Best 4 For Diabetics Lemon Cheesecake Recipes

NO BAKE SUGAR FREE CHEESE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
• Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
• Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.

LEMON CHEESECAKE - DIABETIC-FRIENDLY

Steps:

• Combine cracker crumbs and margarine; stir well.
• Press into bottom of a 9 inch springform pan. Freeze 30 minutes.
• Preheat oven to 300*.
• Place cottage cheese in a food processor or blender; process 1 minute or until very smooth, stopping once to scrape down sides.
• Add egg substitute and next 5 ingredients; process until smooth.
• Pour mixture into prepared crust. Bake at 300* for 50 minutes or until almost set (center will be soft but will become firm when chilled).
• Remove from oven; cool on wire rack.
• Cover and chill at least 8 hours.
• To serve, cut into wedges. Garnish with lemon slices.

FOR DIABETICS - LEMON CHEESECAKE

Steps:

• Combine the low fat butter and biscuits in a bowl. Mix well with your fingers and then put these into the bottom of a 4 inch diameter loose bottomed cake tin.
• Refrigerate till this sets.
• Now, blend the cream cheese till it is lump free and smooth in a blender. You may add some warm milk or whey if need be.
• Combine with the remaining ingredients in a bowl and whisk till it has a smooth mixture.
• Combine the marmalade and 1 tablespoons water in a pan.
• Melt on low heat and allow to cool a little.
• Pour the cheesecake mixture over the set crust and refrigerate till the mixture sets.
• Pour the warm topping over and chill again for 10-15 minutes.
• Cut into wedges and serve cold.
• Enjoy!

LOW-SUGAR CHEESECAKE

Steps:

• For the crust: Preheat the oven to 325 degrees F. Wrap the outside of a 9-inch springform pan with foil. Coat the inside of the pan lightly with cooking spray.
• Stir together the almonds, finely shredded coconut, toasted shredded coconut, cinnamon, butter and salt in a medium bowl until combined. Using damp hands, press the mixture into an even layer across the bottom of the prepared pan and 1/2 inch up the side. Refrigerate while you prepare the filling.
• For the cheesecake: Combine the cream cheese, erythritol, sour cream, vanilla seeds, lemon zest and salt in a food processor and process until smooth. Add the eggs, one at a time, pulsing to combine after each. Pour the batter into the crust and bake until the edges set but the center is still slightly wobbly, about 1 hour 30 minutes. Remove and let cool completely at room temperature. Refrigerate until cold, at least 4 hours and up to overnight.