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Have you ever thought of bringing a ketogenic diet cheesecake to the table?
Surely, the first thing we need to make clear is this: even if it is a cheesecake for the ketogenic diet, it does not mean that those who do not follow this diet cannot eat it! In fact, it is a "normal" recipe (in the sense that it does not offer unusual ingredients or procedures), which however has some particularities that should not be underestimated. Clearly, to understand what I am talking about, it is necessary to analyze some details before going to work. Therefore, we must answer this question: what is the ketogenic diet?
Of course, anyone who follows it or would like to follow it knows exactly what I'm talking about. However, before proposing the cheesecake recipe for the ketogenic diet, it would be impossible not to say a few words about this diet ... Don't you agree? So, with these assumptions, let's find out what it is and what we are dealing with. Afterwards, we will move on to the list of ingredients and how to prepare a dessert suitable even for those who are not on a diet and even for lactose intolerant.
A particular diet
Speaking of cheesecake for the ketogenic diet, you should know that the latter is a diet that deals with producing ketone bodies, that is metabolic residues derived from energy production. Ketone bodies are produced by the body in minimal quantities and are disposed of through lung ventilation and diuresis. When there are too many, there is a drop in blood pH, a process called "ketosis". According to experts, this increase in ketone bodies promotes bodyweight loss.
Of course, side effects can also occur, which is why, like all diets, even the ketogenic one should be developed by a professional and personalized according to the subject in question. Now, as I said before, the fact that today's recipe is cheesecake "for the ketogenic diet" does not prevent others from preparing it: eating this dessert does not mean following this diet. It is only a dessert prepared by following its basic principles and which therefore meets certain requirements.
Why is this a "ketogenic diet" cheesecake?
You should know that there are many types of diet. However, each of them focuses on a particular dietary style that involves consuming fewer carbohydrates than expected to meet our daily needs. For this reason, today's one is a cheesecake for the ketogenic diet: it offers a very reduced dose of carbohydrates compared to the original recipe and, therefore, it is suitable for this diet ... but also for those who do not intend to follow it!
It is even perfect for lactose intolerant, as it involves the use of lactose-free butter and cream cheese, and for celiacs, thanks to hazelnut flour. The latter contains fewer carbohydrates than the traditional "biscuit" placed at the base of this dessert and is naturally gluten-free. In practice, our ketogenic diet cheesecake (to be precise, it's a lemon, blueberry and raspberry cheesecake!) Is a delicious solution for many people. It is digestible and tasty, nutritious and energetic! So, don't underestimate it and prepare it for any occasion ... You won't regret it!
Ingredients for 6 people
for the base:
150 g of hazelnut flour
150 g of chopped hazelnuts
150 g of lactose-free butter
50 g of Stevia Misura (they replace about 90/100 g of sugar)
for the cream:
750 g Lactose-Free Cream Cheese
Juice of 3 lemons
90 g Stevia (substitute about 180 g of sugar)
- Put the butter in a saucepan and melt it on low heat.
- Transfer the flour and chopped hazelnuts to a bowl. Add the melted butter and Stevia. Mix with a spatula to mix all the ingredients together.
- Use the mixture to coat the bottom and edges of a hinged cake tin (20/22 cm in diameter). Transfer to the fridge for about 30 minutes to harden the mixture.
- Put the lactose-free Philadelphia in a bowl and add the Stevia, the eggs and the juice of 3 lemons. Mix the ingredients using a whisk, until a smooth and homogeneous mixture is obtained.
- Remove the cake pan from the fridge and transfer the cream to the hazelnut base. Level the surface with a spoon.
- Cook the cheesecake in a preheated oven at 175 ° C for about 40/45 minutes.
- Remove from the oven and let cool.
- Decorate the cheesecake by spreading fresh raspberries and blueberries on the surface with lime zest.
- Keep the cheesecake in the fridge.
Note for celiacs or gluten-sensitive
Always check that the ingredients you use for the preparation of your recipes are suitable for coeliacs and people sensitive to gluten. Check the barred ear, the presence on the AIC Handbook or the indications on the manufacturer's label.
Note for lactose intolerant
From the ministerial note: The word "delactosate" has been eliminated, as previously associated with the word "dietetic". The term lactose-free may be used instead for dairy products and for milk with a lactose content of less than 0.1 g per 100 g or ml