Sugarfree zebra cheesecake
Sugarfree zebra cheesecake
Can't choose between our four new syrups without added sugars? Then make this sugarfree zebra cheesecake! Each cheesecake is sweetened with one of the four syrups. This way you no longer have a choice of stress and you can enjoy every syrup! Which cheesecake will you eat first? The strawberry variant with Supreme Strawberry, or do you go for the Caramel Crush cheesecake?
Sugarfree chocolate base
- 75 grams Steviala Milk Chocolate Melties
- 25 grams puffed wheat (or nuts of choice, for example hazelnuts)
Base for sugarfree zebra cheesecake layer
- 200 grams cream cheese
- 200 gram yoghurt
- 30 grams Steviala Frost powdered sugar substitute
- 10 ml vanilla extract
- 3 gelatin sheets
Sugarfree flavour variations
- 30 grams Steviala Heavenly Dark
- 30 grams Steviala Caramel Crush
- 30 grams Steviala Supreme Strawberry + red food dye
- 30 grams Steviala Pure Passion + yellow food dye
- whipped cream + extra topping
- mixing bowl
- electric handmixer
- heat resistant bowl
- silicone cylinder baking mold
- acetate foil
Making the sugarfree chocolate base
Start by making the chocolate base first. To do this, melt the Steviala Milk Chocolate Melties according to the au-bain marie method. Fill a pan with a layer of water and place a heat-resistant dish on top. This bowl should not touch the water. Then let the chocolate melties melt in the bowl. It is best to do this at a low temperature so that the chocolate does not burn. Then add the puffed wheat (or chopped nuts) and stir well.
Line the silicone cylinder baking pan with acetate foil and then divide the melted chocolate and puffed wheat. Make sure you spread the bottom evenly so that no filling can run through. Place the baking tin in the fridge for 1 hour so that the sugarfree chocolate hardens again.
Making the sugarfree zebra cheesecake layer
Then you get started with the sugarfree zebra cheesecake layer. In a large bowl, combine the cream cheese, yoghurt, Steviala Frost and vanilla extract. Meanwhile, soak the gelatin sheets in a bowl of cold water. Then melt the gelatin sheets in a few tablespoons of the cheesecake layer in a pan. Let it cool briefly and then slowly add it to the rest of the sugarfree zebra cheesecake layer.
Then divide the cheesecake layer over 5 bowls. Make sure that 4 bowls are filled with 50 grams of the cheesecake layer. Add 30 grams of the Steviala syrup in each bowl. Do you also want such nice layers as in the photo? Then give this bowl a color with food coloring. The fifth bowl contains 100 grams of the sugarfree zebra cheesecake layer. You do not add any dye to this.
Then we can get started making the zebra cheesecake layer. First spread 1 teaspoon of the white cheesecake layer on the chocolate bottom. Then spread 1 teaspoon of one of the 4 flavours on top of the white cheesecake layer. Alternate this until the baking pan is filled. Then put the sugarfree zebra cheesecake in the fridge for about 4 hours.
Serve the sugarfree zebra cheesecake with a dollop of sugarfree whipped cream and an extra topping of your choice. Enjoy your dinner!
The mentioned macros are per cheesecake with puffed wheat as a base and with Steviala Supreme Strawberry.
Nutritional values per portion
- Calorieën: 316
- Carbs: 12
- Fats: 20.5
- Protein: 6.8