Sugar-free Strawberry Cheesecake Recipe

Easy to make, quick setting and sugar-free cheesecake mix for healthier desserts. Adjust the recipe with your choice of cheese type. Smooth, low-fat cottage cheese works well. Top using Tantalize Jam or Jelly.

Packaging:

There are 4 sachets Cheesecake Mix in a pouch. If you use a std pie dish this means you have enough Instant Cheesecake Mix for 4 cheesecakes

Let's quickly recap which dietary requirements are considered with this recipe.

- Halaal

- Vegan if made with plant milk or oil + water

- GMO Free

- Sugar free

Strawberry Cheesecake (4-6 Portions in std pie dish)

INGREDIENTS

Cheesecake Base:

1 x Pkt Tantalize Shortbread / Rich Chocolate Biscuits

1 x 125g Margarine / Butter (based on your dietary preference)

Cheesecake Filling:

1 x Sachet Instant Cheesecake Mix

1 x 250g Smooth Cottage Cheese (fat content according to preference)

100ml Boiling Water

Cheesecake Topping:

Tantalize Jam

OR

1 x Tantalize Strawberry Jelly or Vegan Strawberry Jelly

1 x 225ml Boiling Water

1 x 225ml Ice Water

METHOD:

Cheesecake Base Method:

1) Crumb the biscuits

2) Heat the Margarine in the microwave or on the stove until melted.

3) Mix the melted Margarine with the biscuit crumbs. This will bring the biscuit crumbs together almost like a dough. Press into the bottom of the Pie dish and line to make a thin base/crust.

Cheesecake Filling Method:

1) Slightly warm the smooth cottage cheese in your microwave.

2) Using an electric beater, beat the warmed cottage cheese until smooth (about 10 seconds).

3) In a separate container beat the powder cheesecake mix into approximately 100 ml boiling water until there are no lumps (about 10 seconds).

4) Beat the cheesecake mix solution into the warmed cottage cheese until smooth (about 20 seconds).

5) Quickly transfer into the pie dish and spread.

6) Refrigerate until serving. Sets within 2 hours.

Cheesecake Jam Topping Method:

1) Spread a layer Tantalize Strawberry Jam on top once the cheesecake filling has set.

Cheesecake Jelly Topping:

1) Place the contents of the Jelly Sachet into a container.

2) Add 225ml Boiling Water.

3) Stir until jelly has dissolved.

4) Add 225ml Ice Water and stir through

5) Pour over the cheesecake to form layer according to your taste, however a thin layer will be sufficient for most tastes.

Decorate as you please and enjoy!

P.S. A great base can be made by using our Ginger and Oats biscuits or the Chocolate varieties and any one of our fruit jams or jellies can be used as a topping.