Serves 10
Ingredients:
For the base
- 75g butter , plus a little for greasing (0g)
- 40g xylitol (20g)
- 150g almond flour (0g) (can get from Holland & Barratt)
For the topping
- Two x 250g tubs ricotta (0g)
- 125g pot natural bio yogurt (10g)
- 100g cream cheese (0g)
- 75g xylitol (37.5g)
- Four large eggs , beaten (0g)
- Two tsp vanilla extract (0g)
Fruit topping:
- 150g blueberries(13.5g), strawberries (9g), raspberries (6g)
Method:
1. Heat oven to 180°C/160°C fan/gas 4.
2. Lightly grease a 20cm round non-stick springform cake tin.
3. Melt the butter and xylitol in a pan, then stir in the almond flour until well mixed and coated.
4. Press firmly into the base of the tin to make a compact layer, then bake for 10 mins. Allow to cool
5. Turn oven down to 110°C/90°C fan/gas ¼
6. To make the filling, mix all the ingredients in a bowl to form a thick batter.
7. Pour onto the base, scatter over the base and cook for 45 mins. It should still have a bit of wobble in the middle when you gently shake the tin.
8. Turn off the oven and leave the cheesecake inside to cool and set. Chill before serving.
9. Add your chosen fruit. They can be mashed slightly with a fork
Adding fruit on the top is optional. The cheesecake can also be flavoured with lemon or orange zest. The almond base can be flavoured with a dessertspoon of unsweetened cocoa powder or 1 teaspoon of ground cinnamon.
Total carbs without the fruit topping = 20g + 10g + 37.5g = 67.5g.
Carbs per portion 67.5 ÷ 10 = 6.75g = 7g carbs per slice
8g per slice with blueberries, 8g per slice with strawberries, 7g per slice raspberries