'Tis the season to be jolly and what better way to spread cheer than with my creamy sugar-free cheesecake that practically pirouettes on your taste buds! I'm genuinely pleased with how it turned out and hope you'll also enjoy it!
Ingredients:
500g (2 packs) of mascarpone or Philadeplhia cream cheese (I went the mascarpone route because, well, why not?)
250ml double cream
3 eggs
2 egg yolks
3/4 cup of sweetener (or just half if you are using Stevia)
1 tsp vanilla extract
1 1/2 tbsp lemon juice
Instructions:
Ensure all ingredients are at room temperature.
Preheat your oven to 185°C before starting the mixture. Line a tin (size 12cm x 9cm x 6cm) with baking paper.
Bear the eggs and set aside. In a bowl, soften the cream cheese by pressing it down with a spatula. Add the sugar substitute and combine until the sugar granules disappear.
Once the batter is smooth and lump-free, add the eggs and mi well. Gradually incorporate the double cream, continuing to mix until fully combined.
Add vanilla extract and lemon juice, mixing until you achieve a mayonnaise-like texture.
Pour the batter into the prepared tin in one go, tap the pan on the c ountertop a few times and then place in the preheated oven for 30-35 minutes (depending on your oven).
Allow the cheesecake to cool in the pan on a wire rack for a few hours, then transfer to the fridge. Ideally, leave it in the fridge for 6 hours.
Enjoy!
