How Much Sugar?

Bloody Good Cheesecake

  • 29 Jul 2012 3:26 AM
    Message # 1024909
    Deleted user
    It is tempting to eat this cheesecake before it is fully cooled, but I promise - it is 10 times better chilled! Allow a generous amount of time for preparation and cooling. Enjoy!

    BASE

    60g plain flour
    30g self raising flour
    50g unsalted butter
    2Tb dextrose
    grated zest from 1 lemon
    2Tb lemon juice

    FILLING

    600g softened cream cheese
    170g dextrose (and/or stevia to taste if preferred)
    30g plain flour
    125ml strained passion fruit
    4 eggs
    170ml pouring cream

    Combine the flours, butter, dextrose and lemon zest. Add the lemon juice and knead until a dough forms (alternatively, pulse in a food processor). Cover with plastic wrap and refrigerate for one hour.

    Meanwhile, preheat the oven to 180 deg. C. Grease a 22cm round spring form cake tin.

    Roll out pastry to 5mm thin. Roll the pastry around the pin, lift and ease it into the tin, pressing to fit, then trim the edges. Refrigerate for 10 mins. Bake for 15 mins or until golden. Remove from the oven and cool. Reduce the oven to 150 deg. C.

    To make the filling, beat the cream cheese and dextrose using electric beaters until smooth. Add flour, and strained passion fruit and beat until combined. Add the eggs one at a time, beating well after each addition. Stir in the cream, then pour the mixture over the cooled base. Bake for one hour, or until the center is just firm to the touch (move the cheesecake to the lowest shelf of the oven for the last 10 mins to prevent over browning). COOL THE CHEESECAKE in the tin, before removing and serving in slices.
  • 29 Jul 2012 5:29 PM
    Reply # 1025205 on 1024909
    Deleted user
    Wow - that does sound good.  I will try to make this, this coming weekend.
  • 02 Aug 2012 5:56 PM
    Reply # 1035100 on 1024909
    Deleted user
    I bought the ingredients to try and make it, but was just wondering how much it makes as 600g of cream cheese is an awful lot considering you can only buy it in the 250 g blocks so I had to buy three. But I will still be trying it lol.  Thanks for the receipe
  • 02 Aug 2012 6:55 PM
    Reply # 1035122 on 1024909
    yeah my guess would be just by looking at the ingredients it's going to make a big one
  • 19 Aug 2012 6:10 PM
    Reply # 1051006 on 1024909
    Deleted user
    yeah it was big, problem was I couldn't stop eating it, I don't know whats wrong with me, I have been sugar free (except for a meal out once a week) for weeks now and im still not under control, im not losing my appetite and controlling my hunger and im certainly not able to control eating my dextrose sweets - I think I might be a lost cause lol
  • 24 Sep 2012 9:06 PM
    Reply # 1082135 on 1024909
    Deleted user
    Rebecca, I have sugar once a week now, but I don't think I could manage it without the 2 months that I was totally sugar free and learned to listen to my appetite control.  Perhaps you need to cut this one meal out until you've got things under control ? I also didn't reallow sugar at this one family meal until I'd lost my weight.
  • 02 Oct 2012 12:34 AM
    Reply # 1089818 on 1024909
    Deleted user
    Hi, Ive just made your cheesecake. Ive followed all your ingredients except I added 500g of strawberrys instead of the passionfruit..Let me tell you I had to stop myself from eating the mixture before it went into the oven its that good...not sure how the pastry is going to go though but the filling is delightful :-)
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