CRUST:
1 1/2 cups graham cracker crumbs (crushed sugar-free shortbread cookies for diabetics)
2 tbsp sugar (Splenda or Stevia granular for diabetics)
1/4 cup butter, melted
In a medium bowl, combine the graham cracker crumbs and sugar or Splenda. Add the melted butter and stir to combine. Press the crumb mixture into a 9-inch springform pan; chill for 30 minutes.
FILLING:
5 pkgs (8-oz each) cream cheese, softened
1 1/3 cups sugar (or Splenda or Stevia granular)
3 tbsp all-purpose flour (white whole-wheat)
3 large eggs
1/2 cup sour cream
2 tsps finely grated lemon or orange peel
1 1/2 tsp vanilla extract
Preheat oven to 325 degrees.
In a large mixer bowl, with electric mixer on medium speed, beat the cream cheese for 2 minutes; add the sugar or Splenda. Gradually add the flour and mix until combined. On low speed, beat in the eggs, one at a time. Beat just until blended. Add the sour cream, citrus peel, and vanilla extract. Beat the mixture just until blended. Pour into the crust and bake for 1 hour and 15 minutes. Remove the cake from the oven and cool for 15 minutes.
Meanwhile prepare the topping.
TOPPING:
1 egg white
1 tbsp sugar (Splenda or Stevia for diabetics)
1/2 cup sour cream
1 cup raspberry preserves (sugar-free or all fruit for diabetics)
1 cup kiwi fruit, sliced then quartered
Beat the egg white until frothy. Add the sugar and beat until soft peaks form. Fold in the sour cream until blended. Spread on top of the cake. Return the cake to the oven and bake about 20 minutes or until set but not browned. Turn the oven off and let cake sit for 1 hour with the oven door ajar (not wide open). Remove cake to a wire rack to cool completely.
Place the preserves in a microwave safe bowl. Microwave on high speed until thin, 45 to 60 seconds. Spoon the preserves onto the top of the cake. Spread with the back of the spoon to cover the top. Garnish with the kiwi fruit.
2 tbsp sugar (Splenda or Stevia granular for diabetics)
1/4 cup butter, melted
In a medium bowl, combine the graham cracker crumbs and sugar or Splenda. Add the melted butter and stir to combine. Press the crumb mixture into a 9-inch springform pan; chill for 30 minutes.
FILLING:
5 pkgs (8-oz each) cream cheese, softened
1 1/3 cups sugar (or Splenda or Stevia granular)
3 tbsp all-purpose flour (white whole-wheat)
3 large eggs
1/2 cup sour cream
2 tsps finely grated lemon or orange peel
1 1/2 tsp vanilla extract
Preheat oven to 325 degrees.
In a large mixer bowl, with electric mixer on medium speed, beat the cream cheese for 2 minutes; add the sugar or Splenda. Gradually add the flour and mix until combined. On low speed, beat in the eggs, one at a time. Beat just until blended. Add the sour cream, citrus peel, and vanilla extract. Beat the mixture just until blended. Pour into the crust and bake for 1 hour and 15 minutes. Remove the cake from the oven and cool for 15 minutes.
Meanwhile prepare the topping.
TOPPING:
1 egg white
1 tbsp sugar (Splenda or Stevia for diabetics)
1/2 cup sour cream
1 cup raspberry preserves (sugar-free or all fruit for diabetics)
1 cup kiwi fruit, sliced then quartered
Beat the egg white until frothy. Add the sugar and beat until soft peaks form. Fold in the sour cream until blended. Spread on top of the cake. Return the cake to the oven and bake about 20 minutes or until set but not browned. Turn the oven off and let cake sit for 1 hour with the oven door ajar (not wide open). Remove cake to a wire rack to cool completely.
Place the preserves in a microwave safe bowl. Microwave on high speed until thin, 45 to 60 seconds. Spoon the preserves onto the top of the cake. Spread with the back of the spoon to cover the top. Garnish with the kiwi fruit.
Note: Photo not this exact recipe. Used for reference only.
file photo for reference only
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