Friday, January 27, 2012

Foody Friday - Healthier Cheesecake

I am a glutton for free e-books on my Kindle. It's not uncommon for me to download a book, that I'd barely look at in a bookstore, just because it's free. Such was the case with The Perfect Ten Diet.  I thought it sounded interesting because the diet focuses on 10 hormones that need to be balanced to lose weight. I started reading not expecting that I'd finish it but it was a very interesting read and the author/doctor put explained difficult scientific concepts in understandable ways. I admit I would find it  VERY hard to follow this diet to the letter; no sugar or sweeteners, no processed foods, NO CAFFEINE,limited bread!! But also adding more healthy fats to your diet; eggs, olive oil, fish, chicken, CREAM, real BUTTER!! I can do butter!  After reading the book I decided to try and follow some of the recommendations. Can't be too healthy right? 

The book even includes healthier recipes at the end and imagine my surprise when cheesecake was on this diet! Aw, what the heck. I figured I'd make it, it would be lousy and I'd throw it out. But at least I'd try. 

Oh. my. goodness. It was great! It took DR and I about a week but we finally ate the whole thing. And boy, did it fill me up! It isn't as sweet as a regular cheesecake but it was VERY satisfying. 

New York Style Cheesecake

1/4 cup unsalted butter, melted
1 cup whole wheat cracker crumbs
1/2 cup agave (I used honey, not on the diet but darn natural in my book)
40 oz. cream cheese, softened
1/2 cup heavy cream 
3 large eggs
1 cup sour cream
1 t. vanilla
1/4 cup all purpose whole wheat flour

Grease the sides of a springform pan. In a large bowl, combine the butter and cracker crumbs. Press into the bottom of the pan, and place the pan in the freezer for 1 hour. 

Preheat the oven to 350 degrees. In a large bowl, beat the agave and cream cheese for 4 minutes. Blend, with electric blender, in the heavy cream. Add the eggs, one at a time, mixing well after each egg is added. Mix in the sour cream, vanilla, whole wheat flour until smooth. Pour the filling over the crust. Bake at 350 for 1 hour. Turn off the oven and let the cake cool in the oven for 5 hours (I only cooled it for 4 hours). Refrigerate for at least 4 hours before serving. 

I enjoyed eating the cheesecake plain but DR had to doctor it up! Pretty though! If you make this I'd love to know what you thought of it. 


  1. that looks great! i can't wait to make it.

  2. I am trying this for sure. Cheese Cake is my sons favorite.



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