After Eight cheesecake

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Mark Parrott

Mark Parrott

Well-Known Member
Relationship to Diabetes
Type 2
As requested, here is the recipe for my After Eight (mint choc) cheesecake. I don't measure anything, so it's a bit of guesswork.

Ingredients
For the base:
Ground almonds
Milled golden linseed
2 tbs Desiccated coconut
2 tbs 100% raw cacao powder
1 tbs Natvia (sweetener)
Good chunk of butter

Cheesecake
600g full fat cream cheese
3 eggs
3 tbs 100% raw cacao powder
2 tbs Natvia
Vanilla extract

For the mint topping
1 tub Mascarpone
1 medium tub double cream
1 tbs Natvia
1 tsp peppermint extract

For the base, I poured equal amounts of ground almonds & milled golden linseed into a springform cake tin to see how much I needed for the base. It should be around 0.5cm deep. Mix in all base ingredients well. Melt butter in a saucepan, add base ingredients & stir well. Remove from heat. Pour into tin & press down well. I use a potsto masher for this. Works very well. Next, add cream cheese, eggs, sweetener, vanilla extract & cacoa powder in a bowl & mix well with an electric mixer. Pour onto cheesecake base & bake in oven at 350f (gas mark 4) for 35-40 mins. Once cooked, allow to cool down slowly to help prevent splitting. Once at room temperature, cool thoroughly in the fridge. For the topping, whip up double cream until stiff. Add mascarpone, mint extract & sweetener & beat together well. Spread over top of cheesecake.
 
This sounds delicious as I made your chocolate and orange one today as well

Now I have to ask can I freeze these as I'm the only one that will eat it and got 16 slices out of the one today.
 
Haven't tried freezing it, but can't see any reason why not.
 
Thanks.

Now to gather ingredients and make. I've sliced and tubbed up the other one for the freezer.
 
Dollypolly said:
This sounds delicious as I made your chocolate and orange one today as well

Now I have to ask can I freeze these as I'm the only one that will eat it and got 16 slices out of the one today.
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I'll come and help you out with a couple of slices :D xx
 
I am right this minute making this and it's smelling delicious I'll take a pic when done.
 
Dollypolly said:
I am right this minute making this and it's smelling delicious I'll take a pic when done.
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Don't you dare :D I am so jealous right now I know your in Scotland the same as me, send me some? I'm sure it would arrive quickly and in fantastic condition haha x
 
Aye and not that far from me either from all accounts. I'll box some up for you. I'm loving this as it's low carb and sweet for that sweet tooth of mine. Oh and I get it to myself as this lot don't do low carb (young adults) other than the hubby but he doesn't do cheesecake lol!!!!!!
 
I don't set out to do low carb but if I come across a nice looking recipe I'll give it a go 🙂 did you do it Marks way or did you weigh the stuff out? x
 
I weighed all as I calorie count for weight loss
125g almonds
125 ground linseed
And all the rest
Cream is 300ml of cream that's all I needed to measure out.
 
Dollypolly said:
I weighed all as I calorie count for weight loss
125g almonds
125 ground linseed
And all the rest
Cream is 300ml of cream that's all I needed to measure out.
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Thanks for the weights, did you get a pic of it 🙂 xx
 
I've got a pic of the chocolate part but I need to put it on with the pc as I can't work out how with phone.
 
IMG_7746.JPG
This is with out the cream on top.
 
Looks good Dollypolly. I'm also in Scotland so will race Kaylz for some slices!!!!
 
Davo said:
Looks good Dollypolly. I'm also in Scotland so will race Kaylz for some slices!!!!
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Where abouts are you though? lol x
 
Don't know where either of you are but I am in Edinburgh
 
I'm in Brechin no never heard of it (between Dundee and Aberdeen lol) x
 
On the subject of inventive low carb desserts, where is @Mark Parrott lately? Don't seem to of heard from him for a little while.
 
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