Sugar-free White Chocolate Summer Fruit Cheesecake

Name: Sugar-free White Chocolate Summer Fruit Cheesecake
Total time: 5 h 15 min
Yield: 8
Ingredients: 1.25 cups Raspberries; honey (to taste); 1.5 cups sugar-free biscuit crumbs; 0.25 cup unsalted butter (melted); 2 leaves gelatin; 2 Tbsps lemon juice; 1.5 cups cream cheese; 0.5 cup coconut sugar; 7 ozs Greek yogurt; 5 ozs sugar-free white chocolate (chopped); 1 tsp vanilla extract; Strawberries (halved); Raspberries; Blackberry; 3.5 ozs white chocolate (chopped)

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 15 min.

Preparation

ready in 5 h. 15 min.

Ready in

Ingredients

for

servings

For the raspberry coulis: 1 ¼ cups Raspberries; honey (to taste)

For the cheesecake: 1 ½ cups sugar-free biscuit crumbs; ¼ cup unsalted butter (melted); 2 leaves gelatin; 2 Tbsps lemon juice; 1 ½ cups cream cheese; ½ cup coconut sugar; 7 ozs Greek yogurt; 5 ozs sugar-free white chocolate (chopped); 1 tsp vanilla extract

To decorate: Strawberries (halved); Raspberries; Blackberry; 3 ½ ozs white chocolate (chopped)

How healthy are the main ingredients?

cream cheese Raspberry honey Strawberry Raspberry Blackberry

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Preparation

Kitchen utensils

1 Cutting board, 1 grobe Grater, 1 Fine grater, 1 Small knife, 1 Citrus juicer, 1 Mini food processor, 1 Kitchen scale, 1 Teaspoon, 1 Mixing bowl, 1 Hand mixer, 1 Bowl, 1 Tablespoon, 6 Baking cups, 1 Muffin tin mit 6 Mulden, 1 Wire rack

Preparation steps

For the raspberry coulis: place the raspberries in a pan and cook over a medium heat for a few minutes, stirring until the fruit collapses.

Push through a sieve into a bowl, sweeten to taste if liked, then cool for 10 minutes and chill until needed

Butter a 20cm|8" springform tin.

For the cheesecake: Stir together the biscuit crumbs and melted butter. Press into the base of the tin and chill.

Soften the gelatine in the lemon juice and a little water if necessary, for 5 minutes.

Heat the mixture in a small pan over a low heat just until the gelatine has dissolved.

Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and set aside to cool slightly.

Whisk together the cream cheese and sugar in a mixing bowl until blended. Add the low-fat Greek yoghurt and the gelatine mixture and mix until smooth.

Stir in the white chocolate and vanilla and beat well.

10.

Pour half the mixture onto the biscuit base and tap gently on the side to release any trapped air bubbles. Spoon the chilled coulis on top and pour over the remaining cheese mixture.

11.

Chill for at least 4 hours until set.

12.

Remove from the tin, place on a serving plate and arrange the berries on top. Melt the chocolate as before and drizzle over the berries.