Sunday, December 29, 2013
BLUE RIBBON CHEESECAKE WITH STRAWBERRY OR RASPBERRY SAUCE
Note: This recipe is also in Volume 1 of Low-Carbing Among Friends.
1/2 cup ground almonds (125 mL)
Sweetener to equal 2 tbsp sugar (30 mL)
1 tbsp oat flour, optional (15 mL)
2 tbsp butter, melted (30 mL)
1 egg yolk
16 oz light cream cheese, softened (500 g)
8 oz regular cream cheese, softened (250 g)
Liquid sweetener to equal 11/4 cups sugar, OR use a combo of erythritol and liquid sweetener (300 mL)
1/3 cup unsalted butter, melted (75 mL)
2 tbsp vanilla extract (30 mL)
Raspberry or Strawberry Sauce, OR top with Creme Fraiche:
11/2 cups frozen unsweetened raspberries, OR (375 mL)
Liquid sweetener to equal 1/4 cup sugar (60 mL)
3 tbsp water (45 mL)
1/2 tsp Thickening Agent, OR xanthan gum (2 mL)
Crust: In medium bowl, combine ground almonds, sweetener and oat flour, if using. Stir in butter and egg yolk. Sprinkle in 9-inch (23 cm) glass pie dish or springform pan. Cover with plastic wrap and press crust out evenly; remove plastic wrap. Bake in 350°F (180°C) oven 10 minutes.
Filling: In food processor with sharp blade, blender or in bowl with electric mixer, process cream cheeses until smooth. Add liquid sweetener, butter, eggs and vanilla extract; process until smooth. Pour over crust. Bake in 350°F (180°C) oven 35 to 40 minutes. Cool to room temperature. Cover cheesecake in center with slightly cooled Raspberry or Strawberry Sauce. Refrigerate. Later garnish perimeter with piped Crème Fraiche, if desired.
Raspberry or Strawberry Sauce: In medium saucepan, combine raspberries or strawberries, liquid sweetener and water. Sprinkle Thickening Agent, OR xanthan gum over warm berry sauce. Cook over medium heat until boiling and thickened.
Variation: Blue Ribbon Maple Walnut Cheesecake: Use walnuts and maple extract. Omit Strawberry Sauce. Garnish with Crème Fraiche,
(3.1 g net carbs)
Yield: 12 servings
7.8 g protein
25.3 g fat
Labels: Cakes and Cheesecakes