Decadent Cheesecake with SlimSweet™ Monk Fruit

Author: Carolyn Hartz  Date Posted:16 November 2021 

Decadent Cheesecake with SlimSweet™ Monk Fruit

I have been baking cheesecakes forever and this is my favourite. . The challenge for me with gluten free cheesecakes was always the crust layer as all the available biscuits were loaded with sugar . I have now solved this problem as I bake our gluten free Sugar Free Kitchen Vanilla Cookie mix and crush the cookies to make the best gluten free crust base ever.

INGREDIENTS

CRUMB CRUST                                                                                                      

  • 220g Sugar Free Kitchen™ Vanilla Cookies, pre-cooked
  • 110g butter

FILLING

  • 500g cream cheese                                                        
  • 125g SlimSweet™ Monk Fruit sweetener                                                              
  • 20g gluten free flour                                                                                      
  • 4 x 60g eggs, separated
  • 1 x whole 60g egg extra
  • 200ml sour cream
  • 135ml (1/3 cup) freshly squeezed lemon juice
  • 20g SlimSweet™ Monk Fruit sweetener, extra

METHOD

CRUMB CRUST

  1. Prepare and bake the vanilla cookies as per the instructions on the packet.
  2. Line the base of a 23cm springform pan with baking paper.
  3. Using approx. half of the cookies, crush the biscuits finely.
  4. Add the melted butter and combine well.  Press over the base only of the prepared pan.

FILLING

  1. PreHeat oven to 160°C
  2. Beat the cream cheese, until it has softened, add the monk fruit, and flour.  Beat well.
  3. Beat in the egg yolks and the whole egg, sour cream and lemon juice.
  4. In a separate clean bowl, whisk the egg whites until stiff but not dry, add in the extra monk fruit and beat.  Gently fold into the cream cheese mixture.
  5. Pour into the prepared crumb crust base and bake in a moderately slow oven for 1 ¼ to 1 ½ hours.  Leave the cooked cheesecake in the oven to cool, with the oven door slightly ajar.  This prevents the cake from cracking.
  6. Refrigerate until firm.

TIP:  One packet of Sugar Free Kitchen Vanilla Cookie mix makes enough crushed cookies for two cheesecake bases, so I freeze the second half for another time or a different recipe .