About the Recipe
Who doesn't love cheesecake? It's one of my favourite desserts but is often high in sugar. This recipe uses xylitol which is a natural sweetener having little effect on blood sugar levels and insulin. Cheesecake is a great alternative to other types of cake as it contains protein (cream cheese) which helps stabilise blood sugars by blunting the absorption of carbohydrates/sugars.
FOR THE BASE:
20g chopped walnuts or pecans (use other nuts if preferred)
4 dried apricots
FOR THE CHEESE:
200g plain cream cheese
2 tbsp lemon juice
Zest of 1/2 lemon
3 tsp xylitol
FOR THE TOPPING:
2 tbsp fresh berries (raspberries, blueberries or blackberries)
Place nuts and apricots in a small blender and process until broken into small pieces. Press into the
bottom of 2 ramekin dishes and chill.
In a bowl, add the lemon juice to the xylitol and stir to allow the granules to dissolve.
Mix the dissolved xylitol and lemon juice and zest into the cream cheese until smooth and thoroughly combined, then spoon into the prepared ramekins.
Scatter the berries on the top of each ramekin and chill until ready to serve. You can also make a coulis to drizzle on top by blending some of the berries with xylitol and vanilla essence.