Looking for something that you can take to a party this holiday time? Something you can also eat yourself (as in bariatric-friendly recipe) but looks and tastes wow? Then look no further because I have the perfect cheesecake recipe for you.
It’s a simple enough baked one, but then the fun begins – you can flavor as you like and top as plainly or extravagantly as your heart desires. I also know it transports well because it has had several trial runs to my own family crew and friend cohorts.
It also slices well (and as thick or thin as required) and can be frozen (if there are any leftovers). I think my bariatric-friendly recipe serves up 10 slices of cheesecake — but do expect a request for a second helping from some.
Moreover it tastes divine!
Add a Dash of Bariatric-Friendly Flavor
My original bariatric-friendly recipe for cheesecake simply has vanilla essence for the basic flavor but you can jazz things up by:
* adding the grated zest of a small orange, satsuma (tangerine) or mandarin, or lemon
* add some finely chopped or grated root ginger or ground ginger spice
* stir in some plump raisins or unsweetened dried cranberries or dried sour cherries
I know a digestive biscuit/graham crumb base tastes divine but in order to keep this cheesecake recipe low-carb and grain-free I have used chopped toasted hazelnuts with unsweetened desiccated coconut/shredded coconut. You can vary the nuts to any other like walnuts, Brazil nuts, almonds and pecans or use a combo you like.
To ensure the coating stays in place I brushed the sides and base of the tin/pan with some softened light butter then added the mixture and moved it from side to side to coat evenly. This is rather like greasing and flouring a cake tin before adding a cake mixture – see below for how it looks before baking.
Bariatric-Friendly Topping Options
You don’t of course have to decorate this bariatric-friendly cheesecake at all if you don’t wish to, or you can simply scatter with a few berries or pieces of sliced fruit, spoon over a sugar-free compôte, or pile high with swirls of low-fat cream or dessert topping.
I have tried decorating 3 ways, all easy to do, and I think very festive for a celebratory occasion. This doesn’t look like a bariatric-friendly recipe, does it?
1. Berried Christmas Tree Topping: Simply arrange raspberries and blueberries in the shape of a tree on the top of the cheesecake and position a physalis or a slice of star-fruit for the tree top and a few green leaves for the tree base.
2. Tempting Tangerine, Physalis and Redcurrant Topping: Simply top the cheesecake with overlapping slices of tangerine, small oranges or satsumas then place a few physalis in the centre and add a few sprigs of red currants around the edge. You may want to poach the fruit slices for a few minutes to soften so that they are easier to cut.
3. Saucy Cranberry Topping: Top the cheesecake with a jar of no-added sugar cranberry sauce (or make your own) and scatter the centre with a few pared curls of orange, tangerine or satsuma. Or check out my cranberry topping recipe (and other bariatric-friendly recipes) on Bariatric Cookery that takes just 10 minutes to prepare.
Other Ideas: Consider topping with quartered ripe figs, pomegranate seeds, the scooped out flesh of passionfruit, sliced pears, bariatric-friendly lemon or orange curd (get the bariatric-friendly recipe here) mixed with a little thick Greek yogurt, a scattering of nuts, mint sprigs, or some edible Christmas themed decorations like low-sugar chocolate stars.
Boost It! For those keen to make every bite count protein-wise then you can add 1-2 scoops protein powder to the mixture before baking – vanilla and peach would be good flavors to use or a favorite festive one like egg nog!
Festive Holiday Bariatric-Friendly Cheesecake
1 tbsp softened light butter
4 tbsp chopped toasted hazelnuts
4 tbsp unsweetened desiccated/shredded coconut
450 g/1 lb low-fat cream cheese
3 large eggs, separated
6 tbsp granulated sweetener (I used Splenda granulated but use your favorite and adjust sweetness accordingly)
1 tsp vanilla extract
1. Preheat the oven to 180 C/350 F/gas 4.
2. Brush the base and sides of a 20-cm/8-inch round loose-bottomed cake tin/pan or spring-form tin/pan with the butter. Mix the hazelnuts with the coconut, add to the tin and shake to coat the sides and base evenly (see image above).
3. Whisk the cream cheese with the egg yolks, sweetener and vanilla extract until smooth.
4. Whisk the egg whites until stiff then fold into the cream cheese mixture and carefully pour into the prepared tin/pan.
5. Bake in the oven for about 45 minutes or until beginning to tinge golden and just firm to the touch. Don’t worry if the cheesecake develops a few small cracks (these settle after cooling). Allow to cool before removing from the tin and transferring to a serving plate.
6. Chill well then top as liked before serving cut into wedges or slices.
And there you go, a glorious bariatric-friendly recipe for cheesecake that’s fit for a queen!
WLS PORTION: ½
V suitable for Vegetarians
* suitable for Freezing
CALORIES PER PORTION (undecorated): 156
Return to Slender by Eating Right with Every Bite,
© Recipe and images copyright of Bariatric Cookery (UK) Ltd