This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Because you don't live near a bakery doesn't mean you have to go without cheesecake." -Hedy Lamarr
Cheesecake seems so daunting to make when I read recipes, but it is actually really easy. The cool thing about this one is that you can make it in a standard springform pan, but the individual cheesecakes made in the muffin tins are really easy and cook a whole lot faster. The hardest part is whisking the egg whites.
Servings: 12 | Serving size: 1 muffin-sized cheesecake
Cooking Time: 120 Minutes (cooking time does not include chilling time)
This recipe can easily be multiplied and the individual cheesecakes keep fairly well for a couple of days (the fresher the better, however).
Preheat the oven to 300°F.
Line a standard size muffin tin with 12 muffin papers (preferably foil papers).
Place the walnuts in food processor fitted with a steel blade and process until they are coarse crumbs.
Drizzle in the honey through the top of the food processor until well blended into the crumbs then stop the food processor.
Distribute the walnut mixture evenly between the muffin papers and pat down gently.
Place the pan in the oven and cook for ten minutes. Remove from the oven.
Fill a large roasting pan with about 1 1/2 inches of water and place in the oven.
While the crust is cooling, place the cream cheese, sour cream, pumpkin, stevia, cinnamon, nutmeg, cloves, vanilla extract, lemon juice, egg yolks, and salt in a clean food processor bowl fitted with a steel blade.
Process until smooth.
In a copper bowl, whisk the egg whites until they form stiff peaks. Gently fold in the batter from the food processor until well blended.
Pour the batter into the muffin tins. It is easiest if you use an ice cream scoop or large spoon. The muffins papers should be as full as you can make them.
Place the pan in the heated water bath and bake for 20 minutes.
Turn off the oven and remove the water bath from the oven.
Return just the cheesecakes in the muffin tin (without the water bath) to the warm oven and allow to sit for 40 minutes in the oven as it cools.
Chill for at least four hours before serving.
Serving size: 1 muffin-sized cheesecake
|Calories 151||Calories from Fat 101|
|% Daily Value|
|Total Fat 11g||17%|
|Saturated Fat 4g||17%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 7g||4%|
|Dietary Fiber 2g||4%|
|Vitamin A 69%||Vitamin C 4%|
|Calcium 7%||Iron 6%|
|Vitamin K 3 mcg||Potassium 173 mg|
|Magnesium 23 mg|