It is my husband’s birthday and I wanted to make something special. I have some ingredients in the fridge but still have not clearly made up my mind. He will arrive home in 30 minutes. Then my eyes landed on the chocolate flavoured cheese spread standing in the back corner of the fridge and voila… a family recipe is born.
The cheesecake is baked in my airfryer, but any oven will do. This recipe only makes two servings.
|200g||Lancewood delight spread|
|5||Sugar free biscuits|
Spread the cheesecake pan with butter and set aside.
Crush the biscuits and pecans until very fine in a pestle and mortar. Lay the fine particles in the bottom of the pan and wet with a few drops of warm or cooked water. To the airfryer with the mix at 200 °C for about 5 minutes, just to bring out the flavours of the pecans.
Now whip the cream, vanilla and xylitol until stiff peaks form.
Scoop the Lancewood delight spread into a bowl and microwave for 20 seconds just to get the spread soft and more manageable.
Add the salt.
Add the egg to the spread and mix well, now fold in whipped cream at the end and mix thoroughly.
Dissolve the coffee in a small amount of boiled water, add to the mixture and combine whisk all together.
Scoop your mixture on top of the slightly baked crust and even out with the back of a spoon.
Now finally, bake for 15min at 200 °C in the airfryer. Let cool for about 30 minutes and enjoy!