Bant­ing vari­a­tion

CHEESE­CAKE

YOU Best Recipes: Braai - - Contents -

CRUST

100 g mixed nuts

50 g des­ic­cated co­conut 1 packet (200 g) Tennis bis­cuits 100 g but­ter, melted

FILL­ING

550 ml (460 g) cream cheese 125 ml (½ c) full-cream plain

yo­ghurt

125 ml (½ c) honey

2 eggs juice of 3 lemons and 2 limes 5 ml (1 t) vanilla essence cit­rus slices to gar­nish

Pre­heat the oven to 180 °C and grease a 20 cm spring­form cake tin.

1 Crust Blitz the in­gre­di­ents in a food pro­ces­sor un­til fine and well com­bined. Press onto the bot­tom and half­way up the sides of the pre­pared cake tin.

2 Fill­ing Whisk the in­gre­di­ents to­gether and pour over the crust. Bake for 40-45 min­utes. Re­move from the oven and leave to cool com­pletely in the tin.

3 Re­move from the tin and gar­nish with cit­rus slices.

SERVES

6-8

ES­THER AND JACO (AS SEEN 0N KOM ONS BRAAI EPISODE 13 ON VIA)

Prepa­ra­tion 25 min Bak­ing 40-45 min

BERRY CHEESE­CAKE

Spoon berry com­pote (recipe on page 91) over the cooled cheese­cake and serve.

BANT­ING CHEESE­CAKE

Make a crust with 100 g ground al­monds or al­mond flour.

Re­place the honey with 125 ml xyl­i­tol. Gar­nish the cheese­cake with grated sugar-free or 85-100 % dark choco­late.

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