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Very Berry Cheesecake

June 25, 2012

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!!! 

 

 

2 Comments leave one →
  1. Rachael permalink
    July 1, 2012 6:58 pm

    this looks yummy. I’m not patrial to ricotta, so could I just double the cream cheese? :~)

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