Sugarfree maple cheesecake
Sugarfree maple cheesecake
Do you also love cheesecake? Then you really must try this sugarfree maple cheesecake. Make this recipe in a large springform pan or use this fun mini cheesecake baking pan for 1-person portions. Of course, our new Steviala Magical Maple syrup substitute for maple syrup can't be missed from this recipe!
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Sugarfree maple cheesecake base
- 100 grams wheat flour or almond flour
- 50 grams butter (at room temperature)
- 30 grams of Kristal Sweet
- dash of water
- pinch of salt
- pinch of cinnamon
Sugarfree maple cheesecake layer
- 400 grams cream cheese (at room temperature)
- 2 large eggs (at room temperature)
- dash of lemon juice
- 1 teaspoon vanilla extract
- 75 grams of Steviala Frost
- 50 grams Steviala Magical Maple
- generous dollop of whipped cream (optionally flavoured with Steviala Magical Maple)
- more Magical Maple
- Christmas sprinkles
- Christmas cookies
- cheesecake baking pan
- food processor or electric hand mixer
- large baking dish
Making sugarfree maple cheesecake base
First, start by preheating the oven to 200 degrees. Then mix the wheat flour (or almond flour) with the cubed butter, dash of water, Steviala Kristal Sweet, salt and cinnamon into crumbs. Grease a cheesecake baking pan and spread the cookie crumbs in here. Press this well and then bake the cheesecake bottom until it begins to brown nicely. Then let the sugarfree maple cheesecake crust cool for a while.
Making sugarfree maple cheesecake layer
Next, get to work on the sugarfree maple cheesecake layer. First, lower the oven temperature to 150 degrees. To do this, mix the cream cheese and then add the Steviala Frost, lemon juice, vanilla extract and Magical Maple syrup substitute. Mix this into an even cheesecake batter. Then, one by one, mix the eggs into this batter.
Then pour the sugarfree maple cheesecake batter into the cheesecake baking pan. You then place the baking pan in the middle of the oven on the wire rack. Next, place a tray or baking dish under this rack and fill it with hot water. The steam from this water will cause the cheesecake to bake more evenly and not brown at the top. Then bake the cheesecake for 30 minutes. The center of the cheesecake should still wobble a bit. You then turn off the oven and leave the door ajar. Let the cheesecake cool in the oven for 1 hour. Then remove the cheesecake from the oven and let it cool further in the refrigerator for about 3 hours.
Serving Maple Cheesecake
Finish the cheesecakes with a generous dollop of whipped cream. You can flavour this whipped cream with some Steviala Magical Maple to taste if you are going to whip it yourself. Top it off with a drizzle of Steviala Magical Maple, Christmas sprinkles and Christmas cookies. Enjoy!