Recipe Monday: Guilt-Free Cheesecake, Part II

Last Monday I posted the basic recipe for the low(er) fat, low(er) sugar cheesecake. One of the things I love about cheesecake is it’s versatility. There are so many different flavors that work on this backdrop, that there’s no reason to deny yourself a favorite, even if you’re watching your diet for your health or your waistline.

Let’s talk crusts: For some reason, graham cracker crusts have become the traditional bases for creamy pies and cheesecakes. I don’t know why. Maybe to keep us buying graham crackers long after we’re past the milk and cookie stage of life (wait! when did that happen?). Frankly, I’m over the graham cracker crust. Use one if you must, but truth be told, I find that strong flavor conflicts jarringly with things like Key Lime Pie, and yes, cheesecake. Just about any plain cookie (no raisins or chocolate chips – honestly, you people are just incorrigible!) can become pie crust – oatmeal, chocolate, or my favorites, vanilla wafers and lady fingers. I have a plastic zip bag into which I’ve tossed vanilla wafers and lady fingers that we didn’t finish before they went past their prime. Need a crust? Grab a handful of those and toss ’em in the food processor. Et Voila! Crust. And nowadays, there are a number of sugar-free versions of many of them. I used sugar-free oatmeal cookies for the basic cheesecake.

My favorite crust for cheesecake, though, is made from ground nuts. Pecans, almonds, macadamias, and hazelnuts all work particularly well, because their natural oil contents make them hold together nicely when ground and pressed firmly. And they’re so healthy! No added sweeteners are necessary, and nuts (eaten 1-2 ounces a day), with their mono- and polyunsaturated fats, have been scientifically shown to help lower the bad LDL cholesterol, lower blood pressure, and boost immunity. So unless there’s an evil nut allergy preventing it, use them as you would a cookie crust, just be careful not to over-process. We’re making crust, not nut butter, here!

So, what do we have here? Why a Chocolate Marble Cheesecake in a Hazelnut Crust. Oh, Baby! Want one? Here’s how:

Prepare a cheesecake batter using the basic recipe, omitting the grated lemon rind. In a glass measuring cup (only so you can actually see what you’re doing) spoon about 1/2 cup of the batter. Add 1 Tbsp. of unsweetened cocoa powder and 1 Tbsp. of the Splenda Blend for Baking. Stir together very well, making sure that it’s completely blended. Pour the plain batter into your prepared springform pan. Pour the chocolate mixture into the plain batter, using a roughly circular motion. Got extra? Just pour it in the middle.

Take a thin-bladed knife and run it through both batters, swirling as you go. Don’t worry about being artistic – it’s gonna be awesome!

Continue with the regular baking instructions, chill, and serve!

Don’t feel like chocolate? What kind of a freak are you?!? Sorry. Anyway, maybe you’d like Amaretto. Use ground almonds for your crust, prepare the basic recipe, omit the grated lemon rind, and add 1 tsp. of almond extract. You can even give it a flavor boost by changing out the plain soy creamer for a flavored one!

The point is, baking your own cheesecake is fun, easy, and doesn’t have to sabotage your diet. You can do it!