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Serves
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Ingredients
Cheesecake filling preparation
  • 450 g Curd cheese (I bought mine at Tesco's) in Polish foods section
  • 10 ml Vanilla Extract
  • 125 g Sour cream (low fat)
  • 2 Medium to large size eggs
  • 5 tbsps Large tbsp of Natural Honey
  • 30 g Stevia
  • 200 g All purpose flour
  • 100 g Desiccated Coconut
  • 125 g Soft unsalted butter
  • 5 g Salt
  • 250 g Fresh Blackberries
Crumb Curd cheesecake Crumb Curd cheesecake
Crumb Curd cheesecake

Home made delicious Crumb Curd cheesecake , an excellent choice for those who love traditional cheesecake with reduced sugars.

Give it a try!

Prep 1 hour
Total 1 hour
  1. Turn on your oven up to 200 degrees. Leave to pre-heat... in the meantime...
  2. Crumb preparation starts with adding flour in to a glass deep bowl, add all of the coconut, vanilla extract, pinch of salt and soft butter.
  3. Start blending the butter & flour with your fingers, ensure all the flour has been mixed and you end up with a bowl full of crumbs, very similar process you would do when preparing a usual crumble.
  4. Next Curd cheese preparation - you will need a sieve, spoon a some patience. Add half or third of your total cheese in to the sieve, grab a spoon and with the back of the spoon grind it in to the sieve, ensure to have a glass bowl for all of the sieved cheese. Repeat with the rest of the curd cheese. What you will notice, is that there wont be anymore lumps in your curd cheese, after grinding it in to the sieve you will be left with a smooth textured curd cheese, perfect for the cheesecake we are making.
  5. In a separate bowl mix with the mixer 2 eggs with 5 spoons of honey and stevia, it will take around 8-10 minutes, until you are left with a fluffy yellow texture.
  6. Add gently egg mix with the curd cheese, add 125 grams of sour cream, and mix again by hand.
  7. In the baking dish of your choice, (I chose round one), take 60% of your crumbs and start pushing it down to the bottom of the baking tray. It needs to be even and hard enough. This will prevent from any leakage from the cheese or berries.
  8. Once the foundation is ready add all of your curd cheese mix, ensure it nice and even, then take fresh blackberries and stick those in to the cheese all around.
  9. Once berries are in, use the remaining 40% of your crumbs and sprinkle those on top of the cheesecake.
  10. Bake in the oven for 30-35 min. Once baked let it fully to cool down before serving with some fresh berries.

Enjoy!

Crumb Curd cheesecake Crumb Curd cheesecake
Crumb Curd cheesecake

Home made delicious Crumb Curd cheesecake , an excellent choice for those who love traditional cheesecake with reduced sugars.

Give it a try!

favorite
print
like
Prep 1 hour
Total 1 hour
Serves
US | Metric
Ingredients
Cheesecake filling preparation
  • 450 g Curd cheese (I bought mine at Tesco's) in Polish foods section
  • 10 ml Vanilla Extract
  • 125 g Sour cream (low fat)
  • 2 Medium to large size eggs
  • 5 tbsps Large tbsp of Natural Honey
  • 30 g Stevia
  • 200 g All purpose flour
  • 100 g Desiccated Coconut
  • 125 g Soft unsalted butter
  • 5 g Salt
  • 250 g Fresh Blackberries

  1. Turn on your oven up to 200 degrees. Leave to pre-heat... in the meantime...
  2. Crumb preparation starts with adding flour in to a glass deep bowl, add all of the coconut, vanilla extract, pinch of salt and soft butter.
  3. Start blending the butter & flour with your fingers, ensure all the flour has been mixed and you end up with a bowl full of crumbs, very similar process you would do when preparing a usual crumble.
  4. Next Curd cheese preparation - you will need a sieve, spoon a some patience. Add half or third of your total cheese in to the sieve, grab a spoon and with the back of the spoon grind it in to the sieve, ensure to have a glass bowl for all of the sieved cheese. Repeat with the rest of the curd cheese. What you will notice, is that there wont be anymore lumps in your curd cheese, after grinding it in to the sieve you will be left with a smooth textured curd cheese, perfect for the cheesecake we are making.
  5. In a separate bowl mix with the mixer 2 eggs with 5 spoons of honey and stevia, it will take around 8-10 minutes, until you are left with a fluffy yellow texture.
  6. Add gently egg mix with the curd cheese, add 125 grams of sour cream, and mix again by hand.
  7. In the baking dish of your choice, (I chose round one), take 60% of your crumbs and start pushing it down to the bottom of the baking tray. It needs to be even and hard enough. This will prevent from any leakage from the cheese or berries.
  8. Once the foundation is ready add all of your curd cheese mix, ensure it nice and even, then take fresh blackberries and stick those in to the cheese all around.
  9. Once berries are in, use the remaining 40% of your crumbs and sprinkle those on top of the cheesecake.
  10. Bake in the oven for 30-35 min. Once baked let it fully to cool down before serving with some fresh berries.

Enjoy!