So the “no-sin” part of that title needs to be taken with a pinch of salt. This cheesecake, like any, is packed full of cheese and fat so isn’t technically sin free, but in terms of sugar content, we’re good. Oh and it’s grain free too, if that helps.
I was inspired to rustle this up while in England over Easter as all my family were tucking in to various chocolate and cake-based delights and I was determined to not feel completely out of the Easter loop.
I loosely based my recipe on this one by Sarah Wilson – although being too lazy to go to the supermarket meant I made a few substitutions.
1 cup ground almonds
1 cup ground hazlenuts
1 cup desiccated coconut
Enough melted butter to stick that lot together.
Press the nutty mix into the bottom of a greased spring form tin, and bake at 189 degrees for about 8 mins or until slightly browned. Allow to cool.
2 cups cream cheese
1 cup yoghurt
1/2 cup coconut cream
1 tablespoon Xylitol or Rice Malt Syrup
These amounts are flexible – my recommendation would be to add a bit of each until you’ve got the consistency. Mix well, but don’t overmix or it will rise up then collapse during the bake. Spoon the mixture on top of the cooled nutty base.
Pop it in the oven at 180 degrees again for 30 minutes, but check it after 20 to make sure it isn’t overcooking. Sprinkle flaked almonds or whatever other nut you have handy on top.
It’s probably not saying much to tell you that my mum liked this sugar-free cake, given that she is a little bit biased, but I found it quite a satisfying dessert and it definitely kept me away from the sugar-laden apple crumble that everyone else was eating.
Update on completing 8 weeks no sugar coming on Thursday!