LCHF granadilla cheesecake

Take advantage of granadilla season!
 
recipes, banting, lchf
Image by:
Recipe from: 17 June 2015
Preparation time: 20 min
Cooking time: 1h 10 min
 
 

Ingredients

 
  • CRUST:
  • 1/2
    cup
    almond flour
  • 1/3
    cup
    macadamia nut flour
  • 1/4
    cup
    xyltiol
  • 1
    egg
  • 2
    Tbs
    butter, melted
  • 2
    Tbs
    desiccated coconut
  • 1/2
    tsp
    vanilla essence
  • 1/2
    tsp
    psyllium husk
  • FILLING:
  • 240
    ml
    cream cheese
  • 1/3
    cup
    xylitol
  • 2 – 4 tablespoons granadillia juice (no pips)
  • 2
    Tbs
    butter, melted
  • 2
    Tbs
    cream
  • 2
    eggs
  • 1
    tsp
    vanilla essence
  • 1
    vanilla pod, scraped out
  • GRANADILLA TOPPING:
  • pulp of 4 – 6 granadillas
  • 1/2
    cup
    warm water
  • 1
    tsp
    gelatine
  • 1
    tsp
    honey
 
 

Method

 

Preheat the oven to 180°C.

Using a coffee grinder, grind the macadamias and almonds.

In a mixing bowl, combine all the crust ingredients and mix well.

Grease a pie dish with butter or cooking spray. Using the back of a spoon, spread the mixture evenly around the dish.

Bake in the preheated oven for 20 – 30 minutes or until the base just starts to brown. Watch it doesn’t over cook. Once browned nicely, remove from the oven and let it cool slightly before adding the filling.

Cut the granadillas in half and scoop out the flesh into a sieve over a bowl to catch the juice.

In a mixing bowl, combine the filling ingredients and using a hand-held blender, mix till well combined.

Pour into the crust base and put back in the preheated oven and bake for 45 – 50 minutes until just set in the middle.

To make the granadilla topping, combine everything in a small bowl and whisk till well combined and the gelatine has dissolved.

Pour the granadilla topping over the cheesecake and allow to cool before placing in the fridge to set.

Allow to sit in the fridge for at least 2 hours before serving, ideally over night to set completely.                                                                                                                                                                    Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
 
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


 

Read more on: lchf  |  banting  |  recipes
 

NEXT ON FOOD24X

Low carb coconut bliss balls

2016-08-25 15:08
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 

Tip of the day

 
White pepper
Use white pepper when making pale, creamy sauces or clear stock because it won't discolour the sauce.
 

Find a recipe

 
 
 
 
 
 
 
 
 
 
 

We're talking about ...

 
Delicious breakfasts
Whip up quick, tasty meals that feed your imagination.
 

Restaurants

 
Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...
 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.