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Cheesecake has always been higher in protein than most desserts because it is usually made with cream cheese or quark.  Sugar was always the problem for me.  I have replaced the sugar with Perfect Sweet® Xylitol in this sugar free and gluten free cheesecake recipe and now it is the ‘perfect’ cheesecake.

Classic New York Cheesecake

Sugar Free and Gluten Free

Serves 10



  • 280g raw cashew nuts, finely chopped
  • 4 teaspoons Perfect Sweet® xylitol 
  • 1 large egg white, lightly beaten
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon


  • 450g quark cheese
  • 4 large eggs
  • 180g Perfect Sweet® Classic Bake Mix

200g fresh blueberries, to serve. 


Preheat oven to 170˚C/150˚C fan-forced.  Wrap the outside of a 20cm spring form pan with foil to prevent water seeping in.


Combine cashew nuts, xylitol, egg white, ginger and cinnamon in a bowl. Mix well. Press evenly over base of spring form pan.


  1. Place quark and eggs in a medium bowl. Use an electric beater to beat until creamy.
  2. Add Classic Bake Mix and mix on low speed to combine. Beat for 2 minutes on medium speed.
  3. Pour mixture over cashew base in pan. Place pan in a baking dish and pour enough boiling water into baking dish to come half way up the side of pan.
  4. Bake for 45 minutes or until set and the centre doesn’t wobble when the pan is lightly shaken. Cool cheesecake in pan and then refrigerate until cold, preferably overnight. Serve with fresh blueberries.

And there you have it - A simple sugar free and gluten free cheesecake recipe that tastes just as good without all the unhealthy additives! Try it today! 

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