Cheesecake

I had a great time at the Arlington Cake Club today.  We learned how to do petit fours and cake balls.  Here is a link on cakeballs from Bakerella.  http://www.bakerella.com/hope-these-put-a-smile-on-your-face/
I made a cheesecake today.  My favorite recipe is from Kraft Foods.  http://www.kraftrecipes.com/recipes/philadelphia-new-york-style-sour-104996.aspx
They include a video and everything!!  I prefer to use a 10 inch round cake pan to the 9x13 pan that they use in the video.  They also use aluminum foil in the video, if you use a 9x13, parchment paper works better.
Remember that when you make a cheesecake that it will look wet in the middle, it will firm up in the fridge.  The best thing about cheesecakes, is that you can make them the day before!
If you want to make it diabetic, you can use palm sugar which has a lower hypoglycemic index than cane sugar.  You can buy it asian grocery stores.  It also tastes good.
For palm sugar use the same amounts you would use for cane sugar.  When making the crust, you will want to melt the palm sugar with the butter.  Go ahead and make the topping in advance so the palm sugar can be "melting" in the sour cream while the cheesecake bakes.  That is the only difference!  Make sure you allow the cheesecake to cool thoroughly before you put it into the fridge.
Here is the information on palm sugar and it's glycemic index.
http://sweet-tree.biz/
Happy Baking!