Tuesday, October 7, 2008

Stevia CheeseCake

I've been wanting to try out the Stevia Cheesecake recipe I have from the Stevia cookbook by Rita DePuydt. Since my brother had a birthday this week we opted to use this recipe to make a cake in his honor.
The recipe was similar to the one I normally use that requires sugar. I do not normally make a crust, but this recipe called for one. While I did make it this time, I don't know that I'll bother with it again. Personal preference, not taste. I ended up making up the recipe and leaving it over night before cooking it. It was a true accident, but I'll also add that in the Stevia cookbook it's recommended that some recipes are left to sit overnight so that the stevia can work even better. Stevia is a very sweet herb, so letting it sit longer allows things to be sweeter.
Anyway, despite cooking it VERY early yesterday morning and letting it sit in the oven and then in the fridge the rest of the day, we still found it even BETTER today. Don't get me wrong, it was good yesterday, but today was even better. I do think I may try playing with it a tiny bit to see if I can convert the recipe I normally use (family recipe..)


1 1/2 c graham cracker crumbs (I used homemade)
2 - 3 T butter (I used 2)
2 - 3 T fruit juice (I used 3 and all I had on hand was grape (purple) juice. Unsweetened..)

Preheat the oven to 300. I threw the graham crackers in my food processor and whirled away. Then I mixed in the rest and patted it into the bottom of the springform pan (I've no idea what size mine is but it calls for an 8-9 inch one). Bake for 15 minutes. Let cool.


4 c low fat cottage cheese (I had 1lb and it wasn't enough. It was about 3 3/4 c so I made the rest up in low fat sour cream)
2 T butter, melted
4 eggs
1/4 c honey or maple syrup (Lawrence isn't fond of maple and I had none on hand anyway, so I used a runny honey)
1 t powdered stevia extract (I prefer the Nirvana brand)
1 t vanilla extract
1/4 t salt
1/4 c wheat flour (I used white because Lawrence isn't fond of the husk in the wheat)
juice of one lemon (3 T. My lemon was just shy..)
grated rind of one lemon (I didn't bother as I didn't want a lemon flavored cheesecake.)

Mix all ingredients in the food processor until nice and smooth. Pour into awaiting springform pan and bake for 1 hour. Turn off oven and let remain in oven with door CLOSED for 1.5 hours. Chill in fridge. Enjoy!

The book also had a nice strawberry topping, but I had no strawberries and ran out of time to run to the veggie shed for some. Alas.. I'll have to try it with some cherry topping, the gang's favorite!

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