Only Amazing Recipes

Amazing gluten-free, low GI, completely guilt-free and simply delicious and healthy food!


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Lemon Cheesecake with Mascarpone


Lemon cheesecake with mascarpone 2

I suddenly realised I have probably 10 or 15 desserts recipes on my blog and only one salad! Ouuch! Does it mean I don’t eat salads? It just means I eat very simple salads: mixed salad leaves + tomatoes +  olive oil + balsamic vinegar = amazing! 🙂 Promise to take a picture next time! 😉 And now – another cake!

I keep exploring a weird and wonderful world of cheesecakes. Here is another amazing recipe which is now on the first place in my rating of (two) cheesecakes I’ve made so far! 🙂

This recipe is for the 25 cm. baking tin. Use a lose base tin.

For crust

  • 2/3 cup ground almonds
  • 2/3 cup flaxseeds
  • 3 tablespoons fruit sugar
  • 40 gr. unsalted butter, melted

For filling

  • 20 oz cream cheese, softened (I use Philadelphia cheese)
  • 8 oz mascarpone cheese at room temperature (about 1 cup)
  • 3/4 cup fruit sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • juice of 1/2 lemon
  • 1/4 teaspoon salt

Directions

For the crust: Preheat oven to 175 degrees C.
Butter bottom and side of a 25 cm springform pan.Blend ground almonds, flaxseeds and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 170 degrees C.

Make filling while crust bakes:

  • Beat cream cheese, mascarpone, and fruit sugar in a large bowl with an electric mixer at medium high speed until fluffy, 3 to 5 minutes.
  • Add eggs 1 at a time, beating well after each addition.
  • Add vanilla, lemon juice, and salt and mix at low speed until combined.
  • Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, about 40 min until golden. Turn the oven off and stand the cake in the oven for 20 min, leaving the door closed. Cool at a room temperature for 1,5 hours, then keep in a fridge. Try to wait for 8 hours before serving the cake. It will continue to set as it cools.

Sprinkle top with grated lemon zest! Welcome to heaven! 😉

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Lemon cheesecake


To get from good to great first you have to get from bad to good. So they say. I dont think I ever got to “great”. Usually I am skidding somewhere between bad and not that bad… But this time, I think, I jumped literally from nothing straight to great!

I had never made a cheesecake. They always seemed to me so mysterious, beyond my understanding and definitely abilities. Because I never made them, I also hardly ever eaten them – as a consequence. I avoid flour and sugar and of course the cheesecakes you buy in a shop or order in a restaurant are full of this stuff!

Having had a great experience with Masterchef recipes, I decided to try and adopt one of them according to my Low GI needs.

Lets see how it went!

Ingredients:

Base:
1/3 cup ground almonds (almond meal)
3/4 cup plain flour (in the original recipe. Instead of plain flour I used a mix of soya flour, chickpeas flour and organic milled Flaxseed)
1/4 cup caster sugar (in the original recipe. I used fruit sugar)
90g chilled butter, chopped

Filling:
330g cream cheese, softened
500g fresh ricotta
4 eggs
1 1/3 cups caster sugar (fruit sugar in my case)
1 tablespoon grated lemon rind
1/4 cup lemon juice
1/2 teaspoon vanilla extract
1 1/2 tablespoons cornflour
11/2 tablespoons water

Strawberries and raspberries, to decorate

1. Preheat oven to 150 C.

2. To make the base, place the ground almonds, flour, sugar and butter into a bowl. Rub mixture with your fingertips until it forms coarse crumbs.

3 Line the base of a 20cm spring form tin with non-stick baking paper. Place the base mixture in the tin and press gently with fingers until even and then smooth out with the back of a spoon. Bake for 15 minutes or until light golden, set aside.

4 To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon rind, juice and vanilla in a food processor. Combine the cornflour and water until smooth and add to the cheese mixture. Process the mixture until smooth.

5 Grease the sides of the cake tin with a little butter and then pour the filling over the base. Tap lightly to remove any air bubbles. Bake for 1 hour. Turn the oven off and stand the cake in the oven for 1 hour, leaving the door closed. Refrigerate until cold and serve with fresh berries.

