Carb Friendly Cheesecake W S F Strawberry Glaze Recipes

Steps:

• 1. Preheat oven to 350 degrees F. These are the main ingredients for the crust. I recreated this recipe to be carb friendly from one of my older recipes.
• 2. Add ground flax seed, zero calorie sweetener, & chopped peanuts to a medium size bowl.
• 3. Stir to blend together.
• 4. Add in melted butter, and stir agin to evenly coat dry mixture.
• 5. Pour crumb mixture into 8 or 9 inch Spring form pan, and spread evenly on bottom of pan & press down with the bottom of a measuring cup, or back of a large spoon & up the sides of the pan at least 1 inch or so. I used a 9 inch so I could easily get 16 slices from this recipe.
• 6. Now place crust into preheated 350 degree F oven and bake for 8 minutes.
• 7. Remove from oven, set aside to cool completely & decrease oven temperature to 325 degrees F.
• 8. CHEESECAKE MIXTURE: Measure out sour cream, & heavy whipping cream, set aside till needed. Have cream cheese at room temperature.
• 9. Measure out zero calorie sweetener and set aside till needed. I used this sweetener that was new to me, , it is twice as sweet as the other sweeteners, so you only need to use half as much.
• 10. Now add the softened cream cheese, and sour cream into a medium size bowl. Beat till blended together and batter is smooth. NOTE: SOUR CREAM SHOULD ALSO BE AT ROOM TEMPERATURE.
• 11. Add in eggs and beat again until batter is smooth & blended. Then add in heavy whipping cream, beat till creamy and smooth.
• 12. Add in strawberry emulsion or strawberry extract, & beat till blended together.
• 13. NOTE: Strawberry Bakery emulsion has a prominate and professional strength, and should be used IN PLACE of extract. Use it tsp for tsp. unless you are adding it to a non baked item like a frosting, which you would use a bit less. The emulsion has a vibrant and robust flavor, more so than an extract, plus the flavor does not evaporate as it does in some baked goods. It cost a bit more but is well worth it, and is available in many flavors. I found mine at Amazon.
• 14. Now that the crust has cooled wrap bottom of pan in a triple layer of aluminum foil. You will need a seperate pan that is larger than the bottom of your cheesecake pan to prepare for the water bath so it will fit inside. The water bath provides moisture in the oven during cooking so the cheesecake so it does not crack on top during baking. .
• 15. Now pour cheesecake batter into springform pan. Then place the springform pan into the larger pan. Then place both into the preheated 325 degree F. oven on the middle rack, now carefully pour boiling water just inside larger pan so that it comes up to at least 1 1/2 inches along side of cheesecake pan. Close door, and allow cake to cook until it is no longer very jiggly in the center. Mine took (1) hour. Remove from oven remove cheesecake from pan but allow it to sit on counter and cool completely.
• 16. PREPARING THE GLAZE: COMBINE JELLO WITH CORN STARCH AND ZERO CALORIE SWEETENER, in a small sauce pan, AND WHISK OR STIR, THEN ADD IN WATER, LEMON JUICE, AND 1 TSP OF STRAWBERRY EMULSION. Place over medium high heat, and stir ,until mixture comes to a boil, continue stirring about 1 minute, then remove from heat. Set aside and allow to cool completely. Once cooled, Pour jello over cheesecake, then cover and place in fridge to chill for 4-6 hours or preferably over night before cutting.
• 17. Allow cheesecake to sit in fridge over night, and serve the next day. Can serve with a dollop of sugar Free whipped topping if desired. Cut & enjoy and savor every bite.
• 18. NUTRITIONAL INFORMATION: SERVES 16, CALORIES PER SERVING 340, FAT 32 G, CHOLESTEROL 103, Sodium 271mg, Potassium 74 mg, Carbohydrates 10g, Fiber2g, Sugars 4, Protein 9, & NET CARBS PER SERVING IS 8. I used MY FITNESS PAL to calculate the nutritional value in this recipe.

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix pecans and wafer crumbs; stir in butter. Press onto bottom and 1/2 in. up sides of prepared pan., In a large bowl, beat cream cheese and 1-1/3 cups sugar until smooth. Beat in 2 teaspoons vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 65-75 minutes. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream and remaining sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a small saucepan, whisk cornstarch and liqueur until smooth. Stir in spreadable fruit; bring to a boil over medium heat. Cook and stir until thickened, about 2 minutes. Cool to room temperature, stirring occasionally., Remove rim from springform pan. Arrange strawberries over cheesecake; top with some of the glaze, allowing glaze to drip down sides. Refrigerate until glaze is set, about 1 hour. To serve, gently warm remaining glaze; serve with cheesecake.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
• Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.
• Bake on the center rack until in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
• Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, 1 at a time. Add lemon juice, vanilla extract, and lemon zest. Beat until well combined.
• Bake on the center rack in the preheated oven until center is almost set and slightly jiggly in the center, 45 to 55 minutes.
• Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours, to overnight. Run a knife gently around the sides to remove, unclamp, and carefully remove the pan; it should come right off.

Steps:

• Preheat oven to 400 degrees F.
• Combine flour, sugar and lemon peel.
• Make a well in center and drop in egg yolk, butter and vanilla.
• Quickly work together until well blended.
• Wrap in waxed paper and chill 1 hour.
• Detach bottom from springform pan.
• Roll out about 1/3 of the dough 1/8" thick.
• Fit over bottom of buttered 9" springform pan.
• Trim and save extra dough.
• Bake circle of dough about 8-10 minutes or until golden.
• Cool.
• Butter sides of pan and place sides over bottom.
• Turn up oven to 500 degrees F.
• Roll out remaining dough and line pan 3/4 of the way up sides.
• Blend together cream cheese, sugar, flour, grated peels and vanilla until smooth.
• Add eggs, one at a time, mixing well after each addition.
• Blend in cream thoroughly.
• Turn cheese mixture into springform pan and bake 10-12 minutes.
• Reduce heat to 200 degrees F and bake 1 hour.
• Cool in a draft-free place and top with Strawberry Glaze (** Recipe Follows).
• Remove sides of pan and refrigerate cake.
• To Make Strawberry Glaze:.
• Reserve the largest and most attractive berries for the top of cheesecake.
• Crush about 1 cup berries in a saucepan; add sugar, water, cornstarch and salt.
• Stirring constantly,boil mixture for about 2 minutes.
• Blend in butter.
• Remove from heat, pour into blender and puree.
• Let cool slightly.
• Arrange whole berries on cheesecake and spoon glaze over all.
• Chill several hours before serving time.