This is a yummy no bake cheese cake that will impress everyone and satisfy the need for cake without compromising on carbohydrate.
For the base,
1 cup of ground almonds,
100 gms butter,
pinch of salt,
For the topping..
400gms of full fat block cream cheese,
100gms sour cream,
2 cups boysenberries or other berries of choice,
2 heaped teaspoons of gelatine,
scant 1/4 teaspoon stevia,
For the base, melt the butter then add the ground almonds and salt, pour into a 21cm cake tin and spread evenly. Then bake at 180c for about ten mins until the almonds are golden then refrigerate. This is a high fat base so it will be quite liquid until it has set in the fridge.
For the topping blend the cream cheese and sour cream in a food processor then add one cup of the berries and the stevia and process again.
Next fill a st fill a small cup 1/3 with cold water and sprinkle the gelatine over the top and let it soften for five mins. Then put the cup in a saucepan with a little simmering water in it and let the gelatine melt until no grains are visible.
Next whip the cream until it reaches soft peak consistency then slowly pour in half the gelatine mix and keep whisking. This stablises the cream and keeps it fluffy and light. Then add the cream cheese mix to the cream and gently fold together, pour all of this onto the set base and replace in the refrigerator to set.
Then smash the second cup of berries with a potato masher and add the second half of the gelatine, if the gelatine has set at all you can re melt it in the pan of water. This berry mixture can then be poured onto the cake and evenly spread, refrigerate to allow the gelatine to set.
This is very rich and filling pudding, serve with extra whipped cream. Cut into 24 slices each piece has 3.8gms of carbs. This recipe freezes really well, just defrost at room temperature.
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