Sugar-free cheesecake

Recipe from: 29 September 2015
recipe, dessert, diabetic

Ingredients 16
Servings 8
Time 40 min + Standing time

Ingredients

  • BASE:
  • 100
    ml
    cake flour
  • 2.5
    ml
    baking powder
  • 40
    ml
    sugar substitute suitable for baking
  • 50
    ml
    butter
  • 1
    large egg
  • 30
    ml
    gelatine
  • 4
    large eggs, separated
  • 300
    ml
    sugar substitute
  • 500
    g
    fat-free smooth cottage cheese
  • 5
    ml
    vanilla essence
  • 15
    ml
    lemon juice
  • TOPPING:
  • 15
    ml
    gelatine
  • 100
    ml
    reduced-sugar diabetic-friendly jam
  • fresh fruit slices, to decorate
 

Method

00:10
 
Base:
Mix the flour, baking powder and sugar substitute together. Rub in the butter. Beat the egg and stir into the mixture. Spoon into a greased 18cm spring-form tin and spread out evenly. Bake in a preheated oven for 10 minutes. Remove and set aside to cool.

Filling:

Pour 100ml water over the gelatine. Set aside to hydrate. Heat until melted then set aside to cool.

Beat the egg yolks and the sugar substitute together until light. Fold in the cottage cheese, vanilla essence and lemon juice. Add a little of this mixture to the gelatine mixture and stir. Add to the remaining cottage cheese mixture.

Beat the egg whites until stiff and fold them into the mixture. Pour into the base and leave to set in the fridge overnight.

Topping:

Pour 40ml water over the gelatine and leave to hydrate. Heat until melted. Warm the jam and then stir in the gelatine. Leave to cool, then spoon over the cheesecake and leave to set. Decorate with fresh fruit.

Text and image source: Ideas magazine

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Read more on: recipe  |  dessert
 

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