Seeking: Recipe for Sugarfree Cheesecake with Dates (Agave sweetened? No-bake?)
- Bambellini Mar 11, 2010 06:19 AM
Yes, I realize it's a tall order. And I'm not sure how I got myself into this pickle. (Well, actually I am, but that's a whole other story.)
Basically, I owe somebody a cheesecake. And not just any ol' cheesecake, I'm afraid...
A.) It has to be a cheesecake with dates (something I've never heard of, but I see there are some recipes online).
B.) However, due to dietary restrictions, I also can't use any sugar or (white) flour in the recipe. Agave nectar would be the sweetener of choice (there's no Splenda where I live, but I'm open to other suggestions).
C.) To make matters worse, sadly I have to make use of a very old, very fickle oven, which basically has just three settings: 1, 2 and 3. Or call them low, medium and high. Not necessarily stable temperatures, either. :(
Not one to give up easily, I'm thinking perhaps I should attempt to make an agave-sweetened, no-bake cheesecake with some dates thrown in (or maybe on top?), with a simple almond-meal & melted butter crust...
Any thoughts? Ideas? Suggestions? Or better yet: recipes?
Thanks in advance!
Well, Professor Google tells me it can be done:
This one is agave-nectar sweetened with an almond-meal crust. Could you make a date coulis (i.e., sauce) to drizzle over the top? Something sort of like this: http://www.nestle-family.com/our-kitc...
Or maybe just follow the recipe for the custard, adapting with agave, and change the crust. It looks good.
I think you might be on the wrong track thinking that Agave is a safer or healthier alternative than sugar...judging by what I've read about it, it seems that it no better than sugar and far worse than even HFCS (high fructose corn syrup); Agave syrup actually contains a _higher_ concentration of fructose than even HFCS.
They've done quite a 'sell job' on this stuff to position it as a natural food, but it is apparently really in the same category as HFCS, and in fact seems much worse. By all means do more research on it and decide for yourself, but if you would be hesitant to use HFCS, you should be very wary of Agave syrup as well.
re: The Professor
Need to jump in to support The Professor about the agave syrup. I got interested in agave when I read that it is a low GI (glycemic index) sweetener and that only a tiny amount (drops) provides the sweetness of teaspoons or tablespoons of sugar. I even read the Web sites of some places that cultivate the agave and bottle the nectar.
But I test my blood glucose 2x/day, and agave nectar spiked my blood sugar by at least 50 points, and I didn't eat that much of it. I don't remember now what the food was, but I was really surprised that this "GI" sweetener was that bad for my blood sugar. If you are making the cheesecake for someone else, do you know if that person has ever tried agave syrup?
Warning, however: no bake is cool-whip, cream cheese, and gelatin, and the texture is totally different from regular cheesecake. You may or may not like the texture/flavor. The one for blueberry seems to be fit your requirements. Note also that Cool-Whip comes in a sugar free variety that tastes much like the regular version.