CREATE-A-FLAVOR
NO-BAKE CHEESECAKE
Here is a very versatile no-bake cheesecake. You can choose the flavor and be as creative as you like! Very good, creamy cheesecake and no need to bake the crust either!
Shortbread Crust:
11/2 cups Gluten-Free Bake Mix 2, OR almond flour (375 mL)
1/4 cup powdered sweetener (60 mL)
6 tbsp butter, melted (90 mL)
1 tsp vanilla extract** (5 mL)
Filling:
16 oz cream cheese, softened (500 g)
1 cup whipping cream (250 mL)
2/3
cup sugar-free gingerbread syrup (150 mL)
(Like DaVinci® syrups,
or alternative*)
1 packet gelatin (15 mL)
2 tbsp sugar-free gingerbread syrup (15 mL)
Garnish:
Chocolate rosettes (optional) ***
Shortbread Crust: In medium bowl, combine Gluten-Free Bake Mix 2, and powdered sweetener, OR coffee sweetener packets. Stir in melted butter and vanilla extract. Press into 9-inch springform pan and freeze while making the filling.
Filling: In food processor or in bowl with mixer, process cream cheese until smooth. Add whipping cream; process. Add gingerbread syrup; process. In small bowl, combine gelatin and syrup and nuke briefly to dissolve the gelatin. Add to cream cheese mixture; process. Pour over chilled Shortbread Crust. Cover top of springform pan with a dinner plate and refrigerate the cheesecake until set.
Helpful Hints: *Instead of the gingerbread syrup, you can use water, 1/2 cup (125 mL) sweetener, 1 tsp (5 mL) cinnamon, 1/2 tsp ground ginger and 1/8 tsp nutmeg. However, you can use any-flavor DaVinci® sugar-free syrup or any flavorings plus water, sweetener, etc. **Instead of vanilla extract in the crust, you can use half the amount in the form of almond extract.
***Chocolate Rosettes: In heavy saucepan or double boiler, melt 1/2
cup (125 mL) chocolate chips and 2 tbsp (30 mL) butter. Stir in 2 tbsp (30 mL) whipping cream. Allow to cool sufficiently and pipe rosettes
onto chilled cheesecake.
Yield: 12 servings
1
serving
302.9
calories
7.0
g protein
28.4
g fat
0.0 g fiber
4.8
g net carbs
😎Team
books: Amongfriends.us/WorldsBestLowCarbCookbooks