Monday, August 2, 2010

Raspberry and Coconut Cheesecake

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You will need -
BASE
1 x 100g bag of almond meal
1/2 cup of melted butter
1/4 cup of xylitol or preferred sweetener
1tsp coconut essence
1tbsp coconut oil (optional but binds the base together nicely)
TOPPING
2 x tubs of full fat cream cheese, softened
2 eggs
1/2 to 3/4 sachet of sugar-free raspberry jelly crystals
1/4 cup preferred sweetener
1tsp coconut essence
GARNISH
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Blend base ingredients together then press into a greased or lined cake tin. Refrigerate till cold
Preheat oven to 180c
Whisk all topping ingredients together until smooth and creamy. I add the crystals and sweetener a little at a time to get it perfect
Pour over base and bake in the oven for around 45mins (possibly a little more of less depending on your oven) Open the oven door and leave to cool
Garnish with toasted coconut and fresh raspberries (optional), refrigerate and serve preferably the next day.
Dry toasted unsweetened dessicated coconut

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