Sweets: Cheesecake for Diabetics Crust: Preheat Oven: 400 degrees
2 c. All purpose flour
1/2 c. Splenda natural sugar substitute
1 1/2 stick Unsalted butter, cold and cut into bits
2 tsp. Lemon peel, grated and finely chopped
1/2 tsp. Vanilla
1 large Egg white at room temperature
In a bowl, combine flour, Splenda and lemon rind. Blend in butter with fingers until the mixture resembles a course meal. Add the egg white and vanilla. Combine the mixture until a dough forms. Remove the ring from a 10" springform pan. Press 1/3 of the mixture onto the bottom of the pan and bake in a preheated 400 degree oven for 8-10 minutes. Allow to cool on a rack. Return ring to the pan and pat the remaining dough onto the sides at least 2 inches high (more is better.) Set aside in cool place
Filling:
2 large Egg whites, cold and whipped to firm peaks
1 1/2 lbs. Cream cheese, softened and at room temperature
1 c. Splenda natural sugar substitute
3/4 c. Fat-free sour cream, at room temperature
1/2 tsp. Vanilla
1 tsp. Lemon peel, grated and finely chopped
1/4 tsp. Salt
4 large Eggs, whole and at room temperature
3 Tbsp. All purpose flour
1/4 c. Heavy cream
In a large bowl, mix the cream cheese and Splenda. Beat with an electric mixer until light and fluffy. Add the sour cream, vanilla, lemon peel and salt. Beat until thoroughly blended. Add each of the whole eggs one at a time, beating well between each egg. Add the flour and heavy cream, blend thoroughly. Remove mixer from batter. Gently fold whipped egg whites into the cream cheese batter taking care to preserve as much of the airiness as possible - do not stir! Pour into crust. Bake at 400 degrees for 12 minutes. Reduce heat to 325 degrees and bake for 1 hour longer. Turn oven off, leave cake in oven, do not remove until oven is completely cooled. Refrigerate for at least 8 hours before serving. Do not remove from springform pan until serving time.
TIPS:
Bring all ingredients, except butter, to room temperature before starting. This will insure a creamy, dense texture and good rise of your cake.Mexican vanilla and kosher salt produce the best flavors, but are not necessary if not readily available.A quick and easy glaze for this cheesecake can be made with 1 cup sour cream, ½ tsp. vanilla and 1 tsp. Splenda, whipped for a few minutes with an electric beater and smoothed on about an hour before serving. Fruit toppings are wonderful on this cake.NO PEEKING! Once the oven is turned off, leave the door shut until the oven is completely cooled. I do this one at night and leave it until morning.This Cheesecake can be stored for up to 1 week fresh, or 6 months frozen. To thaw, keep it wrapped and leave it in the refrigerator for 24 hours.