Have you ever imagine how much sugar does ordinary cheesecake has? Well, you might be surprised but cheesecake makers use a lot of sugar to perfect the recipe. Sounded unhealthy, but discover how richberry helps to maintain the taste using no sugar at all.
Yield: serves at least 12
Ingredients:
Graham Cracker Crust
1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
5 Tablespoons (70g) unsalted butter, melted
Cheesecake
four 8-ounce blocks (904g) full-fat cream cheese, softened to room temperature
1 cup (240g) full-fat sour cream, at room temperature
2 teaspoons fresh lemon juice (optional, but recommended)
3 large eggs, at room temperature
topping suggestions: lemon curd, strawberry topping, dark chocolate ganache, red wine chocolate ganache, fresh fruit, whipped cream, or raspberry sauce.
Method:
Adjust the oven rack to the lower-middle position and preheat the oven to 350°F (177°C).
The Crust: Using a food processor, pulse the graham crackers into crumbs. Pour into a medium bowl and melted butter until combined. (You can also pulse it all together in the food processor.) The mixture will be sandy. Press firmly into the bottom and slightly up the sides of a 9-inch or 10-inch springform pan. No need to grease the pan first. I use the bottom of a measuring cup to pack the crust down tightly. Pre-bake for 8 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 4. Allow the crust to slightly cool as you prepare the filling.
The Filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, and lemon juice then beat until fully combined. At medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can.
The Simple water bath: Watch my video tutorial above; the visual guide will assist you in this step! Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap the aluminum foil around the springform pan. Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place it in the oven. (you may also place the roasting pan in the oven first, then pour the hot water in, or whichever is easier and most comfortable for you.)
(Note: if the cheesecake is browning too quickly on top, tent it with aluminum foil halfway through baking.) Bake cheesecake for 55-70 minutes or until the center is almost set. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. Remove from the oven and water bath, then cool cheesecake completely at room temperature. Then refrigerate the cheesecake for at least 4 hours or overnight.
Serve Richberry cheesecake with desired toppings. Cover and store leftover cheesecake in the fridge for up to 5 days.
Consume Miracle Berry:
Just before digging in, chew 1 or more freeze-dried miracle berry (this can also be done during the preparation of ingredients). Ensure to remove pits to avoid a bitter taste.
Fact:
The active ingredient miraculin from miracle berry will turn sour foods such as lemon, lime, orange, grapefruit, non-fat yoghurt, and other citrus food to taste sweet without adding sugar. We recommend two halves or 2 servings for maximum effectiveness. Make sure to follow instructions from the back of the packaging.
Note: Sometimes you may need to add at least 5-7% of the total quantity of sugar required, this is due to the chemistry of the food, however, you may skip this as you wish. The goal is to totally reduce sugar and yet experience the same taste.
Calorie savings:
300g sugar - 768 Cal.
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