Cheesecake base question

[s'nic]

One for all the cooks out there ... does anyone make cheesecake?

I love cheesecake and recently found a recipe for a low fat baked cheesecake (I still need to watch my cholesterol). But of course the base was still digestive biscuits and butter.

I've found 2 variations so far online. one used almond or oat flour with butter, some cinnamon and vanilla. The other used oats and margarine with some sugar, ginger and chopped pecans. I suppose I could try a biscuit/oat/ground almond mix (?), but I'm guessing there is no escape from the butter or margarine

I have a 12cm round springform cake tin which would be an ideal size for a test bake and now I've got a recipe or 3 to base it off I'm looking forward to trying out a cheesecake so if anyone had suggestions or comments that would be awesome

 

[Inka]

I love cheesecake too! You could use a raw vegan type base @s’nic. I make a chocolate Tarte thing and the base of that could be adapted, I’d think. It has no fat in apart from the natural fats in the nuts. I’ll have to rummage through to find the recipe for you but can do that tomorrow if you’re interested. From memory, it’s ground walnuts, cocoa powder and dates (even though it has those in, it’s still low in carbs). I think I also have the recipe for something similar with almonds in but can’t remember the details of that. Again, will look tomorrow.

 

[Leadinglights]

I like the top of cheesecake but can't stand the biscuit base but I once had some which had a thin sponge layer on the bottom so you could use one of your cake recipes for the bottom layer.

 

[gail2]

i love the base best this sounds yummy let us know how it goes

 

[s'nic]

@Inka the recipes I found were for baked cheesecake, so the base would need to survive a baking. The other option would be find a no-bake recipe. No need to rummage, knowing ground walnuts, cocoa powder and dates is a good point to start an experimental base from, thanks🙂

@Leadinglights Thanks, the idea of using sponge could work well for a no bake cheesecake, but I'm uncertain how well it would work for baked.

It sounds like I may have to rethink and see if I can find a good quality recipe for no bake low fat cheesecake.
Like gail I'm fond of the biscuit base, so a crispy / crunchy base as a counterpoint to the softer topping would be ideal.

 

[Leadinglights]

@Inka the recipes I found were for baked cheesecake, so the base would need to survive a baking. The other option would be find a no-bake recipe. No need to rummage, knowing ground walnuts, cocoa powder and dates is a good point to start an experimental base from, thanks🙂

@Leadinglights Thanks, the idea of using sponge could work well for a no bake cheesecake, but I'm uncertain how well it would work for baked.

It sounds like I may have to rethink and see if I can find a good quality recipe for no bake low fat cheesecake.
Like gail I'm fond of the biscuit base, so a crispy / crunchy base as a counterpoint to the softer topping would be ideal.

James Martin has a recipe for America baked cheesecake using premade sponges.

 

[s'nic]

James Martin has a recipe for America baked cheesecake using premade sponges.

Ah cool, so a precooked base should survive having cheesecake plopped on it and re-baked. Thanks!

 

[helli]

Do you need a base?
The Basque style of baked cheesecake has no base and is still very tasty.
For example https://spanishsabores.com/burnt-basque-cheesecake-recipe/

 

[Inka]

I like a crunchy biscuit base too @s’nic The raw base isn’t crunchy like digestives and butter is because it’s softer, but pressed down it’s nice and firm. I’ve never tried baking it. I imagine it would need some fat to bake successfully? I prefer unbaked cheesecakes (drooling now ) so I haven’t got as much experience of baked cheesecakes. I love the mix of a digestivey base and a creamy top. Being Type 1, I tend to eat normal cheesecakes and just watch my portion (because I could easily eat the whole thing!

I did find the ground almond base and it can be baked but it has 50g butter in it.

 

[silver minion]

@Inka the recipes I found were for baked cheesecake, so the base would need to survive a baking. The other option would be find a no-bake recipe. No need to rummage, knowing ground walnuts, cocoa powder and dates is a good point to start an experimental base from, thanks🙂

@Leadinglights Thanks, the idea of using sponge could work well for a no bake cheesecake, but I'm uncertain how well it would work for baked.

It sounds like I may have to rethink and see if I can find a good quality recipe for no bake low fat cheesecake.
Like gail I'm fond of the biscuit base, so a crispy / crunchy base as a counterpoint to the softer topping would be ideal.

You can use quark in the cheesecake filling. It is naturally low fat if you need to watch cholesterol levels and quite thick and creamy. In Germany they tend to use this rather than a regular cream cheese. Also maybe try a thin almond flour pastry as a base.

 

[s'nic]

TY guys, the jury is still out on which base to try, but since I have a doc appointment by phone on tue I'm unlikely to try making it until at least wednesday.

@silver minion I have found a quark recipe and the texture of the cheesecake looks ok, so I will base my filling off that one. The author also included this - "instead of biscuits, crush 8 Weetabix for the base for a whole grain wheat option that is high in fibre".
I don't have any plans to buy weetabix as it was never my favourite cereal, but the more ideas I throw up in the air, the more chance a good solution lands in my kitchen.

 

[s'nic]

I think I found a good base using this recipe as a starting point - Almond Flour Oat Cookies, It would work for me - reduced almond, reduced carb, and low saturates. I could use oat flour or blitz up some porridge oats.

Thank you all for your input - the sponge suggestion will work well for a mousse style torte, and I'm sure a nut/date base will come in useful another item.

@silver minion Almond flour pie crust sounds useful, I'm guessing it would also work with half almond and half oat flour?

 

[silver minion]

I think I found a good base using this recipe as a starting point - Almond Flour Oat Cookies, It would work for me - reduced almond, reduced carb, and low saturates. I could use oat flour or blitz up some porridge oats.

Thank you all for your input - the sponge suggestion will work well for a mousse style torte, and I'm sure a nut/date base will come in useful another item.

@silver minion Almond flour pie crust sounds useful, I'm guessing it would also work with half almond and half oat flour?

I think it would actually improve it

 

[AndBreathe]

Two Sleevers does some great baked goods recipes - some of which are low carb or keto, and some not. One thing about her recipes is they are always flavoursome.

Recipe Index - TwoSleevers

twosleevers.com

 

[silver minion]

Two Sleevers does some great baked goods recipes - some of which are low carb or keto, and some not. One thing about her recipes is they are always flavoursome.

Recipe Index - TwoSleevers

twosleevers.com

I have not heard of them but will definitely have a look. I am missing baked stuff and looking forward to trying out lower carb versions as my bg comes down. There are some really tasty recipes posted on this forum. Like @s'nic I prefer not to use artificial sweetener if possible.