Sunday, 9 March 2014

Cheesecake: Free from refined sugar and wheat.

Cheesecake is one of my favourite foods. Has been for as long as I can remember. I love eating it and I love baking it BUT I am not a big fan of having unnecessary sugar and I am allergic to wheat.

Here is my solution; a delicious New York style baked cheesecake without any refined sugar and no wheat to speak of. This would be really easy to make gluten free too*.

*Just substitute the spelt flour for gluten free flour.
Rhapadura is evaporated sugar cane juice. The body processes this sugar much easier.

Preheat oven to 140 degrees (or low to moderate temperature)

200g plain gluten free biscuits or similar.
(If you make brownies or other cakes make sure you freeze them so you can blend them up later to turn into delicious cheesecake bases.)
100-125g melted butter (coconut oil would work as well)

375g cream cheese
3/4 cup rhapadura sugar or equivalent sweetener. You could use honey, rice malt syrup, stevia or maple syrup.
1 tbsp spelt flour (or gluten free flour if making gf)
pinch of salt
3 eggs: 2x separated eggs and 1x whole egg
1 cup sour cream
1 tsp lemon juice
1 tbsp rhapadura sugar (extra)


Blend your base (biscuits, cake etc) to crumbs while melting butter on the stove.
Mix these together with a spoon to combine.
Press the base mixture into your spring base cake tin ensuring even coverage on the bottom and sides.
Place dish in the fridge or freezer to set while you prepare the filling.

In two separate bowls prepare the filling.

Bowl 1.
Beat egg whites from the 2 separated eggs until
soft peaks form.
Add the extra tbsp of rhapadura.
Continue to beat until stiff peaks form.

  Bowl 2.
Beat the cream cheese until soft.
Slowly add the flour, rhapadura, whole egg, sour cream, egg yolks, and pinch of salt.

Once both bowls are completely mixed carefully fold the egg white mixture into the cream cheese mix.

Once combined pour mixture into the prepared

Bake for 1hr to 1hr 45mins checking every 30 minutes to make sure the top is not burning. For best results cook it slowly.

Once cooked leave in oven to cool slowly before transferring to the fridge to cool and set properly. For best results let cool for 2-3 hours.

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