Resa's Gluten Free, Stevia Cheesecake ... uh, Pudding? Custard? Egads! What do I call it?
So, I've been mucking around in the kitchen, trying to make myself a gluten free cheesecake, and ended up making something really tasty. It's very rich, sweet, and almost ice cream textured, creamy cheesecakey pudding.
I have two variations, and this recipe includes both. Double if you're making only one. The first half is completely sweetened with stevia, and the second is part sugar, part stevia, and tastes no different from my full sugar version I experimented with before this last batch. So yea!
A couple of things I should mention -- I used a glass bread pans for these, and I have a strong suspicion that there's a big difference in cooking times and temperatures between glass and metal pans. I know, for instance, that if I cook bacon on a metal pan, it's done to slightly crisp in 10-15 minutes at 400. But in a glass pan I need to cook it closer to 450 for 20 minutes to get the same result. So, gah!
Also, I wrapped them in tin foil -- since I was looking for a more gentler cooking heat. So ... if you're using a metal pan, take this into consideration. If it were me, I'd lower the cooking temp to 325 or lower, and test it at 10 minutes, then every 5-10 after that.
So anyway, here's the recipe:
RESA'S GLUTEN FREE, (PART SUGAR) STEVIA CHEESECAKE
Set oven to 350. Spray two glass bread pans. (Individual custard pans should work, but I seem to have misplaced mine, sadly. Yes, very sad)
2 1/2 packages of 8 oz cream cheese, divided
1/4 cup chocolate chips, divided (Optional, but yummy!)
1/4 teas vanilla extract, divided
2 pinches salt
2 eggs
2 egg yolks
2 tablespoons sugar and 30-35 drops of liquid stevia
4 tablespoons whipping cream
Divide the cream cheese into 1 and 1/4, 8 oz packages. Warm them in a microwave for a minute or two til creamy. Place in 2 mixing bowls and stir in chocolate chips. They should melt into cream cheese -- don't worry if it's not completely.
Add 1/2 of the vanilla and 1 pinch salt to each mixing bowl. Stir. Add 2 tablespoons whipping cream, 1 egg and one yolk to each bowl. Stir til mostly blended in.
In one bowl add 2 tablespoons sugar and 10 drops of stevia. To the other add 20 to 25 drops of stevia. You might notice that the mixture with only stevia is much thicker -- it'll cook faster too.
Wrap in tinfoil and put into the oven. Cook for 15 minutes and check the stevia only one for done. If it's finished, it won't look shiny, and a knife inserted at the very edge near the pan should come out mostly clean. Remember -- this is a pudding. The middle should still seem very wet.
If it's not done,put back in oven and check in another 5-10 minutes. Start checking the part sugar, part stevia one at this point too.
In my oven, here in the rain forest with all our humidity, it took just over 15 minutes to cook the stevia only one. The part sugar, part stevia cheesecake pudding took closer to 30 minutes.
When done, set out too cool, then store in the refrigerator for a few hours until cold. You can eat it warm, and it is yummy that way, but I think cold suits it better.
Other variations?
I added a handful of unsweetened coconut flakes to the stevia only one. The taste particularly works well with the chocolate, but becomes a bit chewy, which my cousin enjoyed, but I had to think about before deciding whether I liked it too.
You can also dot the top with more chocolate chips -- which is wonderful and deviously delicious. I suspect pecans or walnuts would also work very well.
Enjoy.
I have two variations, and this recipe includes both. Double if you're making only one. The first half is completely sweetened with stevia, and the second is part sugar, part stevia, and tastes no different from my full sugar version I experimented with before this last batch. So yea!
A couple of things I should mention -- I used a glass bread pans for these, and I have a strong suspicion that there's a big difference in cooking times and temperatures between glass and metal pans. I know, for instance, that if I cook bacon on a metal pan, it's done to slightly crisp in 10-15 minutes at 400. But in a glass pan I need to cook it closer to 450 for 20 minutes to get the same result. So, gah!
Also, I wrapped them in tin foil -- since I was looking for a more gentler cooking heat. So ... if you're using a metal pan, take this into consideration. If it were me, I'd lower the cooking temp to 325 or lower, and test it at 10 minutes, then every 5-10 after that.
So anyway, here's the recipe:
RESA'S GLUTEN FREE, (PART SUGAR) STEVIA CHEESECAKE
Set oven to 350. Spray two glass bread pans. (Individual custard pans should work, but I seem to have misplaced mine, sadly. Yes, very sad)
2 1/2 packages of 8 oz cream cheese, divided
1/4 cup chocolate chips, divided (Optional, but yummy!)
1/4 teas vanilla extract, divided
2 pinches salt
2 eggs
2 egg yolks
2 tablespoons sugar and 30-35 drops of liquid stevia
4 tablespoons whipping cream
Divide the cream cheese into 1 and 1/4, 8 oz packages. Warm them in a microwave for a minute or two til creamy. Place in 2 mixing bowls and stir in chocolate chips. They should melt into cream cheese -- don't worry if it's not completely.
Add 1/2 of the vanilla and 1 pinch salt to each mixing bowl. Stir. Add 2 tablespoons whipping cream, 1 egg and one yolk to each bowl. Stir til mostly blended in.
In one bowl add 2 tablespoons sugar and 10 drops of stevia. To the other add 20 to 25 drops of stevia. You might notice that the mixture with only stevia is much thicker -- it'll cook faster too.
Wrap in tinfoil and put into the oven. Cook for 15 minutes and check the stevia only one for done. If it's finished, it won't look shiny, and a knife inserted at the very edge near the pan should come out mostly clean. Remember -- this is a pudding. The middle should still seem very wet.
If it's not done,put back in oven and check in another 5-10 minutes. Start checking the part sugar, part stevia one at this point too.
In my oven, here in the rain forest with all our humidity, it took just over 15 minutes to cook the stevia only one. The part sugar, part stevia cheesecake pudding took closer to 30 minutes.
When done, set out too cool, then store in the refrigerator for a few hours until cold. You can eat it warm, and it is yummy that way, but I think cold suits it better.
Other variations?
I added a handful of unsweetened coconut flakes to the stevia only one. The taste particularly works well with the chocolate, but becomes a bit chewy, which my cousin enjoyed, but I had to think about before deciding whether I liked it too.
You can also dot the top with more chocolate chips -- which is wonderful and deviously delicious. I suspect pecans or walnuts would also work very well.
Enjoy.