03 May Sugar Free Cheesecake
Sugar Free Cheesecake
Your favorite crust filled with a dreamy and creamy decadence that’s covered with the season’s freshest fruit.”
Ingredients
Base
- 2 tsp Xylosweet of Lite N Sweet or more to your taste
- 150 g / 1 1/2 cups almond meal/flour
- 50 g / 1/2 stick butter melted
- 50 g / 1.8oz desiccated/shredded coconut unsweetened
Sugar Free Cheesecake Filling
- 450 g cream cheese
- 1/2 cup XyloSweet
- 1/2 tsp. vanilla
- 2 eggs
Instructions
Cheesecake Base
- Mix all the ingredients and press into a greased and lined pie/flan dish.
- Pop in the fridge while making the cheesecake filling.
Sugar Free Cheesecake Filling
- Beat cream cheese,XyloSweet, and vanilla until blended. Add eggs one at a time until incorporated. Pour the cheesecake mixture into the prepared crust pan.
- Wrap the bottom of the pan tightly in aluminum foil. Place the spring-form pan inside a larger roasting pan. Add 1/2″ of water to the roasting pan to form a water bath for the cheesecake. Bake in the water bath at 162 degrees fahrenheit for 40-45 minutes.
- Remove from water bath, discard the foil, and refrigerate for 3 hours or overnight until set.