It was Cheesecake Week this week a Natvia and we LOVED it, did you? This week, cheesecakes proved to be one of the most versatile desserts! From baked delights to no-bake treats this crowd pleaser was combined with peaches, limes, and even avocados! Who would have thought! We’ve compiled your list of favourite cheesecakes over the past week! Enjoy!
NEWYORK STYLE SUGAR-FREE CHEESECAKE
Shortbread Crust Ingredients
125g butter, softened/slightly melted
1/3 cup Natvia
1 cup flour
1/2 lemon zest
750g cream cheese, softened
300ml sour cream
1 cup Natvia
1 vanilla pod, insides scraped out
1/2 lemon zest
2 tbsp plain flour
For the crust, cream butter and Natvia until pale and creamy (approximately 5 minutes).
Add lemon zest.
Combine flour and stir until well combined.
Flatten on lined and greased springform tin.
Place in 175C oven for 15-18 minutes until light brown. Cool for 10 minutes.
For the filling, beat the softened cream cheese to eliminate any lumps, be careful not to over beat.
Add remaining ingredients and beat together, the less you beat the better but ensure ingredients are well combined.
Prepare a small water bath at the bottom of your oven by placing boiling water in a shallow tray and placing it at the bottom of your oven, this will create humidity to help moisten your cheesecake.
Place mixture on top cooled short bread crust and bake for 50 minutes or until centre is just set.
Leave cheesecake in oven with door slightly ajar for 2 hours.
Serve with dusted cocoa, or cream and berries to your taste.