IQS- Fructose friendly – Mini Lime and Coconut Cheesecakes.

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Giving up sugar hadĀ  relatively easy, but I do miss sweets, cakes, biscuits etc.

Not one thing in particular, but the texture of these foods…something creamy, cakey, crumbly and of course sweet.

I recently said no to some birthday cake, it was hard , it was my favorite continental cake, with chocolate and normal custard layers šŸ˜¦

So I really wanted a treat.It’s also nice to be able to have dessert or something with a cup of tea.

So I had a look at some of the recipes on the ‘I quit sugar’ web page ( http://www.iquitsugar.com) and the lime and coconut cheesecake (http://www.iquitsugar.com/recipe/lime-coconut-cheesecake). looked yummy.

My twists on Sarah s recipes include using ginger in the base, this makes it taste nice and gingernutty, and also using pecans instead of hazelnut meal. I also made these into mini cheesecakes, in muffin cases to help with portion control. I forgot to add the vanilla bean seeds!

This made about 18 mini cheese cakes, if you have two muffin pans, you can make all the cakes in one batch, or simply use the left over mixtures when the first batch is done.

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Ingredients:

Base

150gs Shredded coconut

100gs of Pecans crushed in a mortar and pastel until fine like almond meal

60gs of butter melted

ground ginger to taste

Filling

2 packets of full fat cream cheese (500gs)

1 egg

1/2 cup coconut cream

1/2 cup or to taste of brown rice malt syrup

11/2 tbls or to taste of stevia powder

zest and juice of one lime

Steps:

1. Pre-heat oven to 180. Line a 12 cup muffin tin with muffin cases.

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2. Combine base ingredients in a bowl, pressĀ  just under a tablespoon, of the mixture into the muffin cases.

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3. Bake this in the oven for about 10 minutes, keep an eye on them as nuts burn easily.

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4. Turn oven down to 160. Combine all the filling ingredients in a food processor, and blend until well combined.

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5. Divide evenly amongst the muffin cases.

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5. Bake in the over for 25 to 30 minutes. Repeat with any leftover mixture. Refrigerate for at least 2 hours before eating.

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Teagzx

 

 

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Baked Dulce de Leche Cheesecake

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When I had to find some Mexican/South American desserts for a party I was having, I knew I had to use Dulce de Leche in something..and everyone loves a cheesecake. In Australia, real Dulce de Leche is hard to find, you can find many recipes to make your own.Ā  Here is one from Not Quite Nigella http://www.notquitenigella.com/2009/01/16/dulce-de-leche-or-confiture-de-lait/

However, I did find tinned ChileanĀ  manjar at Casa Iberica https://teagzteagz.wordpress.com/2013/05/11/a-visit-to-casa-iberica-and-zeigote-fitzroy/. You could use Nestle Top ‘n’ Fill caramel, in a pinch.

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Manjar

I prefer baked cheesecakes to gelatin set ones, they don’t seen to have the cloying sweetness.

This is a good baked cheesecake. I used ginger nut biscuits in the base, and it slightly overcooked which I was worried about.. but…the ginger and bitterness really complimented the sweet caramel layer. The sour cream layer also balanced the sweetness.

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This recipe is from taste.com http://www.taste.com.au/recipes/24633/baked+dulce+de+leche+cheesecake+with+toffee+shards

However, I didn’t do the toffee shards, I knew I wouldn’t have time as I had to make another three desserts for the party. I also used brown sugar in place of castor sugar and increased the amount a little, as the manjar tins were smaller than 450gs. So if you find the larger tins, revert to the original recipe above.

I apologize for the terrible photos, I was in a hurry when getting the cake ready to serve, and took the slice photos the day after. Also I didn’t get a picture of the sauce, it was good people were putting it on other desserts!

Ingredients

  • 300g ginger nut biscuits
  • 90g unsalted butter, melted
  • 750g cream cheese, chopped
  • 2 tbs cornflour
  • 3 eggs
  • 150gs of brown sugar
  • 20g caster sugar
  • 2 tsp vanilla extract
  • 2 x 390g jars dulce de lecheĀ Ā 
  • 600ml sour cream

Preheat oven to 200Ā°C and grease a 23cm springform pan.

Finely crush biscuits in a processor, then pour in melted butter and pulse to combine. Press mixture into the base of the pan. Bake for 8 minutes, then remove pan from the oven and reduce temperature to 160Ā°C.

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Meanwhile, place cream cheese in cleaned processor with cornflour, eggs, brown sugar and 1 tsp vanilla. Process until smooth, then add one jar of dulce de leche and process until smooth and combined. Pour mixture over biscuit base, then bake for 45 minutes until set.

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Meanwhile, place sour cream in a bowl with another 20g sugar and 1 tsp vanilla. Beat with a wooden spoon to combine. Remove cheesecake from oven and top with sour cream, then bake cake for a further 15 minutes until set. Leave in the switched-off oven with the door ajar until completely cooled, then chill overnight.

Add 2-3 tbs boiling water to the remaining dulce de leche until you have a smooth sauce consistency.

When ready to serve, remove cake from pan and place on a platter,Ā  then drizzle with the sauce.

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