Friday, 11 April 2014

Low carb cheesecake

I was in the mood for a creamy, low carb dessert the other day, so made this amazing (and incredibly easy!) cheesecake. I don't eat pasteurized dairy often, but  I make an exception once in a while! This is an adaptable recipe - I split my filling in half, added baileys flavouring and carob powder to one half, and cocoa powder and dark chocolate nutella to the other, swirled it around, and produced this chocolate baileys cheesecake. Next time I may swirl some strawberry jam through, or make some coconut milk caramel to top it with....mmmm....endless possibility!

I used the Coconut flour crust from Coconutmama, but use your favourite crust recipe

450g (16 oz) cream cheese
1/2 cup sour cream
3 eggs
Sweetener to taste (I used some stevia, a touch of honey and dexrose)
1 T vanilla extract

1. Make the crust, bake and set aside to cool
2. Beat the cream cheese with the sweetener, then add the eggs, one at a time, beating till smooth
3. Add the sour cream and vanilla
4. Add any extra fun flavourings or leave as is
5. Pour filling into crust and bake at about 160C/320F for an hour, or until the edges are set and the middle has a jiggle to it
6. Let cool, refrigerate  for 6 hours or overnight