I have been wanting to cut down my sugar intake for a while now, but it makes it hard not only that I enjoy baking so much but that I am thoroughly addicted to the stuff.
So I set out to make a sugar free cheesecake - I've used agave as a sweetener, and while I'm aware that (contrary to the claims on the label) it may not actually be much better for me than cane sugar, agave is sweeter which means I can use about two thirds less than if I were using sugar to get the same level of sweetness. So I get points for that, right? The result was pretty freaking delicious.. I may have eaten it with/for every meal until it was gone..
BASE
Biscuits (recipe from
here)
- 2 cups flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 4 Tbsp nuttelex (vegan margarine)
- 3/4 cup soy milk
- 1 tsp vanilla
Base
- Biscuits from below recipe
- 1/3-1/2 cup nuttelex
Pre-heat the oven to 230 C (450 F)
Mix dry ingredients into a bowl.
Mix the nuttelex into the dry ingredients, using a fork or your fingers.
Add the soy milk and mix with a wooden spoon until you have dough. You may need to add a little more flour if it is too sticky.
Roll into balls just a bit smaller than a golf ball. Press flat (about 1cm thick) onto a baking sheet.
Bake for 12-15 mins, remove from oven and turn oven down to 175 C (350 F)
While still warm, put jam on two or three of the biscuits and eat.
When the biscuits have cooled, crush in a food processor. Blend in just enough nuttelex until the mixture holds together when pressed between your fingers.
Press into a springform pan or pie dish and bake for 10 mins at 175 C (350 F)
FILLING (recipe from
here)
- 3 cups cashews (soaked overnight)
- 1 cup almond flour or meal
- 2/3 cup lemon juice
- zest of 1 lemon
- 1/3 cup agave
- 2/3 cup coconut oil
- 1 tsp vanilla
Put all ingredients in a food processor and process until smooth.
Pour the mixture onto the base and refrigerate until topping is ready.
LEMON TOPPING (recipe adapted from
here)
- 1/2 cup agave
- 1/2 cup soy milk
- 1/2 cup orange juice (for color)
- 6 Tbsp cornstarch
- 1/4 tsp salt
- 1/2 cup lemon juice
- zest of 1 lemon
- 1 Tbsp nuttelex (vegan margarine)
- 1 tsp vanilla
Whisk together first 5 ingredients in a saucepan over medium heat. Stir constantly until mixture has thickened and is translucent.
Whisk in last 4 ingredients and remove from heat. Cool for 5 mins and pour over cheesecake. Refrigerate overnight.