Tip: if you baking tin is more than 20 cm (e.g. mine is 25 cm), cook the cake 10 min less to avoid “cracking”.

Everything worked fantastic! It turned out to be an absolutely perfect cheesecake you get from M&S, only mine is sugar free, gluten free and also has a low glycemic index:)

It was a tiny bit too sweet – the only thing I’d change! But you can live with it, cant you? 🙂

Thanks go to Donna Hay, MasterChef Australia judge and a cook book writer. 


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Lemon Zest


What goes through your mind, when you see in the recipe: “a zest of one lemon”? Every time I used to see this line I used to start swearing (to myself), knowing in advance that request was a pure Utopia! To get a lemon zest seemed to me a task similar to milking an ant! Aggrrrr! So much effort and the result almost close to zero. Not Gut.

One day I was grinding coffee and thought: “Mm, I think it is a Lemon Cake time!” And at the same time I had my Newton moment and realised that I could try to make a lemon zest with the help of my coffee grinder! Genius! Now look what happened.

1. I peeled the lemon skin off carefully.

2. Put it in the grinder.

3. Pressed start and after a few seconds….

here is the result!!

It is a very easy way to make lemon zest, it made my life so much easier! And the best bit – I freeze my zest in a little plastic box and use it any time I need it!

Woohooo!


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SENSATIONAL LEMON & ROSEMARY CAKE


Lemon&Rosemary cake_newI am really nervous now. What if you dont like it and say it is something absolutely weird and shouldn’t exist? Well it is even better for me because I will be able to eat the WHOLE  cake by myself ! 😛

The story goes like this. Once I stopped at one delicatessen place in Balham for a cup of coffee and a cake.  I asked for a “flour free” cake and was lucky – they had a few, that almost never happens! I picked one without too much thinking. When I tried it, I think I became dumb for a few seconds stunned by the taste. There was an explosion of flavours in my mouth – lemon, rosemary and sugar – all blended together in an amazing choir!  The texture was also something special.  It was light, transparent and granular. The cake melted in my mouth, but did not fall apart (if you know what I mean). I felt like I discovered something new, a new amazing “lemony” side of life! 🙂

Shocked and feeling a bit dizzy I went to the counter and asked what kind of cake it was. “What is it made of???” I was told it was made of lemon, rosemary, loads of olive oil..but they didn’t give me the recipe – “SECRET“!! It was about a year ago. I never forgot that cake and tried to find the recepie to make this miracle by myself. I thought I would have to devote my life to it (proper life goal! 🙂 ).

Mission accomplished! 😉

Now! Put on your sexy kitchen outfit and start!

This recipe is for the 25 cm baking tin.

For the cake 
200g ground almonds
200g white sugar (I use fruit sugar. It is much healthier because it has a Low Glycemic index, meaning no insulin spikes!)
200ml olive oil
4 eggs
Grated zest of 1 large lemon
4 sprigs of rosemary, finely chopped

For the syrup 
Juice of 2 large lemons
3 tb. spoons of water
3 tb. spoons sugar
4 sprigs of rosemary
If you need more syrup just  double the amount of lemon juice and sugar.

Directions: 

For the cake: 

Preheat the oven to 170C/350F/Gas Mark 4.

  • Chop the rosemary.
  • In a large bowl, combine all the cake ingredients together until the mixture is nice and smooth.
  • Pour the dough into a baking tin. Make sure you use the right tin. I use a low but wide loose base tin for this cake – check the Cooking tips section! I use the one for tarts – with “wavy” sides.

See “How to…” pictures below.

Bake in the oven for 45 minutes until golden.

For the syrup:

Chop the rosemary (same amount and the same way as for the cake). Simmer all the ingredients over a low heat in a small sauce pan, until thickened (almost like caramel).  Add more sugar if needed.

Let the cake cool down (1 hour at least!). It will continue to set as it cools. Turn the cake upside down on a flat dish. Prick it all over with a skewer and pour syrup over it. The more the better ;-). Decorated with the icing sugar and sprig of rosemary.

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TRY ME!!!

P.S  A slight variation (but also nice!): Use 150 ml of olive oil instead of 200 and add a spoon of baking powder. The texture of the cake will be a bit different but it will be absolutely top top class as well as this one!!