Recipe Low-carb cheesecake with cranberry sauce
Dates – 3 g
Almond flour – 5 tablespoons
Butter – 50 g
Salt – a pinch
Chicken egg – 2 g
Sugar – 5 tablespoons
Philadelphia cheese – 400 g
Vanilla Sugar – ½ teaspoon
Cream 20% -s – 100 ml
Lemon peel – 1 tsp
Coconut oil – ½ teaspoon
Lingonberry – ½ cup
Ground cinnamon – to taste
Clove powder – to taste
Cherry liqueur – 2 teaspoons
1. Dates are free from bones and chop into a soft paste with a powerful blender. If they are too dry, you can pre-soak them briefly in boiling water.
2. In the almond flour, add salt, mix with melted butter and a date paste.
3. Form with detachable sides put baking paper and grease with butter or coconut oil.
4. Spread the almond paste on the bottom forms a layer no thicker than 0.5 cm, ram fingers. Preheat oven to 160 degrees.
5. Beat eggs with the vanilla sugar and 4 tablespoons of sugar, add the cream cheese, room temperature and gently whisk until smooth homogeneous mass. Add to cream cheese lemon zest and mix again. Pour the cream on the almond paste in the shape and place in oven for 1 hour and 15 minutes.
6. When the desired time to turn off the oven door open slightly, and leave to cool for another 1 hour (or overnight if you start the oven in the evening). After this time, put the cheesecake in the refrigerator for 2 hours.
7. Prepare the sauce: In a small saucepan pour frozen cranberries, sugar and 1 tablespoon water, add the remaining sugar and put on fire. When the berries boil, mash them and mix with a spoon until soft. Add liqueur, spices and continue to cook, stirring for about 7-8 minutes. The sauce should get as thick as jam. Remove from heat and cool.
8. Remove the cheesecake from the refrigerator, carefully lay out the form, spread on top of the cooled sauce. Can be served immediately.