Very Berry Cheesecake
Apologies for the lapse in posts, everyone, there have been trips & weddings & receptions to be had – and what fun we did!!
Amongst the festivities my resolve was broke and I am getting back in swing in the only way I know how: CHEESECAKE!! Despite its reputation of being on the “naughty list” my version is protein packed, sugar-free and high fibre AND grain free. This cake is SO EASY, practically a mix & pour. I use a combination of sweeteners as I think it tastes better but use what you prefer – and of course, substitute with rapadura if you are not sugar-free.Base 100g almonds 50g dates 1/2 teas cinnamon 1/2 teas ground ginger (or a sml piece fresh ginger) 50g butter 1 tab coconut flour 1 teas xylitol or stevia powder Blitz together until a fine crumble and press into a 20cm cake tin. You may not need all of the mix if you prefer a thinner base. If you have mix left over, roll it into balls and serve as yummy lunch box snacks!! Filling rind of one lemon 50g xylitol 10g stevia powder 1 tab honey or maple syrup 250g cream cheese 250g ricotta 3 eggs 1 teas vanilla or lemon juice 2 teas coconut flour 1 cup of frozen berries Mill the xylitol & stevia with the lemon rind on SP 9 for 6 seconds. Add the rest of the ingredients (except the berries) and mix on SP 4 for 10 seconds until well mixed. Pour onto the base and sprinkle with the berries. Bake in a 160ºC oven for 40 minutes and leave to cool in the oven. It will look like it isn’t quite set, but it will firm up on cooling. I served this lukewarm with cream but it is also very good the next day out of the fridge. PS. Just read the beginning of this post and it seems like a re-occurring theme, this losing ones resolve!!!