Wednesday, November 18, 2009

Cranberry Cheesecake Delights

This recipe comes from my standby cheesecake recipe where people have literally fought over the last piece. It is sweet, smooth and creamy. Everything you expect from cheesecake. I have lightened it by using a special recipe for the crust and made some simple changes in the batter. This recipes is so simple, so easy, you can prepare the batter while the crusts are baking. Just one drawback. You must prepare this a day ahead of serving because it must be refrigerated overnight in order to set properly. I have chosen to use a fun brownie pan with individual square servings but if you don't have this you can use a cupcake tin. Make sure you use vegetable spray, depending on your pan, so they release easily. The portion size is generous and there are only 4.9 grams net carbs in each scrumptious serving. I hope you enjoy.

Cranberry Cheesecake Delights

1 1/2 cups almond flour
4 Tbsp. unsalted butter, melted
2 Tbsp. Splenda
1 Tbsp. granulated sugar

1 cup whole cranberries, fresh or frozen
1/3 cup Splenda
8 ounce package reduced fat cream cheese
1/2 cup reduced fat sour cream
1 1/2 tsp. vanilla extract
1/4 cup heavy cream
3 eggs

Preheat oven to 350'

Combine the almond flour, melted butter, Splenda and sugar in a small bowl with a fork until well blended. Place about one lightly packed tablespoon of mixture into each compartment and press firmly. Bake 10 to 15 minutes or until lightly browned and firm. Set aside to cool on a rack.

Reduce oven temperature to 325'

Place the cranberries and two teaspoons of the Splenda in the bowl of a food processor and pulse until chopped. Reserve.

Using a hand mixer on the low setting blend the softened cream cheese, sour cream, rest of the Splenda, vanilla and cream until smooth. Be sure to scrape down the edges and bottom of the bowl with a spatula as you mix. Adding the eggs one at a time beat until well combined. Fold in the chopped cranberries. Pour mixture into cooled crust, about 1 tablespoon + 1 teaspoon, until used. Bake for 20 to 25 minutes until edges are slightly browned but still jiggles in the center a little. Cool on wire rack. When completely cooled cover with plastic wrap and refrigerate overnight to set. To remove from pan loosen the edges with a knife or offset spatula. Gently lift each cheesecake out with offset spatula.

Nutrition Facts
12 Servings
Amount Per Serving
Calories 183.8
Total Fat 15.9 g
Saturated Fat 6.2 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 6.8 g
Cholesterol 79.8 mg
Sodium 52.2 mg
Potassium 144.3 mg
Total Carbohydrate 6.7 g
Dietary Fiber 1.8 g
Sugars 2.0 g
Protein 5.6 g

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