T
he sweetness I’m making today is completely guilt-free! There is no gluten in it, eggs are banned from this recipe, and sugar, haha, sugar is in another galaxy! A complete, divinely sweet, yet healthy package! Add some fresh strawberries, blueberries, raspberries, red currant and kiwi to my blueberry cheesecake, and you’ll get an absolutely perfect sweet treat!
What is Stevia?
Stevia is a miraculous and healthy sweetener that packs a titanic sweet punch – in zero calories! Zero! So, stevia is a sweetener and sugar substitute derived from the leaves of the plant species Stevia rebaudiana, native to Brazil and Paraguay. The plant Stevia rebaudiana has been used for more than 1,500 years by the Guaraní people of South America. The leaves have been used traditionally for hundreds of years in both Brazil and Paraguay to sweeten local teas and medicines, and as a “sweet treat”.
According to Wikipedia, the genus was named for Spanish 16th century botanist and physician Pedro Jaime Esteve, but it was Mosè Giacomo Bertoni, Swiss botanist, who in 1899 frist described the plant and the sweet taste in detail. So-called steviol glycosides are the active compounds of this sweetener, which have 30-150 times the sweetness of sugar! One source on the web claims that this ratio is even bigger – as much as 200-400 times the sweetness of sugar, but I can’t say for sure. Either way, the body does not metabolize the glycosides in stevia, hence – the “zero calories” stuff! And not only that – diabetics, kids and pregnant and breastfeeding women can safely consume stevia – isn’t that just great?!
Now, I must warn you that there is no universal stevia-to-sugar-ratio formula! Therefore, it is of outmost importance that you carefully read the label, so that you know what amount of stevia will replace a teaspoon of sugar. The stevia I’m using in this video is ten times sweeter than sugar, so, the ratio is 1-10. If your stevia is stronger, please, adjust the quantity in the recipe, OK?
My Guilt-Free Blueberry Cheesecake
To make my delicious guilt-free blueberry cheesecake, first I’ll make gluten free crumble. When my crumble cools down, I’ll grind it and mix it with some melted butter, and that mix will be my cheesecake crust. Then, I’ll make cream cheese mousse, and pour it onto the crust. Next, I’ll make blueberry mousse and pour it onto the set cream cheese mousse. When my cheesecake sets I’ll decorate it with lots of fresh fruits. OK, let’s get to work! I’ll show you how to make super yummy guilt-free blueberry cheesecake! :)
Anyway, if you like cheesecakes take a glimpse at my other cheesecake recipes like, for example – no-bake fig, walnut and honey cheesecake, no-bake passion fruit cheesecake, strawberry cheesecake bars, no-bake double chocolate cheesecake, no-bake chocolate and passion fruit cheesecake, no-bake coconut cheesecake or cheesecake hearts with raspberry sauce, I hope you’ll find something you’ll like!
Guilt-Free Blueberry Cheesecake Recipe
by:Tereza Alabanda,The Pastry Maestra
PRINT PDF (EN) ISPIŠI PDF (HR)Prep. time : 20 minutes
Cook time : 10 minutes
Ready in 30 minutes plus cooling
Level : Basic
Ingredients: Gluten-Free Crumble:- Almond flour 140g (5oz)
- Butter 25g (0.9oz)
- Milk 15g (0.5oz)
- Gluten-free crumble 120g (4.2oz)
- Stevia powder 2g (0.5Tsp)
- Butter 55g (2oz)
- Cream cheese 220g (7.7oz)
- Sour cream 50g (1.8oz)
- Stevia powder 6g (1.5Tsp)
- Milk 50g (1.8oz)
- Vanilla powder
- Gelatin 4g (2.5 leaves)
- Cream (35%) 220g (7.7oz)
- Cream cheese 240g (8.5oz)
- Blueberry puree 100g (3.5oz)
- Stevia powder 6g (1.5Tsp)
- Gelatin 4g (2.5 leaves)
- Cream (35%) 220g (7.7oz)
- Strawberries, raspberries, blueberries, red currant, kiwi
- To make gluten free crumble put almond flour, butter and cold milk into a food processor. Pulse until you get crumbly mixture. Transfer crumble onto a paper lined baking tray, and then bake it at 180°C (350°F) for about 10 minutes, until golden. When crumble cools down, grind it in your food processor.
- To make the crust put ground crumble, stevia powder and melted butter into a bowl, and stir with a silicone spatula to combine.
- Line 15cmx15cm (6″x6″) pan with parchment paper and acetate strip. Transfer the mixture into the mold and smooth it with the back of the spoon. Then, smooth the corners using a pointed spatula, and put in the fridge until the crumble sets.
- To make cream cheese mousse soak gelatin in cold water. As soon as the gelatin softens take it out and squeeze to get rid of the excess water. Put cream cheese into a bowl, and mix it with a silicone spatula until it becomes smooth. Add sour cream, and continue mixing until the mixture becomes uniform. Put milk into a bowl, add stevia powder and vanilla powder, and stir with a whisk to combine. Heat up this mixture in the microwave. When milk gets hot, add gelatin and stir until it melts. Add this mixture to cream cheese mixture, and stir with a whisk until it becomes uniform. Whip the cream in a stand mixer fitted with whisk attachment to soft peaks. Add cream cheese mixture into the whipped cream, and stir with a whisk until the mixture becomes uniform.
- Pour the mixture into the prepared mold. Shake and tap the mold against the counter to distribute the mousse evenly, and then put it in the freezer until it sets completely.
- To make blueberry mousse soak gelatin in cold water. As soon as the gelatin softens, take it out and squeeze to get rid of the excess water. Put cream cheese into a bowl, and mix it with a silicone spatula until it becomes smooth. Put blueberry puree into a bowl, add stevia powder, and stir with a whisk. Heat up this mixture in the microwave. When the puree gets hot add soaked gelatin and stir until it melts. Pour warm blueberry puree into the cream cheese, and stir with a whisk until the mixture becomes uniform. Whip cream in a stand mixer fitted with whisk attachment to soft peaks. Pour lukewarm blueberry mixture into the whipped cream, and stir with a whisk until it becomes uniform. Pour the mixture onto frozen cream cheese mousse. Shake the mold to distribute the mousse evenly, and then put it in the freezer until it sets completely.
- Decorate the cake with some fresh fruits – strawberries, raspberries, blueberries, red currant, and kiwi.
- There, your delicious guilt-free blueberry cheesecake is done! Enjoy!
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