Baked Strawberry Cheesecake recipe |
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08/03/2011
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IngredientsCrust: 125mls (1/2 cup) melted butter 200g ground almonds (for added texture use 100g ground and 100g crushed) 2tbs Nomu Sweet Rub Filling: 4 large eggs 1 cup fructose/ sugar 75mls (5tbs) lemon juice Zest of 1 lemon (optional) 3 x 250g tubs of smooth cottage cheese 250mls (1 cup) cream 125mls (1/2 cup) Glutagon cake flour 1tsp Nomu vanilla extract Strawberry Compote: 250g strawberries, chopped 2tbs Verlaque Honey Infused Balsamic Reduction (Wild Flower Honey and Rooibos) 2tbs fructose/ sugar 1/4tsp Nomu vanilla extract DirectionsPreheat the oven to 180 CGrease a round 23 cm loose-bottom cake tin with a little of the melted butter Mix the remaining butter with the ground almonds and press the mixture onto the bottom of the cake tin Whisk together the eggs and sugar for about 10 minutes or until pale yellow Add the lemon juice while beating Stir in the cottage cheese, cream, lemon zest and flour and mix well Pour the mixture into the prepared tin and bake for 10 minutes Reduce the temperature to 140 C and bake for 1 hour or until the filling has set Switch off the oven and leave the cheesecake to cool in the oven Strawberry Compote: Add all ingredients to a pan and cook until the strawberries have softened and become jam-like Allow to cool and spread over the cheesecake Recipe kindly provided by Leaine's Kitchen, a food blog catering for people with allergies to dairy, gluten, yeast and eggs. |
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