Juniors Sugar Free New York Cheesecake Recipes

Steps:

• Grind the pecans, mix with butter and flour (just helps to hold together, but you don't need it). Put into a 9 inch springform pan.
• In a bowl beat cream cheese, sour cream, vanilla, stevia until fluffy (this is the point I do the tasting to see if it may need more stevia, everyone's taste is different so add a little at a time til you find what " tastes good to you. I use the stevioside which is stronger then regular stevia).
• Beat in eggs, egg whites and cornstarch. pour mixture over crust into springform pan. bake at 300°F until firm in center (45-60 minutes) refrigerate overnight.
• Variations: using above recipe.
• Key Lime-.
• Zest and juice 5 key limes ( they a smaller then regular limes) plus another 3 tbsp of lime juice, omit the vanilla beans if you like. Add at the beginning, at tasting for stevia see if you need more juice.
• Chocolate-.
• Use almonds instead of pecans for the crust.
• Omit the egg whites and increase eggs to three total. Add 1/3 cup Dutch cocoa.

Steps:

• Mix 7/8 cup sugar with 3 tablespoons corn starch. Add to 1 pound and 14 ounces cream cheese and mix. Add 1 extra large egg and blend. Then add 1/2 cup heavy cream a little at a time and mix. Then add 3/4 teaspoons vanilla and mix.
• Add ingredients to well greased 7-inch pan with sponge cake on bottom of pan. Bake at 450 degrees for approximately 40 to 45 minutes until top is golden brown. Cool for about 3 hours. To simplify removal from cake pan, allow to fully cool overnight if possible, then reheat in 200 degree oven for 1 or 2 minutes, turn cake upside down and the cake will just slide out.

Steps:

• The day before you plan to serve the cheesecake:
• 1. Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.
• 2. In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
• 3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.
• 4. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away-don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.
• On serving day:
• 5. Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.