Passionfruit Cheesecake Unbaked Low Low Carb Recipes

KETO NO BAKE CHEESECAKE

Steps:

• In a 9-inch pie pan or springform pan, mix together almond flour (or ground nuts), sweetener, and cinnamon.
• Stir in melted butter and press crust mixture evenly into pan. Refrigerate for at least one hour before filling.
• Place the gelatin and sweetener in a bowl and stir to blend. Add boiling water and stir occasionally until powders have completely dissolved.
• In a large mixing bowl, beat together the cream cheese and vanilla extract until well combined and creamy.
• Slowly pour in the gelatin mixture, beating well after each addition.
• Place filling mixture in the refrigerator to thicken, stirring every 10-15 minutes, until it's spreadable. (30-45 minutes)
• Spread filling into prepared crust and top with fresh berries if desired. Store in the refrigerator and serve chilled.

LOW-CARB CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
• Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.
• Bake on the center rack until in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
• Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, 1 at a time. Add lemon juice, vanilla extract, and lemon zest. Beat until well combined.
• Bake on the center rack in the preheated oven until center is almost set and slightly jiggly in the center, 45 to 55 minutes.
• Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours, to overnight. Run a knife gently around the sides to remove, unclamp, and carefully remove the pan; it should come right off.

PASSIONFRUIT CHEESECAKE UNBAKED - LOW LOW CARB

Steps:

• Pre-heat oven 180 degrees.
• Paper lay the bottom of a round baking tin that has the removable top ring.
• BASE: Separate eggs - beat egg whites till half stiff add sugar and beat until stiff peaks & glossy.
• Fold in almond meal, vanilla essence and egg yolks until its blended - don't beat.
• Pour the mixture in the tin for baking. And cook for around 20 mins and prick with a skewer to ensure it is cooked through.
• FILLING: Whip the cream until stiff and place in fridge.
• Mix the lemon and gelatine together, add the hot water until dissolved.
• Place ½ can of the passion-fruit into a saucepan or small pot on stove medium heat until it starts to just boil then quickly add half of this to the gelatine mixture to loosen and then place the gelatine mixture back into the pot and allow to come to a slight boil and remove from heat. With a strainer pour the mixture into a cup & allow to cool. Be sure to discard the seeds from this mixture as we only want the juice.
• Beat together the cream cheese & sugar until smooth add remainder of passion-fruit pulp add the cream and beat on medium speed. Whilst beating slowly pour the gelatine mixture until all is blended well.
• Your filling is now ready to pour onto your base (base must be cooled) I keep it in the cake tin and place it in fridge covered with a plastic bag.
• Any left over filling eat it and enjoy until the cheesecake is set the next day.
• Day after - Get a thin knife of butter spreader and run it along the wall to separate the cheesecake from the tin cut yourself a massive piece and enjoy!

PASSIONFRUIT CHEESECAKE SLICE

Steps:

• Line a 20cm square cake tin, and heat oven to 180°C.
• Beat butter and brown sugar until creamy.
• Mix in the flour.
• Divide the mixture into thirds. Keep one third for the topping and press the remaining two thirds into the base of the tin. Bake for 10 minutes.
• Meanwhile, beat the cream cheese and passionfruit pulp until smoothly combined.
• Add eggs, milk and lemon juice. Mix to combine.
• Spread this filling into the the prebaked crust, and then crumble the reserved dough over the top.
• Bake for 25-30 minutes, until the filling is set.
• Cut into squares when cool, and dust with icing sugar before serving.

SUPER SIMPLE LOW CARB NO-BAKE CHEESECAKE

Steps:

• Soften the cream cheese either by leaving it out on the counter or putting it in a microwave safe bowl and heating it gently for a minute or so. Using electric beaters, beat the cream cheese until it is nice and smooth with no lumps.
• In a separate bowl, using the same mixer, beat the cream until it is nicely whipped and stiff peaks form.
• Using a rubber spatula, scoop all the whipped cream cheese into the bowl with the whipped cream. Beat the two together until they are completely blended. Then, pour in the Splenda and beat some more.
• Voila! A yummy dessert in no time. You can either serve this immediately as a "cheesecake flavored mousse", or, you can spoon it into individual dishes and chill for a more solid product. This entire recipe is big enough to fill a 9" pie pan.
• For those of you who are further along in your low carb program, you can add raspberries or strawberries on top to make this a real treat! Enjoy!