I gave these babies to the chaps in my spin class at the gym this morning.
They have no sugar in them, and the crust was made with no grains either, grain-free Paleo peeps eat your heart out!
I have tried a few recipes for the perfect low carb cheesecake, this was the one that came out tops!
To make this you will need:
For The Low Carb Base:
100g Butter
3 Tablespoons of blended Stevia (or a sweetener of your choice, there are brilliant natural sweeteners out there these days, have a look around. I used this one. It’s from ASDA here in the UK.)
50g Coconut Flour (or you could use any gluten free flour if you can’t get the coconut flour.)
50g Unsweetened Dessicated Coconut
1/2 tsp Baking Powder
For the Cheesecake Filling:
560g Cream cheese (I used 2 tubs of the family sized Philadelphia)
2 Large eggs
1 tsp vanilla extract or the seeds from 1 vanilla pod
2-3 tablespoons Stevia sweetener or the sweetener of your choice. It is important that you get this to a level of sweetness that you are happy with, I used this brilliant Stevia product from ASDA here in the UK, it is a blended sweetener. Pure Stevia will need just a teaspoon or two max.
150g Frozen berries (you can use any berry of your choice, I used blackberries, but try it with blueberries or raspberries instead.
Method:
You will need a baking tray/tin with sides – about 20cm x15cm but don’t worry if this isn’t exact.Set your oven to 160C
- Line your tin with parchment paper.
- Melt the butter and add to a large bowl with all the base ingredients, give it all a good mix and then press into the base of your tin in a thin and even layer.
- Bake in your preheated oven for 15 minutes. Remove and allow to cool.
- Place all the filling ingredients – apart from the berries, in a bowl and using either a stick blender or in a stand blender – or you can mix by hand with a wooden spoon, blend all the ingredients together until smooth.
- Pour over the pre-prepared base in the tin, and drop in the frozen berries one by one until evenly positioned.
- Carefully place on the middle shelf in the oven and bake for 25 minutes. Turn the oven off after this time and try no t to even open the door for at least a couple of hours. Once you think the oven is cool, (i leave my cheesecakes in the oven overnight, transfer to the fridge to chill for a couple of hours before cutting into squares and serving up with a huge smile!
