Fwd: Sweet Savvy Recipe #218 - Easy Cheesecake

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Debra Lynn Dadd <debra

cyndikrall

Fri, 17 Oct 2008 3:03 am

Sweet Savvy Recipe #218 - Easy Cheesecake

 

 

 

 

17 October 2008 Greetings! This remarkably simple and very delicious cheesecake is modified from a recipe in the old Joy of Cooking cookbook. It is a baked cream cheese cheesecake with a sour cream layer on top. I make it entirely with organic ingredients. The original recipe was for a 9-inch springform pan, but I have been making in in four half-cup ramekins--just the cheesecake part with no crust. I like having an individual portion, and they are easier to store. You could also make it in smaller ramekins, but the half-cup seems just right to me. This plain cheesecake, with a hint of lemon, is delicious as is, but can also be modified in a million ways. This can be made with any sweetener, though remember that some sweeteners, such as honey or maple syrup, will add their own flavor, which is not necessarily a bad thing. EASY CHEESECAKE makes 4 half-cup ramekins or one 9-inch=2

0springform pan

for the crust:

Cookie Crumb Crust or

Nut Crust for the cheesecake:

12 oz cream cheese (1 1/2 8-ounce packages)

1 well-beaten eggs

1/2 cup sweetener (approximate)

1 teaspoon lemon juice

1/2 teaspoon lemon zest

1/2 teaspoon salt

for the topping:

1 1/2 cups thick cultured sour cream

1 tablespoon sweetener

1/2 teaspoon vanilla

1/8 teaspoon salt

 

 

Remove the cream cheese from the refrigerator and let it sit out until it reaches room temperature.

Make the crust.

Preheat oven to 375 degrees F.

With an electric mixer (a stand mixer works best if you have one), cream the cream cheese until it is very smooth (cutting the cream cheese into 1" bars is helpful). It's important to do this step first, or the cheesecake will be lumpy.

Add the remaining ingredients, and mix until well incorporated.

Place mixture into 4 half-cup ramekins or 9-inch springform pan.

Bake about 20 minutes, until top is golden brown.

Remove from oven and let cool to room temperature.

Preheat oven to 425 degrees F.

Combine all topping ingredients. Spoon over the top of the cheesecake and spread to cover the top completely.

Bake about 5 minutes to set.

Remove cheesecakes from oven and let cool to room temperature. Then cover and refrigerate at least one hour before serving. Better to chill 6 to 12 hours if you have the time (and can refrain from eating it that long!)

 

 

for more recipes and information on sweeteners and health, visit

sweetsavvy.com got a question? want to share a recipe?, visit

Sweet Savvy Q & A Blog links to websites that sell natural sweeteners

 

SWEET SAVVY ~ NATURAL SWEETENER RECIPES is a weekly sampling of scrumptious sweets from Debra Lynn Dadd. All recipes are made only with natural sweeteners ~ no refined white sugar or artificial sweeteners. All ingredients mentioned can be purchased at natural food stores. more... The intention of this newsletter is to introduce readers to natural sweeteners of all kinds. The only intent is to show how natural sweeteners can be used to make a variety of favorite sweets. If there are ingredients in these recipes you choose not to eat, please make the appropriate substitutions. © copyright 2007 Debra Lynn Dadd.

 

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