Once again, Shavuot has come and gone.
Last year I blogged about the awesome cheese blintzes I made (which I made again this year).
This time I decided to try my hand at making a cheesecake. I also wanted to make it sugar free so that Paul could enjoy it too.
I found a few recipes online and using them as a base, I adjusted to the ingredients I had available.
A fluffy, sugar free, baked cheesecake.
- 1 packet sugar free chocolate tea biscuits
- 1/3 cup butter
- 3 tbsp cup for cup sugar replacement
- 1 tbs vanilla
- 750 g ricotta cheese
- 200 ml sour cream
- 1 1/4 cups cup for cup sugar replacement
- 3 large eggs
- 1 tbsp lemon juice
- 1 tsp vanilla
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Crush the biscuits until they resemble fine crumbs.
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Melt the butter and mix into the biscuit crumbs along with the sugar replacement and vanilla.
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Press the mixture into a prepared round 9 inch springform cake pan (or into the bottom of a glass or pyrex dish.
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Bake at 160C for about 5 minutes.
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Allow to cool while assembling the filling.
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Beat the ricotta, sour cream and sugar replacement until smooth.
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Add the eggs one at a time and beat to incorporate.
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Add the lemon juice and vanilla and mix well.
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Once your base is cool, slowly pour the filling on top and smooth out the top.
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Bake in a 160C oven for 50 minutes. The top will begin to turn brown and crack around 45 minutes. This is normal.
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Run a knife around the edge of the cake and then allow the cake to cool to room temperature before transferring to the fridge for at least 2 hours.
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Once the cake is chilled you can remove it from the pan.
Yum! I do love cheesecake!