that thicker, moister, denser cake, then all you have to do is add an extra egg to your mix. The additional fat in the egg yolk helps create a more tender and moist cake that is full of flavor.
What effect do eggs have on cheesecake? ›
The thing about adding eggs is that, as in other cakes, they help the cheesecake rise. However, if you add them in right at the start of mixing the filling, you run the risk of injecting too much air into the mix. You can mix the cream cheese and sugar together without having any effect on the texture of the filling.
What happens if you add extra egg to dough? ›
Adding eggs to a dough makes it softer and richer,more like challah or sandwich bread. There's nothing wrong with that, and you can certainly roll it out and make a flatbread with it, but it won't have the chew of a good pizza dough, and the bottom won't get as crisp.
Why is my cheesecake not fluffy? ›
Why is my cheesecake not fluffy? The airy texture comes from the folding of whipped egg whites through the batter. However, if the egg whites are not folded properly it can result in a dense cake. If you under-mix the egg whites into the batter you will have a cake with a dense bottom and light top.
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