Passionfruit Cheesecake Unbaked Low Low Carb Food

PASSIONFRUIT CHEESECAKE UNBAKED - LOW LOW CARB

Steps:

• Use a round spring open type tin.
• BASE:.
• Separate eggs - beat egg whites till half stiff add sugar and beat until stiff peaks & glossy.
• Add almond meal, vanilla essence and egg yolks and fold mixture into egg whites until its blended - don't beat.
• Be sure to butter the tin or spray lightly with oil to avoid sticking. I also place baking paper on the bottom. Pour mixture in tin for baking. And cook for around 20 mins or insert a skewer to check and ensure it is cooked through. Once cooked remove and allow to cool for 30 minutes.
• FILLING:.
• Whip the cream until stiff and place in fridge.
• Mix the lemon and gelatine together, add the hot water until dissolved.
• Place 1/2 tin or pulp of passion-fruit into a saucepan or small pot on stove medium heat until it starts to just boil then quickly add half of this to the gelatine mixture to loosen and then pour the gelatine mixture back into the pot and allow to come to a slight boil for 5 seconds and remove from heat. With a strainer pour the mixture into a cup & allow to cool. Be sure to discard the seeds from this mixture as we only want the juice.
• Beat together the philly cream cheese & sugar until smooth add remainder of passion-fruit pulp and add the cream. Whilst beating slowly pour the gelatine mixture until all is blended well.
• Your filling is now ready to pour onto your base (base must be cooled) I keep it in the cake tin and place it in fridge covered with a plastic bag.
• Any left over filling eat it and enjoy until the cheesecake is set the next day.
• Day after - Get a thin knife or butter spreader/spatula and run it along the wall to separate the cheesecake from the tin cut yourself a massive piece and enjoy!

PASSIONFRUIT CHEESECAKE UNBAKED - LOW LOW CARB

Steps:

• Pre-heat oven 180 degrees.
• Paper lay the bottom of a round baking tin that has the removable top ring.
• BASE: Separate eggs - beat egg whites till half stiff add sugar and beat until stiff peaks & glossy.
• Fold in almond meal, vanilla essence and egg yolks until its blended - don't beat.
• Pour the mixture in the tin for baking. And cook for around 20 mins and prick with a skewer to ensure it is cooked through.
• FILLING: Whip the cream until stiff and place in fridge.
• Mix the lemon and gelatine together, add the hot water until dissolved.
• Place ½ can of the passion-fruit into a saucepan or small pot on stove medium heat until it starts to just boil then quickly add half of this to the gelatine mixture to loosen and then place the gelatine mixture back into the pot and allow to come to a slight boil and remove from heat. With a strainer pour the mixture into a cup & allow to cool. Be sure to discard the seeds from this mixture as we only want the juice.
• Beat together the cream cheese & sugar until smooth add remainder of passion-fruit pulp add the cream and beat on medium speed. Whilst beating slowly pour the gelatine mixture until all is blended well.
• Your filling is now ready to pour onto your base (base must be cooled) I keep it in the cake tin and place it in fridge covered with a plastic bag.
• Any left over filling eat it and enjoy until the cheesecake is set the next day.
• Day after - Get a thin knife of butter spreader and run it along the wall to separate the cheesecake from the tin cut yourself a massive piece and enjoy!

HEALTHY 6" CHEESECAKE (MADE WITH COTTAGE CHEESE) LOW CARB &

Steps:

• Preheat oven to 450 degrees.
• In a food processor, blend the cream cheese until smooth. Add the cottage cheese and blend with the cream cheese. Add the sugar, vanilla, lemon juice, and milled chia seeds (for thickening). Blend away until no lumps remain. Add the egg and egg white. Blend again until evenly mixed.
• Pour all the mixture into a 6" springform pan that has been sprayed with PAM.
• Place in the oven and bake at 450 degrees for 15 minutes. Reduce the heat to 250 degrees without opening the door. Bake another 20 minutes, or until a thermometer inserted 1" from the edge reaches 155 degrees.
• Remove from the oven. Run a knife around the edge. Let cool on the counter with a hot pad holder on top to keep it from dropping temperature too fast. After 30-45 minutes move it to the fridge and chill eight hours, or overnight.
• Yummy Variations: Just omit lemon juice and then. . .
• Chocolate Truffle: Add 1/4 Celsius cocoa powder and increase sugar to 3/4 Celsius Add 1-2 oz melted bittersweet chocolate for more richness.
• Pumpkin: Add 1 cup canned pumpkin, 1/2 t. cinnamon, 1/4 t. allspice, 1/8 t. nutmeg. If you love pumpkin spices a lot, double them (I do).
• Chocolate Chip: Stir 1/4 cup mini chocolate chips to the batter before baking (sub 3/4 t. mint extract for a mint chocolate chip).
• Peanut Butter: Add 1/2 cup peanut butter with the cottage cheese.
• Banana-Walnut: Add 3/4 cup mashed banana with the cottage cheese. Stir in walnuts right before pouring mixture into the pan.
• Ricotta: Keep lemon juice. Sub 1/2 the cottage cheese for ricotta.
• Fruit Swirled: Keep lemon juice. Swirl in preserves or sugar free spread into the top of the cheesecake before baking.

PASSIONFRUIT CHEESECAKE SLICE

Steps:

• Line a 20cm square cake tin, and heat oven to 180°C.
• Beat butter and brown sugar until creamy.
• Mix in the flour.
• Divide the mixture into thirds. Keep one third for the topping and press the remaining two thirds into the base of the tin. Bake for 10 minutes.
• Meanwhile, beat the cream cheese and passionfruit pulp until smoothly combined.
• Add eggs, milk and lemon juice. Mix to combine.
• Spread this filling into the the prebaked crust, and then crumble the reserved dough over the top.
• Bake for 25-30 minutes, until the filling is set.
• Cut into squares when cool, and dust with icing sugar before serving.

PASSIONFRUIT CHEESECAKE

Steps:

• Biscuit base: Combine ingredients then press into an 8" round cake pan or a 9"x9" cake pan. Bake at 350F or 180C for approximately 10 minutes. Allow to cool.
• Cheesecake: Beat cheese until consistency is light. Gradually add milk to blend. Stir in lemon juice and vanilla then pour over cooled biscuit crust. Place in fridge or freezer for about 30 minutes.
• Passion Fruit pie filling: Stir pulp, sugar, and lemon juice in a saucepan over low to medium heat until boil. Combine cornstarch with a little of the mixture until pasty then stir into the remaining mixture. Stir until thick and bubbly. Remove from heat then allow to cool for approximately 30 minutes. Spread over cheese filling.