Discover the sweet secret behind this guilt-free cheesecake
Forget about consuming an entire day’s worth of calories in one slice of cheesecake. You can eat cheesecake that has all the yum factor of a traditional one, but absolutely no sugar, or gluten for that matter. The secret? Read on …
My secret addiction (after champagne and picking armloads of flowers in public parks in Paris) is cheesecake. Despite being a pretty healthy yogini, favouring pescatarian food, green smoothies and homemade muesli, my recipe collection features more cheesecake recipes than salads. And I can’t stop at one slice; I need seconds. Or thirds. Hello, problem zipping up my jeans the next day!
I blame my parents. Every holiday we had as children visiting my grandparents on the Central Coast, north of Sydney, Australia, we were taken to the Sara Lee factory nearby where we would load up on frozen strawberry, blueberry and French vanilla cheesecakes to take home. Try feeding a family of six on just one of those CD-sized desserts; there was always a squabble about who got an extra centimetre and who didn’t.
The problem with supermarket and café-style cheesecakes is the quantity of sugar. And the problem with sugar (besides a whole gamut of health issues) is that our taste buds get so used to the quantities we eat, we think it’s normal. But you can re-set your taste buds to appreciate less sugar and a different kind of sweetness - that comes from luscious fruit instead.
That’s where this beauty comes in. It just tastes real. Wholesome. Flavourful. And passionfruit-y good. It’s not your traditional, 1,000 calorie-loaded cheesecake that’ll make you feel faintly ill after consuming all that sugar. You’ll just feel healthy, happy and unlikely to want to share a single centimetre of it with anyone else. You’re welcome.
SUGAR-FREE, GLUTEN-FREE PASSIONFRUIT CHEESECAKE
150g almond meal
55g butter, melted
50g dessicated coconut
300g cream cheese
90g sour cream
1 tsp vanilla essence
2 eggs (room temperature)
1/2 tsp baking powder
zest of one lemon
1/3 cup fresh passionfruit pulp (or equal quantity sugar-free tinned fruit, drained)
Preheat oven to 150 degrees Celsius. Wrap the base and sides of a 15cm (6 inch) springform tin in foil.
Combine ingredients for the base until it resembles a buttery crumble and press into the bottom of your tin.
Beat cream cheese, sour cream and vanilla until smooth, adding eggs one at a time, taking care not to overmix. Beat in baking powder for just a few seconds.
Stir through passionfruit, pour mixture into crust and place into baking tray. Pour 3cm of water around the tin and place carefully into oven.
Bake 60 minutes. Cheesecake should be set but slightly wobbly in the centre. Open oven door and allow cheesecake to cool inside oven completely.
Serve cold with chantilly cream or crème fraîche and extra fruit.