Sugar and gluten-free goodness with just enough superfood prowess to impress your friends.
You really can’t go wrong with cheesecake; it’s creamy, sweet and often has a subtle zest that lingers in your mouth after every spoonful. What if we told you that this baked lime cheesecake recipe was sugar and gluten free? It almost sounds too good to be true, however thanks to Carolyn Hartz’s new Sugar Free Baking book, set for release in October, it’s not.
Enjoy as a lemon variation by replacing the zest.
250g light fresh ricotta
220g light cream cheese
250g low fat natural yoghurt
90g Perfect Sweet xylitol
2 extra-large eggs
Zest of 1 lime (or lemon), finely grated
2 tsp pure vanilla extract
- Pre-heat oven to 160˚C/140˚C fan-forced. Line the base of a 20cm spring form pan with baking paper.
- Place all ingredients in a large bowl. Use an electric beater to beat at medium speed until smooth.
- Pour mixture into prepared pan and bake for 50 minutes or until set and a round bladed knife inserted in the centre comes out clean.
- Turn oven off and leave cheesecake to cool in oven with the door slightly ajar.
- Run a knife around the edge of cheesecake to loosen, remove the side of the pan and refrigerate cheesecake to chill until cold, preferably overnight.
Tip: Leaving the cheesecake to cool in the oven helps prevent the surface from cracking.
Before I became a mum, I had a vision of my kids eating healthy and having very little processed sugar. The hard part about turning this vision into reality was that I loved sweet treats myself and I wasn’t prepared to give them up. That’s why I started experimenting with sugar-free baking, trying to find a good alternative to processed sugar both for my kids and myself. Most of the recipes I invented didn’t work out – there’s something about sugar that contributes not just to the taste, but also to the texture and without it my cakes, muffins and cookies were coming out too flat, too funny looking or even liquid! Very few of my attempts were successful and here’s one of them.
Makes 12 regular or 24 mini muffins
2 cups of self-raising flour
2 large or 3 medium ripe bananas
200g date, chopped
3 eggs, lightly beaten
3 tbsp vegetable oil
- Preheat the oven to 200 degress Celcius. Grease the muffin tray or line up with muffin cups.
- Sift the flour into a mixing bowl.
- Combine the dates, bananas, milk, vegetable oil and eggs in a blender or food processor.
- Stir the liquid mixture into the flour.
- Spoon the batter into the muffin tray and bake for 20-25 minutes or until golden brown.
- Remove the muffins from the tray immediately and allow to cool on a wire cooling rack.
My vision of sugar-free children crumbled as soon as my kids started getting invited to birthday parties. They couldn’t resist the temptation of lollies, cakes and ice creams. We still try to eat as healthy as we can at home and we still make these muffins (they are a perfect lunch box treat). I hope you enjoy them, too.
Image by webvilla via pixabay.com
By Tatiana Apostolova