We entertained great friends poolside this weekend. We all lament the last days of summer and as the teachers gear up to set up their classrooms and the kids enjoy their last week before heading back to school. So we thought it only fit to enjoy the last hot rays of sunshine taking a dip and dining on the patio…
I had seen a cheesecake recipe on Instagram but much to my chagrin when I went to make it to top off our low-carb dinner I discovered that a lot of the ingredients either weren’t spelled out or had no measurements… so after much research on our blog’s cheesecake recipe roundup post, thought and consideration I ended up winging it! Thankfully it turned out perfect! Whew! So I thought I would share my recipe with you.
- 4 TBSP softened (not melted) butter; divided
- ¼ cup almond meal
- ½ cup finely chopped pecans
- ¾ cup unsweetened shredded coconut
- Optional: 1 TBSP Splenda
- 1 packet Knox Gelatin
- ¼ cup hot water
- 2 tsp vanilla extract
- 1 cup heavy whipping cream
- ½ cup (can use more if not topping with fruit or syrup) Splenda
- 16 ounces full-fat cream cheese; softened
- 1 cup sliced strawberries
- ¼ cup blueberries
- 3 to 4 TBSP Splenda
- Mix packet of Knox gelatin with hot water, add the vanilla extract and set aside to cool slightly while you prepare the rest of your cheesecake.
- Prepare 9" pie plate by rubbing the bottom and sides with some of the softened butter.
- In a bowl mix almond meal, pecans, 1 tablespoon of Splenda (if using) and shredded coconut to the remaining butter and blend well.
- Pat prepared nut crust evenly across the bottom of your prepared pie plate. Set aside.
- In a medium size bowl whip the cup of heavy whipping cream until it starts to thicken.
- Gradually add the ½ cup of Splenda (more if you want it sweeter, especially if you are not going to be topping your cheesecake with fruit or syrup) while you continue to beat the cream until thickened.
- In a separate bowl and the beaters you just used for your whipped cream mix the cream cheese until smooth.
- Beat your gelatin/vanilla mixture into the cream cheese until thoroughly blended.
- Gradually, about ⅓ at a time, mix your whipped cream mixture into the whipped cream cheese until all blended. You can use your mixer on low to help get them thoroughly mixed but do not overbeat your whipped cream.
- Pour your cheesecake filling into your crust.
- Refrigerate approximate 4 hours until cheesecake it totally set.
- While the cheesecake is chilling (or even better the day before) slice up your strawberries and add your blueberries to them in a small bowl.
- Sprinkle with 3 to 4 tablespoons of Splenda and stir to coat fruit.
- Refrigerate, stirring every so often, to create sauce from berry juices.
This is a great basic cheesecake that kind of reminds me of panna cotta. You could easily adapt it to other flavors by adding sugar-free syrups, lemon juice, zest, low-carb cocoa, etc. Then you wouldn’t even need a topping! I cut mine into 8 servings and that is what the carb count is based on but you could easily get a couple more pieces out of it for a big party, it’s nice and rich and filling.
You could even skip the pie plate and make it in rectangular dish and cut them into squares to plate or serve on a buffet.
If I were putting it out for a party I think I might do that! Cut the squares and lay them out on a pretty platter and top each piece with a single red raspberry and mint leaf. Place a couple sugar-free syrups in easy to use squeeze bottles next to them for my guests to decide what flavor they prefer… and my wheels are still turning.
How will YOU serve yours? I would love to know so be sure to leave your comment below! In the meantime, Michael and I are having a slice for brunch! Ciao for now!
Always consult your healthcare professional if you are currently taking medication, pregnant, trying to get pregnant, nursing, or if you have any other health condition before taking any products mentioned or applying any information contained herein.