A non |
B non |
O non |
Cranberry and Pumpkin or Winter Squash Cheesecake"
Click Here For A Complete Or Abbreviated Printer Friendly Version
Share this recipe on Facebook
|Contributed by: gulfcoastguy||Added: Jan 09, 2008 at 07:19 PM|
Best Used By Blood Types:
- Type A (4 beneficials)
- Type A Non Secretor (4 beneficials)
- Type AB (5 beneficials)
- Type AB Non Secretor (5 beneficials)
- Type B (4 beneficials)
- Type B Non Secretor (5 beneficials)
- Type O (3 beneficials)
- Type O Non Secretor (3 beneficials)
- 1 cup fresh or frozen cranberries
- 1/4 cup vegetable glycerine or agave nectar plus 1/3 cup of the same
- 24 ounces cream cheese or neuchaftel cheese (according to food lists), at room temperature
- 5 large eggs
- 2/3 cup sour cream
- 1 cup pureed pumpkin or winter squash like butternut(thick)
- 1 teaspoon ground ginger
- 1 recipe Faux Graham Cracker Crust for Cheesecakes(see recipebase])
How to make it:
- Make crust and place in a 10 inch spring form pan. Pre bake as per instructions and allow it to cool.
- In a saucepan combine cranberries and 1/4 vegetable glycerine or agave nectar.
- Heat for 10 minutes till berries pop and sauce thickens.
- Let cool completely.
- In a bowl beat cream cheese and 1/3 cup vegetable glycerine till smooth.
- Add eggs and sour cream and beat till smooth.
- Put 1 cup of this batter into a blender.
- Add squash/pumpkin puree and ginger to remaining batter and mix.
- Pour this batter into the cheese cake pan.
- Add the berries mixture to the blender and blend.
- Pour this mixture on top of the other cheesecake mixture.
- Using a butter knife swirl the cranberry mixture in a spiral pattern.
- Bake at 325F for approximately 1 hour until the center is still somewhat jiggly.
- Turn off the oven and leave the oven door open for 2 hours until the cake cools.
- Take out of the oven and cool completely then refrigerate.
A list of potential modifications: neuchaftel or possibly chevre(soft goat cheese) instead of cream cheese, pecans or walnuts instead of almonds in the crust, possibly yogurt for the sour cream. I know it is kind of long and you might have to taste the batter and adjust the sweetness. I don't know a substitute for the sour cream. Maybe the other GT's can come up with one. Yogurt?
Blood Type Diet Analysis:
Hint: You can click on the arrows  at top of the table(s) to sort by columns.
Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.
Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.
|Name||Notes||A Sec||A Non||ABSec||ABNon||B Sec||B Non||O Sec||O Non|
|Pumpkin||1|| B|| B|| N|| N|| A|| N|| B|| B|
|Squash (Summ...||1 ,2 ,3|| N|| N|| N|| N|| N|| N|| N|| N|
 This recipe uses ingredients which may help limit bacterial overgrowth.
 This recipe uses ingredients which may be genetically modified .
 This recipe uses ingredients with a high glycemic index.
This recipe is gluten free. This recipe uses ecologically friendly ingredients.
Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended.
Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of all the new features and food lists. Please be patient until the process has been completed.
Click here to go to the BTD Forums - Cook Right 4 Your Type board to discuss this recipe.
- Revised Jan 10, 2008 at 01:34 PM By: Rodney