Lighter than air Cheesecake!

I love this crust-less gluten free cheesecake recipe because it’s rich & creamy, plus lighter& fluffier than a regular cheesecake. All that and it’s delicious with a fraction of the calories because I cut out the crust. It does have some sugar in this recipe because in the past I made this with just Stevia and it just didn’t taste as good.  I was able to make it healthier by cutting down the regular sugar and eliminating the flour and crust.

This cake is smooth, delicious and lighter than most cheesecakes.

Enough said – here is the recipe, try it:

1. First you need a spring-form pan and coat it with non-stick spray.
2. Place tin foil around the bottom outside of the pan.
   (You will cook the cake in a water-bath, keeps the cake from cracking.)
3. Preheat your oven to 325 degrees.
4. Separate the eggs and beat the 4 egg whites into peaks and put in a bowl, fold in the 3 Tablespoons of Almond flour then put the bowl to the side.
5. Mix your 3 packets of cream cheese, egg yokes, sugar, vanilla, Stevia. Works best if your cream cheese is room temperature. Make sure all lumps are out.
6. Fold the egg mixture into the cheese mixture (this is what makes it light and fluffy.
7. Put batter in the spring-form pan and place in oven in water bath (larger pan with water in it).
8. Cook for one hour. Check it after 20 minutes and cover with tin foil if it starts to turn brown.
9. Crucial Part-After one hour, turn off oven and open oven about two or 3 inches. Leave cake in the oven for an hour. (This keeps your cake from falling.)
10. You can refrigerate or serve. When ready to serve drizzle caramel and whip cream over top.

You can also top with sugar-free canned cherries or apples found in the supermarket. Easy and diet friendly.

Ingredients cake

• 3 packages (8 ounces) of low-fat cream cheese
• 4 eggs separated
• 3 Tablespoons Almond flour
• 1 tsp vanilla
• 1 cup sugar (I used 1/2 cup brown sugar & 1/2 cup white)
• 2 Tablespoons Stevia
• 1/2 cup honey

Topping

• Salted caramel topping
• Lite Cool Whip
• Sugar free fruit (optional)

Pair this cheesecake with a Sparkling Cava Sweet wine, the salted caramel will go wonderfully with the bubbles in this wine. Other great pairings are; Tawny Port, White Moscato, Sauternes, Sherry,  or Ice wine. The rule of thumb is to pair a dessert with a sweeter wine because the sweetness of the dessert can make a dryer wine seem too bitter but I can see pairing some dryer “fruitier” wines with a rich semi-sweet dessert. Experiment and see what you like best. 🙂

Cheers – Carrie