Monday, April 19, 2010

Gluten-Free, Stevia-Sweetened, New York Cheesecake

5 - 8oz packages of cream cheese
1/4 teaspoon vanilla
1/4 teaspoon grated lemon peel
1/2 teas Stevia Powder
1/4 teaspoon salt
4 -5 eggs (1 cup)
2 egg yolks
1/4 cup whipping cream
One 8oz bar of 72 or higher Chocolate Candy, melted

Let cream cheese sit at room temperature til soft -- I softened it in the microwave. Melt chocolate in a separate bowl in microwave. Beat cheese and chocolate together til creamy. Add vanilla and lemon peel. Add stevia and salt. Then add eggs and egg yolks one at a time, beating after each addition. Gently stir in cream.

Turn into oiled pan and sit on pizza pan. Cover in tin foil. Bake at 300 F for 1 hour or until only the middle jiggles when pan is lightly shaken. Remove from oven, and let cool 1/2 hour. Loosen sides of crust from pan with spatula and cool 1/2 hour more before removing sides of pan. Cool 2 more hours then refrigerate. Best cold.

- - -
Stevia has a bit of a aftertaste that the chocolate helps mask. If you're new to stevia, the taste can take a bit to get used to. Though I'd suspect using a more milk chocolate -- perhaps 40% cocoa -- with the higher sugar content, might help balance out the off taste. Though I've come to kinda like it, so we used a 85% cocoa bar.

Best wishes!

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