SUGAR FREE & FLOUR FREE CHEESECAKE - Without Compromising Taste

SUGAR FREE & FLOUR FREE CHEESECAKE - Without Compromising Taste

Music: Shenandoah - American Folk Song
Arrangement and piano: Elvan A. ULUCINAR

In this episode I'd like to share with you my 'Low-Carb And Sugar Free Cheesecake' recipe. I'm constantly trying to create different cheesecake recipes. Almost obsessed with cheesecake and from time to time I have these recipes to share with you :) This one is amazingly light and tasty, you can enjoy it without the guilt.
Because of health benefits, don't bother removing the seeds if using grapes. The seeds add a nice, crisp texture.

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INGREDIENTS

2 cups sweet fresh fruit (I use grapes)
1 cup raisins
2 eggs
1/2 cup fine bulgur
1/4 tsp ground ginger
1/4 tsp cinnamon
A pinch of salt
2 packets of vanilla sugar
1 real teaspoonful cornstarch
200 gr (7 oz) cream cheese
150 gr (5 oz) kaymak (clotted cream or creme fraiche)

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DIRECTIONS:

Combine rinsed fruits and raisins in a saucepan, add 1 1/2 cups of water, bring to a boil and simmer for 10 minutes.
Then drain it and reserve the juices.
Pour bulgur into a bowl, add vanilla, ginger, cinnamon and a pinch of salt then whisk.
Add 1/2 cup of the reserved juices, mix well and set aside for 15 minutes.
Preheat the oven to 175 C (350 F) and lightly grease the pan.
I'm using a 24 cm (9.5 inch) tart pan with removable bottom.
Combine cream cheese and kaymak in a bowl, mix.
Add one whole egg and one egg white, reserve the remaining egg yolk.
Add vanilla and beat well.
Stir remaining egg yolk into the bulgur and knead for about 2-3 minutes or until it holds together.
Place bulgur crust in tart pan.
Wet your hands and spread out evenly to make a thin crust.
If there are gaps or holes, fix them and keep going.
Place pan in a baking sheet and pour the cheese mixture on top.
Top with drained fruits and bake 30 minutes.
Attention, fruits might be still hot!
Meanwhile, pour remaining juice into the pan and bring to the boil.
Mix cornstarch with 1/4 cup water and stir until smooth.
Stir into pan, stirring constantly bring to boil and boil for 1-2 minutes.
Transfer to a bowl and let cool.
Remove cheesecake from the oven and allow to cool completely.
Cover it and the sauce then refrigerate for at least 5-6 hours.
Top each cheesecake slice with the sauce and dig in :)


READY :) Thank You For Watching!

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