SOUR CREAM CHEESECAKE WITH LEMON ACCENTS

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SOUR CREAM CHEESECAKE WITH LEMON ACCENTS

This cheesecake is useful for using up sour cream that is on the edge or is in danger of spoiling soon. It uses quite a bit of sour cream. Lemon accents the cheesecake, but it is very subtle.  You can use whatever fruits you like to top this delicious cheesecake (the texture is amazing!!).  Most people would think that apricots are off limits on a low-carb diet...these were canned in water and sweetened with sucralose, and as you can see the carbs for this cheesecake are pretty normal.  I loved this cheesecake with the apricots, as I hadn't had apricots in such a long time.

Graham-Cracker-like Crust:
1 cup Gluten-Free Bake Mix 2 (250 mL)
1/2  cup ground almonds (125 mL)
1/3  cup butter, melted (75 mL)
Liquid sweetener (sucralose or stevia) to equal 1/4  cup (60 mL)
  sugar
1/8  tsp almond extract 0.5 mL)
Filling:
16 oz regular cream cheese, softened (500 g)
24 oz sour cream ( 680 g)
Liquid sweetener (sucralose or stevia) to equal (375 mL)
  11/2  cups sugar, OR to taste
2/3  cup powdered erythritol, OR (150 mL)
  16 coffee sweetener  packets 
1/4  cup lemon juice (60 mL)
1-2 tbsp oat flour, optional (15-30 mL)
  (if you like it thick, if you like it creamy, skip it!)
1 tsp vanilla extract (5 mL)
2 eggs
1 egg yolk
1 tsp finely grated lemon rind (5 mL)
Fruit Sauce: (use any fruit such as cherries, peaches, fruit cocktail or
  Frozen unsweetened raspberries or strawberries)
1, 14.75 oz can unpeeled apricot halves* (418 g)
  packed in water, sugar-free (reserve liquid) - see Helpful Hints below
1/2  cup reserved liquid
1/2  tsp cornstarch (2 mL)

Preheat oven to 375°F (190°C).

Graham-Cracker-like Crust:  In medium bowl, combine Gluten-Free Bake Mix 2, page___ and ground almonds.  In small bowl, combine butter, liquid sweetener and almond extract; stir into crust ingredients.  Spread in an 8 or 9-inch (20 cm or 23 cm) springform pan.  Bake 10 minutes.  Set aside.

Filling:  In food processor, process cream cheese.  Add sour cream, liquid sweetener, powdered erythritol, lemon juice, oat flour (if using), vanilla extract, eggs and egg yolk; process until smooth.  Stir in lemon rind.  Bake in oven 45 to 55 minutes, or until just set.  A little jiggly in the center is fine, so do check your cheesecake at 45 minutes for a creamier result. 

Fruit Sauce:  In small saucepan, place apricot halves and reserve one nice-looking apricot half.  In small bowl, combine a small amount of the reserved liquid and cornstarch.  Stir until cornstarch dissolves.  Pour this mixture and remaining liquid into saucepan and bring to the boil.  Allow to cool to room temperature before pouring over the cheesecake. Garnish the edge of the cheesecake with Crème Fraiche rosettes or use whipped cream, if desired.  Place an apricot half in the center of the cheesecake.  Chill well before serving.

Helpful Hint:  The can of apricots is produced by Food Club®, sweetened with SPLENDA®/sucralose.

Yield:  12 to 16 servings
1 serving
348.6/261.5 calories
9.2/6.9 g protein
30.8/23.1 g fat
0.5/0.4 g fiber
8.6/6.5 g net carbs 


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For other great Low-Carb, Gluten-Free recipes by the team & me:


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