sugar_free_cheesecake_a_teaspoon_of_renate

[ Autumn is here, time for cheesecake ]

Last week in paris I saw a lot of pretty cheesecakes but none of them gluten free. Then finally I found one that I could eat it was at this amazing restaurant/take away place in Paris called Noglu. I really enjoyed the cheesecake, but in my version I would want to change a few things to the cake, for starters use less sugar in the cake & second add a autumn flavour to the crust.

I love when it’s autumn/winter and you can use all these very winter spices, such as cinnamon, piment and cloves. In this cake I used cinnamon in the crust to add that autumn feel. For decoration of the cake I used home made plum jam that I made this summer. But it’s also nice to use a raspberry jam or blackberry jam. Feel free to experiment with these jams or spices in this cheesecake recipe.

To substitue sugar in this recipe I used maple syrup for the crust, since it’s a bit more stickier and has a more winter flavour, while for the cheesecake I used honey, for it’s silky flavour. If you use a vanilla bean you can also decide to use the vanilla bean in the filling instead of the crust or use half of the bean for each part.

There is other news which I can’t share just yet, but hopefully I can give you guys an update next week. As well as an update on the lovely goodies I bought in Paris. I will also post a list of good places to visit in Paris including a lovely Japanese Teaplace, which I instantly fell in love with.

Have a great weekend.

P.S. I had to post this photo, my bf made this one, I think it’s rather an amazing photo #nofilter ^_^

Sugar free cheesecake with plums & dates

 INGREDIENTS

For the crust:

  • 120 gr of almond flour
  • 80 gr of rice flour
  • 50 gr of oats (i used buckwheat oats)
  • 1 tbsp of cocoa powder
  • 1 tsp of xanthan gum
  • 1 tsp of baking powder
  • 1/4 tsp of ground cinnamon
  • 100 gr cashew nuts
  • 10 medjool dates
  • 1 vanilla bean
  • 3 tbsps of maple syrup
  • 50 gr of coconut oil (+/- 5 tbsp)

For the filling:

  • 450 gr cream cheese
  • 450 gr ricotta
  • 2 tsps of bourbon vanilla extract
  • 40 gr of cornflour
  • 4 tbsps of honey
  • 4 eggs
  • plum jam for decoration

Preheat your oven at 180° C.

In a bowl mix together the dry ingredients: almond flour, rice flour, oats, cocoa powder, cinnamon, baking powder & xanthan gum. Add the cashew nuts to a (hand)blender and pulse until you have small pieces, stop before making flour. Add the crushed cashews to the dry mixture as well.

Melt the coconut oil in a small bowl & set aside. In the mean time chop the dates and add to your (hand)blender. Pour the coconut oil into the blender as well & blend until you have a smooth mixture of dates and coconut oil, add to an another bowl. Add maple syrup and the vanilla bean to the bowl & mix until evenly divided. Add the dry mixture to the wet mixture and stir until all is combined.

Grease a spring form baking tin (ø 30 cm) with coconut oil or ghee and pour in the mixture, with a spatula even out the mix until you have a neat crust. Add the baking tin to the oven for about 10 to 15 minutes, or until the crust is set. Let it cool on a wire rack.

In your mixer or by hand beat your cream cheese until smooth, when ready start adding a bit of the ricotta to the mixture, beat again, don’t add to much at the same time to avoid lumps. Keep going until you mixed in all the ricotta. Now add the vanilla extract, the honey & corn flour, and mix on low speed until evenly mixed. Add the eggs one by one, and mix for about 2 minutes on low speed, until you have  smooth and silky mixture.

Take your crust and pour the cheesecake filling into the baking tin. Now it’s time to decorate, with a spoon add a few drops of jam onto the cheesecake. With a skewer or knife draw out the drops to create a fun pattern.

Time to add the cheesecake into the oven for it’s finally baking time for another 45-50 minutes. You’ll see that the cake is ready when the edges gets a yellowish colour. It should be firm around the edges but can be a bit soft in the middle.

It’s best to let the cheesecake cool in the oven, so when it’s ready leave the cake for another 10 minutes in the oven. It’s still not time to eat your cake yet, let it cool down at room temperature. When the cakes is completely cooled down, cover your cake with plastic foil and store in your fridge for at least 4 hours or overnight.

Enjoy!

P.S. if you have a smaller spring form tin, use either 3/4 of the crust mixture or you will have a thicker crust, you might like that ;)

Author Renate

:: I am Renate :: and I am in love with loads of things in life, beside my partner in crime, I love drinking tea, creating recipes, exploring the world, being green & loving my work as a graphic designer.

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