Cheesecake Sugar Free Recipe

These days it seems that everyone is on a diet. Sugar seems to be the no no ingredient for almost everyone. New products are produced everyday to help people keep their diet as sugar free as possible. Entire cookbooks are written for sugar free diets. With diabetes on the rise, many people simply stop eating desserts unless they can sugar free treats. Even cruise ships known by overeaters every where is a constant eat-a-thon have added sugar free desserts to their menus. Everyone asks chefs for cheesecake sugar free recipe.

Although cheesecakes are one of our most decadent desserts, a sugar free cheesecake is possible. It simply takes some thinking outside the guilty pleasure box.

The crust is very simple. Crush one cup sugar free cookie and mix with one fourth cup melted butter. You may need to add a little more melted butter if the mixture seems too dry. Press the mixture into the bottom of an eight inch spring form pan. Try to press the crust up the bottom as much as you can.

Be sure to use a hand mixer or stand mixture for the cheesecake. Also put the cream cheese out on the counter for at least an hour before you try to work with it. If the cream cheese is too cold, it won't be easy to mix. Add two packages of eight ounce cream cheese that has been softened to a large mixing bowl. Beat until smooth and creamy. Add ten packages of NutraSweet non sugar sweetener. You can use other kinds if you like. You can also add more non sugar sweetener if it isn't sweet enough. You be the judge. Beat until the NutraSweet is blended well. This may take several minutes. Add three large eggs to the mixture. Add one egg at a time and mix until the egg is fully incorporated.

Add three tablespoons of fresh lemon juice, one and a half tablespoons vanilla, and one fourth teaspoon salt. Mix until all ingredients are incorporated. Add three cups sour cream and beat the mixture until it is smooth and fluffy. Pour the mixture into the prepared crust. Cook at 350 degrees for forty-five minutes or until the center is almost set. Turn off the oven and leave the cheesecake for an hour.

Because this is a sugar free cheesecake, you should put a pan of water on the bottom rack of the oven to ensure that your cheesecake is moist. The water also helps keep the top from cracking.

After you remove the cheesecake from the oven, place it on the rack to cool. Run a sharp knife around the edge of the cheesecake pan. Don't take off the side of the spring form pan until the cheesecake is completely cooled. This cheesecake is best if served the next day. It must be thoroughly cooled before serving.

If you would like a rich topping or just need something to cover cracks, add some sugar free jam or preserves. The fruit topping will make the cheesecake even better. Just because you can't have sugar doesn't mean you can't have rich delicious desserts.

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