Passionfruit Cheesecake Unbaked - Low Low Carb Recipe

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Passionfruit Cheesecake Unbaked - Low Low Carb
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Ingredients
11
Count
Nutrition
479
Calories
Total time
10
Minutes
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Ingredients:

  • 2 cups almond meal
  • 5 eggs
  • 1/3 cup splenda sugar
  • 1/3 cup cream
  • 1 (25 oz) packet gelatin
  • 2 (250 g) packages cream cheese spread (the higher less in fat the softer it will be go for 60% less fat it sits better)
  • 1 tbsp lemon juice
  • 80 ml hot water (no more as it wont set properly)

Directions:

  1. Use a round spring open type tin.
  2. BASE:.
  3. Separate eggs – beat egg whites till half stiff add sugar and beat until stiff peaks & glossy.
  4. Add almond meal, vanilla essence and egg yolks and fold mixture into egg whites until its blended – don’t beat.
  5. Be sure to butter the tin or spray lightly with oil to avoid sticking. I also place baking paper on the bottom. Pour mixture in tin for baking. And cook for around 20 mins or insert a skewer to check and ensure it is cooked through. Once cooked remove and allow to cool for 30 minutes.
  6. FILLING:.
  7. Whip the cream until stiff and place in fridge.
  8. Mix the lemon and gelatine together, add the hot water until dissolved.
  9. Place 1/2 tin or pulp of passion-fruit into a saucepan or small pot on stove medium heat until it starts to just boil then quickly add half of this to the gelatine mixture to loosen and then pour the gelatine mixture back into the pot and allow to come to a slight boil for 5 seconds and remove from heat. With a strainer pour the mixture into a cup & allow to cool. Be sure to discard the seeds from this mixture as we only want the juice.
  10. Beat together the philly cream cheese & sugar until smooth add remainder of passion-fruit pulp and add the cream. Whilst beating slowly pour the gelatine mixture until all is blended well.
  11. Your filling is now ready to pour onto your base (base must be cooled) I keep it in the cake tin and place it in fridge covered with a plastic bag.
  12. Any left over filling eat it and enjoy until the cheesecake is set the next day.
  13. Day after - Get a thin knife or butter spreader/spatula and run it along the wall to separate the cheesecake from the tin cut yourself a massive piece and enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 478.56 Kcal (2004 kJ)
Calories from fat 200.13 Kcal
% Daily Value*
Total Fat 22.24g 34%
Cholesterol 212.44mg 71%
Sodium 106.58mg 4%
Potassium 227.98mg 5%
Total Carbs 53.54g 18%
Sugars 46.08g 184%
Dietary Fiber 3.55g 14%
Protein 19.79g 40%
Vitamin C 14.4mg 24%
Iron 2.4mg 13%
Calcium 123.2mg 12%
Amount Per 100 g
Calories 155.32 Kcal (650 kJ)
Calories from fat 64.95 Kcal
% Daily Value*
Total Fat 7.22g 34%
Cholesterol 68.95mg 71%
Sodium 34.59mg 4%
Potassium 73.99mg 5%
Total Carbs 17.38g 18%
Sugars 14.96g 184%
Dietary Fiber 1.15g 14%
Protein 6.42g 40%
Vitamin C 4.7mg 24%
Iron 0.8mg 13%
Calcium 40mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.7
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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