I’m not afraid to admit it; I love desserts! Cakes, ice cream, chocolate simply anything sweet and creamy that will make me happy and satisfied. But we all know that it’s not a good idea to have dessert everyday, or is it. I’ll say it is, hell yeah, you just need to know how to make the right kind of small temptations. Curious? Well follow me then…
The past couple of years I have developed quite a lot of healthy and wholesome desserts recipes. I make an honour out of trying them all regularly and presenting them to all of my friends, family and the other foodies at my education (best part is when our nutrition teachers get tricked by a healthy cake dressed as a energy bombe). There will eventually come a lot of these recipes here at the blog, but for now I will start by presenting you with this little dreamy cheesecake miracle.
To start with it’s nice to make desserts in portion sizes, they look so tempting and inviting plus it’s easy to control how much (or many) you eat! These cheesecakes are really easy to make, so if you haven’t made cheesecake before this is a good place to start. They are very fluffy and leaves you with a light stomach and some satisfied tastebuds. As usually I have added less sugar than what many would normally go for, but I prefer it this way, and I believe it’s easier to listen and respond to the body’s needs and signals if you eat and drink everything with moderation.
Cheesecake with lemon & orange
Makes 8-10 portion sized cheesecakes
1/2 cup/100 g low fat cream cheese
3/4 cup/200 g sour cream 6-9%
1/2 cup/100 g sugar or honey if you prefer that flavor
4 pieces of gelatine
Juice from 1 medium sized lemon
Juice from 1 medium sized orange
Zest from from 1/2 a organic lemon (optional)
3 organic egg whites, pasteurised
A big handfull of almonds, pecans or walnuts
2 Tbsp of rye or oat flakes
3 Tbsp honey, agave or marble syrup
2 Tbsp Coconut oil or butter
Pinch of salt
1. Grind the nuts in a blender or food processor, until they are semi finely chopped.
2. In a saucepan combine butter and honey and heat on medium heat until it is melted. Then add grinded nuts and grain flakes to the pan and stir a few times until well combined. If it does not seem to stick together you can add a little more honey.
3. In small muffin cups or another type of cup, add 1 Tbsp of the crust and press firmly into the bottom of the cup.
4. Soak gelatine in cold water for 10 minutes.
5. In a pot bring sugar, lemon and orange juice into a boil.the remove the pot from the heat.
6. Remove the gelatine from the water, and make sure to squeeze it gently, before adding it to the pot as well – let the mixture cool utill lukewarm.
7. In a bowl mix cream cheese, sour cream and lemon zest whisk until combined. Add 1 Tbsp of the cream mix to the lukewarm juice and mix, then add all of the juice mix to the remaining cream mix and whisk it all together.
8. With a mixer whisk egg whites stiff. Add the egg whites to the cheesecake filling and gently fold to incorporate.
9. Pour the cheese cream filling into the muffin cups. Place the cheesecakes in the fridge for approximately 3-4 hours before serving them.
You can top the cakes with lemon and orange zest, fruit or chocolate.