As soon as I was diagnosed with diabetes I made it my mission to create a fridge set cheesecake that tasted as good as any cheesecake ever. This recipe is the result of many tries and tastings.
If you’re not diabetic or keto just change the artificial sweetener for real sugar.
I tried so many different sugar alternatives for this cake (ohh the trauma of tasting cheesecakes after cheesecakes in striving for perfection). Stevia leaves a nasty after taste and I have ended using Xylitol which you can source from health food shops. I get it at The Source Bulkfood Shops . It has no aftertaste, isn’t too sweet and creates a soft creamy cake.
So here is the recipe:
You will need:
1/2 cup of almond meal
1/2 cup of coconut oil
1/2 cup of dessicated coconut
250 grams of spreadable cream cheese
1 cup of sour cream
1 cup of whipped cream
1 teaspoon of lemon essence
1/2 cup of xylitol
3 teaspoons of gelatine
1/4 cup of water
1/4 cup of lemon juice
20cm cake tin
To Make the Base
In a bowl put
1/2 cup of Almond Meal
1/2 cup of Desiccated Coconut
1/2 cup of melted Coconut Oil
Mix all ingredients well and press into the base of a baking paper lined, 20cm cake tin. I make sure to use one with removable bottom or sides.
Pop the base in the fridge to set while you make the filling.
Note: These amounts create a lovely thin base, if you want a thicker base double all ingredients.
Using a stick whisk or mixer whisk together until well combined
250 gram of Spreadable Cream Cheese
1 cup of Sour Cream
1 teaspoon of Lemon Essence
1/2 cup of Xylitol
In a mug melt 3 teaspoons of gelatine in 1/4 cup of boiling water.
Stir well until the gelatine is dissolved
Add 1/4 cup of lemon juice to the gelatine mixture and stir.
Pour this slowly into the cream cheese mixture whilst whisking.
Make sure the gelatine is well combined and then add
1 cup of whipped cream and whisk again until well combined
Pour the filling on top of the base and pop in the fridge for a few hours to set.