I love making things on request and when Ben asked for a jelly tip cheesecake I couldn't wait to make it as keto as possible. We don't love heavy desserts here. Having been keto for many years, the stodge and richness of most internet recipes do not hold much appeal. We like things light, clean, low-cal and low-carb.
So do the kids. It's pretty hard to get a 6yo and a baby to stomach the thought of pound cake or fat bomb cheesecake without making them feel sick after a few bites. I am continually looking for ways to make things lighter and fluffier than I thought possible on keto. I think this recipe will delight your tastebuds and the little lovebugs in your house.
I made a huge batch to divvy up between 5 households on lockdown so I doubled this quantity on a huge tray. I don't think anyone would require that amount usually so I have halved what I used for you guys here - the method is the same. The advantage of making a tray of slice is you can cut up small squares and pop them in the kids lunch boxes as a sweet treat at school!
Ingredients:
For the base:
1 cup Perfect Porridge
25g melted butter
1 tbsp hazelnut butter
For the filling:
1/2c cream cheese - room temperature
1/4 cup of sweetener
1 tsp of Vitalzing raspberry (optional but definitely worth the addition!)
1/2c cream - chilled
3 fresh egg whites
1tsp citric acid or tartaric acid
1 packet of sugarfree strawberry jelly
Toppings: (optional)
Dark chocolate
Pomegranate avrils
Turn the oven to 180 and line a brownie square or deep dish baking tray. Stir the melted butter and hazelnut butter into the Perfect Porridge and press out into the tin. Blind bake for 10-12 minutes or until the base just starts to colour at the edges and evenly gold through the middle - do not let the base brown! Remove and put in the freezer to cool while you prep the filling.
You need 4 bowls: one the for cream cheese, one for the cream, one for the egg whites and 1 small for the jelly mixture. Egg whites wont whip if there is any residue on the bowl or beaters so always best to do them in a separate bowl.
Put 10g (half the sachet) of the strawberry jelly into 1/4 cup of boiling water and stir until it is dissolved. Leave to cool while you prep the other ingredients.
Beat the cream cheese first until it is light and fluffy. Add the sweetener (to taste) and beat until combined. Next, whip the cream to stiff peaks then fold into the cream cheese mixture. Clean beaters thoroughly.
Finally, whip the egg whites with the acid until stiff peaks form then add the cooled jelly mix to the egg whites and whip until fully combined. Fold through the cream cheese mixture. Add 1/2 tsp pink food colouring and swirl but don't mix fully. Pour out onto the cold blind baked base. Drizzle another 1/2 tsp food colouring and swirl through the top layer with a fork. Chill until set about 2-4hs.
Mix the remaining strawberry jelly into 1/2 cup of boiling water. Stir until completely dissolved. Add 1/2 a cup of fridge-cold not tap-cold water and stir. The cheesecake mallow centre is very delicate, so pour the jelly mixture slowly and carefully over the back of spoon to cover the top layer of the cheesecake. Do this quite close to the cheesecake, not from a great height or you will rip a hole in the cheesecake layer. Leave to chill in the fridge until set - about 1-2hs
When it is set, melt a few squares of Lindt dark 90% or Well Naturally Dark in the microwave on 30 second blasts and drizzle over the top. Fridge for another 30 minutes to set before slicing and serving with a few pomegranate avrils.
It comes together really quickly - you must use an electric beater for this recipe! Do not wear out your wrists as all the light fluffiness in this cake comes from the air beaten into the middle layer! The strawberry flavour is matched perfectly by the hazelnut notes in the base - such a perfect summer dessert!