Cheesecake Recipes for the Holidays for Those with Dietary Restrictions

During the holidays, when everyone gets together, it is sometimes hard to find a dessert that everyone can enjoy. So many people have dietary restrictions such as diabetes or sensitivities to lactose or gluten, or on diets that restrict sugary desserts.

Well, the good folks at Chesecake.com have given me permission to share the following recipes with you: a sugar-free cheesecake, one that is gluten-free, and one for those who are lactose-intolerant!

Lactose Free Cheesecake Recipe

Ingredients:

Filling:

2 16-oz. containers soy cream cheese (Tofutti)

1 12-oz. container non-dairy sour cream (Tofutti)

2 eggs, beaten

1 Tbs. lemon juice

1 tsp. vanilla

3/4 c. granulated sugar

Crust:

1 ½ c. graham cracker crumbs

1/4 c. granulated sugar

5 Tbs. margarine, melted

Directions:

For the crust: Preheat the oven to 350°F.

In a medium size bowl, combine the graham cracker crumbs and the sugar. Add the margarine and mix with a fork until the crumb mixture is completely moistened. Pour this mixture into a 9-inch pie plate and press the crumbs onto the bottom and evenly up the sides. Bake the crust for 8-10 minutes and set aside.

For the filling:

Combine all ingredients in a saucepan and cook over low heat for 5 minutes, stirring constantly. Mixture will thicken. Carefully pour into the prepared graham cracker crust and bake at 350°F for 30 minutes. If desired, drizzle non-dairy chocolate syrup over the top or spoon on a fruit topping of your choice. Chill the cheesecake in the refrigerator and serve cold.

Diabetic Friendly Cheesecake Recipe

Ingredients:

1 cup graham cracker crumbs

2 tablespoons melted unsalted butter

1 cup sweetener (i.e. Equal, Splenda)

3 tablespoons flour

1 cup egg substitute

1 cup sour cream

1 tablespoon vanilla extract

21 ounce can sugar free pie topping or light vanilla yogurt

Directions:

For the crust, mix the graham crackers and melted butter. Press the crust into a spring form pan and set it aside.

To make the filling, mix the cream cheese, flour, sour cream and vanilla extract until well blended. Slowly add the egg substitute and stir gently until the filling is fully mixed. Pour the filling into the crust and put the spring form pan into a water bath.

Bake the cheesecake at 350 Degrees for ten minutes then reduce the temperature to 250 Degrees and allow the cheesecake to bake for 50 minutes. Jiggle the cake gently. If the center wobbles, the cheesecake is done. Allow the cheesecake to cool to room temperature and refrigerate. Add the pie filling or vanilla yogurt topping about an hour or two before you serve the cheesecake.

Gluten Free Cheesecake Recipe

This cheesecake ensures that anyone who must eat a gluten-free diet can enjoy cheesecake without worry. Ingredients are available at specialty stores or online.

Ingredients:

Filling:

4 8-oz. packages gluten-free cream cheese

1 c. granulated sugar

2 eggs

1 tsp. gluten-free vanilla

Topping:

2 c. gluten-free sour cream

2/3 c. granulated sugar

1/2 tsp. gluten-free almond extract

Juice of 1/2 lemon

Crust:

2 c. gluten-free baking mix

1/2 c. brown sugar

2/3 c. unsalted butter, cold and cut into small pieces

1 c. pecans, finely chopped

Directions:

Preheat oven to 350°F. Grease a 9-inch springform pan. For the crust:

In a medium size bowl, combine the baking mix and brown sugar. Cut in the butter until the mixture is fine crumbs. Stir in the pecans. Press the crust mixture onto the bottom and evenly up the sides of the springform pan. Set aside. Note: you may have extra crust mix which you can use in another recipe.

For the filling:

In a large bowl, combine the cream cheese, sugar and vanilla with a mixer. Add the eggs, one at a time, mixing just until blended. Pour this mixture into the crust. Bake for 30 minutes. While the cheesecake is baking, prepare the topping.Combine the sour cream, sugar, almond extract and lemon juice in a bowl. Mix thoroughly.

After the first 30 minutes of baking, remove the cheesecake from the oven and spoon the topping on it, being careful not to overfill the pan. Bake the cheesecake for an additional 10-20 minutes. Cooking times will vary. It should be done when the cake starts to solidify. Cool the cheesecake and refrigerate for several hours or overnight prior to serving.

There are more recipes, articles, tips, and great cheesecake, cookies, and gift baskets at Cheesecake.com!

Source for recipes: http://www.cheesecake.com