| Recipe: |
Following fillings are for 9” cake. For 6” cake, use ½ these amounts:
Preheat oven to 350 °F.
Crust:
7 whole graham crackers, crushed or ground (just over 100 grams)
3 T. brown sugar
1/3 c. melted butter
Lower-carb crust:
50 g graham crackers
50 g toasted pecans
30 g dry oatmeal
4 t erythritol
1 t molasses
5 T melted butter
(66 g total/net carb)
Mix and press in the bottom of a springform pan. Bake 10 minutes.
Cheesecake:
2 8 oz. packages cream cheese (both regular OR one regular and one neuchatel), room temperature
½ c. sugar
1 t. vanilla extract
2 eggs
Mix cream cheese, sugar, and vanilla with mixer until smooth. Add eggs and beat until smooth. Pour on crust and bake 40 minutes or until center is almost set. Remove and cool. Finish chilling in fridge.
PEANUT BUTTER CHEESECAKE:
Add
120 g smooth peanut butter
3 T. milk
Use Oreo crust!
CHOCOLATE CHEESECAKE:
Add
3 oz dark chocolate, melted & cooled OR 1/2 cocoa powder & 3 T butter
BLUEBERRY TOPPING:
4 c. fresh blueberries, fresh or frozen (if frozen, partially or completely thaw)
¼ c. sugar
1 T. lemon juice
(1 T. cornstarch, optional)
Put 1-2 cups berries, sugar, and lemon juice in food processor. Process until smooth.
(If you want a thick sauce, put this chopped mixture in a small saucepan and heat to a simmer; mix cornstarch with 1 T. water and add; cook & stir until thick, bubbly, and clear. Chill.) Mix sauce and berries just before serving.
ALTERNATE (no/low? gluten crust):
1 1/3 c. oatmeal, toasted and pulsed in food processor
2/3 c blanched almonds, toasted and pulsed in food processor
5 T. brown sugar
6 T. butter, melted
Another Alternate Crust:
1/2 c flour
1/2 c oatmeal, pulsed in food processor
1/4 c blanched almonds, toasted
6 T butter, melted
1/4 c powdered sugar
1/4 t salt
touch of molasses (about a teaspoon), optional
Press into pan and bake about 15 minutes at 325 F.
Just over 100 g net carb in this crust.
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