Sugar Free Berry Cheesecake
We LOVE celebrating birthdays at Studio Verve!
So when Jen heard that it was one of our Instructors birthdays a few Saturdays ago she knew it was the perfect opportunity to try out this recipe for a Sugar Free Berry Cheesecake. Adapted by Jen from the I Quit Sugar cookbook, this cheesecake tastes as good as it looks (which is pretty fantastic!).
Cocoa Crust
2 cups pecans
1/4 cup cacao powder
1/4 cup rice malt syrup
1 cup shredded or desicated coconut
120 g unsalted butter - softened
pinch sea salt
Cheese Cake Filling
750 g cream cheese, at room temperature
2 tablespoons yoghurt or sour cream
3 tablespoons coconut cream
1/2 cup rice malt syrup
1 egg
dash vanilla powder
1 cup frozen raspberries
To Decorate
Extra berries
Directions
1. Preheat the oven to 160°C and line the sides and base of a 23cm spring-form tin with baking paper.
2. To make the cheesecake base, grind the pecans in a food processor until semi-fine. Add the remaining ingredients and rub with your fingers 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 tin, covering the base and sides to an even thickness (about 5 mm) and bake for 5-8 minutes. Remove from the oven and allow to cool completely in the tin.
3. Meanwhile, place raspberries in a blender and slowly drizzle in enough water to make the raspberry sauce. Transfer to a small saucepan and stir over medium heat until raspberries thicken to a syrup like consistency. Allow to cool.
4. 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 (too much air will make the filling puff up and then collapse during cooking).
5. Spoon half the mixture into the cold base and smooth surface. Dot teaspoons of raspberry sauce over cheesecake surface and use a skewer to make swirls. Pour the remaining cheesecake mixture over and smooth surface. Return to the oven for 60-90 minutes or until the cheesecake pulls away from the base a little and the center is custard-like (don’t overcook).
6. Place in the fridge for at least 2 hours to firm before serving. Decorate with extra berries. Be sure to allow the cheesecake to cool for several hours before serving.