Strawberry swirl cheesecake

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Mark Parrott

Mark Parrott

Well-Known Member
Relationship to Diabetes
Type 2
Making a baked strawberry swirl cheesecake. Any fruit can be used. In fact I used frozen mixed fruit (so not strawberry at all, really😛) Here is the recipe:

For the crust:
90g butter, softened
granulated sugar substitute (to taste)
50g desiccated unsweetened coconut
35g coconut flour
½ tsp baking powder

For the filling:
500g cream cheese
granulated sugar substitute (to taste)
2 Tbsp lemon juice
2 eggs

For the strawberry swirl:
pureed strawberries
granulated sugar substitute

I found the above ingredients for the crust not enough for a 9" tin, so added a random amount more.🙂 The original recipe (taken from I Breathe I'm Hungry website) was in cups & i've converted it to grams. As sweeteners vary, I found just adding & tasting best.

INSTRUCTIONS
To make the crust:
  1. Cream together the butter and sugar substitute. Add the coconut, coconut flour and baking powder, mixing until thoroughly combined.
  2. Press into a lightly greased nonstick 9" springform pan and set aside.
To make the cheesecake filling:
  1. Beat the cream cheese and sugar substitute together until smooth.
  2. Add the egg and lemon juice and mix until thoroughly combined.
  3. Pour the cheesecake filling over the crust.
  4. Combine the strawberry puree and sweetener
  5. Drop by spoonfuls over the filling and then swirl gently with a knife or fork. Don't over mix.
  6. Bake the cheesecake at 180 degrees (gas 4): for 50 minutes.
  7. After baking the cheesecake will have a slight wiggle in the centre while warm.
  8. Chill for several hours until firm before serving chilled
Serves 8. Carbs per serving: 3g.

It's still in the oven, so will let you know how it turns out.🙂
 
Mark Parrott said:
Making a baked strawberry swirl cheesecake. Any fruit can be used. In fact I used frozen mixed fruit (so not strawberry at all, really😛) Here is the recipe:

For the crust:
90g butter, softened
granulated sugar substitute (to taste)
50g desiccated unsweetened coconut
35g coconut flour
½ tsp baking powder

For the filling:
500g cream cheese
granulated sugar substitute (to taste)
2 Tbsp lemon juice
2 eggs

For the strawberry swirl:
pureed strawberries
granulated sugar substitute

I found the above ingredients for the crust not enough for a 9" tin, so added a random amount more.🙂 The original recipe (taken from I Breathe I'm Hungry website) was in cups & i've converted it to grams. As sweeteners vary, I found just adding & tasting best.

INSTRUCTIONS
To make the crust:
  1. Cream together the butter and sugar substitute. Add the coconut, coconut flour and baking powder, mixing until thoroughly combined.
  2. Press into a lightly greased nonstick 9" springform pan and set aside.
To make the cheesecake filling:
  1. Beat the cream cheese and sugar substitute together until smooth.
  2. Add the egg and lemon juice and mix until thoroughly combined.
  3. Pour the cheesecake filling over the crust.
  4. Combine the strawberry puree and sweetener
  5. Drop by spoonfuls over the filling and then swirl gently with a knife or fork. Don't over mix.
  6. Bake the cheesecake at 180 degrees (gas 4): for 50 minutes.
  7. After baking the cheesecake will have a slight wiggle in the centre while warm.
  8. Chill for several hours until firm before serving chilled
Serves 8. Carbs per serving: 3g.

It's still in the oven, so will let you know how it turns out.🙂
Click to expand...


Sounds good Mark...any chance of a photo?

Infinetely better than what I've 'accidentally' just eaten in terms of carbs. I've had a Muller rice pot thinking it was 16.1 grams of carb per 100g but as they do with these things, the pot actually contains 180g. Why must they do this...why can't they simply say per pot! My fault of course but it's annoying how these carbs quantities are described 🙄
 
Here it is straight out the oven. I only baked it for 40 mins & think it may be overbaked, as it doesn't wobble. Got to let it cool in the fridge for a few hours.1465663913472-1201784805.jpg
 
Just a tip, I use a springform tin, makes it easier to get out. Run a knife around the edge to seperate the cheesecake from the tin, stops the cake from sticking to the tin and cracking when it cools.
 
I have used a springform tin.🙂
 
Try using the juice and zest of 2 lemons instead of your strawberry swirl, with no sweetener.
 
That's an idea. Thanks.🙂
 
Just had some. It's gorgeous!:D
 
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