A family birthday party was the perfect opportunity to make one of my favorite desserts. A special diet requirement made me come up with something that was both gluten free and sugar free. So I turned to my Keto cheesecake recipe and used all the same ingredients except I switched out the spelt flour with Bob’s Red Mill gluten free flour blend.
I prefer this flour for gluten free because it has xanthum gum in it, helping baked goods stick together more instead of breaking.( You could probably use other brands of flour just as well but you might have to add some xanthum gum to help bind the dough together. ) It really works well and I have fun experimenting with it. The cheesecake turned out perfect and tasted heavenly!
Birthday parties are fun. We enjoyed a delicious spread of grilled burgers with all the toppings, homemade sweet tea, and the cheesecake for dessert. The boys played some music and we had a very enjoyable evening with the family!
Now back to the cheese cake…:)
Go ahead and treat yourself to this special dessert. It is truly delightful!
Sugar free, Gluten free Cheesecake ( with fruit compote)
Creamy, but not too rich, luscious, and slightly tangy
Ingredients
- CRUST:
- 1 1/2 cups gluten free flour blend ( Bob's Red Mill is my favorite)
- 2 Tablespoons stevia blend
- 1 teaspoon cinnamon
- 6 Tablespoons butter, melted
- 1 tablespoon cold water ( optional)
- FILLING:
- 5- 6 packages ( 8 oz. boxes) cream cheese or nuefchatel cheese
- 1/2 cup stevia blend, scant
- 5 eggs ( room temperature)
- 8 oz. sour cream
- 1 Tablespoon organic vanilla extract
Instructions
- Preheat oven to 325 degrees. Make sure the oven rack is in the middle.
- For the crust: Combine all the ingredients in a small bowl. Mixture should be slightly crumbly but still able to stick together without breaking. If it's too crumbly, mix in a bit of water until it sticks together slightly without breaking.
- Press it into a springform pan, using a flat-bottomed cup to flatten it and press into the bottom and up the sides of the pan. If the crust wants to break as you're flattening it, sprinkle a tiny bit of water over the top. Refrigerate for 20 minutes.
- For the filling: Beat cream cheese in a kitchen aid mixer until very light and fluffy. Add sweetener and beat some more. Add eggs, one at a time and mix thoroughly. Add sour cream and vanilla and beat just until mixed. Pour on top of chilled crust and bake for about 40-50 minutes. Remove from stove after the top is slightly brown and the center is still slightly jiggly. It's okay if the edges are a bit cracked. That usually means it's done. Chill completely before removing from the pan.
- For the fruit compote: Cook fruit of your choice ( blueberries, strawberries, huckleberries, blackberries, raspberries, ect ) It can be a combination of fruit like I used. Cook until the fruit is slightly popping. Stir together a bit of water and some perma-flo. Stir it into the fruit until mixture starts to thicken slightly. Stir in 1/8 teaspoon of pure stevia. Remove from heat and chill completely. If it got too thick, add enough water to it to make it pourable, kind of like a thick syrup. Pour on top of the chilled cheesecake.
Notes
You might notice that parts of the top or edges will slightly crack as it is baking. That is okay.
If using neufchatel cheese, ( like cream cheese but less rich) , the cheese cake will appear more jiggly than normal, even after it's done. This is because the nuefchatel cheese has less milk fat in it than cream cheese, making it less solid. It works well to use both or you can easily substitute one for the other.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 183Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 90mgSodium: 141mgCarbohydrates: 19gFiber: 0gSugar: 1gProtein: 6g
Nutrition facts are not guaranteed accurate