Sugar-free Christmas berry cheesecake

Sugar-free Christmas berry cheesecake

Sun, santa and (usually) stacks of sugar... From honey-glazed hams to sugar-packed pavlovas, Christmas in Australia is often more naughty than nice. Giving fructose the flick doesn’t have to mean forgoing all the fun this festive season. Sarah Wilson from I Quit Sugar’s indulgent sugar-free cheesecake is your answer to healthy-but-festive this Christmas.

INGREDIENTS

Cake filling

• 750g cream cheese, at room temperature
• 2 tbs yoghurt or sour cream
• 1/4 cup (60ml) coconut cream
• 1/2 cup (175g) rice malt syrup
• 1 egg
• 1 tsp vanilla powder
• 1 cup frozen raspberries
• Extra raspberries and mint leaves, to decorate

Cake base

• 1 cup (150g) shelled pistachios or hazelnuts
• 1 cup (70g) shredded or 1 cup (90g) desiccated coconut
• 1 cup (100g) almond meal, or other nut meal
• 120g unsalted butter, softened

• METHOD

  • 1
    Preheat the oven to 160°C. Line the base and sides of a 23cm springform pan with baking paper.
  • 2
    For the cheesecake base, whiz the nuts in a food processor until semi-fine. Add the coconut, almond meal and butter and rub with your fingertips to make a dough. (The more you rub, the more you’ll release the oils in the nuts and achieve the right doughy consistency.) Add more butter if required. Press into the pan, covering the base and sides to an even thickness (about 5 mm). Bake for 5–8 minutes until starting to turn golden. Remove from the oven and allow to cool completely in the pan.
  • 3
    Meanwhile, place raspberries in a blender and slowly drizzle in enough water to make a puree. Transfer to a small saucepan and stir over medium heat until raspberries thicken to a syrup like consistency. Allow to cool.
  • 4
    Combine the cream cheese, yoghurt, coconut cream, syrup, egg and vanilla powder in a large bowl using a wooden spoon. Don’t over-mix, and try to keep the aeration to a minimum while stirring (too much air will make the filling puff up and then collapse during cooking).
  • 5
    Spoon half the mixture into the cold base and smooth surface. Dot teaspoons of raspberry sauce over cheesecake surface. Using a skewer, swirl raspberry over cheesecake surface. Pour remaining cream cheese mixture over and smooth surface. Return to the oven for 20–30 minutes until the mixture pulls away from the base a little and the centre is custard-like (don’t overcook).
  • 6
    Place in the fridge for at least 2 hours to firm before serving. Decorate with extra raspberries and mint leaves. 
Be sure to allow the cheesecake to cool for several hours before serving; otherwise, it can taste too eggy.
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