Name: Sugar-free cheesecake
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 100 ml flour cake; 2.5 ml Baking powder; 40 ml sugar substitute baking; 50 ml butter; 1 eggs large; 30 ml Sheridans gelatine; 4 eggs large, seperated; 300 ml sugar substitute; 500 g cottage cheese fat-free, smooth; 5 ml vanilla essence; 15 ml lemon juice; 15 ml Sheridans gelatine; 100 ml jam reduced sugar; fruit sliced

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Ingredients (14)

BASE:

100 ml	flour — cake
2.5 ml	Baking powder
40 ml	sugar substitute — baking
50 ml	butter
1	eggs — large
30 ml	Sheridans gelatine
4	eggs — large, seperated
300 ml	sugar — substitute
500 g	cottage cheese — fat-free, smooth
5 ml	vanilla — essence
15 ml	lemon juice

TOPPING:

15 ml	Sheridans gelatine
100 ml	jam — reduced sugar
	fruit — sliced

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Method:

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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