February 24, 2008
Low-fat, Gluten Free Cheesecake
Despite the name of this recipe it's really very good. I'm used to modifying recipes to meet my needs and I found the base of this one in a women's magazine. I tweaked around so that one 1/12th of a cake slice is only about 200 calories. It's perfect for my end of the day, after my workout sweet craving. I'm putting down the basic recipe, but lately I've been preoccupied with jalapeno jelly, and I found a gluten free variety at the Union Square Greenmarket from Beth's Farm Kitchen. Both the Mighty Hot Pepper Jelly and the Habenero Jelly are gluten free. This cake is great with just a little bit of the jelly on top.
Note: To see the entire ordeal of making the first cake check out my LiveJournal post
1/4 cup chopped pecans and walnuts
15 oz part-skim ricotta
8 oz 1% fat Whipped Cottage Cheese
1 cup sugar, more or less
½ cup fat free sour cream
4.5 tsp Ener-G egg replacer powder
3 Tbsp warm water
1 tsp vanilla extract (or more)
2 tsp Bob's Red Mill GF all-purpose flour
¼ tsp salt
Heat oven to 350. Toast nuts with a little salt and cinnamon in the bottom of an 8" spring form pan for 10 minutes. Remove from oven; reduce heat to 325. Wrap outside of pan in foil to prevent seepage. Filling; puree ricotta in a food processor until smooth, about 1 min. Add cottage cheese, sugar, sour cream, egg replacer, water, almond extract, flour and salt; puree until smooth. Pour filling into pan. Add 1-inch hot water to a shallow baking pan; place spring form pan in baking pan. Bake until cheesecake is firm around the edge and slightly soft in the center, 45-50 minutes. Run a knife around inside of pan. Remove foil; let cool on rack. Chill 6 hours or overnight before removing sides of pan.
If you want experiment with marbling the cake mix 1 cup of plain filling with your additional ingredients and drizzle it on top.