Recipe: Low Carb Coffee Cheesecake
ALL ingredients must be room temperature
For the filling
- 6 sheets of unflavoured gelatin or 1 envelope/pouch of unflavoured gelatin powder
- 6 tablespoons of cool water
- 2 heaped teaspoon instant espresso coffee, regular or deccaffeinated
- 2 – 3 teaspoon sweetener: saccharin, stevia, splenda…
- 500 grams / 18 oz fat free greek yogurt.
- 1 raw egg yolk (optional)
For the coffee gelatin topping
- 3 sheets of unflavoured gelatin or 1/2 envelope of unflavoured gelatin powder
- 1 cup water
- 4 heaped teaspoon instant espresso coffee
- 2 – 3 teaspoon sweetener
For the crust
- oatbran crumbs, about 100 grams (mine is homemade, see recipe below)
- 5 tablespoon skim milk
- 1 tablespoon sweetener
- Place the gelatin in a small bowl (if you are using sheets, cut them into stripes), add 6 tablespoons of cool water and let soak for 5 minutes.
- To dissolve gelatin, microwave on high for 40 seconds and stir or place in a small saucepan over low heat for about 3 minutes, stirring all the time, until completelly dissolved.
- Add 2 heaped teaspoons instant espresso coffee and 2-3 teaspoons sweetener to the gelatin and mix.
- Pour the gelatin into a large bowl and let it cool down to room temperature.
- Add 2 or 3 tablespoons of quark cheese (or greek yogurt) to the gelatine and whisk until well incorporated. Now you can add the rest of the cheese.
- If there’s any lump in the mixture, warm it up slightly and stir vigorously until they dissapear.
- To get a creamier filling, you can add 1 raw egg yolk (this is optional)
- Pour the filling through a fine mesh strainer, into another bowl and set aside.
Espresso Gellatin Topping
- Place gelatine in a glass or small bowl, cover with 1/2 cup cool water, let soak for 5 minutes and dissolve (in a small saucepan over low heat or microwaving it for 40 seconds)
- Add another 1/2 cup cool water, 4 heaped teaspoons instant espresso coffee and 2-3 teaspoon sweetener and mix.
- Set aside.
Assembling the layers
- Mix the oatbran crumbles, milk and sweetener to make the base. Press crumb mixture onto the bottom of a 20 cm / 8 inch spring form (or into dessert glasses or ramekins if you are making portion size cheesecakes)
- 2.Pour the filling over the base. You’ll need to chill it until set before adding the espresso gelatin topping: it will be quickier if take your cake to the freezer: 10 minutes for portion size mini cheesecakes or 30 minutes for a 8 inch cake.
- 3.Once your filling is set you can cover it with the espresso gelatin and let your cake (or cakes) to set in the fridge.
Homemade oatbran crumbs
Combine 3 tablespoons oatbran, 2 tablespoons skim powdered milk, 1/2 teaspoon cinnamon and a pinch of sea salt or kosher salt.
- Add 2 egg whites, raw or pasteurized and mix everything together
- Pour this mixture onto a 20 cm / 8 inch silicone mold or over parchment paper and bake on a preheated oven at 200 C / 400 F for 8 to 10 minutes, until you get a big, golden brown, oatbran cookie.
- Let it cool down and crumble it with your hands or using a food processor (and remember, you want oatbran crumbs, not oatbran powder, don’t make them too small)
To save time and effort, you can make 3 or 4 of this oatbran cookies at a time, crumble them and freeze in separate small plastic bags, This way you’ll have oatbran crumbs anytime you need them. Just take a bag out of the freezer and wait for 5 to 10 minutes and they will be ready to go.