Zucker + glutenfreier Himbeer-Cheesecake

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Für die gesundheitsbewussten Naschkatzen stelle ich heute ein Rezept für Zucker + glutenfreien Himbeer-Cheesecake vor. Der Käsekuchen erfüllt trotz „No Sugar“ alle Attribute eines mjammi-leckeren Naschwerks und hat es auf die Sonntägliche Familien-Kaffeetafel geschafft.

No Sugar war für mich lange kein Thema. Da ich aber tendenziell übersäuert bin, habe ich mir während einer Woche Basenfasten einige Gedanken über meinen Zuckerkonsum durch den Kopf gehen lassen. Als die b♡ckerstochter habe ich einen großen Jieper auf Kuchen, Gebäck, Kekse alle Art und bin da regelrecht süchtig seit Klein auf. Meiner Gesundheit und meinem Wohlbefinden zuliebe, habe ich mich dazu entschieden, meinen Zuckerkonsum einzuschränken und durchstöber jetzt Backbücher und Netz vollmundigen Backideen mit wenig oder gar keinem Zucker.

Ein superleckeres Resultat ist der Himbeer-Käsekuchen, der auch ohne Mehl auskommt. Der Boden besteht aus einer knackigen Mischung aus gemahlenen Pistazien, Mandeln und Kokosflocken. Viel Spass beim Backen des crunchig-nussig, salzig-süßen Himbeer-Quark Ensembles.
 
 
b♡ckerstochter Backrezept
Leicht abgewandelt aus Sarah Wilson, I Quit Sugar Cookbook
 
Menge: 1 Kuchenform Ofen-Empfehlung: Ober-Unterhitze bei 175 °C  Backzeit: 35 Min.     Wartezeit: 3 h
     
für die Kuchenform Dekoration  
etwas Fett 20 g Kokosflocken  
  100 g Himbeeren
     
Boden Quarkfüllung  
100 g Pistazien, gesalzen 750 g Quark  
100 g Kokosflocken 3 Eier – S  
100 g Mandeln, gemahlen 3/4 TL gem. Vanille  
45 g weiche Butter 90 g Reissirup  

Pistazien im Mörser   Quarkcreme   karamelisierte Kokosflocken

♡ In der Vorbereitung heizt den Backofen bitte auf 175°C vor und fettet eine runde Kuchen- oder Tarteform. Wenn ihr gefrorene Himbeeren (Früchte) verwendet, ist es wichtig, diese vor Verwendung aufzutauen und nicht gefroren auf den Kuchen zu legen, da diese viel Flüssigkeit verlieren und euer Kuchenwerk matschig werden könnte.

♡ Für den Boden hackt ihr die Pistazien in einem Hacker mittelfein. Ich verwende beim Backen meiner Backwaren gerne gesalzene geröstete Nüsse, da das rauchige Aroma süße Gebäckstücke in eine umfassende Reise für den Geschmackssinn verwandeln. Wer es allerdings lieber süßer mag, sollte ungesalzene, ungeröstete Pistazien verwenden. Sie sollen nicht pulverisiert sein, sondern noch kleine Stücke enthalten. Kokosflocken und Mandeln dazugeben, ein paar Sekunden mit mahlen, dann in eine Schüssel umfüllen und die Butter unterkneten. Den fertigen Teig presst ihr in eure gewählte Kuchenform. Den Boden dann in den Ofen auf den mittleren Rost schieben und 8 bis 10 Min. backen, bis er sich schon etwas fest anfühlt.

♡ Für eure Quarkfüllung verrührt ihr Quark, Ei, Vanille und den Sirup. Falls die Füllung nicht süße genug sein sollte, rührt einfach noch etwas mehr davon unter, bis euch die Mischung zusagt. ♡ Nachdem ihr die Quarkmasse auf den Boden verteilt habt, sollte der Cheesecake weitere 25 bis 30 Min. backen. Dann herausnehmen, auskühlen lassen und mindestens für 3 h in euren Kühlschrank stellen. Der Boden wird im Laufe der Zeit noch fester.

♡ Zum Servieren könnt ihr euren Zucker + glutenfreien Himbeercheesecake mit süßen frischen oder aufgetauten Himbeeren und leicht angerösteten und mit Sirup karamellisierten Kokosraspeln dekorieren.

Ein kleiner zuckerfreier Kuchentraum wird wahr.
Einen gesunden Appetit von der b♡ckerstochter!
 
Himbeeren, geeist   Cheesecake, ungebacken   Himbeer-Cheesecake_2

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