My creative elder daughter really wanted cheesecake. You can't buy sugar and gluten free cheesecake, so clearly she had to make her own. She looked at a couple of recipes online to get ideas for the base and filling, and then modified them to suit. The result was delicious! The flowers were ones my darling husband gave me on our 26th wedding anniversary this week - couldn't resist including them in the photo :-) |
Raspberry Cheesecake - 10 generous servings
Base
• 2 cup almonds, blitzed in food processor (or use ground almonds)
• 1/2 cup coconut flour
• 6 tablespoons coconut oil
Filling
• 250g sour cream
• 250g cream cheese. Plus 1 large tablespoon if you think mixture is too thin
• 1/2 cup coconut cream.
• Vanilla bean seeds scraped from ½ vanilla bean
• 1 egg
• 1/3 cup rice malt syrup
• 1 1/2 tablespoon granulated stevia blend
Raspberry sauce
• 1 cup frozen raspberries
• 1 teaspoon stevia blend (if berries are sour)
Instructions
1. Preheat oven to 180°C
2. Blitz Almonds in a food processor until they are a fine crumb
3. Melt coconut oil in small pot
4. Mix blitzed almonds, coconut flour and melted coconut oil together in a bowl
5. Press mixture into base of a well-greased 9" spring-form tin
6. Bake for 5-10 minutes (depends on your oven - check to ensure you don't overcook), remove and allow to cool while you mix up the filling
7. Reduce oven temp to 150 C
8. Place all of the filling ingredients together in a foods processor
9. Place the frozen raspberries and stevia blend into a pot on a low heat to thaw out, so you can mash into a sauce
10. Spend the filling over the base
11. Add raspberry sauce over filling and mix lightly with a chopstick to create a marbled effect
12. Bake for 20 -35 minutes remove and allow to cool
13. Chill for a least 3 hours until firm, then enjoy.
Base
• 2 cup almonds, blitzed in food processor (or use ground almonds)
• 1/2 cup coconut flour
• 6 tablespoons coconut oil
Filling
• 250g sour cream
• 250g cream cheese. Plus 1 large tablespoon if you think mixture is too thin
• 1/2 cup coconut cream.
• Vanilla bean seeds scraped from ½ vanilla bean
• 1 egg
• 1/3 cup rice malt syrup
• 1 1/2 tablespoon granulated stevia blend
Raspberry sauce
• 1 cup frozen raspberries
• 1 teaspoon stevia blend (if berries are sour)
Instructions
1. Preheat oven to 180°C
2. Blitz Almonds in a food processor until they are a fine crumb
3. Melt coconut oil in small pot
4. Mix blitzed almonds, coconut flour and melted coconut oil together in a bowl
5. Press mixture into base of a well-greased 9" spring-form tin
6. Bake for 5-10 minutes (depends on your oven - check to ensure you don't overcook), remove and allow to cool while you mix up the filling
7. Reduce oven temp to 150 C
8. Place all of the filling ingredients together in a foods processor
9. Place the frozen raspberries and stevia blend into a pot on a low heat to thaw out, so you can mash into a sauce
10. Spend the filling over the base
11. Add raspberry sauce over filling and mix lightly with a chopstick to create a marbled effect
12. Bake for 20 -35 minutes remove and allow to cool
13. Chill for a least 3 hours until firm, then enjoy.