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Raspberry-Mint Cheesecake (No Sugar Added)

Author:

Sarah Wilson

December 22, 2014

New York Times bestselling author

By Sarah Wilson

New York Times bestselling author

Sarah Wilson is a journalist, entrepreneur, and the New York Times best-selling author.

Image by Arx0nt / Getty

December 22, 2014

This refined-sugar-free cheesecake is a dead-set crowd pleaser with the beautiful berry swirl on top and the dense creamy filling.

Raspberry-Mint Cheesecake (No Sugar Added)

Serves 8-12

Cake Filling

750 g cream cheese, at room temperature
2 tablespoons yogurt or sour cream
3 tablespoons coconut cream
1/2 cup rice malt syrup, or to taste
1 egg
dash vanilla powder
1 cup frozen raspberries

Cake Base

1 cup shelled pistachios or hazelnuts
1 cup shredded or desiccated coconut
1 cup almond meal, or other nut meal, or LSA
120 g unsalted butter, softened

To Decorate

extra raspberries + mint leaves (optional)

Preparation

Preheat the oven to 320°F and line the sides and base of a 23cm spring-form tin with baking paper.
To make the cheesecake base, grind the nuts in a food processor until semi-fine. Add the coconut, almond meal and butter and rub with your fingers to make a dough. The more you rub, the more you'll release the oils in the nuts and achieve the right doughy consistency. Add more butter if required. Press into the tin, covering the base and sides to an even thickness. Bake for 5–8 minutes until starting to turn golden. Remove from the oven and allow to cool completely in the tin.
Meanwhile, place raspberries in a blender and slowly drizzle in enough water to make a puree. Transfer to a small saucepan and stir over medium heat until raspberries thicken to a syrup like consistency. Allow to cool.
Combine the cream cheese, yoghurt, coconut cream, syrup, egg and vanilla powder in a large bowl using a wooden spoon. Don't over-mix, and try to keep the aeration to a minimum while stirring (too much air will make the filling puff up and then collapse during cooking).
Spoon half the mixture into the cold base and smooth surface. Dot teaspoons of raspberry sauce over cheesecake surface. Using a skewer, swirl raspberry over cheesecake surface. Pour remaining cream cheese mixture over and smooth surface. Return to the oven for 20–30 minutes or until the mixture pulls away from the base a little and the centre is custard-like (don't overcook).
Place in the fridge for at least 2 hours to firm before serving. Decorate with extra raspberries and mint leaves. Be sure to allow the cheesecake to cool for several hours before serving; otherwise, it can taste too eggy.

Note: We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. Read more on our stance here.

This recipe is originally from the I Quit Sugar Christmas Cookbook available for purchase online at IQuitSugar.com.