Equipment:
20cm cake tin
Ingredients:
Base: 175g sugar-free digestive biscuits (or any other plain biscuits, such as sugar-free oreos)
75g butter
40g xylitol sugar (or erythirol. Basically any granulated sugar that is extremely low in calories/sugar-free/good for diabetics)
Cheesecake:
225g low-fat cream (soft) cheese
25g xylitol
150ml double cream
150ml Greek yoghurt (light)
Juice of 1 lemon
*Topping: 400g fresh strawberries hulled and halved
2 tbsp lemon juice
110g xylitol
½ tsp vanilla extract
½ tsp cornstarch
*You can also skip this and just pour some sugar-free strawberry sauce/syrup over the top, then decorate the surface with strawberries.
Method:
Place the biscuits into a plastic bag and crush the living daylights out of them with a rolling pin. It’s a good way to let out some pent up rage! Melt the butter in a medium-sized pan, remove from the heat, add the biscuits and sugar and mix well.
Press the biscuits into the tin, flatten out and put to the side while you prepare the filling.
To make the filling, put the cheese and sugar into a large bowl and blend well. Add the cream and yoghurt and blend again. Gradually add the lemon juice, mixing all the time, then pour over the biscuit base. Smooth the mixture and leave in the fridge to chill overnight.
Carefully slide a knife round the edge of the biscuit crust to loosen, then gently remove the cheesecake and put it in the fridge.
To make the *sauce, place most of the halved strawberries, vanilla, sugar and lemon juice in a saucepan. Stir then bring to simmer over medium heat for about 10 minutes until the strawberries break down. Add cornflour and stir (it should thicken rather quickly). Sauce will then become syrupy. Remove from the stove and let it cool. Again it should thicken as it cools down.
Once cool, stir and adjust the thickness to make it the right "oozing" consistency. You can add a tiny touch of water if it becomes too thick.
Spoon onto cheesecake so it's covered with a single layer of strawberries. Place the remaining halved strawberries on top and refrigerate 2 hours+.
Before serving, I suggest freezing the cheesecake for at least 30-60 minutes. This is because the soft cheese is light instead of full fat, so it needs extra time to harden the mixture.
Slice and serve!
*See above comment under Topping
I hope you enjoy this yummy recipe!