Gelatin is a protein derived from collagen (animal bones and connective tissue). It sets elastic, melt-in-the-mouth gels ideal for custards, panna cotta, and marshmallows.

How does gelatin thicken or gel?

Bloom gelatin in cold water, melt it gently (about 50–60°C), then cool. As it cools, its protein network traps water, forming a gel. Don’t boil—overheating weakens the set.

Can I make a vegan panna cotta without gelatin?

Yes. Use agar agar at about 0.7–0.9%. Boil 1–2 minutes to hydrate agar thoroughly, then chill to set. Agar gels are firmer and more heat-stable than gelatin.

What are reliable starter ratios for common thickeners?

Cornstarch: 1 Tbsp per cup liquid (slurry, then simmer). Gelatin: 0.5–1.5% (soft→firm). Agar: 0.6–1.0% (boil to hydrate). Xanthan: 0.1–0.3% for body (high-shear blend).

Why won’t my gelatin dessert set?

Common causes: under-blooming, boiling/overheating, or raw fruit enzymes (pineapple, kiwi, papaya) breaking down gelatin. Use canned fruit or heat the puree briefly.

Is agar stronger than gelatin?

Per equal percentages, agar sets firmer and remains stable at room temperature. Texture is more brittle; reduce dosage or blend for a softer bite.

How do I avoid xanthan gum clumps?

Dry-blend xanthan with sugar/salt first, then high-shear blend into liquid. No heat is required. Start low (≈0.15%) to avoid slimy mouthfeel.

Can cornstarch thicken acidic fruit sauces?

Yes, but acid and sugar can reduce viscosity. Add the slurry near the end of cooking or consider arrowroot for brighter, clearer fruit sauces.

cheesecake

diabetes recipe

Glucomannan Powder

konjac gum

pumpkin

CHEESECAKE PUMPKIN PIE

Name: PUMPKIN PIE CHEESECAKE
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 12
Cuisine: Amercian
Ingredients: 1 cup finely chopped almonds or pecans; 1/4 cup melted butter; 1/4 cup xylitol, erythritol, or Truvia; 1/2 tsp. cinnamon; Mix and press into the bottom of a 9-inch pie pan; Two 8 oz. packages “1/3 low-fat” cream cheese; 1/2 cup, plus 2 tbs. xylitol, erythritol, or Truvia (or sweetener of your choice); 2 eggs; 1 tsp. vanilla; 1/2 cup canned pumpkin (make sure this has no added sugars or sweeteners to the can); 1 tsp. pumpkin pie spice; 1/2 tsp. Cape Crystal glucomannan powder

September 7, 2023

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Indulge in the rich fusion of pumpkin pie and cheesecake with our No Sugar Added Pumpkin Pie Cheesecake recipe, tailored especially for those mindful of their sugar intake. Crafted with the diabetic community in mind, this decadent dessert embraces the velvety texture of cheesecake and the iconic flavors of pumpkin pie without the usual sugar content. The secret? Glucomannan powder – a natural, soluble dietary fiber derived from the konjac root that not only helps to achieve the perfect consistency but also offers health benefits. Whether you're managing diabetes, cutting back on sugar, or simply in the mood for a luscious treat, this recipe is sure to delight your palate.

About the Author

Ed is the founder of Cape Crystal Brands, editor of the Beginner’s Guide to Hydrocolloids, and a passionate advocate for making food science accessible to all. Discover premium ingredients, expert resources, and free formulation tools at capecrystalbrands.com/tools.

— Ed

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PUMPKIN PIE CHEESECAKE

Chef Marvel Cook

Rated 5.0 stars by 1 users

Cuisine

Amercian

Servings

12

Prep Time

20 minutes

Cook Time

90 minutes

Calories

316

Indulge in the rich fusion of pumpkin pie and cheesecake with our No Sugar Added Pumpkin Pie Cheesecake recipe, tailored especially for those mindful of their sugar intake. Crafted with the diabetic community in mind, this decadent dessert embraces the velvety texture of cheesecake and the iconic flavors of pumpkin pie without the usual sugar content. The secret? Glucomannan powder – a natural, soluble dietary fiber derived from the konjac root that not only helps to achieve the perfect consistency but also offers health benefits. Whether you're managing diabetes, cutting back on sugar, or simply in the mood for a luscious treat, this recipe is sure to delight your palate.

Ingredients

CRUST

1 cup finely chopped almonds or pecans
1/4 cup melted butter
1/4 cup xylitol, erythritol, or Truvia
1/2 tsp. cinnamon
Mix and press into the bottom of a 9-inch pie pan

CHEESECAKE

Two 8 oz. packages “1/3 low-fat” cream cheese
1/2 cup, plus 2 tbs. xylitol, erythritol, or Truvia (or sweetener of your choice)
2 eggs
1 tsp. vanilla
1/2 cup canned pumpkin (make sure this has no added sugars or sweeteners to the can)
1 tsp. pumpkin pie spice
1/2 tsp. Cape Crystal glucomannan powder

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Directions

STEP 1: In large bowl, beat together cream cheese, 1/2 cup sweetener of your choice, eggs, and vanilla.
STEP 2: Spread 1 1/2 cups of batter evenly over the crust.
STEP 3: To the remainder of the batter, add pumpkin, pumpkin pie spice, 2 tablespoons sweetener of your choice, and xanthan gum or glucomannan. Beat together well.
STEP 4: Spread evenly on top of the other batter.
STEP 5: Set the cheesecake into a pan of water so it won’t crack while being baked. Bake at 325°F for 1 hour or until nearly set.
STEP 6: Cool cheesecake on baking rack; chill in refrigerator for 2 to 4 hours until firm. Cut cheesecake into 12 servings.

Nutrition

Serving Size: 1 serving (100g)
per serving: Calories; 316

Amount/Serving % Daily Value

Carbs: 4.7 grams; 6%
Cholesterol: 79 milligrams; 26%
Fat: 318 grams; 41%
Fiber: 2.1 grams; 8%
Protein: 5.7 grams
Saturated Fat: 12.2 grams; 61%
Sodium: 150 milligrams; 7%
Sugar: 1.3 grams
Vitamin D: 5 micrograms; 26%
Calcium: 53 milligrams; 4%
Iron: 1 milligrams; 7%
Potassium: 159 milligrams; 3%

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