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Creamy cheesecake (recipe by Vickie de Beer)

Recipe from Just Cooking in association with Fresh Living

Recipes

Just Cooking

BBC Lifestyle

Ingredients

Pastry:

• 125g butter
• 2 eggs
• 40ml xylitol
• 150ml coconut flour
• 2 tsp (10ml) baking powder

Filling:

• 4 eggs
• 250g full-fat cream cheese
• 1tsp (5ml) vanilla essence
• 4 tsp (20ml) xylitol
• 250ml (1 cup) cream
• Zest of 1 lemon
• 250g mixed fresh berries

Preparation method

  1. Preheat oven to 150°C.
  2. Line 6 small 7cm loose-bottom cake tins (or one 20cm round or square cake tin) with baking paper, and grease with melted butter.
  3. Melt butter, and allow to cool for 4-5 minutes.
  4. In a medium bowl, whisk eggs, cooled butter and xylitol together.
  5. Sieve coconut flour and baking powder together in a small bowl. Stir into the egg mixture until a workable pastry forms. Allow to chill in the fridge while you make the filling.
  6. Mix filling ingredients together with an electric beater. Do not over mix. Set aside.
  7. Press the dough into prepared baking tin(s) to cover the bottom and sides. Don’t worry if the pastry breaks or crumbles a little – just press it together with your fingers.
  8. Pour the filling in the prepared pastry case(s).
  9. Bake for 30 minutes, or until the filling is set.
  10. Serve piled high with berries.