“Having recently been diagnosed with diabetes I was in a qaundry as the holidays approached and I realized I would be expected to bake cheesecake. I LOVE cheesecake, but have you noticed the amount of sugar in them?!? I abhor the use of artificial sweeteners as I can taste every single one of them no matter what they are made into, BUT I discovered something interesting when baking with AS. One teaspoon of each (equal/splenda/sweet&low) combined equals the sweetness of 3 tablespoons of sugar. which is just under 1/4 cup. And because you are using so little of each there is no nasty aftertaste. Isn't science wonderful?”
READY IN:
3hrs 15mins
SERVES:
8
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. EDIT: When I did the nutritional calculations from the info given on my boxes the carbs and sugar came out a bit less than shown. Like 11 grams of sugar. Always check your ingredients if sugar/carb content is really important. (like me).
  2. Preheat the oven to 325°F and prep an 8inch spring form pan as follows: Place a sheet of parchment paper over the inside bottom of the springform pan, fit the rim and lock in place. Trim excess paper from the underside of the pan. You can also grease the sides of the pan and cut parchment to fit around the in sides as well. I recommend this, it helps the cheesecake release more easily.
  3. Crust:
  4. Combine graham cracker crumbs, almond meal, and cinnamon in a bowl, stir well.
  5. Add melted butter and using a fork, stir well to combine, this could take a few minutes and it may not look like enough butter but it will be.
  6. Pour into prepared springform pan and firmly pack down. I just use my hands.
  7. Bake 10 minutes, then remove from oven and allow to cool until the cheesecake is ready to pour, around 20 minutes.
  8. At this time place a small oven proof dish in the oven half filled with warm water. This will evaporate a little as the cheesecake bakes, trust me, you want this! I use a metal loaf pan.
  9. Filling:
  10. Mix sugar and sugar substitutes together in a small bowl.
  11. Beat cream cheese and sugar till smooth.
  12. Add sour cream, then egg.
  13. Add remaining ingredients. Mix on medium speed until well incorporated (about three minutes), scraping down sides of bowl several times while mixing to prevent lumps.
  14. Fill your pan. It's odd, but you will need to spread the batter a bit. Temp it down by gently, er, banging it on the counter. Lift approximately one inch and drop several times, turning slightly between each drop.
  15. Bake for 45 minutes. DO NOT OPEN THE DOOR!
  16. Turn the oven down to 200F and back an additional hour.
  17. DO NOT OPEN THE DOOR!
  18. Turn off and let sit in the oven an addition hour.
  19. DO NOT OPEN THE DOOR UNTILL THE TIME IS UP!
  20. Cool on the counter until the bottom of the pan feels cool to the touch.
  21. Refridgerate, loosely covered, for a minimum of 4 hours. 24 is recommended. Cheesecake improves with age, if you can stand it let it chill for 48 hours. It will be SO WORTH IT.

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