Prep 15 mins
Cook 55 mins
my dad is diabetic an I've seen there inst a lot of recipes that are really "safe" for diabetics. as they shouldn't have flour or things high in carbs. Also I go the natural way with stevia or xylitol. for this I use stevioside which is stronger then regular stevia (they didn't have stevioside as an option) so if you are using regular stevia you may want increase it,,, but do it by taste. I always make two cheesecakes at a time for him so he can freeze one and he always has something on hand to eat. I'm also including two variations,,,, personally I like the key lime version better,,, but you decide.
- 1⁄4 teaspoon stevia (stevioside)
- 2 eggs
- 2 egg whites
- 2 tablespoons cornstarch
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sour cream
- 2 teaspoons vanilla
- 2 vanilla beans, scraped
- 8 ounces whole pecans, ground
- 1 1⁄2 tablespoons butter, softened
- 1 tablespoon flour (optional)
- 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.
- Use almonds instead of pecans for the crust.
- Omit the egg whites and increase eggs to three total. Add 1/3 cup Dutch cocoa.
I made the cheesecake as written with the one change of arrowroot flour for the cornstarch as both are starches. With the type of stevia she says to use in the recipe, the 1/4 teaspoon is perfect. There are many types of stevia and each is very different. This is the pure white powder that you would probably have to find at a natural foods store, not the other version that's mixed with FOS or another sugar. (Truvia, in the Raw, etc.) She said to taste it at one point and we did. For an orange flavor instead of lime (not a favorite here), I added fresh squeezed orange juice (2 T) and zest (1 tsp). Next time I'll use a little more zest. I also made the crust from brownies that came out too crunchy (new recipe) and just mixed the crushed brownies with a little melted butter. I think that next time I'll put a pan of water in the oven with the cheesecake to try to prevent the cracking in the top that occurred with this one.
The recipe is correct if using liquid stevia. When using something like Stevia in the Raw or another dry stevia, use it as you would sugar - probably 1/4 - 1/2 cup. Hope this helps eliminate confusion!
I made this for my friend who is pregnant with triplets and has gestational diabetes. She loves cheesecake but is on a very strict sugar free diet. It was a huge hit. Everybody loved it. I did have to use splenda because I could not find stevia and I used alot more than 1/4 tsp. I probably used almost 1/2 cup but I like a sweeter cheesecake. I toped it with chopped strawberries, peaches and blueberries that I mixed with a little splenda and about 2tbs of instant sugar free vanilla pudding powder mix. My favorite part was the crust. I think I will use this crust from now on with any cheesecake I make. Wonderful recipe! Thanks for posting!