Unbaked Cheesecake (Optionally Sugar Free)

September 24, 2018

It’s increasingly common to have to cater to a variety of nutritional requirements, especially at large gatherings.

Recently we had a neighborhood celebration of an elderly neighbour’s 90th birthday, and some of the guests follow a ketogenic diet (high fat, high protein, low carbohydrate, with essentially no grain products of any kind). It’s actually surprisingly easy to produce a very pleasant dessert given those constraints.

There are some excellent natural sweeteners regularly available now, and while they are expensive relative to sugar, you need very little to produce a palatable product. I’ve found Natvia, a combination of stevia and erythritol, which is available in most supermarkets, a very good way to create an occasional ‘sweet’ treat for people with these dietary requirements.

This recipe contains options, so feel free to use the ordinary sweeteners if you prefer. I think you’ll be surprised how nice the alternatives are though.

Directions

Base

1Mix all ingredients thoroughly (use a food processor to grind the nuts) and press into a 23cm springform pan, lined with baking paper if you need easy removal.

2Place in fridge to chill while you prepare the filling.

Filling

1In a large bowl, beat together the cream cheese, vanilla, lemon rind and juice and icing sugar/Natvia until smooth. The large bowl is important – I discovered to my cost that cream cheese tends to fly off the beaters rather badly and if the bowl isn’t big enough you can spend a lot of time cleaning bits of scattered cream cheese off the bench, the kitchen floor and possibly the walls.

2Fold in the whipped cream, mixing well.

3Spoon the filling over the chilled biscuit base and smooth with a spoon or knife.

4Store in the fridge prior to serving.

Ingredients

Base

1/4 cup hazelnuts, finely ground

1 1/2 cups ground almonds

6 tbsp butter (90g), melted

1-2 tbsp erythritol-based sugar alternative, such as Natvia (or use sugar if you prefer – about 2 Tbsp should do)

1/2 tsp ground ginger

1/4 tsp mixed spice

Filling

250 g full-fat cream cheese

250 g lite cream cheese

80 g icing sugar (or use 2-4 Tbsp Natvia or other erythritol-based sweetener for sugar-free)

1 tsp vanilla extract

Grated rind of ½ lemon

1-2 tbsp lemon juice

200 ml cream, whipped fairly stiffly

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2018-09-24T10:43:16+00:00 0 Comments

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