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Healthy Gourmet Cheesecakes: Simple Recipes for Sensational Cheesecakes

ISBN #0-89529-783-3

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 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 doesn’t 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

2 eggs

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

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Spray bottom and sides of springform pan with nonstick cooking spray.
  3. Gently pat the prepared crust mixture into the bottom and one-third of the way up the sides of prepared springform pan.
  4. Using an electric mixer, blend cream cheese and sugar in a medium bowl until combined. Add eggs and blend well.
  5. Add cream, sour cream, butter and flour, mixing until the batter is smooth. Stir in lemon juice and vanilla by hand.
  6. *Note: If you are adding chocolate chips, fruit or other flavors, stir them in now.
  7. Use a rubber spatula to scrape cheesecake batter into prepared springform pan. Smooth top of batter with spatula.
  8. Place the springform pan on the center rack of the oven. Bake until the cheesecake sets, about 45 minutes. If the top browns too quickly, tent the pan with a sheet of aluminum foil. Do not cover pan tightly with foil, as steam will build up and the cheesecake may not cook evenly.
  9. Remove cheesecake from the oven. Cool on a wire rack for one hour, then chill in the refrigerator for at least 4 hours. Do not remove the springform ring until the cheesecake is thoroughly chilled. Cheesecake batter firms as it cools.
  10. Remove springform pan ring by running a flat-bladed knife around the perimeter to loosen cheesecake. Then release the ring.
  11. Garnish with fruit, whipped cream, cookies or other complimenting ingredients. Cut into wedges and serve.

Makes 8 servings

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Please e-mail any comments, questions or suggestions to
Kriss Erickson
Page Last Revised: March 28, 2005