How to make
I take all the products out of the fridge beforehand so they are at room temperature.
First I start by preparing the base mixture. I prepare baking paper, spread the mixture of oats, a pinch of cinnamon and the butter. By pressing towards the bottom of the round mold (size 18/20 cm) I form a base.
I put it in the oven to bake for about 2 minutes at a temperature of 320°F (160°C). A very aromatic base is obtained and it is tastier when baked.
When I take the mold out of the oven, I let it cool and put it in the fridge for half an hour to set.
The next step is the preparation of the cream: In a deep bowl I pour cottage cheese, add the grated peel of one lemon, vanilla, a pinch of cinnamon and 3 tbsp. xylitol.
I stir the mixture and let it absorb the aromas for half an hour. When the cottage cheese is flavored, I add the eggs, beaten by hand, three times, stirring until fully incorporated.
Before I put the mold with the mixture in the oven, I wrap it with household aluminum foil on the outside, so that it does not leak water when baking in a water bath.
Pour the mixture over the base and place in a baking pan of hot water. Then I put it in the oven, preheated to 280°F (140°C), without fan, for an hour.
When the cheesecake is done, I turn off the oven and leave it inside until it cools completely. While I wait for it to cool in the oven, I prepare the raspberry cream.
I pour the raspberries into a small saucepan and cook them briefly (about 3-4 minutes) on a low heat with a tablespoon of butter and xylitol. When the cheesecake is well cooled, I pour raspberry cream over it, decorate with fruit and put it in the fridge to set.
Prepared in this way, the sugar-free cheesecake is tasty, aromatic, balanced and low in calories! Enjoy!
