I am not a savory person–savory foods do not tempt me at all. You could leave bags of chips out, trays of french fries, bowls of salted nuts and I will hold firm to my healthy eating plan. Sure I will nibble on a few things but I won’t be pacing the floor worried I will fall off the wagon because the Salt N Vinegar chips are left open on the table. Sweets, however, they beckon me. My love for the white fluffy butter cream frosting is well known. The dysfunctional relationship I have with a bakery item is akin to an addicts relationship with their drug of choice. If we have it in the house I can hear it calling to me, asking me back–one little taste will not hurt you, Maureen–just one little taste. I know that one gustation will result in a groundless evening of licking frosting out of the bottom of containers and sugar coated guilt in the morning. Simply–I do not like to have a lot of sweets in the house–including sugar. In fact, if i have sugar I will falter–in three little words; sugar, butter, vanilla. I set a poor example of portion control when it comes to “sweetmeat”. So, sugar is out of the house usually. That does not stop my brain from trying to recreate something to alter my socially permitted addiction, like this cheesecake for example.
Which is 100% no sugar added–kid you not. It passed the test with my 6 and 7 year old daughters. My 7 year old, also my Celiac child is a lover and seeker of the toothsome foods like her Mama. Odd that neither of us can eat wheat in any form yet we are sadly entwined in a love for the carrier of sugar and fats that it can bring to our palettes. She will curse all things wheat when she seems them frosted or sprinkled with sugary colored toppings. Me, too, Baby Girl–me too. So, as I was explaining this cheesecake passed with flying colors with my daughters–each asking for seconds and looking forward to waking up in the morning for a breakfast slab of delectable treat.
Local Peaches and Raspberry Puree
Gluten free No Sugar Cheesecake
(adapted from South Beach Diet)
serves 12
6 large fresh eggs–room temperature and seperated
3/4 teaspoon cream of tartar
2 tsp vanilla extract
1 32 ounce container of part skim Ricotta cheese
2 tsp lemon zest
6 tbls fresh lemon juice
Preheat oven to 325 and lightly butter a spring form pan. In a glass or metal mixing bowl beat egg whites on medium speed for 1 minute allowing the whites to become frothy and air filled. Add the cream of tartar and beat on high for another 3 minutes until very stiff peaks form. Set egg whites aside.
Egg whites with perfect stiff peaks.
In a separate bowl beat egg yolks, lemon zest and 2 tablespoons lemon juice until creamy. Add in the ricotta cheese and blend until smooth.
Creamy Ricotta filling
Gently fold in about 1/3 of the egg whites to the cheese filling then add the rest of the whites and continue to gently fold in. Do not beat it in, fold it in, some missed areas off egg white is OK. It is better to under fold than to over beat.
See how fluffy it is when you gently fold?
Spread raw cake mix into the prepared spring form pan and set on the center rack to bake until golden brown and set–about 1 hour and 15 minutes–it is OK the wait will be worth it! Allow to cool on a wire rack for about a half an hour.
Golden brown and cracked means done
While cake is cooling simmer remaining 4 tablespoons lemon juice, stirring constantly for about 10 minutes,allowing the juice to reduce slightly. Spoon the reduced juice over the cake and into the cracks. Cover cake and set in the fridge to cool over night–or at the very least 4 hours.
Just before serving remove from pan and top with local fruits. I topped ours with fresh raspberry puree and local peaches.
Cheesecake for ME!
Calories Per Slice: 140
Fat: 9 grams
Carbohydrates: 5 grams
Protein: 11 grams
Tags: clean eating cheesecake, gluten free cheesecake, gluten free dessert, gourmet cheesecake, healthy diet, healthy recipe, low calorie cheesecake, sugar free dessert
ISBN 978-0979560606
oh that cheesecake looks great!
[...] Original post by admin [...]
[...] This post was mentioned on Twitter by Squeaky Gourmet and Squeaky Gourmet, Gluten Free Fitness. Gluten Free Fitness said: RT @Squeaky_Gourmet: #GF Clean Eating Let them Eat Cheesecake http://bit.ly/cqmghO –<sounds great and fairly easy! #glutenfree [...]
Wow this looks amazing. I may have to make it for my mom!! She cannot have sugar.
Happy Baking
That is really beautiful! It looks delicous and creamy too. I’ve made cheesecakes with ricotta before and they tasted fine but Im not crazy about the texture of baked ricotta (in anything actually). If you saw the Mango Swirl Yogurt Cheesecake that I made…it is all plain yogurt..no cream cheese. It’s also got a grain free crust made from dates, almond meal, dried apricots, coconut oil, desicatted unsweetened coconut. I did use raw blue agave in the cheesecake though. I dont buy the hype about agave…unless you buy raw, organic…it’s about as higly processed as corn syrup (but till now…at least not genetically modified). But the yogurt cheese was very tangy and needed something to sweeten. You could use raw coconut tree syrup or maple syrup. Both are gluten-free.
Thanks Jilly! The point of this for me was to be sugar free, and lowest carb possible.I LOOOOVE yogurt cheese, very much but I also love baked ricotta
While I know that the natural forms of the sugar you used is not harmful to the body–sugar is sugar and I wanted to avoid any for this recipe.
I like this with a glass of iced coffee please. looks delicious thanks very much for the post
It’s nice to know that we can have dessert with no guilt. Thanks for your post!
gosh! that looks so os so good. I love cheesecake but your fruit topping makes it look absolutely tempting. Lovely. it is hard when you have allergies ….Ill be bookmarking this recipe . tq so much for sharing
))
This does look delicious, but I”m opposite you. Savory isn’t safe in our house. So, I guess that I can eat cake!
I made this yesterday, but added some stevia to the egg yolk mixture and the lemon juice topping. It is delicious! As I had expected looking at the recipe, it is reminiscent of an Italian citrusy ricotta pie I have made previously, but for MUCH fewer calories and also much simpler to make. Yum! I topped it with a strawberry puree that I made, using fresh strawberries, a little lemon juice, stevia, and a hint of rum extract, which I reduced down for 10-15 minutes before chilling. Lovely. I will definitely be making this again!
That is awesome! I am glad it was such a hit with you!
-Moe
I absoloutely love cheesecake, this looks great!