Mel Christensen

Mel Christensen

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Individual Chocolate Swirl Cheesecakes with Frangelico & Lime

 

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Individual Chocolate Swirl Cheesecakes with Frangelico & Lime

*Sugar Free, Gluten Free, Egg Free


Crust: 

  • 90g almonds (or your preferred nut such as hazelnuts or macadamias)
  • 75g desiccated coconut, lightly toasted in a frypan
  • Zest of ½ small orange
  • 30g coconut oil
  • 2-3 (40g) pitted Medjool dates

 

  1. Pulse the crust ingredients together in a food processor until it reaches a chunky texture or for a finer crumb process a little more.
  2. Press  about one heaped tablespoon of the crumb mixture into the base of about 12-24 muffin pans (the number will depend on your muffin pans as they range in size from mini to extra large “Texas Muffin” size) and place in the freezer whilst you prepare the filling. (Using the back of a spoon or an up-turned olive oil spray lid is a great way to get these bases nice and firm/even.)

Filling:

  • 350g European block- style cottage cheese (or Light Philadelphia Cream Cheese will do)
  • 350g fresh ricotta
  • 10 g of gelatine leaves
  • 150ml boiling water
  • ¼ – ½  cup Xylitol , Natvia or preferred sweetener (you should taste as you add as sweetness level depends on which you use and your personal taste.)
  • Juice of one lime
  • 1 tsp vanilla extract or paste
  • 60ml Frangelico liqueur (optional), a tsp of good quality hazelnut or almond essence would work well as a substitute or you can just leave it out.

Chocolate Swirl:

  • 45g block of Well Naturally stevia-sweetened chocolate – Orange flavour
  • 2 tsp coconut oil

 

 Method:

  1. Soak Gelatine leaves in cold water for 5 minutes. Then remove them, squeezing out excess water before placing them in a small saucepan containing your 150ml boiled water. Stir the leaves in the boiled water until dissolved then remove from heat and allow to cool.
  2. Combine cheeses and sweetener in the bowl of a high-powered food processor such as a Thermomix (or similar) or with an electric hand beater until smooth and light. If you are using the hand beater method you are better off using Philadelphia Cream Cheese than cottage. Taste the mix at this point to check for sweetness and adjust according to taste.
  3. Using a low speed, fold in the dissolved gelatine mixture, lime juice, vanilla and Frangelico if using .  Leave mixture in food processor while you prepare your melted chocolate.
  4. Melt together the chocolate and coconut oil in the top of a double boiler or in the microwave for about 30 secs.  Stir until melted through and smooth.
  5. With food processor on a low setting add the chocolate mixture quickly and turn off food processor as soon as chocolate has marbled through cheesecake mixture – don’t over process or you will lose the marble effect and end up with brown chocolate cheesecake (but that’s nice too so don’t panic if this happens ;-))
  6. Pour the cheesecake filling into your prepared muffin cups.  You can smooth out the tops but forming peaks creates a nice effect with the marble effect.
  7. Refrigerate cheesecakes for at least 4 hours (or freeze)
  8. To serve, thaw for about an hour if frozen or take straight out of fridge, pop cheesecakes out of your muffin pans (Soooo  easy when using silicone!) and if desired, serve drizzled with Strawberry coulis (see recipe below.)
  9. Enjoy!!

 

Strawberry Coulis:

  • 250g punnet strawberries, diced
  • 1 Tbsp.  Lemon juice
  • ¼ cup maple syrup (or agave nectar)

 

  1. Add the strawberries, lemon juice, and syrup to a saucepan.  Cook until the mixture thickens to the desired consistency. This takes about 20 minutes.
  2. Cool and serve.

*This sauce can be frozen in is great to have on hand for desserts, pancakes etc.