Gluten free low carb Cheesecake
lets bake you crazy !!
1 cup gluten free granola ( or any GF granola of your choice)
1 egg white
3tbs of fiber syrup or honey
3 tbs coconut/almond flour ( I like the almond one more )
24 oz labane or cream cheese or vegan cream cheese
2 cups coconutmilk ( full fat ) or Greek yogurt or vegan yogurt
2 1/2 tsp pure vanilla extract
1 tbsp lemon juice, optional
2/3 cup sukrin gold (or coconut sugar or maple syrup or honey also whatever works for you )
1/4 cup coconut flour or almond flour ( again almond is my personal favorite)
2tbs coconut oil or butter
1 tsp baking powder
- Preheat oven to 350 F. Fill any baking pan about halfway up with water, and place it on the oven’s lower rack.
- Mix all crust ingredients, spray your cake mold and pass the crust batter into it.
- Bring labane/cream cheese to room temperature, then beat all ingredients in a blender or food processor ( also possible whisk by hand ) just until smooth (overbeating can cause cracking as it bakes). I do usually include the 1 lemon ( juice only ) for a classic cheesecake flavor, but it will still work if you don’t have any on hand and need to leave it out. Spread filling on top of the crust. Place on the middle rack (above the rack with the water pan). Bake 30 - 38 minutes and try to not open the oven at all during this time. Once time is up, still do not open the oven, but turn off the heat and let the cheesecake sit in the oven an additional 5 minutes. Then remove from the oven—it will still look underdone. Let cool on the counter 20 minutes, then refrigerate overnight, during which time it will firm up considerably. the cooling times are important so the cake cools gradually and thus does not crack. But it will be delicious at anytime ! Store leftovers covered in the refrigerator 3-4 days.
The sky is the limit!
You can serve it as is or with strawberries, lemon zest, syrup, cinnamon etc ....
I was is a mood god cashews butter and chocolate of course!
It was delicious! Try it :)