Low-carb cheesecake with lingonberry sauce
8 servings
90 minutes
Low-carb cheesecake with cranberry sauce is a delicate dessert with a refined taste that combines the creamy softness of the cream and the tartness of the berry sauce. It is a light variation of the classic European cheesecake, where instead of traditional dough, an almond flour and date base is used. This combination makes the dessert not only delicious but also healthy. Lemon zest adds a fresh citrus note to the cream, while cherry liqueur with cinnamon and cloves enriches the cranberry sauce with warm spicy tones. This cheesecake is perfect for sophisticated meals and can become the star of a festive table. It pairs wonderfully with a cup of fragrant tea or freshly brewed coffee, creating an atmosphere of coziness and enjoyment. Each spoonful is a harmony of textures and flavors that offers true gastronomic pleasure.
1
Remove the pits from the dates and blend them into a soft paste using a powerful blender. If they are too dry, you can soak them briefly in boiling water.
- Dates: 3 pieces
2
Add salt to almond flour, mix with melted butter and date paste.
- Almond flour: 5 tablespoon
- Salt: pinch
- Butter: 50 g
- Dates: 3 pieces
3
Line the form with baking paper and grease it with butter or coconut oil.
- Butter: 50 g
- Coconut oil: 0.5 teaspoon
4
Spread the almond dough evenly on the bottom of the mold in a layer no thicker than 0.5 cm, pressing it down with your fingers. Preheat the oven to 160 degrees.
- Almond flour: 5 tablespoon
5
Beat the eggs with vanilla sugar and 4 tablespoons of sugar, add cream and room temperature cheese, and gently beat until a smooth homogeneous mass. Add lemon zest to the cheese cream and mix again. Pour the cream onto the almond dough in the form and place it in the oven for 1 hour and 15 minutes.
- Chicken egg: 2 pieces
- Vanilla sugar: 0.5 teaspoon
- Sugar: 5 tablespoon
- Cream 20%: 100 ml
- Philadelphia cheese: 400 g
- Lemon zest: 1 teaspoon
6
After the required time, turn off the oven, slightly open the door, and let it cool for another hour (or overnight if you started baking in the evening). After this time, place the cheesecake in the refrigerator for 2 hours.
7
Prepare the sauce: in a small saucepan, add frozen lingonberries, pour in 1 tablespoon of water, add the remaining sugar and place on the heat. When the berries boil, mash them with a spoon and stir until softened. Add liqueur and spices and continue to cook while stirring for about 7-8 minutes. The sauce should be thick like jam. Remove from heat and cool.
- Fresh frozen lingonberries: 0.5 glass
- Sugar: 5 tablespoon
- Cherry liqueur: 2 teaspoons
- Ground cinnamon: to taste
- Ground cloves: to taste
8
Remove the cheesecake from the fridge, carefully take it out of the mold, and spread the cooled sauce on top. It can be served immediately.