No Sugar Added Blueberry Cheesecake

in Diana's Recipe Book

Average Rating:  (total ratings: 3)

Servings: 10

Comments: Here is a delicious recipe for a "no-sugar added" blueberry cheesecake that everyone can enjoy; people with diabetes or just anyone who loves cheesecake and blueberries and for those of you who are watching your carb intake. Tip: If desired, you may substitute the whipped cream topping with Cool Whip (lite or fat-free), or other non-dairy whipped topping if you desire a lower fat topping.

Ingredients: For Crust: 9 whole graham crackers 1/2 cup old-fashioned oats 1 heaping tsp. Sweet'N Low Brown Sugar Substitute 1/8 teaspoon salt 5 tablespoons (2.5 oz/70g) unsalted butter or margarine, melted 1 teaspoon vanilla extract For Filling: 1/4 cup water 1 tablespoon unflavored powdered gelatin 12 ounces cream cheese, at room temperature 1 cup heavy whipping cream 1 cup Splenda (sugar substitute) 1 tablespoon lemon juice 1 1/2 pints (3 cups/710 ml) fresh blueberries For Topping: 1 cup chilled heavy whipping cream 1 tablespoon Splenda (sugar substitute) 2 pints (4 cups/946ml/1 litre) fresh blueberries 2/3 cup Smucker's 100% Blueberry Simply Fruit (or similar all fruit product with no added sugar)

Instructions: For Crust: Preheat oven to 350 degrees F/180 degress C. Blend first 4 ingredients in food processor until graham crackers are finely ground. Add butter (or margarine) and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch springform pan. Bake crust until deep golden brown, about 12 minutes. Let crust cool. For Filling: Pour 1/4 cup water into small saucepan; sprinkle gelatin over water. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside. Blend cream cheese, cream, the 1 cup Splenda, and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.) Run knife around pan sides to loosen cake. Release pan sides. Transfer to a large cake plate or platter. For Topping: Beat cream and 1 tablespoon Splenda in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat Blueberry Simply Fruit (or other all fruit no-sugar added fruit) in small saucepan over low heat until just melted. Pour heated and melted Blueberry Simply Fruit over berries; toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cheesecake overnight in refrigerator for best flavor and for time for cheesecake to firmly set. Makes 10 servings.

Date: July 12, 2007

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