Tuesday, April 18, 2006

[Recipe] Reduced sugar blueberry cheesecake


Cheesecake
Originally uploaded by Jepster.
Ok this recipe can hardly be called traditional in our family since I can't recall my mother baking a cheesecake of any kind. In fact I have just tried the recipe last weekend and it was surprisingly delicious for such a simple recipe. I got the basic recipe from a friend and the sweetener substitutes were all mine. I'm so sorry I do not have any idea of the nutritional information per serving. Diabetics beware, although the recipe uses sugar substitute, the other ingredients still contain a lot of sugar. The one I made (pictured above) wasn't perfect because I made it in the middle of the night (what? You don't suddenly go into a baking spree in the middle of the night? You should try it sometime. It's lots of fun!) and I realized too late that I ran out of butter so I used corn oil instead so the crust wasn't firm. Also I didn't have whipped cream lying around so I just used ordinary cream in a carton box – chilled and I cut a small hole in a corner and I just squeezed the box to decorate the cake. Whatever works right?

Ingredients:

1 and ¼ cups graham cracker crumbs
½ teaspoon cinnamon
3 Tablespoons of butter or margarine, melted
2 packages cream cheese, softened to room temperature
¾ cup granular Splenda (sucralose), measures cup for cup like sugar
2 Tablespoon white sugar
1 can blueberry filling (sorry forgot the brand I use)
1/4 teaspoon vanilla
3 eggs
Whipped cream


Directions:

Heat oven to 350ºF (~177ºC) . Stir together graham cracker crumbs and cinnamon powder. I omitted the sugar in the crust since the graham crackers are already quite sweet.
Mix in butter thoroughly. Press mixture evenly in bottom of 9 inch round pan. Bake 12 minutes. Cool. Do not remove from the pan.

Reduce oven temperature to 300ºF (~149ºC). Beat cream cheese in large mixing
bowl. Gradually add Splenda and sugar, beating until fluffy. Add vanilla extract. Beat in eggs, one at a time. Mix in about 5 Tablespoonfuls of the blueberry filling. Pour over cooled crust (still in the pan).

Bake for about an hour, or until center is firm. Cool to room temperature. Decorate with Blueberry filling and whipped cream. Chill inside refrigerator overnight. Serve after meals. Enjoy.

1 comment:

Purrrpl Haze said...

Looks very good. And very caloric! I would give it a try (might use pitted cherries if I don't find blueberry filling), then maybe I could upstage your version hehehe.