Swedish Cheese Cake
Today Sascha came over for morning tea. Both of us are currently trying to be healthy so cakes and biscuits wasn't really on the menu. I decided to bake a swedish cheesecake. This is a receipt that I have recommended a lot of my clients as it is a perfect snack to make over the weekend for the following week.
The trick with the cheesecake is to put some effort in to the preparations of the mixture as this decides if you are going to get a nice fluffy cake... or a dense pancake kind of snack. So read the instructions and try to stick to them as much as possible.
Swedish Peach Cheesecake 4 Portions
(Per serving: 247 Cal, 10g Fat (2.5 Saturated), 15g Carbs, 25g Protein)
400g Low Fat Cottage Cheese
75 ml Non Fat Milk
100 ml Raw Almond Kernels
2 Tbsp Splenda
2 Tbsp Wheat Flour
1 Pinch Xanhtan gum
4 Half Peaches in Juice
(Almond essence and Cinnamon)
Margarine and Breadcrumbs for lining the tin.
Put the owen on 225 degrees.
Use an almond grinder to grind the almonds to a flour then mix together with the rest of the dry ingredients. Mix well before grinding the mixture once more to get a smoother mixture. Put to the side. Put the cottage cheese, milk, egg yolks and (almond essence) in a blender and mix until smooth.
Rub the inside of the tin used (1 large or 4 small) with margarine. Then cover the sides in breadcrumbs before gently shake the excess off. Beat the egg whites until stiff.
Start by mixing the dry flour mixture with the cottage cheese mixture. Blend well before gentle fold down the beaten egg whites. Spoon a thin layer of mixture into the tin(s) then place a half a peach on top. Cover the peaches with the rest of the mixture and sprinkle some cinnamon on top.
Put into the middle of the owen for about 30 min for small shapes and 60 min for a large one. If the cake gets enough color cover with tin foil and continue bake until done. The aim is to get the peach to hover in the mixture. This way you keep at the moisture of from the peaches.
Once done, take the cake out and let cool before removing the tin. If you trying to remove the tin right away the cake will collapse. Sprinkle some splenda on top. Serve lukewarm.
Tip: Make sure to use Splenda or any other sucralose sweetener as Aspartame (Equal) breaks down during prolonged heat and taste bitter.