Discover the joy of indulging in a sugar-free cheesecake that doesn’t skimp on flavor. This delightful recipe features a crunchy cookie base, a smooth and creamy cottage cheese layer, and is crowned with a vibrant cherry-strawberry sauce. It’s a testament to how delicious wholesome ingredients can come together to create a dessert that’s both satisfying and guilt-free. Perfect for those who love to treat themselves without the added sugars.
Why You’ll Love This:
- Sugar-Free Sweetness: Enjoy the natural sweetness of fruits and natural syrup, making this cheesecake a healthier alternative.
- Rich and Creamy: The cottage cheese and sour cream layer offers a luxuriously smooth texture that melts in your mouth.
- Fruity Topping: The cherry-strawberry sauce adds a tangy twist that perfectly complements the creamy base.
Perfect Occasion:
This cheesecake is ideal for celebrations, health-conscious gatherings, or as a special weekend treat. It’s also perfect for anyone looking to satisfy their sweet tooth in a more nutritious way, whether it be at a family dinner, a festive occasion, or simply as a delightful end to a cozy meal.
Decoration Tips:
- Fruit Garnish: Add fresh strawberries or cherries on top for extra color and freshness.
- Mint Leaves: A few mint leaves can enhance the visual appeal and add a refreshing aroma.
- Ice Cream Scoop: For an indulgent touch, serve each slice with a scoop of your favorite sugar-free ice cream.
For the Base:
- 6.3 ounces (180g) of cookies, crushed
- 2.8 ounces (80g) of baby apple puree
For the Cheese Layer:
- 2 eggs
- 14 ounces (400g) of cottage cheese
- 3.5 ounces (100g) of sour cream
- Natural syrup to taste
- A pinch of vanilla extract
For the Sauce:
- 2.1 ounces (60g) of frozen cherries
- 2.1 ounces (60g) of strawberries
- 1 tablespoon of cornstarch
- Natural syrup to taste
Instructions:
- Mix the crushed cookies with apple puree, press into the bottom of a baking form to create the base, and bake for 5 minutes at 356°F (180°C).
- Blend the cottage cheese, sour cream, natural syrup, eggs, and vanilla into a smooth mixture for the cheese layer.
- Pour the cheese mixture over the baked base and return to the oven. Bake for 40 minutes at 338°F (170°C).
- For the sauce, warm the frozen berries with natural syrup in a saucepan. Once the berries release their juice, stir in the cornstarch and cook until thickened, stirring constantly.
- Cool the cheesecake, remove from the form, and top with the cherry-strawberry sauce.
- Optionally, garnish with a scoop of ice cream when serving.
Enjoy this nutritious sugar-free cheesecake with a delightful cherry-strawberry sauce, a perfect way to indulge in your dessert cravings without the added sugars.
