A sugar-free version of this ultimate dessert classic.
115 g butter
35 g wheat flour
100 g Fat-reduced almond flour
3 tablespoons Sukrin
2 egg yolks
250 g cream cheese of choice
300 ml light sour cream
200 ml SukrinMelis (140 g)
1/2 lemon, juice and finely-grated zest
Raspberries or other berries/fruits
Mix all ingredients in a food processor and spread the dough evenly into a round cake tin (24 cm) lined with baking paper. Bake the base for 15 minutes at 200 degrees Celsius.
Mix all ingredients and pour them over the half-baked base. Decrease to 150 degrees Celsius and bake the cheesecake until the filling has stiffened (approx. 45 minutes).
Decorate with raspberries or other berries/fruit. The cake is best served lukewarm, but keeps well in the fridge and can also be served cold.
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