I love good food, and there are few desserts I enjoy as much as a good cheesecake. Being diabetic limits my eating options, so I've been experimenting with my recipes for low to no sugar variations.
This recipe was originally my fathers, so it's at least 30 years old. It's rich and wonderful from a time before people were consumed with stripping all the good stuff out of food. My version takes out the sugar, but leaves everything else. I hope you enjoy it as much as I do.
Original Recipe
Original Crust Instructions:
Mix together the graham crackers 1/4 cup sugar and the 1/4 cup melted butter. Press into the bottom of an 8 or 9 inch spring form pan.
Low Sugar Recipe
Low Sugar Crust Instructions:
Mix together the graham crackers and the 1/2 cup melted butter. The increased butter will keep the crust together without the sugar crystals used to bind the original recipe. Press into the bottom of an 8 or 9 inch spring form pan.
Joint instructions:
In a kitchen mixer, blend together sour cream, the remaining sweetener whether sugar or splenda, eggs and vanilla for 1 minute. You can also use a metal mixing bowl and a hand mixer, but I love my old Kitchen-aid. Blend in cream cheese until smooth. Pour in the 2 tablespoons of melted butter and pour directly into the spring form pan.
Bake for 45 minutes in the bottom third of a 325 degree oven. When finished, remove the spring form pan from the oven and turn it up to broil. Once at temperature, broil the cheesecake just until the top starts getting attractive golden brown spots. Be attentive to this step. this is not a good time to check your cell phone. I've blackened a lot of cheesecakes.
Refrigerate for at least 4 hours, preferably overnight, before cutting. When cutting this one, less is more. Your cheesecake will be very rich and certainly not low calorie. Once cheesecake can pleasantly satisfy up to 12 depending on how big your slices are.
Enjoy!
