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Sfouf.. but as a cheesecake! And that's Awesome!
Sfouf.. but as a cheesecake! And that's Awesome!
Ingredients:
For the crust
50 g Almond flour
50 g Walnut flour (just blend your walnuts until smooth) can be replaced with almond flour
20 g Coconut flour
1 tbsp Erythritol or to taste
75 g Butter
⅓ tsp Xanthan gum
1 pinch Of salt
½ tsp Baking powder
1 tbsp Tahini
½ tsp Tumeric
½ tsp Anise
Filling
250 g Cream cheese
80 g Sour cream
2 Eggs
40 g Erythritol or to taste
2 tbsp Tahini
1 tbsp Turmeric
1 tbsp Anise powder
½ tsp Vanilla extract
¼ tsp Xanthan gum
Directions:
1
In a large glass bowl, mix the walnut, almond flour, coconut flour, xanthan gum, baking powder, erythritol, anise, turmeric, and salt together until each of the ingredients are indistinguishable.
Cut the cold butter up into small chunks, and add it to the dry ingredients and add the tahini
Using a food processor mix by pulsing the chunks of butter and dry ingredients for 20 - 30 seconds on high
Pour them into cupcake silicone molds and freeze for 10 mins
Mix all the filling ingredients except the eggs. As the mixture begins to thicken slightly, add the first egg and continue to mix. Add in the second egg and continue mixing until smooth and well combined.
Preheat the oven 140 150 c
Take the base out of the fridge, poke holes in the bottom of the base with a fork, and bake in the oven for 15 minutes until slightly golden.
Using a seive, pour the cream cheese filling through into the base (this helps remove any large clumps that might spoil the cheesecake). Put the cheesecake into the oven and bake in a large baking sheet filled with water.
Bake for 20 to 30 mins
Check the cheesecake by pushing a spike into the middle. If it comes out clean then the cake is ready.
Turn the oven off, and leave the oven slight open for another 20 mins to cool the cheesecake slowly. (this stops the top from cracking) Remove from the oven and let it come to room temperature before placing in the fridge for 4 hours to set. Keeps up to 5 days in and airtight container in the fridge.
Ingredients
For the crust
50 g Almond flour
50 g Walnut flour (just blend your walnuts until smooth) can be replaced with almond flour
20 g Coconut flour
1 tbsp Erythritol or to taste
75 g Butter
⅓ tsp Xanthan gum
1 pinch Of salt
½ tsp Baking powder
1 tbsp Tahini
½ tsp Tumeric
½ tsp Anise
Filling
250 g Cream cheese
80 g Sour cream
2 Eggs
40 g Erythritol or to taste
2 tbsp Tahini
1 tbsp Turmeric
1 tbsp Anise powder
½ tsp Vanilla extract
¼ tsp Xanthan gum
Directions
1
In a large glass bowl, mix the walnut, almond flour, coconut flour, xanthan gum, baking powder, erythritol, anise, turmeric, and salt together until each of the ingredients are indistinguishable.
Cut the cold butter up into small chunks, and add it to the dry ingredients and add the tahini
Using a food processor mix by pulsing the chunks of butter and dry ingredients for 20 - 30 seconds on high
Pour them into cupcake silicone molds and freeze for 10 mins
Mix all the filling ingredients except the eggs. As the mixture begins to thicken slightly, add the first egg and continue to mix. Add in the second egg and continue mixing until smooth and well combined.
Preheat the oven 140 150 c
Take the base out of the fridge, poke holes in the bottom of the base with a fork, and bake in the oven for 15 minutes until slightly golden.
Using a seive, pour the cream cheese filling through into the base (this helps remove any large clumps that might spoil the cheesecake). Put the cheesecake into the oven and bake in a large baking sheet filled with water.
Bake for 20 to 30 mins
Check the cheesecake by pushing a spike into the middle. If it comes out clean then the cake is ready.
Turn the oven off, and leave the oven slight open for another 20 mins to cool the cheesecake slowly. (this stops the top from cracking) Remove from the oven and let it come to room temperature before placing in the fridge for 4 hours to set. Keeps up to 5 days in and airtight container in the fridge.