Sugar-free cheesecake
Description
You can decorate a sugar-free cake with fresh fruits, roasted nuts, or sugar-free caramel made according to this recipe: in a saucepan over medium heat, warm ¼ cup of molasses or honey for 13 minutes until it boils vigorously or reaches 140°C, if using a thermometer. Add 100 g of butter and a pinch of salt, mix thoroughly. Remove the saucepan from the heat, slowly stir in ¼ cup of coconut cream and mix well. Pour the caramel into a small bowl and place it in the freezer for 2 hours to thicken. Use half of the prepared caramel to decorate the cake.
Instructions
- 1
Step 1
Grind almond kernels in a blender to a "medium" crumb. Transfer the almond crumbs to a bowl, add almond flour and coconut flakes, mix well, and rub with soft butter using your fingers.
- 2
Step 2
Line a springform baking pan (22 cm in diameter) with parchment paper and grease the paper with oil. Place the base mixture into the pan and press it down evenly to form a uniform crust. Bake the crust in a preheated oven at 160°C for 5–8 minutes, or until golden brown. Let the baked crust cool completely in the pan.
- 3
Step 3
Place the butter, cream cheese, yogurt, coconut cream, molasses or honey, egg, and vanilla extract into the bowl of a mixer or blender, and mix well. All ingredients should be at room temperature. Do not overbeat the mixture. Carefully pour the filling onto the cooled crust and return to the oven for 20–30 minutes. The filling is done when golden on top and slightly jiggly in the center. Do not open the oven door, otherwise cracks may form. After baking, turn off the oven and leave the cheesecake inside to cool completely.
- 4
Step 4
Chill the cheesecake in the refrigerator for 3 hours and decorate to your taste.