I didn't get organized early enough to make mango cheesecake, so I made this instead. It was wildly popular, although some people seemed to be imagining it was low-calorie, which it was not. (One person raved about how the topping was "so light tasting!" Honesty compelled me to admit, "that's actually crème fraîche with equal in it.") Still, I guess it was a decent bit lower in calories than the same thing made with sugar.
Crust:
3 T unsalted butter, melted.
crumbs made from 8 McVitie's Digestive biscuits (or about the same number of slabs of graham crackers. If I had been able to find special sugar-free graham crackers for diabetics I would have used those, but I didn't)
5 t Equal Spoonful (I hear Splenda is better but they didn't have any at my local Cold Storage)
1. Preheat oven to 350F (150C)
2. Mix crumbs, butter and Equal together. Press into bottom and slightly up the sides of a springform pan.
3. Bake 10 or so minutes, till slightly browned.
Filling:
6 T unsalted butter
1/2 c fruit only marmalade (I used St. Dalfour's kumquat which is really nice)
5 oz Valhrona chocolate, chopped (I used the 70% bittersweet, which meant there was sugar in there too; a more careful baker would use unsweetened and up the sugar substitute slightly, I think)
1/3 c very strong espresso
1/3 c heavy cream
1 egg yolk
1 t vanilla
1/2 t Boyajian orange oil
1 1/2 c Equal Spoonful
1/2 c flour
4 egg whites
1/4 t cream of tartar
1/2 t salt
1. Heat butter, marmalade, chocolate, espresso and cream in top of a double boiler set over simmering water until chocolate is just melted. Let cool slightly.
2. Add egg yolk, vanilla, orange oil and Equal and stir still smooth. Add flour and stir just till no streaks remain.
3. Whip egg whites and cream of tartar together in a clean bowl till they hold stiff peaks; without sugar to add at this stage they will not get glossy and will become fully whipped when still dry and somewhat grainy looking.
4. Stir 1/4 of the egg whites into the chocolate mixture. Fold remaining whites in gently. Pour into crust and bake 25 minutes. Middle will not be totally firm. Run a thin bladed knife around the edge so that it won't crack while cooling.
Serve with crème fraîche sweetend with a little Equal. Suprisingly tasty, all in all. Not just the sugar-free-est thing ever, obviously, but I gave fair warning and I didn't kill anyone. Better diligence could yield a fully sugar-free version.
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