Recommended Recipe: I Quit Sugar- "Crunchy-Nut Cheesecake"
Hello people,
I LOVE cheesecake. You LOVE cheesecake. We all LOVE cheesecake!
But mostly, I love it.
When anyone cuts out refined sugar from their diet or tries to eat healthily, there is always one thing that makes it really hard, and my one thing is cheesecake.
So, when I came across the "Crunchy-Nut Cheesecake" recipe in my IQS recipe book (by Sarah Wilson) I was incredibly excited and couldn't wait to try it.
The recipe tells you to make your own homemade cream cheese using cheesecloth or muslin, but I searched EVERYWHERE for either of them and they can be found nowhere. Except apparently, Spotlight, but I cannot be bothered to drive there. Anyway so I used store-bought cream cheese (which I figured would be yummier anyway) and the cake took a few hours to make for me, but it was delicious! The base (I used both pistachios and hazelnuts) was really yummy but the filling was incredible! Although it isn't quite as sweet as most people would probably like it to be, I found it perfectly sweet and indulgent and the whole thing was delicious! I mixed the filling ingredients for too long (even after I was warned by the recipe book not to let it get too much air) and it still cooked perfectly and turned out looking beautiful! Here are some photos of my cake:
I had a lot of fun decorating this cake. When serving it, cream is not necessary but the raspberries go really well with the cake and add a bit more punchy flavour which tastes SO good with the subtle creamy cake! I would definitely make this cake again, but I would add either frozen raspberries into the mixture (see "Christmas Berry Swirl Cheesecake" recipe) or COVER the cake in fresh ones. Another idea is adding sugar-free raspberry jam (see "Bloody Good Cheesecake" recipe) to decorate the cake.
Overall, I rate this cheesecake an 8.5/10.
matterofthyme xx
This post was written by Dusk.