I have just been informed that today is National Cheesecake Day! So before you are tempted to head over to The Cheesecake Factory to indulge…please keep reading!
One slice of Cheesecake from The Cheesecake Factory contains 450 Calories, 28 g of Fat, 43 g of Carbs and 7 grams of Protein. I am not necessarily worried about the fat, but that many Carbs for dessert bothers me! Also, did you know that according to THIS site, the crust at The Cheesecake Factory contains Margarine…WHAT!? and WHY?!
Why not just indulge every now and then??
Some people believe that as long as you only eat treats like this occasionally, they won’t hurt you. This is NOT my philosophy! I have learned that if I allow myself to eat JUST ONE slice or JUST ONE roll, I want MORE!!! The food (carbs, sugar, wheat, etc.) completely TAKES OVER!! This is why I have chosen to devote my time to recreating my favorite recipes, and one of them is Cheesecake!
Just call me The Cheesecake Queen
In my short life (I’ll be 32 in a few weeks), I have made hundreds of cheesecakes! Yes, HUNDREDS, if not a thousand! I started making them when I was in high school. Back then I used low-fat graham crackers, margarine, fat-free cream cheese and fat-free sour cream. (Thank GOD I have been delivered from the fat-phobia!) In college, I actually sold cheesecakes to raise money for the Stroke Association.
Then about ten years ago, after I learned more about nutrition, I made the switch to part stevia and part evaporated sugar cane crystals (sugar), while still using a graham cracker crust. It was a hit, and for every family or friend gathering, I was asked to bring a cheesecake.
The NEW Grain-Free Recipe
Eighteen months ago, I changed the recipe once again. Now, I use 100% Pure Stevia from Stevia Select, full fat cream cheese and sour cream, and pastured eggs. The crust is a combo of pecans, almond meal, and…yeah, real butter! The current recipe is the BEST yet!!! Many people had asked for the recipe, and only a few ever got it! I even used this Cheesecake as payment for someone to help me with my cookbook! I’m telling you, it is GOOD!!!
When I was making food for the Farmer’s Market in Baton Rouge, I literally had woman “have a moment” when eating samples of my cheesecakes! Let’s just say, she was HAPPY! 😉 She could not believe that this cheesecake had no sugar, no grains, AND was low-carb! I made LOTS of friends with my cheesecake, and now I want to share it with my “Blog Family”.
I was happy to finally let the cat out of the bag when I printed the recipe in my first cookbook. Once you make this cheesecake, you will know that this is the recipe for you!
I have made various sizes over the years, but my favorite sizes are the mini ones (using cupcake wrappers) and the traditional 8-9 inch. The mini cheesecakes are PERFECT for parties or baby/bridal showers. A friend requested them for both of her baby showers and they were a huge hit for mama and guests! The minis are also great for portion control. The cheesecakes can be frozen, and the texture will change just slightly, but they are still very good!
So, don’t rush out to The Cheesecake Factory for a slice, make your own! See how EASY it is and how OVER-PRICED The Cheesecake Factory’s slices are! You can make an entire cheesecake for less than the price of buying two of their slices!
About the recipe:
- I typically do not use a water bath. If the large cheesecake splits, that doesn’t hurt my feelings, but if you would like to do a water bath, see HERE. Top your split cheesecake with fresh fruit, and I promise NO one will complain!
- Add a little almond or lemon extract for variation.
- This is a great recipe to use to make Homemade Vanilla Extract!
- I have also made a blueberry cheesecake by adding about 1 cup of fresh blueberries to the batter.
- I prefer using salted butter in the crust. The salty and sweet combo is WONDERFUL! (Sometimes I add just a little more.) 😉
- If making minis, be sure to divide the crust before pouring batter.
- To press the crust into the cupcake liner, I use a spice bottle covered with a sandwich bag, or you could use one of THESE.
- If you want even smaller mini cheesecakes, use this medium scoop and it will yield about 30 mini cheesecakes. You will need about 1/2 of a batch more of crust.
- I used a large ice cream scoop that holds 4 tablespoons. I think my favorite kitchen tools are my scoops. I have a small, medium & large. I use them for cupcakes, cookies, cheesecakes, forming meatballs, etc.
- Feel free to cut this recipe in half. Use 1 whole egg and one egg yolk and half the remaining ingredients.
- To ensure the crust has an easy and smooth release from the pan, line the bottom with parchment (not wax) paper.
- 1-1/4 cup almond flour
- 1-1/4 cup finely chopped pecans
- 5 tbsp salted butter, melted
- Up to 1/8 tsp. Stevia Select Pure Stevia or sweetener of choice (to taste)
- 4 (8 oz) blocks cream cheese, room temperature
- 1 cup sour cream
- 3 large pastured eggs
- 1 tbsp. pure vanilla extract, or the seeds of 1 vanilla bean pod
- 1/2 tsp. Stevia Select Powdered Stevia or sweetener of choice (to taste)
Preheat oven to 300° F. In medium bowl, blend all crust ingredients. Taste for sweetness and adjust if needed. Press crust into bottom of 8-9” spring-form pan, or spoon (using tablespoon measurement) into 21 cupcake liners. Press crust down firmly. Set aside and prepare filling.
In large bowl, blend cream cheese until smooth with either hand or stand mixer. Add sour cream, vanilla, and Stevia and blend. Add eggs one at a time, beating well after each addition. Do not overwork batter. Taste for sweetness and adjust if necessary. Pour into prepared spring-form pan or use large scoop and divide into cupcake liners. Bake mini cupcakes for 12-15 minutes and large cheesecake for 40-45 minutes or until the cheesecake looses its giggle (or you see a crack form). Remove and allow to cool on wire rack. Refrigerate overnight before serving.
**Serve with fresh berries, Strawberry Glaze or Blueberry Preserves.
- 292 Calories, 29 grams Fat, 2.5 Net Carbs & 6.5 grams Protein per serving (per mini cheesecake)
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