NO-BAKE CHEESECAKE WITH GOOSEBERRIES:
Use either the crumb crust or the basic coconut flour pie crust for this pie. Chill the crumb crust in the fridge while making the filling. The coconut pie crust has to be baked beforehand ( for 9 min) and then cooled down before filling. The links to the recipes are below…
(Use either a glass tart dish or a springform pan 21cm diameter. Line the sides of the pan with baking paper and spray.)
INGREDIENTS FOR FILLING:
1 x condensed milk – link to the recipe is below…..
250g cream cheese at room temperature
125ml lemon juice
5 ml vanilla
Extra xylitol to taste / optional (make it fine in a coffee grinder)
10ml gelatine mixed in 25ml cold water – allow to ‘sponge’
Add 50ml boiling water to the ‘sponged’ gelatine and stir to dissolve
Using a whisk attachment, beat the cream cheese to remove any lumps. Add the cream, lemon juice, condensed milk, gelatine and vanilla and beat to combine. Taste for sweetness and if required, add more fine xylitol. Pour the filling into your choice of crust. Place in the fridge while you’re making the topping
200 g fresh gooseberries
1/4 cup water
1/4 cup xylitol syrup
2 tablespoons xylitol
2 tablespoon sugar free apricot jam (I use St. dalfour from Dischem)
5 ml gelatine combined with 10ml cold water OR a pinch of Xanthan gum to thicken the sauce.
Heat the water, syrup and xylitol and while stirring to boiling point. Cook for a minute or two then add the gooseberries. Cook for another minute or two, until just before they pop. Remove from the heat. Mix 5 ml gelatine in 10 ml cold water and wait for it to sponge. Add a little of the warm syrup to this and stir to dissolve the gelatine. Return it back to the pot with the gooseberries. Cool to room temperature, then pour over the cold, set cheesecake. Place back in the fridge to set overnight or for a few hours.
*Please note, the gelatine won’t set like stiff jelly, but will thicken the sauce a little. It will spill over the sides when you release it from the tin, but that’s the idea…*