This cheesecake is super tasty and easy to make. You can switch it up by changing the flavour of the sugar-free jelly. Do set aside some time as there are three steps to this cheesecake. It's a great excuse to sit down and enjoy a coffee while it sets! We use a super moist keto brownie as the base. Enjoy!
Ingredients
Brownie base:
1/2 c almond meal
1/4 c cocoa powder or keto-drinking chocolate
1/4 c erythritol or your choice of keto sweetener
1 tsp baking powder
10 T melted butter
3 eggs
1t vanilla
Cream cheese filling:
2 boxes (4 packets) of aeroplane sugar-free jelly
200mls of cream
1 tub (250g) full-fat cream cheese
Method
Brownie base:
Preheat oven to 160c bake or fan bake and line a baking pan. You can choose to use a traditional round pan or go for a square/rectangular one if you want more of a slice look.
Place all brownie base ingredients into a mixer or kitchen whizz and mix until there are no lumps.
Put the mixture into your lined baking pan.
Bake at 160c for 15-20 minutes.
Make yourself a coffee and enjoy!
Cream cheese filling:
Place cream cheese and cream into the kitchen whizz.
Mix 2 packets (1 box) of aeroplane jelly with 1c of boiling water into a separate bowl.
Once the jelly mixture has cooled add to cream cheese and cream mixture and blend until smooth.
Tip mixture of cream cheese, cream and jelly on top of your brownie base and place into fridge until it has set.
Make yourself another coffee and enjoy!
Jelly topping:
Mix 2 packets (1 box) of aeroplane jelly with 1c of boiling water into a separate bowl.
pour onto the cheesecake and place into the fridge to set.
Congratulations, you can now enjoy your beautiful cheesecake! The great thing about this amazing recipe is that you can change the flavour by using different jellies. Don't be scared to use different flavours.
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Some of the ingredients in this recipe can be found in our Baking Bag
