Sugar-free Citrus Cheesecake
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 5 h. 20 min.
Ready in
Ingredients
for
1
- For the base
- ½ cup butter
- ½ cup coconut sugar
- 2 eggs
- 1 cup self-rising flour (heaped)
- 1 Tbsp hot water
- For the filling
- 1 cup milk
- 1 cup coconut sugar (scant)
- 1 pinch salt
- 1 unwaxed lemon (finely grated zest)
- 4 egg yolks
- 1 oz Powdered gelatine
- 3 Tbsps water
- ⅞ cup Sour cream
- 1 cup cream (48% fat)
- 2 cups cream cheese
- To decorate
- Grapefruit
Preparation steps
1.
For the base: heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 23cm|9" springform cake tin, 9cm|3" deep and line 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 water 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 the sponge to cool in the tin on a wire rack.
5.
For the filling: heat the milk, sugar, salt, lemon zest and egg yolks in a heatproof bowl over a pan of simmering (not boiling) water. Stir until smooth and thickened. Remove from the heat.
6.
Sprinkle the gelatine over the water in a small bowl and leave to stand for 5 minutes.
7.
Stir the gelatine into the egg yolk mixture with the soured cream and leave to cool.
8.
Whisk the cream until thick.
9.
When the soured cream mixture begins to set stir in the cream cheese, then gently fold in the whipped cream.
10.
Spoon onto the cake base and smooth the top. Chill for at least 4 hours until set.
11.
Remove from the tin and arrange the grapefruit segments on top.
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