You can decorate the sugar-free cake with fresh fruit, fried nuts or sugar-free caramel prepared according to this recipe: in a saucepan, over medium heat, heat ¼ cup of molasses or honey for 13 minutes to a strong boil or to a temperature of 140 degrees, if there is a thermometer. Add 100 grams of butter, a pinch of salt, mix thoroughly. Remove the saucepan from heat, slowly add ¼ cup coconut cream and stir well. Pour the caramel into a bowl and place in the freezer for 2 hours to thicken the caramel. Use half the cooked caramel to decorate the cake.
Appointment: For children / For dessert / At the festive table / Inexpensive
Main Ingredient: Dairy / Cheese / Cream Cheese
Dish: Baking / Cheesecake / Sweet
Cuisine geography: American
Diet: For diabetics
- Almond Kernels - 170 Grams
- Almond flour - 100 Grams
- Coconut flakes - 75 Grams
- Butter - 120 Grams
- Cream cheese - 750 Grams
- Natural yoghurt - 2 tbsp. spoons
- Coconut Cream - 60 Grams
- Treacle (honey) - 175 Grams
- Egg - 1 Piece
- Vanillin - 1 Teaspoon
How to make "Sugar Free Cheesecake"
Grind the almond kernels in a blender to a "medium" crumb. Transfer the almond crumbs to a bowl, add the almond flour, coconut flakes, mix everything and rub with your fingers with soft butter.
Cover a detachable baking dish (22 cm in diameter) with baking paper, grease the paper with oil. Spread out the base mixture and tamp down until the cake is evenly thick. Bake the base in an oven preheated to 160 degrees for 5-8 minutes or until the crust is golden brown. Allow the finished cake to cool completely in the mold.
Put butter, cream cheese, yogurt, coconut cream, molasses or honey, egg, vanillin into the bowl of a mixer or blender and mix well. All foods should be at room temperature. It is not necessary to whisk the mixture for a long time. Place the filling carefully on the cooled base and return to the oven for 20-30 minutes. The finished filling should be golden brown and slightly gelatinous in the middle. Do not open the oven door, otherwise cracks may appear. After cooking, turn off the oven and leave the cheesecake inside until it cools completely.
Chill the cheesecake in the refrigerator for 3 hours and decorate to your liking. Enjoy your tea!