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| Sugar
free cheesecake recipes using the stevia sweetener |
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Since
cheesecake is one of the most popular sugar
free desserts, we figured we would give sugar free cheesecake
the credit it deserves by putting it in a category of its own. Contrary
to what the name suggests, cheesecake is really a pie, not a cake. It
consists of two parts: first you have to make a cheesecake crust
separately, and add the filling later. If you wish, you can also add a
topping. But let’s not get ahead of ourselves just yet.
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What
are some of the things to keep in mind when baking a stevia cheesecake?
First of all, because the cheesecake crust is so fragile, you should
use a springform
pan :
that’s a pan with a separate side and base.
When
your cheesecake is done, you can simply detach the sides of the pan
through the use of a spring system. Because of the separate parts, the
pan may leak during baking, so it’s wise to wrap the bottom and hinges
in aluminum foil so your oven doesn’t get dirty.
When you’re mixing your ingredients, it’s important not to overdo it:
if you stir too much oxygen into the batter, it will rise in the oven
and lose its firmness.
Don’t use the toothpick test to determine whether your cheesecake is
ready. Instead, you should check whether it jiggles in the center when
you shake it. If it does, you’re on the right track!
 After baking, use a knife or
spatula to scrape around the edges of the
pan, to prevent cracking after the cooling process. Store the cake in
the fridge for a few hours until it’s hardened. After that, you can
gently detach the cake from the bottom of the springform pan.
Now that you’ve got the basics down, let’s dive into some sugar free
cheesecake recipes using the stevia sweetener! By the way, if you have
any delicious stevia cheesecake recipes of your own, please share them
with the world using the stevia
recipes link.
The
best ones will feature here on this very
page! Good luck, and don't forget to have fun!
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| Recipes
for sugar free cheesecake with stevia |
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Sugar
free cheesecake with stevia
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Crust:
Crush
about 12 sugar-free graham crackers to make 1 1/2 cups of sugar-free
graham cracker crumbs. Combine graham cracker crumbs, stevia extract
and 6 tablespoons of melted butter in a medium mixing bowl. Spread the
mixture evenly over the bottom and sides, pressing it to make it firm.
Bake at 350°F (180°C) until golden brown (+-8min). Allow to cool
completely before using.
Filling:
Using a mixer, mix the
ingredients in a bowl until the mixture is smooth and fluffy. Don’t
overdo it. Pour the mixture into the sugar-free graham cracker crust,
spreading evenly and bake at 350°F (180°C) until lightly browned
(+-30min).
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Sugar
free chocolate peanut butter cheesecake with stevia
- Crust: 2
cups chocolate cookie crumbs
- 1/2 cup finely chopped
peanuts
- 1/2 cup margarine,
melted
- 1/4 teaspoon white stevia powder
- Filling: 4
8-ounce bricks of cream
cheese
- 1 1/2 teaspoon white stevia powder
- 1/2 cup creamy peanut
butter
- 1 teaspoon vanilla
extract
- 4 large
eggs
- 1/4 cup half-and-half
creamer
- 2 cups peanut butter cup
candies cut
into 1/2-inch pieces
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Crust:
Mix
together crust ingredients. Press into the bottom of a 9-inch spring
form pan. Bake at 350°F (180°C) for 8-10 minutes. Remove from oven and
set aside to cool.
Filling:
In a large mixing bowl, beat
cream cheese and stevia until smooth. Add peanut butter and vanilla;
mix well. Beat in eggs one at a time. Stir in half-and-half, beating on
low speed until combined. By hand fold in chopped peanut butter cup
candies. Pour over prepared crust.
Place cheesecake in 225°F
(110°C) oven. Fill a pan with water and place on the rack below the
cheesecake. Bake for approximately 2 hours and 15 minutes.
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