This Sugar Free Cheesecake has taken nearly 2 years for Klaudia to perfect, and it's still evolving each and every time she makes it. It's delicious, high in protein, and you won't believe that it's sugar free.
So ditch the shop bought, processed, sugar loaded ones and try Klaudia's Sugar Free Cheesecake. It takes a little work but, trust us it is well worth the extra effort!
To make the base
1 cup Walnuts
1 cup Almonds
1 tbsp Milled Flax Seeds
2 tbsp Xylitol
2 tbsp Coconut Oil (Melted)
1/2 tsp Salt (Himalayan Pink)
Break up the nuts in a food processor, don't blend them too fine, you want a crumbly texture.
Place in a large bowl and mix in the xylitol, melted coconut oil and salt.
Transfer the mixture to the cake tin, spread out evenly and press firmly down into the base.
Bake in a preheated oven for 10 minutes on 180 degrees.
Remove cake tin from the oven and leave to cool before making the filling.
For the filling
400g Soft Cream Cheese
250g Ricotta Cheese
150g Whipping Cream
1 1/2 tbsp Gelatine (Great Lakes)
Juice of 3 Lemons
Zest of 1 Lemon
1/2 Cup Xylitol
Seeds from 1 Vanilla Pod
A Pinch of Salt
First whip the cream in a large bowl until it’s nice and light.
Add the cream cheese, ricotta cheese, lemon juice and zest, the xylitol, salt and vanilla, and blend with a hand held blender until smooth and creamy.
To make the gelatine; add the gelatine to 1 tbsp of cold water and leave for 1 minute, then add 2 tbsp of hot water from the kettle and stir until dissolved.
Add the gelatine to the cream mixture and whisk until smooth.
Pour the mixture over the cooled base and chill in the fridge for a few hours, or even better, over night!
If you have enjoyed this recipe please share it with your friends via facebook, twitter or pinterest, or even just tell them about it!
Thank you and Bon Appetit.