This cheese cake can be made in gluten and nut free version as well.
12 biscuits, Arnott’s or gluten free biscuits
1 cup almond meal, hazelnut meal or macadamia meal
(If you are allergic to nuts, replace nut meal with extra crushed gluten
125 melted butter
1kg of ricotta cheese (low fat)
3 packets of strawberry jelly
3 punnets of fresh strawberries
1/2 cup of xylitol or 3/4 cup of sugar
vanilla essence to taste
Crush biscuits into small crumbs with a rolling pin. Add nut meal and melted butter. Mix and press into a pie dish, flan tray or tort tin. Refrigerate until required.
Make a strawberry jelly in two pyrex jags. Dissolve 2 packets into 1/2 l of hot water. Dissolve 1 packet of the jelly in 1/4 cup of water in the second jag.
Blend 2 punnets of strawberries into a pulp in a blender. Cream cheese, xylitol in a food processor add strawberry pulp and gradually add cool 1/2 liter of strawberry jelly and blend vigorously so cheese mixture and jelly do not separate. Flavor with vanilla essence to taste.
Pour cheese cake mixture on top of biscuit base, spread evenly. Refrigerate or freeze .
When the cheesecake sets, decorate with fresh strawberries on top and pour strawberry jelly from the second jar. Refrigerate for a couple of hours.
Recipe developed by Danuta Hulajko from the DH- Natural Medicine Clinic.