YES WE CAN!

Berries, the not-so-new wonder fruit. Low in sugar content and therefore perfect for the diabetic.

We made this baked cheesecake through some tweaking of our recipes and with Splenda. Sugar substitutes do not bake well in cakes. Ever. But looks like there may be some exceptions to those rules. More or less, the texture was like a normal baked cheesecake (dense, smooth and creamy and in this case, loaded with fruit) and 4 out of 5 people would say that the flavour is all there and if you hadn't told them it was sugarfree, they wouldn't have given it a second thought. Good news there!

So if you've got a friend of a family member who can't have too much sugar and a special occasion coming up, give this sugarfree cheesecake a thought or two!

Look forward to hearing from you :-)

Kris Kringle morning tea means... CAKE!!!

Baked Cheesecake for Santa and his helpers (this was a real treat, it was gone in seconds). And the best Carrot Cake with Cream Cheese Frosting for the reindeers... and all the rest of the people who stopped by!

Thought for a second that we'd never finish two cakes (didn't think there were that many of us!) but all gone and no crumbs left within the half-hour. Amazing.

Berries are in season and so begins making them delicious! Stewing, baking, dehydrating, in pies, fresh, smoothies, juiced, the list is endless.

This one's a mixed berry baked cheesecake topped with fresh strawberries and blueberries, a white chocolate squiggle and strawberry glaze. Can I just say... it smells so delicious that I almost wish I got to have a piece too!

Just the right amount of berries (sweet and tart), cream cheese and a touch of sour cream to balance the flavours. 

When are you going to order YOURS?

Yield 1 x 10 inch round

Ingredients:
250 g NICE biscuits
100 g butter, melted
1 kg cream cheese, softened
1 C sugar
4 eggs, room temperature
2 t vanilla
1/2 C sour cream
300 g berries (eg, raspberries, blueberries)

Method:
1. Preheat oven to 100 degrees and grease and line baking tin.
2. Crush biscuits and mix with butter to form base.
3. Press bicuits into base of baking tin.
4. Cream cheese until smooth whilst gradually adding sugar.
5. Add eggs one at a time.
6. Add vanilla and stir in sour cream and half of the berries by hand.
7. Pour mixture onto prepared crust and sprinkle remaining berries on top.
8. Bake for 60-75 minuts until the centre is slightly wobbly.
9. Turn off heat and allow the cake to cool in oven with the door ajar.
10. Cool completely and refrigerate before serving.