This is easy to make and so good, well, let’s just say it’s hard to eat one piece.
What is delightful, is that you can pair the cheesecake with any fruit that you wish, making it as elaborate or simple as you desire. Plain or dressed up, it tastes spectacularly good.
- 1 1/2 cups almond flour
- 1/4 cup sweetener of your choice, (powdered will leave a smoother consistency)
- 1/4 cup butter, melted
- 12 ounces cream cheese, softened
- 2 tbsp sour cream or Greek yogurt, room temperature
- 2 tbsp freshly squeezed lemon juice
- 1 tsp lemon zest
- 3/4 cup sweetener of your choice
- 1/2 cup plus 2 tbsp heavy whipping cream, divided use
- 1 envelope Knox gelatin
- In a medium bowl, whisk together almond flour and sweetener. Stir in butter until well combined and clumps form.
- Press firmly into the bottom and up the sides of a 9 inch pie pan. Refrigerate until needed.
- In a large bowl, beat cream cheese, sour cream or yogurt, lemon juice and lemon zest together until smooth. Beat in sweetener until well combined.
- In a small bowl, whisk together 2 tbsp heavy cream and the gelatin. Stir into cream cheese mixture until combined.
- In another large bowl, beat cream until it holds stiff peaks. Gently fold whipped cream into cream cheese mixture until well combined.
- Spread filling in prepared crust, cover with plastic and refrigerate 2 to 3 hours, until set. Pour topping over chilled cheesecake and serve.
NOTES: I love this plain, but any fruit will work, and any method. You can use fresh fruit, or cook it down to a sauce.
SOURCE: All Day I Dream About Food
Cheesecake is one of my favorite desserts. Cleaning up the carbs by changing up the sugars works pretty good for this type of recipe.
Therefore, you can expect a pretty close taste comparison between the original and this better version for those of us cutting carbs.
Although I made this without a topping, I’d be inclined next time to take a cup of blueberries and make a syrupy compote to spoon over the top just to fancy up the top and provide a bigger blueberry kick.
But you may like it plainer. Your choice.
- One almond crust pressed into a 8-inch spring form pan. Leave in the freezer until ready to use.
- 1/2 c dried coconut (unsweetened) I used chips and then whirred them in a spice mill until they were shredded nicely.
- 1/2 c of sugar substitute of your choice
- 3 (8-oz) pkgs of cream cheese
- 2 tsp vanilla
- 3 eggs
- 1 c blueberries, divided
- Bring your cream cheese to room temperature and place in a mixer.
- Beat until light and fluffy, a minute or so.
- Add the eggs, one at a time, mixing in well in between.
- Add the sugar and mix.
- Add the vanilla and mix.
- Add half the blueberries and mix gently by hand.
- Pour into your crust, spreading evenly.
- Bake at 350° for 50 minutes, or until set. I’d start checking at 45 minutes. The top will brown slightly.
- Cool and refrigerate.
- Either cover the top with the rest of the blueberries or make a blueberry compote with a heat stable sugar substitute and ladle over each piece as served.
SERVES: 8 generous pieces
NOTES: You can just about use any fruit you would like I think in this. Or use like a combo of bananas (which I would mash and add to the batter, with strawberries. Raspberries would also be excellent.
SOURCE: Inspired by Divalicious Recipes
I adore cheesecake.
And I adore lemon.
So putting them together is a no-brainer.
This makes a delightful and easy dessert. Especially if you have some lemon curd already made and waiting in the freezer. Just defrost, and it’s ready to go.
If you don’t have any on hand, you can make it a day or so ahead with no trouble at all.
Great for company.
- about 2 c of lemon curd
- a graham cracker crust, baked and cooled
- 3 (8-oz) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 3/4 cup sour cream
- 1 teaspoon vanilla
- Special equipment: a 9- to 91/2-inch (24-cm) springform pan
oven temperature to 300°F.
Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined.
Pour two-thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Cover with remaining cream cheese filling.
Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.) Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then spread remaining curd on the top, then chill, uncovered, at least 4 hours. Remove side of springform pan before serving.
Decorate with very thin slices of lemon if you wish.
NOTES: You can sprinkle with blueberries if you would like as well.
SOURCE: Adapted from Epicurious
I love cheesecake. I don’t always like the work involved in making one. I’ve made some great cheesecakes and truthfully, there are lots of good recipes out there.
This one is special.
Special because it maintains a great cheesecake taste and it’s extraordinarily easy to put together. Save the water baths, and bring on the crack. I’ll live with it. And frankly, this recipe has a topping so the cracking is irrelevant anyway.
This comes by way of Yummly by way of Epicurious, by way of Three Cities in Spain, Restaurant in Santa Fe, now closed.
For this glorious summer, do make some berry sauce if you like to make this truly festive. Blueberries and strawberries would be nice for the 4th.
Graham Cracker Crust:
- 2 c crushed graham crackers
- 5 tbsp of butter
- 3 tbsp of sugar
- 3 (8 oz) cream cheese packages softened
- 4 eggs
- 1 tsp vanilla
- 1 c sugar
- 16 oz. sour cream
- 1 tbsp sugar
- 1 tsp vanilla
- For the crust: Mix all the ingredients together and press into 9 1/2″ springform pan. Bake at 400° for about 10 minutes.
- For the filling: Beat the cream cheese until light and fluffy. Add the eggs one at a time until incorporated. Add the sugar and the vanilla.
- Place your springform pan on a baking sheet (to catch any drips). Pour the batter into the pan.
- Bake at 350° for 45 minutes or until 3 inches from the rim, the cake is firm, the center still being a bit jiggly.
- Remove to a rack. Leave oven on.
- For the topping: Mix the ingredients until smooth.
- Drop by glops onto the top of the cake and spread around with offset knife. Place in oven for 10 minutes.
- Remove to a rack and cool. Run knife around edge to loosen. Once at room temperature, chill in fridge for six hours.
- Remove the side and serve.
NOTES: This serves fine as is, but some fruit would be great either just fresh or cooked down to a sauce. Of course when you do that, you can also sprinkle some chopped nuts if you wish.
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- Lemon Raspberry Cheesecake (lifefoodhappiness.com)
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