I freaking LOVE cheesecake… any kind of cheesecake really, afterall; what isnt there to love about cheese AND cake! I have had a jar of Great Lakes Gelatine hidden in my pantry (Narnia) for a year now – I had every intention of creating a few recipes for people who wanted to incorporate some healthy grassfed gelatine into their diets, but I never got around to it and it got lost in Narnia… then Michael cleaned out the pantry… and then I started craving cheesecake… and now here we are. This recipe is ideal for people following the low carb/high fat lifestyle, but it is also suitable for people who are gluten free, sugar free or just want to eat a delicious cheesecake. These are only 2.8 g carbs total per serve. Love Nik xx
- 250 g | 8.8 oz cream cheese, softened
- 200 g | 8.8 oz pure cream
- zest of 1 small lemon + 1 tbsp lemon juice
- 1 tsp vanilla extract
- 6 natvia sachets (12 g or 0.4 oz) or preferred sweetener
- 1 tbsp quality grass fed gelatine (such as Great Lakes)
- 4 tbsp boiling water
- 100 g | 3.5 oz frozen blueberries
- 2 natvia sachets (4 g or 0.1 oz) or preferred sweetener
- 1 tsp lemon juice
- Insert butterfly. Add cream cheese, cream, lemon zest, lemon juice, vanilla and natvia to mixer bowl. Whisk for 3 min/speed 4/MC on. While this is whisking, disolve your gelatine in the boiling water and stir with a fork to ensure no lumps.
- Scrape bowl down and slowly add gelatine to the mixture while processing for 30 sec/speed 4/MC off.
- Pour mixture into prepared muffin cases or silicone moulds and put in the fridge. In my experience, the cheesecakes set within an hour.
- Rinse the bowl from making cheesecake and add all blueberry sauce ingredients. Cook for 5 min/100°C or 212°F/speed 1/MC off. You can use warm or cold.
If you want to substitute the Natvia for your preferred sweetener, just make the mixture without the sweetener then add it in gradually - taste testing as you go, until your desired sweetness is achieved or the mixture is all gone - whichever comes first!
You can use any other kind of frozen fruit for the sauce if you prefer.
Thermy tip: need softened butter or cream cheese but forgot to take it out of the fridge? Instead of dirtying another dish, chuck it cubed in the thermy on 40°C or 105°F for 2 mins
Use your blunt blade for this recipe.
At step 1 use speed 3 and extend blending time until light and fluffy.
At step 2 use speed 3.
Note: If you wanted to blend at speed 4, don't use the butterfly and scrape down jug halfway through each step, then continue blending for remaining time