There's always room for dessert! Indulgent sugar-free cheesecake is your answer to healthy-but-festive this Christmas.
-Cream Cheese (room temperature)
-Yoghurt or sour cream
-Rice malt syrup / maple syrup
-Vanilla powder / essence
-Extra berries and mint leaves for decoration
-Shelled Pistachios or hazelnuts
-Soft unsalted butter
- Preheat the oven to 160°C. Line the base and sides of your pan with baking paper.
- For the cheesecake base, process the nuts in a food processor until semi-fine. Add the coconut, almond meal and butter and rub with your fingertips to make a dough. (The more you rub, the more you’ll release the oils in the nuts and achieve the right doughy consistency.)Add more butter if required.
- Press into the pan, covering the base and sides to an even thickness (about 5 mm). Bake for 6-8 minutes until golden. Remove from the oven and set aside to cool down.
- Meanwhile, place raspberries in a blender and drizzle in enough water to make a puree. Transfer to a small saucepan and stir over medium heat until raspberries thicken to a syrup like consistency. Allow to cool.
- Combine the cream cheese, yoghurt, coconut cream, syrup, egg and vanilla powder in a large bowl using a wooden spoon. Don’t over-mix, and try to keep the aeration to a minimum while stirring. (note: too much air will make the filling puff up and then collapse during cooking)
- Spoon half the mixture into the cold base and smooth surface. Pour raspberry mixture over and smooth surface. Return to the oven for 20–30 minutes until the mixture pulls away from the base a little and the centre is custard-like
- Place in the fridge for at least 2 hours to firm before serving. Decorate with extra raspberries and mint leaves. Allow the cheesecake to cool for several hours before serving, to avoid from tasting too eggy.