The holidays are upon us again, and we have to prepare promptly to receive them. The joy that Christmas brings, the thrills of getting to meet with long-time friends and distant relatives, everything is worth looking forward to. But then, what do you have to offer them when they finally arrive? Let me give you an idea; you can create this super-delicious cheesecake without worrying about excessive sugar content.
This article will show you how to make your own sugar-free holiday cheesecake recipe. You’ll see how easy it is to get everyone smiling at the dining table. The good thing about this cheesecake is that it can still pass for a good dessert if you prepare it well. You don’t have to worry about a family member who has diabetes; it is sugar-free and is still as delicious as you can imagine.
What You’ll Need
For the Cake Filling
- 750 gram of cream cheese, at room temperature
- One egg
- One tablespoon of vanilla powder
- 1 cup frozen raspberries
- Two tablespoon yogurt or sour cream
- 1/2 cup of rice malt syrup
- Extra raspberries and mint leaves to decorate
- 1/4 cup of coconut cream
For the Cake Crust
- One cup of almond meal or other nut meal
- One cup of shelled pistachios
- 120 gram of softened unsalted butter
- One cup of shredded coconut
It is not an entirely new procedure if you have been baking other types of cheesecakes. The only difference this time is that you won’t be adding sugar to the batter.
Start by preheating the oven and lining the bottom and sides of the pan with baking paper. This will prevent the cake from sticking to the pan.
To make the base, you’ll whiz the nuts in a food processor. Continue to do that until you’re sure it is very smooth. Pour your shredded coconut into the bowl, add the almond meal and butter. Stir the mixture with your hand till it forms a dough. If you don’t feel like the butter is enough, as some more. Remember that the oil in the nut can only be released when you stir correctly with your hand. Press the dough into the pan and bake for around 5 to 8 minutes until you notice that it is becoming golden in color. Remove it from the pan and allow it to cool.
Make a puree out of raspberries by slowly blending it. Ensure that you add some water to make it pass through easily. Pour the product into a saucepan and stir carefully until it becomes slightly thick. Allow it to cool down while you move on to the next step.
Empty all the remaining ingredients into a big bowl and stir thoroughly. Drop little bits of the mixture into the cold pan, and drop some of the raspberry sauce on the surface of the cheesecake. Pour the remaining mixture into the surface of the cheesecake and smoothen it out. Place it in the oven for about 25 minutes. Make sure you don’t overcook it. Place the product in the fridge for some hours and serve it cold.