Diabetes-Compatible New Yawk Cheesecake

h2Chef’s Note:/h2
pOnce you realize that cheese is NOT the high carbohydrate villain, making a diabetes-compatible cheesecake is…well…a piece of cake. I have eaten hundreds of recipes for NY Cheesecake. This lower carbohydrate version gives me the same taste and texture as the ones I ate as a kid in my family’s restaurant. I am a purist and top it only with almonds to hide the possible cracking. If you like strawberries…use strawberries. Who am I to judge?/p
h2Ingredients and Tools/h2
ul
li8-9 inch Springform pan/li
pstrongFor the Crust:/strong/p
li2/3 cup flour/li
li1/3 cup toasted nuts (either almonds, walnuts, or pecans)/li
li1/4 cup GRANULATED SUGAR SUBSTITUTE/li
li1 pinch salt/li
li1/4 tsp. Cinnamon/li
li1/2 tsp. baking powder/li
li4 tbsp. Butter/li
li1 large egg/li
pstrongFor the Filling:/strong/p
li2 8oz. packages cream cheese/li
li1/2 cup Ricotta cheese/li
li3/4 cup GRANULATED SUGAR SUBSTITUTE/li
li4 tsp. lemon juice + 1 tsp lemon grated lemon zest/li
li4 tsp. pure vanilla extract/li
li3 large eggs/li
li1 tbsp. Flour/li
liSliced almonds to sprinkle over filling/li
/ul
h2HOW I PREPARE THE RECIPE:/h2
ol
strongCrust:/strong/p
liIn the bowl of a food processor, pulse the dry ingredients to mix./li
liCut butter into 8 pieces to distribute in dry ingredients. Pulse until coarse pea sized bits./li
liAdd egg and continue to pulse until the dough forms a ball that revolves on the blade./li
liRemove dough, pat out to a disk and wrap in plastic wrap and refrigerate for 35-45 minutes./li
liRoll out on flowered surface to about a 11 inch circle./li
liUsing your fingers, fit into springform pan./li
pstrongNote: This dough is fragile and will break. Not to worry, just piece it together with your fingers./strong /p
liRefrigerate for 15-20 minutes before filling./li
pstrongFilling:/strong/p
liIn the food processor, combine GRANULATED SUGAR SUBSTITUTE and ricotta cheese. Pulse until very smooth and combined./li
liAdd the softened cream cheese and process on high speed until combined./li
liAdd remaining ingredients and mix until well combined./li
liTaste for balance of flavor. Adjust GRANULATED SUGAR SUBSTITUTE or lemon or vanilla to suit your taste./li
liPour filling into springform. Top with almonds./li
liBake at 325° for 50-55 minutes to one hour, until sides are set but the center is still slightly jiggly./li
liRemove and cool completely./li
liRefrigerate for 4 hours or overnight./li
liBring to room temperature before serving./li
/ol
h2Nutrition Information:/h2
pRecipe makes 8 slicesbr /
Net carbohydrates : 11g. per slice/p
piSource:a href= “http://www.thedecadentdiabetic.com/” Ward Alper, the Decadent Diabetic/i/a/p