Christmas Cheesecake
Recipe · December
Ingredients
Base
- 300 grams roasted nuts (cashews, hazelnuts or macadamias)
- 20 grams SteviJa Kristal®
or - 12 grams SteviJa Zoetpoeder®
- 50 grams butter (melted)
- Springform tin (23 cm diameter, greased)
Filling
- 6 sheets gelatine
- 200 grams Greek yoghurt
- 200 grams cream cheese
- 20 drops SteviJa Fruitsiroop Blackcurrant®
- 30 grams SteviJa Kristal®
or - 15 grams SteviJa Zoetpoeder®
- 250 ml whipping cream (whipped)
Topping
- 3 sheets gelatine
- 500 grams mixed forest fruits (frozen or fresh)
- 20 grams SteviJa Kristal®
or - 15 grams SteviJa Zoetpoeder®
- 50 ml blackcurrant juice or water
Preparation
Base
Grind the nuts finely with the Kristal in a food processor. Mix in the butter and press the mixture firmly onto the base of the springform tin. Leave the base to firm up in the fridge.
Filling
Soak the gelatine in cold water for 5 minutes.
In a bowl, mix the yoghurt and the cream cheese with the Fruitsiroop and the Kristal.
Squeeze out the gelatine sheets and mix them in a small pan with 5 tablespoons of water. Heat the gelatine, stirring constantly (do not let it boil), until it has completely dissolved. Leave the gelatine to cool to room temperature (make sure it does not start to set) and stir it into the yoghurt and cream cheese mixture. Finally, gently fold in the whipped cream.
Pour the filling into the springform tin and leave it to set completely in the fridge (at least 2 hours).
Topping
Soak the gelatine in cold water for 5 minutes.
In a small pan, mix 300 grams of the forest fruits with the Kristal and the blackcurrant juice. Heat the mixture until the fruits have completely broken down and a thick sauce has formed.
Sieve the sauce to remove all the pips. Add the gelatine sheets and leave the sauce to cool slightly.
Pour the sauce over the filling in the springform tin and put the cheesecake in the fridge until the sauce has also set.
Garnish the cake with the remaining forest fruits.