Thursday, 24 January 2013

Sugar-free Cheesecake? Yes, please!

For those who made a diet one of their New Years' resolutions...

Serves: 8
Prep time: 40 minutes, plus refrigeration time
Baking time: 10 minutes
Oven temp: 200oC

You’ll need:

• 100ml cake flour
• 2,5ml baking powder
• 40ml sugar substitute suitable for baking (such as Sugalite or xylitol)
• 50ml butter
• 1 large egg
• 30ml gelatine
• 4 large eggs, separated
• 300ml sugar substitute
• 500g fat-free smooth cottage cheese
• 5ml vanilla essence
• 15ml lemon juice

• 15ml gelatine
• 100ml reduced-sugar diabetic-friendly jam
• fresh fruit slices, to decorate

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.

*Just another delicious recipe from Ideas! You can find more here:

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