Coconut Sugar Lemon Berry Cheesecake
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 3 h. 10 min.
Ready in
Ingredients
for
6
- For the base
- ½ cup butter
- ½ cup coconut sugar
- 2 eggs
- 1 ⅛ cups self-rising flour
- 1 Tbsp hot water
- For the topping
- ⅔ cup boiling water
- 3 ozs cubed, lemon gelatin
- 2 tsps Powdered gelatine
- 1 unwaxed lemon (juice & finely grated zest)
- 1 cup Evaporated milk (chilled)
- 1 cup coconut sugar
- 9 ozs Quark
- To decorate
- sliced Strawberries
- Blueberries
- 1 Tbsp honey (warmed)
- lemon zest
Preparation steps
1.
For the base: heat the oven to 190°C (170° fan) 375°F gas 5. Grease a deep 20-22cm|8-9" springform cake tin and line the base with non-stick baking paper.
2.
Beat together the butter and sugar in a mixing bowl until pale and fluffy.
3.
Beat in the eggs, flour and milk until well combined.
4.
Spoon into the tin and level the surface. Bake for 20-25 minutes, until golden and springy to the touch. Leave to cool in the tin on a wire rack.
5.
For the topping: mix together the boiling water and jelly cubes until the jelly has dissolved. Stir in the gelatine, lemon juice and zest and set aside to cool.
6.
Whisk the evaporated milk until doubled in volume.
7.
Beat together the quark and sugar until smooth. Whisk into the evaporated milk with the gelatine mixture.
8.
Pour on top of the base and chill for at least 2 hours until set.
9.
Remove from the tin and arrange the berries on top. Brush with warm honey and sprinkle with lemon zest.
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