Low-Carb Cheesecake with Lingonberry Sauce
Baking and Desserts | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
15
🍽️ Servings
8
Description
If you are cautious with sugar, it can be replaced with stevia in the appropriate proportions at all stages. As an alternative to the non-existent 'Philadelphia' here, you can use 'Violette' cream cheese by the company 'Karat'.
Ingredients
- Dates - 3 pieces
- Almond - 5 tablespoons
- Butter - 1.8 oz
- Salt - a pinch
- Chocolate eggs - 2 pieces
- Sugar - 5 tablespoons
- Semi-soft cream cheese - 14.1 oz
- Vanilla salt - ½ teaspoon
- Cream 22% - 3 fl oz
- Citrus Zest Mix - 1 teaspoon
- Coconut Milk - ½ teaspoon
- Fresh-frozen lingonberry - ½ cup
- Ground Cinnamon - to taste
- Ground clove - to taste
- Cherries in Liqueur - 2 teaspoons
Step by Step guide
Step 1
Remove the pits from the dates and blend them into a soft paste using a powerful blender. If they are too dry, you can soak them briefly in boiling water.
Step 2
Add salt to the almond flour, mix with melted butter and date paste.
Step 3
Line a springform pan with parchment paper and grease it with butter or coconut oil.
Step 4
Spread the almond dough evenly across the bottom of the pan in a layer no thicker than 0.5 cm, pressing it down with your fingers. Preheat the oven to 320°F.
Step 5
Beat the eggs with vanilla sugar and 4 tablespoons of sugar, add the cream and room temperature cheese, and gently whip until smooth and homogeneous. Add the lemon zest to the cheese mixture and mix again. Pour the cream over the almond base in the pan and place it in the oven for 1 hour and 15 minutes.
Step 6
After the required time, turn off the oven, crack the door open, and let it cool for another hour (or overnight if you started baking in the evening). After this time, place the cheesecake in the refrigerator for 2 hours.
Step 7
Prepare the sauce: in a small saucepan, add the frozen lingonberries, pour in 1 tablespoon of water, add the remaining sugar, and place it over heat. When the berries boil, mash them with a spoon and stir until softened. Add the liqueur and spices, and continue to cook, stirring for about 7-8 minutes more. The sauce should be thick, like jam. Remove from heat and let cool.
Step 8
Take the cheesecake out of the refrigerator, carefully remove it from the pan, and spread the cooled sauce on top. It can be served immediately.
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