This recipe has been created by Joeline in our Singapore office and the feedback has been that ‘one slice is never enough!’ Surprise your guests with this homemade sugar-free cheesecake that is perfect with tea or coffee. Moreover, if you have excess toppings, you can refrigerate them in an airtight container and use them as spreads on toast. Yum!
SUGAR-FREE BLUEBERRY CHEESECAKE
- Nutritional Breakdown: per portion (whole recipe)
(g)
- Base
- Calories: 148.1 (1772)
- Carbs: 6.25 (75)
- Fat: 13.053 (156.64)
- Filling
- Calories: 102.17 (1226)
- Carbs: 3.75 (45)
- Fat: 6.587 (79.04)
- Topping
- Calories: 12.1 (145.2)
- Carbs: 2.753 (33.04)
- Fat: 0.083 (0.996)
- Protein: 3.5 (42)
- Sodium: 0.75 (9)
- Sugar: 0.664 (8)
- Protein: 6.917 (83)
- Sodium: 299.33 (3592)
- Sugar: 2.83 (33.96)
- Protein: 0.167 (2.004)
- Sodium: 0.167 (2.004)
- Sugar: 2.003 (24.04)
- Preparation time: 10 minutes
Cooking time: 1 hour
Refrigerate: Minimum 3 hours
Serves 12
INGREDIENTS
- Base
- 1 cup almond flour
- 1/2 cup whole wheat flour
- 1/3 cup blanched almond (chopped)
- 2 tsp Nuvia Sweetener
- 1/3 cup coconut oil
- Cheese filling
- 500g cream cheese (softened)
- 2 cup whipping cream
- 1-2 tbsp Nuvia Sweetener
- Topping
- 1 1/2 cup blueberries
- 1/2 tbsp vanilla extract
- 1-2 tbsp Nuvia Sweetener (depending on the sweetness of the blueberries)
METHOD
- Topping (prepare first, as you will need to set it aside to cool)
- 1. In a saucepan, pour in all the ingredients and cook over a low heat (approx. 80°C).
- 2. With a spatula/potato masher, mash the ingredients, stirring occasionally to ensure the ingredients are well mixed.
- 3. Boil for 15 to 20 mins. Dribble some hot jam onto a spoon and run your finger through the jam. If it makes a clear path, the jam is ready. If you want to achieve a smoother texture or puree, pour the jam into a blender.
- 4. Place the jam aside to cool for 5 mins before pouring onto the cheese filling.
- 5. Cling wrap and refrigerate the cheesecake for at least 3 hours before slicing.
- Base
- 1. Preheat oven at 180°C.
- 2. In a medium bowl, pour in the ingredients and mix, or, if you have a blender/ food processor, it will save time as you can chop and mix the ingredients at once.
- 3. Pour the mixture into a cake tin and flatten it. I used a 22 cm round tin for mine. Alternatively, a square baking tin would allow you to slice the cheesecake into bite-size cubes.
- 4. Bake for 15 - 20 mins.
- 5. Allow the tin to cool completely before pouring in the filling.
- Cheese filling
- 1. In a large bowl whip the cream cheese to soften it.
- 2. Pour in the Nuvia Sweetener and mix with a whisk.
- 3. Pour in whipping cream in a few batches and whisk again. Stop when you have achieved a slightly thickened, creamy texture.
- 4. Pour the batter on the base and spread it out evenly.
TIPS AND TWEAKS
Keep the cream cheese out at room temperature to soften while preparing the base and toppings.
