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Cheesecake without sugar

0
2112
Kitchen European
Calorie content 131.2 kcal
Portions 6 port.
Cooking time 150 minutes
Proteins * 8.4 gr.
Fats * 7.6 gr.
Carbohydrates* 8.9 gr.
* per 100 gr. product
Cheesecake without sugar
Content

I would like to suggest an interesting recipe for sugar-free cheesecake. Ripe banana is used as a sweetener for the dessert. Coconut flakes combined with cottage cheese and cream cheese give the cheesecake an unusual structure. The curd dessert turns out to be airy like a soufflé.

Ingredients

Cooking process

step 1 out of 7
Prepare the required ingredients for your sugar-free cheesecake. Grind the coconut with a coffee grinder.
step 2 out of 7
Turn the oven on to preheat. Set the temperature to 160 degrees. Peel a ripe banana and break it into small pieces, put in a small container, add a teaspoon of instant coffee, if desired, you can replace it with cocoa powder, use a submersible blender to bring to a homogeneous consistency.
step 3 out of 7
Add cottage cheese and cream cheese to the resulting mass, grind again with an immersion blender.
step 4 out of 7
Crack the chicken eggs one at a time, stirring well with a whisk after each.
step 5 out of 7
Add shredded coconut. Mix gently with a silicone spatula. Prepare a baking dish for your cheesecake.
step 6 out of 7
If the mold is metal or glass, brush with a little coconut oil. If you, like me, use a silicone mold, then you do not need to lubricate with anything. Spread the resulting dough gently. Place the mold in the oven for 30 minutes. After the time has passed, turn off the oven and let the cheesecake cool by opening the oven door slightly.
step 7 out of 7
Then place the cheesecake in the refrigerator until it cools completely for about an hour. After cooling down, gently remove the cheesecake from the mold. Sprinkle with cocoa powder on top or garnish with fresh berries if desired and serve in portions.

Bon Appetit!

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