Neapolitan Cheesecake Slice (96% Sugar-Free)
      by Lakanto Australia

      Now made Responsibly Sweet with 73% Less Carbs and 83% Less Sugar

      KETO / LOW CARB / SOURCE OF FIBRE

      Prep Time:
      		 20 minutes
      Cook Time:
      		 Chill overnight
      Makes:
      		 1.1kg
      Serves
      		 18
      Difficulty Level
      		 medium


      Ingredients

      • 400g Plain Chocolate Cookies (See Lakanto Chocolate Cookie Recipe)
      • 90g Butter, Melted, Cooled
      • 4 Gelatine Sheets or 3 tsp powdered gelatine
      • 750g Cream Cheese, At Room Temperature
      • 1 Cup Lakanto Bakers Vanilla Syrup
      • 300ml Thickened Cream
      • Rose Pink Liquid Food Colouring
      • 1 tsp Strawberries And Cream Essence
      • 50g Lakanto Chocolate Crumb (or sugar-free dark Chocolate)
      • Whipped Cream, To Serve
      • Lakanto Chocolate Crumb to Sprinkle

      Method

      1. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above edges of pan on all sides.
      2. Place biscuits in a food processor. Process until finely chopped. Add butter. Process until well combined. Press mixture over base of prepared pan. Refrigerate while preparing topping.
      3. Place gelatine leaves in a bowl of cold water. Set aside for 5 minutes to soak. Squeeze liquid from gelatine. Place gelatine in a small saucepan over medium heat. Cook for 30 seconds or until melted. Remove from heat.
      4. Using an electric mixer, beat cream cheese, Lakanto Icing Powder and vanilla together until light and fluffy. Gradually add hot gelatine, beating until combined. Add cream.
      5. Beat until well combined. Divide mixture into 3 equal portions. Stir cocoa into 1 portion. Tint another portion pink with food colouring and stir in essence. Keep remaining portion plain.
      6. Spoon chocolate mixture over prepared base. Level top with a spatula. Freeze for 5 minutes. Carefully top with plain mixture.
      7. Level top with spatula. Freeze for 5 minutes. Carefully top with remaining strawberry mixture. Level top with spatula. Refrigerate for at least 4 hours or overnight, until set.
      8. Remove slice from fridge 10 minutes before serving. Using a hot knife, cut into pieces. Drizzle with melted chocolate. Top with whipped cream, Lakanto Melting Dark Chocolate sprinkles and cherries. Serve.

      Approx. Nutritional Information Per Serve 60g Energy 805 kJ (192 Cal) Protein 4.2g Total Fat 14.7g Saturated Fat 9.7g Carbohydrate 5.6g Fibre 5.0g Sugar 3.3g Sodium 60mg

      RSLA0295**

      Topics: Low Carb Keto Cheesecake Cake Lakanto Chocolate Crumb Lakanto Bakers Syrup Vanilla Dessert Ideas Source Fibre

      Back to Recipes