Best 3 Lemon Cheesecake Diabetic Friendly Recipes
Calling all cheesecake lovers with diabetes or anyone looking for a healthier dessert option! This Lemon Cheesecake recipe is a delightful treat that won't spike your blood sugar levels. Made with a combination of almond flour, coconut flour, and a touch of sweetener, this cheesecake is a symphony of flavors that will satisfy your sweet cravings without compromising your health. The creamy filling is made with Greek yogurt, cream cheese, and lemon zest, giving it a tangy and refreshing taste. Served on a graham cracker crust, this cheesecake is the perfect ending to any meal or a special occasion.
In addition to the classic Lemon Cheesecake, this article also features three variations to cater to different dietary preferences and tastes. For those who prefer a no-bake option, the No-Bake Lemon Cheesecake is a quick and easy treat that doesn't require any baking. If you're looking for a gluten-free option, the Gluten-Free Lemon Cheesecake uses a combination of almond flour and coconut flour to create a delicious crust. And for those who love the combination of chocolate and lemon, the Lemon Chocolate Cheesecake is a decadent treat that combines the tanginess of lemon with the richness of chocolate.
LOW-SUGAR CHEESECAKE
This cheesecake has all the things you want: it's creamy, tangy and pleasantly sweet. With half the amount of carbohydrates (and only 3 g of sugar per serving) as compared to a regular slice of cheesecake it's the perfect dessert for anyone keeping tabs on their sugar intake.
Provided by Food Network Kitchen
Categories dessert
Time 6h
Yield 12 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 380, Fat 38 grams, SaturatedFat 21 grams, Cholesterol 140 milligrams, Sodium 260 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 7 grams, Sugar 3 grams
LEMON CHEESECAKE - DIABETIC-FRIENDLY
Make and share this Lemon Cheesecake - Diabetic-Friendly recipe from Food.com.
Provided by Fauve
Categories Cheesecake
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 129.8, Fat 3.9, SaturatedFat 0.8, Cholesterol 1.7, Sodium 291.4, Carbohydrate 16.2, Fiber 0.4, Sugar 8.8, Protein 7.6
FOR DIABETICS - LEMON CHEESECAKE
This is from the book Delicious Diabetic low cal recipes book by Tarla Dalal. Please use the cream cheese for diabetics and low fat yoghurt for diabetics recipes posted separately. You can enjoy this in summer. The setting time for this cake is 1 hour. Enjoy!
Provided by Charishma_Ramchanda
Categories Cheesecake
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 170.9, Fat 13.8, SaturatedFat 8.7, Cholesterol 44.9, Sodium 247.7, Carbohydrate 4.9, Fiber 0.1, Sugar 3, Protein 7.3
Tips for Making the Best Lemon Cheesecake
- Use full-fat cream cheese and sour cream for a richer flavor and texture.
- Make sure the cream cheese and sour cream are at room temperature before mixing them together.
- Use fresh lemon juice and zest for the best flavor.
- Don't overmix the cheesecake batter, or it will become dense and crumbly.
- Bake the cheesecake in a water bath to prevent it from cracking.
- Let the cheesecake cool completely before serving, or it will be too soft.
Conclusion
This lemon cheesecake is a delicious and refreshing dessert that is perfect for any occasion. It is also a great option for those with diabetes, as it is made with sugar-free sweetener and other diabetic-friendly ingredients. With its creamy texture, tangy lemon flavor, and graham cracker crust, this cheesecake is sure to be a hit with everyone who tries it.
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