Any Berry Cheesecake Method 30 PREP
COOK
TOTAL PREP
12 SERVES TOTAL COOK
SERVES
This indulgently creamy low-carb cheesecake is great to make ahead for dinner parties. Use any berry that you have on hand – raspberries or blueberries work really well.
Ingredients
BASE 2 cups almond flour ¼ cup desiccated coconut ¼ cup natvia sweetener (or similar granulated sweetener) ¹∕³ cup butter, melted 1 large egg, lightly whisked FILLING 1 cup pure cream 450g cream cheese ¹∕³ cup natvia sweetener (or similar granulated sweetener) 2 tsp vanilla essence 1 cup berries, fresh (if frozen, allow to defrost first)
52 Peninsula Kids – Winter 2022
Preheat oven to 180°C and grease sides and bottom of 20cm springform cheesecake pan with butter or cooking spray. Line bottom of pan with non-stick baking paper. 1. Place almond flour, coconut and natvia in a medium size bowl then add melted butter and egg. Mix to combine well. 2. Using the back of a metal spoon, press mixture evenly into bottom and sides of pan. 3. Bake for 15-20 minutes or until golden brown and firm. 4. Remove from oven and cool (can place in fridge if wanting to cool fast) 5. Place cream in a small bowl and use hand beater to beat until firm peaks form. 6. Place cream cheese, natvia and vanilla in another medium bowl and beat using hand beater until smooth and silky. 7. Fold whipped cream into cream cheese mixture then gently stir through berries. 8. Spoon filling into the cooled base then place in fridge to chill for at least 4-6 hours or overnight if possible. 9. Serve decorated with lots of fresh berries on top.