Cheesecake is one of my favourite foods. Has been for as long as I can remember. I love eating it and I love baking it BUT I am not a big fan of having unnecessary sugar and I am allergic to wheat.
Here is my solution; a delicious New York style baked cheesecake without any refined sugar and no wheat to speak of. This would be really easy to make gluten free too*.
*Just substitute the spelt flour for gluten free flour.
Preheat oven to 140 degrees (or low to moderate temperature)
200g plain gluten free biscuits or similar.
(If you make brownies or other cakes make sure you freeze them so you can blend them up later to turn into delicious cheesecake bases.)
100-125g melted butter (coconut oil would work as well)
375g cream cheese
3/4 cup rhapadura sugar or equivalent sweetener. You could use honey, rice malt syrup, stevia or maple syrup.
1 tbsp spelt flour (or gluten free flour if making gf)
pinch of salt
3 eggs: 2x separated eggs and 1x whole egg
1 cup sour cream
1 tsp lemon juice
1 tbsp rhapadura sugar (extra)
Blend your base (biscuits, cake etc) to crumbs while melting butter on the stove.
Mix these together with a spoon to combine.
Press the base mixture into your spring base cake tin ensuring even coverage on the bottom and sides.
Place dish in the fridge or freezer to set while you prepare the filling.
In two separate bowls prepare the filling.