MADE WITH SUGARLESS ORGANIC STEVIA

Baked vanilla cheesecake

A small baked cheesecake with an almond base and gently set vanilla filling. Slow cooling helps protect the smooth surface.

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Baked vanilla cheesecake made with Sugarless Organic Stevia
Makes
10 slices
Prep
20 minutes
Cook / brew
50–60 minutes
Rest / chill
1 hour oven cooling plus 4 hours chilling
Total time
6 hr 20 min

Equipment: 18 cm springform tin

Ingredients

Use level 5 ml teaspoons and weigh ingredients where grams are given.

Method

  1. Heat oven to 170°C conventional or 150°C fan. Line the base of the tin and lightly grease its sides. Mix the three base ingredients, press firmly over the bottom and bake 10 minutes.
  2. Reduce oven to 150°C conventional or 130°C fan. Beat cream cheese and filling sweetener on low speed until smooth. Mix in yoghurt, cornflour and vanilla.
  3. Add eggs one at a time, mixing gently just until incorporated. Pour onto the base and tap once to release large air bubbles.
  4. Bake 40–50 minutes until the outer filling is set and the central 4 cm wobbles gently as one piece, not like liquid.
  5. Turn off oven, prop door slightly open and cool inside for 1 hour. Refrigerate for at least 4 hours before unmoulding and slicing.

Your sweetener

Sugarless Organic Stevia

½ level teaspoon gives the sweetness of 1 teaspoon of sugar. Use the named Sugarless blend and weigh the amount in this recipe; pure stevia extract is not interchangeable.

Explore Organic Stevia

Storage & ingredients

Keep covered in the refrigerator and use within 3 days. Freeze slices for up to 1 month.

Allergens: Almonds, milk, egg.

Dairy supplies lactose, a natural sugar.

Estimated nutrition

Per 1 slice · 10 servings per recipe

Energy
290 kcal (1214 kJ)
Protein
8.2 g
Fat
27.3 g
Carbohydrate*
2.3 g
Sugars
1.5 g

Calculated estimates using food composition data and representative product labels. Values vary with ingredients and portion size. *Carbohydrate excludes fibre and sugar alcohols; their energy is included where supplied by the source.

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