My latest effort to get healthier involves getting all the sugar out of my diet and cutting way back on carbohydrates.
However, I had some Tofutti cream cheese in the fridge and was really in the mood for a dessert. I know the ketogenic people don’t approve of dairy substitutes but I’m allergic to dairy, so a compromise was in order. Having studied various health blogs, I knew that most desserts were sweetened with Erythritol and Stevia.
I’ve been trying out different recipes for cheesecakes and wanted to try a fruit based one that would be sugar free, dairy free and low in carbs. I was making my cheesecakes with a crust made of crushed, gluten-free Pamela’s cookies. But those are full of carbs, so they were not an option. I finally decided to make a cookie crust using this chocolate chip cookie recipe. The only thing I changed was that I used Earth Balance instead of real butter and I added some vanilla flavoured liquid stevia.
I was worried that the stevia would make it bitter, but it turned out fine. Since I was making a crust instead of small cookies, the baking time was longer and I had to check it every few minutes. I tasted pinches of the cookie crust and it was very good, buttery and a bit sweet. However, I didn’t realise just how much batter the recipe would make, so it was a very thick crust. I would recommend halving the recipe for a nice, thin, cheesecake crust.
I also didn’t want big chocolate chips in my crust, so next time, I will leave them out and add some more vanilla instead. Or, perhaps I’ll try adding in some lemon extract!
For the filling, I used a homemade cheesecake recipe that my grandmother taught me. When I made this filling before, I felt it tasted a bit too buttery, so I only used about 1/2 cup of coconut oil this time.
The filling was a bit softer, but fine. Instead of using the peanut butter in the original recipe, I substituted half a cup of pureed raspberries with a bit of lemon juice. Instead of using liquid sweetener, I subbed 2/3 cup of Erythritol, which turned out sweet enough for my taste.
Being the impatient person I am, I tried a slice after two hours in the fridge. It was nice, but I wasn’t blown away. I decided to let it sit overnight and tried it again when I got home from work the following day. Wow, it was so tasty, sweet, buttery and rich. I really enjoyed it and the lesson here is that you really have to give cheesecake 24 hours in order for the flavours to develop.