Friday, 1 January 2016

Cranberry Cheesecake

New beginnings, fresh starts, reaffirmations of love and promises for a brighter future all come to mind as we ring in a New Year. Hope it will be another good year for all of us. It is never too late to start again, but yes, it is always very early, when one gives up. Happy New Year!
I’m starting New Year with these pretty looking mini cheesecakes. I hope I will post many other great recipes in 2016. I have many lined up, lots of bookmarks on my laptop and even more in many baking books I’ve collected over the last few years. I wonder, if I will ever run out of ideas, but to be honest I don’t think so. There are so many recipes out there, from different parts of the world and the good news is, that most of them can be adapted to low carb baking. The only problem I have, is to find someone, who will help me to eat all this deliciousness. Let’s face it, low carb baking is great, but eating three cake a week is not a good idea! I try to make big batches of various cakes for parties or family gathering, where I can share them with other people. None of them are diabetics, but they all love them. It’s great to know that ‘normal’ people enjoy my cakes. It shows, that when you bake from my recipes, you are not going to be the only one in your family who likes it.
I made these little mini cheesecakes from the leftover cranberries that I had in my freezer from Christmas. You don’t need much and it makes really nice and a bit different cheesecake. I made it in a mini sandwich tin from Lakeland, but you can make it in a regular spring form tin. Ingredients listed below will make 24 mini cheesecakes or one large cheesecake in a 23cm spring form tin.

Chocolate base:
  • 80g dark chocolate
  • 150 g ground almonds
Cheese layer:
  • 500g cream cheese
  • 250 g double cream
  • 4 eggs
  • 160g erythritol
  • 2 tsp. vanilla extract
Cranberry mousse:
  • 300g cranberries (fresh or frozen)
  • 110g erythritol
  • 3 tsp granulated gelatine (or 3 leaves)
  • Juice of half lemon
Chocolate base:
  • Melt the chocolate in a bowl over simmering water. Mix with ground almonds and press into the bottom of the spring form tin (lined with baking paper). Set aside to cool down a bit.
Cheesecake layer:
  • All ingredients should be at room temperature. Place a tray of hot water at the bottom of the oven and preheat it to 150C.
  • Mix all the ingredients for the cheesecake layer. You may use whisk or electric hand mixer but don’t mix for too long. You don’t want to beat too much air into the cheesecake batter.
  • Pour the batter onto the base and bake for about 45 mins. Set aside to cool down completely.
Cranberry mousse:
  • Place cranberries, lemon juice and erythritol in a saucepan. Bring to boil and cook on a low heat for a couple of minutes. Press the mixture through the sieve to form a puree.
  • Cover the gelatine with hot water. Leave to soak for 10 minutes then mix it well until gelatine is completely dissolved. You may need to reheat it a bit in a microwave but be careful and don’t bring it to boil. Mix it with cranberry puree and set aside to cool down completely.
  • Whip the cream and fold in cranberry pure. Pour it over cheesecake layer and level the cake. Refrigerate for at least 12 hours before serving.
Enjoy :)

Nutritional values:

1 slice (1/12 of the whole cake)
1 mini cheesecake
Based on moje wypieki


  1. They look beautifull and tasty!
    Thank you for all of your recepies


  2. These look great, will have to make them..Thank you!