Healthy Gourmet Cheesecakes: Simple Recipes for Sensational Cheesecakes
Avery Publishing Group
Cooking nurtures the soul by exercising creativity and feeding people on a visceral level. My cheesecake cookbook contains over 200 easy, creative recipes for almost any kind of cheesecake you can imagine. I even have a fantastic lactose-free cheesecake recipe! The unique layout of this book allows for individual creativity by supplying 14 basic crust recipes and 4 basic cheesecake batter recipes. You choose the combination of crust and the type of filling you desire, then add your favorite flavors using the recipes provided. My crust recipes are homemade but store-bought graham crackers or cookies work well.
My cookbook is available through Amazon.com or through Penguin Putnam. To order a copy, click here.
Fat: Healthy Gourmet Cheesecakes is a fat-free and lowfat cookbook. If you crave a more decadent cheesecake, substitute regular cream cheese, cream and butter for the lower fat ingredients. For a sample of a more decadent cheesecake batter, click here.
Sweeteners: You can use sugar, fruit concentrate, honey, stevia powder or artificial sweetener in any of my cheesecake recipes. Friends have commented that many of the fruit flavors are sweet enough without added sugar or sweeteners.
My book doesnt include a gluten-free crust recipe. If gluten is a concern for you, click here for a gluten-free crust recipe.
Rich, Dreamy Cheesecake Batter
Before I developed my cookbook, I studied many cheesecake recipes, and decided on a combination of tasty ingredients. That's why I use cream, sour cream and butter in my basic batter, in addition to the cream cheese.
For a pie that will fill a 6-inch springform pan, you'll need:
3 8-ounce packages cream cheese
3/4 cup granulated sugar
1/4 cup heavy (whipping) cream
1/4 cup sour cream
1/2 stick butter, melted
1/4 cup all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
I graham cracker crust, or crust of your choice
Makes 8 servings