It’s was a friends birthday yesterday. And he is also following the lifestyle of low carb high fat…so although he would have loved a decadent chocolate cake, his words were to me “something with little/no sugar”.
Now, there is only one cake, that can do a birthday justice, and that has to be CHEESECAKE. And I have to say, I have a kick ass cheesecake that I have been using forever. Where or how, I got it, escapes me, but it has never let me down.
The only difference now, is that I substitute LCHF friendly ingredients with the not so friendly.
So for those of you who simply don’t care about sugar or carbs and those that do, both recipe variations are given below.
I hope you enjoy it, as much as my mate did!
- 60g pecan nuts or walnuts (ignore this, if you are doing LCHF variation)
- 200g ginger biscuits (use a mixture of nuts like almonds, pecans, walnuts & sunflower seeds & desiccated coconut, in replacement of the biscuits, if you are doing LCHF. The proportion is up to what taste profile you desire. You can also add 1tsp raw cocoa powder, if you feel like a cocoa taste)
- 1 tsp ground cinnamon
- 90g butter, melted
- 3 eggs
- 500g cream cheese (full cream) at room temp
- 200g sugar (or xylitol if you are doing LCHF/sugar-free)
- 2ml salt
- 2 tsp vanilla extract
- 750ml/g sour cream or creme fraiche
How to make?
- Preheat the oven to 190 degrees celsius. Lightly grease a springform baking tin (23/24cm)
- Mix the nuts, biscuits, cinnamon and butter in a food processor, until it resembles crumbs. Press into the tin.
- Beat the eggs well, and add the cream cheese, salt, sugar and extract. Mix until smooth. Blend in the sour cream, and pour onto the crust in the tin.
- Bake until just about set. This should be around 35-40minutes. Allow to cool, then chill for a couple of hours or overnight in the fridge.
- Serve with and type of berry, like blueberries, strawberries etc OR keep it plain & simple.