Ingredients
For the Base
- 5 tblespoons oat bran
- 2 tablespoon powdered skim milk
- a pinch of sea salt or kosher salt
- 1/2 teaspoon cinnamon
- 1 tablespoon sweetener
- 4-5 tablespoons skim milk
For the Cake
- 1 cup low fat cream
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon rind
- 3 teaspoons gelatine, dissolved in 1/4 cup boiling water (let to sit for 5-10 minutes)
- 3/4 cup sweetener (this is the exact measurement for sugar comparative sweeteners, if you are using a strong sweetener please adjust)
- 500g Light Philadelphia cream cheese, softened (use the block if possible, it has a much better texture and taste for this cake)
Method
Preheat oven to 200C (400F) Lightly grease a cake tin, and line with baking paper. The best type of cake tin to use for this is one with a removable base/sides as this cake cannot be tipped upside down to get it out of a tin.
Combine dry ingredients for base, carefully add skim milk one tablespoon at a time until you feel the mixture is at the correct consistency; thick and not too runny. Pour into the baking pan and place in oven for 10 minutes. The base is completed when it no longer jiggles when you shake the pan.
Place base aside to cool.
Using an electric mixer beat the cream cheese and sweetener together until smooth.
Add in gelatine mixture and beat until it is smooth, do not over mix!
With the mixer on a low setting, slowly add cream, lemon juice and rind. Mix until combined.
Pour mixture over the base. Place in the fridge and allow it to set. Allow at least three hours to set, preferably overnight.
Base recipe adapted from here: http://dukanrecipesbymariamartinez.blogspot.com.au/2013/01/low-carb-newyork-cheesecake.html
Cake recipe adapted from here: http://philly.com.au/recipes/creamy-lemon-cheesecake/
Hope you enjoy, let me know how it turns out.
x Stacey
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