I often find that people panic when you say “low-carb”. It’s a common misconception that living low-carb also means living without flavour or fun. My parents and my brother – to an extent, do low carb, and when combined with exercise it’s really improved their health. I’m too much of a glutton to do low-carb, but I do love to exercise. It’s probably the only reason I haven’t popped from all that eating yet! But back to this cheesecake!
O was browsing the web for another low-carb dessert that didn’t require too many ingredients or fuss, and I found one here. But my one major change was to oust the splenda in the recipe in favour of natvia, another sugar substitute. Splenda is not that low-carb, and I don’t like using it in baking. And I also ousted the almond extract, because it tastes too bitter to me. But the substitutes worked perfectly and the cheesecake was quick and fun.
I thoroughly recommend it. And I also recommend it with a dollop of cream or jam – for those naughty gluttons like me. And if you want to vary the flavours you can replace the vanilla extract and almond essence with a few mashed or pureed berries, etc.
Here is another slice of my cheesecake, but this time I was able to fish out some of Polly’s delicious Kumquat Jam. I want to thank Polly for continuously giving us delicious treats when we need them the most, especially ones that work so well at dessert time!
Adapted from Suzanne Kern’s
Serves: 6, Prep: 15 mins, Cook: 35 mins
- About 680g of cream cheese
- 3 eggs
- Up to 5 tsp of Natvia, or a sugar susbtitute
- 1 tablespoon vanilla extract
- 1 teaspoon dessicated coconut
- Pre-heat your oven to 180C and grease a pie pan.
- Mix together cream cheese, natvia, vanilla and coconut. Then add eggs and beat until creamy.
- Pour into the pie pan and bake for 35 mins, or until cracked and golden on top.