Sugar- and Gluten-Free cheesecake

We are proud to present a healthier cheesecake mix. It’s simple to make and is for everyone to enjoy free of guilt. The cake consists of a crispy bottom of almonds, oats and coconut while the top has a deliciously rich curd with a mild flavour of passionfruit. It can be layered in small glasses as a lovely decorative dessert. The mix has a low carbohydrate content, is high in fibre, and contains twice as much protein as a regular cheesecake.

  • Gluten-free
  • Sugar-free
  • Quick and easy to make

The cheesecake is prepared with Philadelphia- or similar cream cheese and butter. For an even lighter version of the cake, you can reduce the amount of butter and using a lighter cream cheese.

Nutritional information:

Per 100 g cheese cake kcal protein carbohydrates fat fibre salt
Standard preparation 250 7 7 20 2 0.6
Philadelphia cream cheese light and 25 g butter 194 8 8 13 7 0.6

Instructions

Oat Crunch:

  • Dry-roast the crunch mix in a frying pan at medium-high heat for about 5-7 minutes, stirring continuously, until the crunch turns golden.
  • As topping: mix with 50 g butter and chill.
  • As cake base: let the roasted crunch cool for a few minutes, then mix in 50 g of room tempered butter.
  • Put the crunch into small cups, or a round 6-7 inch cake tin.
  • Place in refrigerator.

Curd:

  • Stir 200 g Philadelphia cheese until creamy.
  • Add the curd mix and 150 ml of water, and continue stirring until smooth consistency.
  • Put into glasses and sprinkle over the oat crunch.
  • For cheesecake in a cake tin: pour the curd over the cooled crunch base.
  • Put in refrigerator for about 1 hour.

Net weight: 173 g. Yields approximately 570 g cake.

Nutrition per 100 g dry mix:
kcal: 326  |  Protein: 14 g  |  Carbohydrates: 19 g  |  Dietry fibre: 23 g  |  Fat: 16,5 g