Sugar and Gluten Free Cheesecake all ready for tomorrows proceedings! I am not one for baking, namely because I would have to eat it all but when I spotted this on the I Quit Sugar page I had to make it. My advice to clients this Christmas is make you own stuffing, gravy, soup stock and desserts and you cant go far wrong. Dont be left feeling guilty but be in control of the sugar and enjoy your day. I altered the recipe slightly. Ingredients: Cake Filling 750 g cream cheese, at room temperature.. 5 tablespoons Co Yo coconut yoghurt 1/2 cup rice malt syrup. 1 egg dash vanilla essence 1 cup frozen raspberries 1 cup of hazelnuts Cake Base: 1 cup shredded or desiccated coconut 1 cup ground almonds 120 g unsalted butter, softened To Decorate extra raspberries Directions 1. Preheat the oven to 160°C and line the sides and base of a 23cm spring-form tin with baking paper. 2. To make the cheesecake base, grind the nuts in a food processer until semi-fine. Add the coconut, almond meal and butter and rub with your fingers to make a dough. The more you rub, the more you’ll release the oils in the nuts and achieve the right doughy consistency. Add more butter if required. Press into the tin, covering the base and sides to an even thickness (about 5 mm). Bake for 5–8 minutes until starting to turn golden. Remove from the oven and allow to cool completely in the tin. 3. Meanwhile, place raspberries in a blender and slowly drizzle in enough water to make a puree. Transfer to a small saucepan and stir over medium heat until raspberries thicken to a syrup like consistency. Allow to cool. 4. Combine the cream cheese, yoghurt, coconut cream, syrup, egg and vanilla powder in a large bowl using a wooden spoon. Don’t over-mix, and try to keep the aeration to a minimum while stirring (too much air will make the filling puff up and then collapse during cooking). 5. Spoon half the mixture into the cold base and smooth surface. Dot teaspoons of raspberry sauce over cheesecake surface. Using a skewer, swirl raspberry over cheesecake surface. Pour remaining cream cheese mixture over and smooth surface. Return to the oven for 20–30 minutes or until the mixture pulls away from the base a little and the centre is custard-like (don’t overcook). 6. Place in the fridge for at least 2 hours to firm before serving. Decorate with extra raspberries and mint leaves. Be sure to allow the cheesecake to cool for several hours before serving; otherwise, it can taste too eggy. Enjoy:-)
Posted on: Wed, 24 Dec 2014 21:29:09 +0000
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