No, this recipe isn’t totally fructose-free. Strawberries, however, are one of the few low-fructose fruits I eat, and due to the fat and fibre in this dessert the nasty effects of fructose are reduced. Also, the number of strawberries eaten for each serve is minimal. Have I put you at peace?
I made this cheesecake for my mother’s birthday dinner, at her special request. Cheesecake is a dessert loved by all my family, and it’s not hard to see why – so rich, creamy, densely-light (I know that doesn’t make sense!) and tangy. I have made many cheesecakes before, with a variety of bases, and I think this is the easiest. Once I even made a whole batch of cookies, just for the cheesecake! Being fructose-free is tough, man.
Anyway, the nut crust is crunchy, fibre-filled, protein-packed, and loaded with healthy fats. The filling, too, is delectably satisfying with all its fatty dairy! The ‘fresh’ strawberry jelly topping is nowhere near as sweet as jam (which is my mother’s favourite cheesecake topping), but I like it that way.
I simply can’t convey the utter satisfaction one receives when cutting into a cheesecake, to reveal perfect layers and sharp colours. And the taste . . . Fluffy lemon-vanilla filling, crumbly base, and zingy strawberry topping. Oh, so good.
I served this with some whipped yoghurt coconut cream, cinnamon, and macerated strawberries (chopped strawberries chilled with a squeeze of lemon juice and a tiny bit of dextrose).
This recipe can be gluten-free and egg-free.
Preparation time: 30 minutes (plus refrigeration)
– 125 grams raw almonds
– 40 grams sunflower seeds
– 1/3 cup desiccated coconut
– 50 grams melted butter
– 1 1/2 teaspoons gelatin
– 3 Tablespoons boiling water
– 250 grams cream cheese, softened
– 3-4 Tablespoons dextrose, to your taste
– 1 teaspoon vanilla essence, or good grinding vanilla bean
– zest from 1 lemon
– juice from 1/2 lemon
– 250 ml cream
– 1 teaspoon gelatin, extra
– 6 Tablespoons boiling water, extra
– 1 punnet strawberries, washed and hulled
– whipped coconut cream, yoghurt, etc. (as desired)
1. Line a 20 cm round springform pan with baking paper. In a food processor, pulse together the almonds, seeds, and coconut until they are crumbed (not too finely, though). Add the melted butter and process to combine. Press this into the pan and up the sides a little, and place in the freezer.
2. In a small bowl, stir together the gelatin and 2 Tablespoons of boiling water. Rinse out the food processor bowl/ blade, then add to it the cream cheese, dextrose, vanilla, and lemon zest/ juice. Process until smooth. Stir the remaining tablespoon of water into the gelatin mixture, then add to the food processor and blitz until smooth. Add the cream and process again until creamy and fluffy. Spread this onto the nut base and place in the freezer.
3. Combine the extra gelatin and half the extra boiling water in a small bowl. Slice some strawberries and arrange on the cheesecake filling, then return to the freezer. Wash out the food processor, and place 3 large strawberries (cut) strawberries inside. Stir the remaining half of the extra boiling water into the gelatin mixture, and add to the food processor. Blitz until frothy and smooth.
4. Spread this jelly froth onto the cheesecake (I had to strain mine, to squash and push through berry pieces). Slice some more strawberries and arrange over this layer. Cover the cheesecake and place in the fridge for around 4 hours, or until set. Slice, serve with remaining strawberries / yoghurt/ cream, and enjoy! 🙂