Sugar Free, Gluten Free, Lactose Free Real Dairy Cheesecake Factory Cheesecake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 477.1
  • Total Fat: 40.3 g
  • Cholesterol: 179.1 mg
  • Sodium: 221.9 mg
  • Total Carbs: 51.8 g
  • Dietary Fiber: 0.5 g
  • Protein: 6.2 g

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Introduction

Replace the sugar with erithrytol (Swerve) and the conventional dairy with lactose-free dairy. I make my crust with gluten free "oreo" cookies without the cream filling. Alternatively, you can use gluten free (or conventional) graham cracker crumbs; use the same amount of crumbs, either way. Replace the sugar with erithrytol (Swerve) and the conventional dairy with lactose-free dairy. I make my crust with gluten free "oreo" cookies without the cream filling. Alternatively, you can use gluten free (or conventional) graham cracker crumbs; use the same amount of crumbs, either way.
Number of Servings: 12

Ingredients

    48 tbsp Green Valley Organics Lactose-free Cream Cheese (by ROMA3118)
    24 tbsp green valley organics lactose free sour cream (by BROWNISPRETTY)
    72 tsp Sweetener, Swerve Granular (by KINSPAPPY)
    3 serving mi-del gluten free/dairy free Oreo style cookie (3) (by THEVOW2013)
    24 serving Oreo Cookie without Cream (2 wafers) (by MSCOSSET)
    .25 cup Butter, salted
    1 tbsp Vanilla Extract
    5 large Egg, fresh, whole, raw

Directions

Crust: Crush or food process 1.5 cups of chocolate cookies with the cream removed. Add 1/3 cup melted butter to the crumbs and pack into the bottom of a 9 or 10" springform pan. Place in freezer to harden while you assemble the filling.

Heat oven to 375 and fill a large pan with about 1.5" of water. This pan should be large enough to surround your cheescake pan (providing a waterbath/bain marie). Heat the pan and water while assembling filling.

Filling: Mix all 4 containers of cream cheese, 6 oz of the sour cream, 1.5 cups (minus 2 tbsp) of sweetener, 5 eggs and 2 tsp vanilla until smooth and lump free.

In a separate small bowl, mix 6 oz of sour cream, 2 tbsp of sweetener, and 1 tsp vanilla for the topping (used when the cheesecake comes out of the oven). Set aside for later.

To be sure the water bath does not leak into your cake pan, you will need to provide a barrier. The best method I have found is to use a large baking bag and large oven-safe non-latex rubber bands (the kind used to hold waste-bin liners in place: 7" size Alliance brand) to hold the bag in place. Alternatively, use extra wide aluminum foil. For regular size aluminum foil, place two sheets of aluminum foil side by side and roll the adjoining edges together then crimp flat. This will make a water tight seal where the 2 sheets join.

Bake for 60-85 minutes at 375F, or until just the center 4" of the cheesecake is jiggly. Remove from the oven and water bath. Run a sharp knife around the edge of the pan to release the cheesecake from the metal. Leave the cooling cake the pan and smooth the topping along the entire top surface. Chill in the refrigerator for at least 4 hours before removing the spring form sides or cutting.

Serving Size: Makes 12 generous slices

Number of Servings: 12

Recipe submitted by SparkPeople user UGLYBUNNY.

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