Lucy in the Larder

I had cheesecake for breakfast…

Today I had cheesecake for breakfast… 

Sugar-free, grain-free, guilt-free (well almost) cheesecake and it was delicious! 

I’ve been looking forward to making this recipe posted by Sarah Wilson a few weeks ago and wasn’t disappointed. It’s really easy to make and a great alternative to that sugar-ladened one we’re all used to. Because it’s not as sweet and full of the good fats, I found I didn’t need to eat as much of it (well in one sitting… over the course of a day that can change!) and the biscuit base is a lovely toasty nutty coconut crumble – so tasty. 

I decided to use up all the pistachios I had in the cupboard, which was a little more than the recipe called for – hence why my biscuit base is much higher than the cake, but it was too delicious to waste.

It’s not an overly sweet cake (I might add a little more rice syrup next time I make it) I like to serve it with some fresh fruit – strawberries or mangos are lovely at the moment.

Now I’m going to have cheesecake for lunch… Sugar-free nut cheesecake

Serves: 8-10; Prep time: 10 minutes; Cook time: 30 minutes 

Base:

110g desiccated coconut (or any other nuts of your choice)

110g shelled pistachios

150g almond meal

4 Tbls butter

Filling:

3 boxes (750g) Philadelphia cream cheese

1 egg

2 Tbls natural yoghurt

Dash of vanilla essence or vanilla powder

1/4 cup coconut cream

½ cup rice syrup (add more or less to your taste) 

-       Preheat oven to 160’C

-       Use food processor to crush pistachios until they are semi-fine chunks, add to a mixing bowl with the coconut, almond meal, and room temperature butter and rub until the mixture is an even, thick consistency like damp sand

-       Press into a baking paper lined spring form pan. Cover the base and sides with your mixture to an even thickness – you may need more or less of the mixture depending on the size of your pan. Try to keep it an even thickness – about 1/2-1cm

-       Place in oven for 8 minutes or until slightly firm. Don’t wait for the base to brown as it will continue to cook once the filling is in

-       In a large bowl or the whiz add the cream cheese (room temp), egg, vanilla, coconut cream and rice syrup and yogurt. Mix until it’s an even, thick consistency. Don’t over mix and try and keep aeration to a minimum while stirring – otherwise it will puff up, then collapse

-       Pour mixture to the base and return to the slow oven for 20-30 minutes or until the mixture is puffy on the edges and the centre slightly soft and custard-like – don’t overcook

-       Refrigerate until it’s firm, otherwise it’s way too egg-y and runny… be patient 

*Add raw cacao powder to the mix to make is a chocolate cheesecake.

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This entry was published on November 29, 2011 at 9:52 am. It’s filed under Delicious and healthy!, Lucy's plate, Recipes and tagged , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “I had cheesecake for breakfast…

  1. Mikala Robertson on said:

    i made this on the weekend! thought the recipe needed a little bit more butter in the crust but then I put too much in and the crust needed to cook for longer so it wasn’t as crumbly, oh dear!
    the cake was still very delicious, will definitely make again :)
    thanks lucy!
    Mx

  2. Pingback: Foolproof Fennel soup « Lucy in the Larder

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