Passionfruit Cheesecake Unbaked Low Low Carb Recipes

PASSIONFRUIT CHEESECAKE UNBAKED - LOW LOW CARB

Steps:

• Pre-heat oven 180 degrees.
• Paper lay the bottom of a round baking tin that has the removable top ring.
• BASE: Separate eggs - beat egg whites till half stiff add sugar and beat until stiff peaks & glossy.
• Fold in almond meal, vanilla essence and egg yolks until its blended - don't beat.
• Pour the mixture in the tin for baking. And cook for around 20 mins and prick with a skewer to ensure it is cooked through.
• FILLING: Whip the cream until stiff and place in fridge.
• Mix the lemon and gelatine together, add the hot water until dissolved.
• Place ½ can of the passion-fruit into a saucepan or small pot on stove medium heat until it starts to just boil then quickly add half of this to the gelatine mixture to loosen and then place the gelatine mixture back into the pot and allow to come to a slight boil and remove from heat. With a strainer pour the mixture into a cup & allow to cool. Be sure to discard the seeds from this mixture as we only want the juice.
• Beat together the cream cheese & sugar until smooth add remainder of passion-fruit pulp add the cream and beat on medium speed. Whilst beating slowly pour the gelatine mixture until all is blended well.
• Your filling is now ready to pour onto your base (base must be cooled) I keep it in the cake tin and place it in fridge covered with a plastic bag.
• Any left over filling eat it and enjoy until the cheesecake is set the next day.
• Day after - Get a thin knife of butter spreader and run it along the wall to separate the cheesecake from the tin cut yourself a massive piece and enjoy!

PASSIONFRUIT CHEESECAKE UNBAKED - LOW LOW CARB

Steps:

• Use a round spring open type tin.
• BASE:.
• Separate eggs - beat egg whites till half stiff add sugar and beat until stiff peaks & glossy.
• Add almond meal, vanilla essence and egg yolks and fold mixture into egg whites until its blended - don't beat.
• Be sure to butter the tin or spray lightly with oil to avoid sticking. I also place baking paper on the bottom. Pour mixture in tin for baking. And cook for around 20 mins or insert a skewer to check and ensure it is cooked through. Once cooked remove and allow to cool for 30 minutes.
• FILLING:.
• Whip the cream until stiff and place in fridge.
• Mix the lemon and gelatine together, add the hot water until dissolved.
• Place 1/2 tin or pulp of passion-fruit into a saucepan or small pot on stove medium heat until it starts to just boil then quickly add half of this to the gelatine mixture to loosen and then pour the gelatine mixture back into the pot and allow to come to a slight boil for 5 seconds and remove from heat. With a strainer pour the mixture into a cup & allow to cool. Be sure to discard the seeds from this mixture as we only want the juice.
• Beat together the philly cream cheese & sugar until smooth add remainder of passion-fruit pulp and add the cream. Whilst beating slowly pour the gelatine mixture until all is blended well.
• Your filling is now ready to pour onto your base (base must be cooled) I keep it in the cake tin and place it in fridge covered with a plastic bag.
• Any left over filling eat it and enjoy until the cheesecake is set the next day.
• Day after - Get a thin knife or butter spreader/spatula and run it along the wall to separate the cheesecake from the tin cut yourself a massive piece and enjoy!

PASSIONFRUIT CHEESECAKE

Steps:

• Biscuit base: Combine ingredients then press into an 8" round cake pan or a 9"x9" cake pan. Bake at 350F or 180C for approximately 10 minutes. Allow to cool.
• Cheesecake: Beat cheese until consistency is light. Gradually add milk to blend. Stir in lemon juice and vanilla then pour over cooled biscuit crust. Place in fridge or freezer for about 30 minutes.
• Passion Fruit pie filling: Stir pulp, sugar, and lemon juice in a saucepan over low to medium heat until boil. Combine cornstarch with a little of the mixture until pasty then stir into the remaining mixture. Stir until thick and bubbly. Remove from heat then allow to cool for approximately 30 minutes. Spread over cheese filling.

SUPER SIMPLE LOW CARB NO-BAKE CHEESECAKE

Steps:

• Soften the cream cheese either by leaving it out on the counter or putting it in a microwave safe bowl and heating it gently for a minute or so. Using electric beaters, beat the cream cheese until it is nice and smooth with no lumps.
• In a separate bowl, using the same mixer, beat the cream until it is nicely whipped and stiff peaks form.
• Using a rubber spatula, scoop all the whipped cream cheese into the bowl with the whipped cream. Beat the two together until they are completely blended. Then, pour in the Splenda and beat some more.
• Voila! A yummy dessert in no time. You can either serve this immediately as a "cheesecake flavored mousse", or, you can spoon it into individual dishes and chill for a more solid product. This entire recipe is big enough to fill a 9" pie pan.
• For those of you who are further along in your low carb program, you can add raspberries or strawberries on top to make this a real treat! Enjoy!