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Did you need to re-read? We don’t blame you, it almost seems to good to be true, thankfully it’s not! Bake up our mouthwatering Tiramisu Cheesecake. It just as delicious as you’d imagine and not just that, it’s also sugar-free, could it get much better!

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INGREDIENTS

100g Sugar-free digestive biscuits

50g dry roaded almonds

50g unsalted butter, melted

Extra whipped cream and cocoa powder to serve.

 

Filling

3 tsp powdered gelatine

1/4 cup water

250g block light cream cheese

1/3 cup Natvia

250g tub mascarpone

1 tsp vanilla bean paste

1 tblsp boiling water

2 tsp instant coffee granules

300ml tub thickened cream, whipped.

METHOD

  1. Invert base of a 20cm springform pan. Grease and line base and side of pan with baking paper.
  2. Process biscuits and almonds in a food processor until finely crushed. Add butter. Process until combined. Press over base of prepared pan. Refrigerate while preparing filling.
  3. To make filling, sprinkle gelatine over water in a small heatproof jug. Sit jug in a small saucepan of simmering water. Stir until gelatine is dissolved. Remove. Cool slightly.
  4. Beat cream cheese and Natvia in a large bowl of an electric mixer until smooth. Add mascarpone, vanilla and combined boiling water and coffee. Beat until just combined. Beat in gelatine mixture.
  5. Gently fold whipped cream into cream cheese mixture. spoon mixture into pan. Smoother over top. Refrigerate, covered overnight, or until set.
  6. To decorate, spoon dollops of extra whipped cream around the edge of the cheesecake. Dust with sifted cocoa.

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