Sugar Free Equisweet Cheesecake

Recipe approved by GI Foundation of SA and Diabetes SA

Conversions

easy

SERVES 16

Ingredients

Biscuit Base

  • 200 g digestive biscuits, crumbed
  • 60ml or ¼ cup (57.5g) soft tubs margarine, light, melted

Filling

  • 750g (3 tubs) smooth low fat cottage cheese
  • 1 tin (380 ml) medium fat evaporated milk, chilled
  • 24 sachets Huletts EquiSweet
  • 125 ml (½ cup) fresh lemon juice
  • 60 ml (4 T or ¼ cup) custard powder
  • 10 ml (2 t) vanilla essence
  • 250 ml (1 cup) low fat yoghurt

To decorate:

  • 375 ml (1 ½ cups) fresh blueberries
  • 250 ml (1 cup) fresh raspberries

Method

  1. Preheat the oven to 180°C. Grease the base and sides of a 23 cm spring form tin.
  2. Mix the digestive biscuit crumbs with the melted butter and firmly press the mixture into the base and sides of the tin.
  3. Beat the cottage cheese, evaporated milk, Equisweet, lemon juice, custard powder and vanilla essence together until smooth.
  4. Fold the yoghurt into the cheesecake mixture.
  5. Spoon mixture into tin and bake for 30 minutes or until just firm to the touch. Remove from the oven and leave to cool.
  6. Refrigerate overnight, then carefully loosen the tin and remove the cake.
  7. Top the cheesecake with the blueberries and place the raspberries around the base of the cheesecake. Dust with Equisweet.

Tips:

  1. The Cheesecake can be decorated with seasonal low GI fruit of your choice or topped with a fruit puree made with low GI fruit and EquiSweet.
  2. One serving of 1/16th of the cheesecake is equivalent to ½ starch portion and ½ fruit portion, 1 low fat dairy or protein portion and 1 fat portion.
  3. GI (calculated) = 48 (low GI) GL per serving = 9 Nutritional info (per slice) Energy - 759kJ; Protein – 9.3g; Carbs – 18.4g; Fat – 7.3g; Fibre 1.1g

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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g