Lemon cheesecake
The sugar has been dramatically reduced in this cheesecake,
using low-GI agave and natural zerocalorie sweetener stevia.
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Preparation and cooking time: 1 hour 20 minutes, plus cooling
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Serves 8
Ingredient
For the cheesecake
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800g (1lb 12oz) low-fat cream cheese
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150ml (¼pt) soured cream
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3 tbsp agave syrup
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2tsp stevia
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Zest of 2 unwaxed lemons, plus the juice of 1
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1 tsp vanilla extract
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4 large free-range eggs
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40g (1½ oz) cornflour
For the compote
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500g (1lb 2oz) blackberries
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1½ tbsp cassis
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You will need a 20cm (8in) springform tin, well greased and the
base lined with baking parchment
Cornflour
Recipe
Heat the oven to 170C, 150C fan, 325F, gas 3. Beat together
all the cheesecake ingredients with an electric mixer until smooth. Pour into
the tin and place on top of a baking sheet.
Place on the middle shelf of the oven with a roasting tin of
hot water in the bottom, and turn down the temperature to 150C, 130C fan, 300F,
gas 2. Bake for 50 minutes to 1 hour, until the cheesecake is set but still has
a slight wobble in the center. Turn off the oven and leave the cheesecake
inside until cooled.
When cooled, remove from the oven and gently release the
springform. This cheesecake will keep in the fridge for up to 3 days. For the
compote, gently heat the blackberries and cassis for 8 to 10 minutes, stirring
often. Sweeten with ½ or 1 tsp stevia if needed.
Added sugar saved 20g or 5sp per serving
Smooth, creamy…
and you’d never know there’s no sugar!
