Low Carb No Bake Cheesecake
Base:
1 cup walnuts
60g butter (1/2 stick)
1 tspn of pumpkin pie spice (or 1/4 tspn cinnamon, ginger, gloves and nutmeg)
Filling:
1.25 lbs / 550g Philadelphia cream cheese
1 cup baking Stevia or Xylitol
250g butter
1/2 cup water
1/2 cup half and half
1 serve of gelatine or agar agar
1 lemon
1/2 tspn vanilla essence
Method:
- Recipe fills a 7 inch spring pan, for a 9 inch double the recipe
- Heat the water and place in a wide flat bowl, sprinkle with the gelatine and leave to bloom while you make the base
- For a vegetarian alternative use 1/2 pack of agar agar on the stove with the water
- In a food processor pulse the nuts into course pieces, add the spices
- Cut 60g (half a stick) of butter into small cubes and pulse into the nut / spice mix
- Line the spring pan with paper and oil the sides
- Fill the bottom of the pan with the nut base mix and set the pan asside
- In a mixer cream the remaining butter and the sweetener; you want to use a measure for measure product like baking stevia or xylitol
- If you must use coffee serves of sweetener use the equivalent of 16 cups of sugar - this is usually 8 packets
- Once the butter is creamed add the cream cheese and begin to whip on a low speed
- Once the gelatine has bloomed add to the cream cheese mixture
- Add the half and half, vanilla and lemon juice
- Once all the liquids are incorporated set to a medium speed and whip until the mixture grows in size by about 1/4
- Pour into the spring pan and tap lightly to settle the mixture. Use a cake spatula to even out the top if desired
- Cover and refrigerate overnight so that the gelatine firms
- Run a knife around the edge of the pan and then open the spring lock, cut into pieces
- Serve with whipped cream and nuts
