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Baking
Creamy Sugar-Free Cheesecake with Caramel
A velvety, creamy centre, a golden surface and caramel slowly drizzling down each slice. This sugar-free cheesecake has no biscuit base, letting its delicate texture and creamy flavour take centre stage. After a night in the refrigerator, it firms up for easy slicing. Finish with SOLOSVIT ZERO caramel, berries and a light dusting of SOLOSVIT ZERO powdered sweetener for a picture-perfect dessert.
Creamy Sugar-Free Cheesecake with Caramel
Baking
A velvety, creamy centre, a golden surface and caramel slowly drizzling down each slice. This sugar-free cheesecake has no biscuit base, letting its delicate texture and creamy flavour take centre stage. After a night in the refrigerator, it firms up for easy slicing. Finish with SOLOSVIT ZERO caramel, berries and a light dusting of SOLOSVIT ZERO powdered sweetener for a picture-perfect dessert.
Nutrition facts
Per 100 g
Per 100 g
Protein
9
g
Fat
5
g
Carbs
5
g
Calories
112
kcal
No biscuit base — more of that delicate, creamy centre.
2.5 times fewer calories than classic cheesecake — and sugar-free!
Ingredients
Eggs
4
Fat-free cream cheese
600 g
Cream, 10% fat
300 ml
Cornstarch
30 g
SOLOSVIT+ Sweetener 1:10, Flavour-Free, ORANGE Jar 200 g
5 g
SOLOSVIT Natural Sugar-Free Syrups, 0 Calories, 500 ml, Assorted
to taste
SOLOSVIT Low-Calorie Sugar-Free Caramel, 200 g
to serve
Berries
to taste
SOLOSVIT Sweet Powder, 0 Calories, Assorted Flavours, 100 g
to taste
Step-by-step recipe
1
Prepare the oven and tin
Preheat the oven to 220 °C. Line the base and sides of a baking tin with parchment paper.
2
Prepare the creamy filling
Combine the cream cheese, eggs, SOLOSVIT sweetener, SOLOSVIT ZERO syrup and cream. Mix on a low speed until smooth, avoiding whipping too much air into the mixture.
3
Add the cornstarch
Sift the cornstarch into the filling. Mix thoroughly until no lumps remain.
4
Bake the cheesecake
Pour the mixture into the prepared tin and place in the preheated oven. Bake for approximately 35 minutes at 220 °C. The surface should be golden, the edges set and the centre still slightly wobbly when the tin is gently moved. Baking time depends on your oven, the tin’s diameter and the cheesecake’s depth.
5
Cool and chill overnight
Allow the cheesecake to cool in the tin. Cover and refrigerate overnight to set. Remove from the tin and slice only once fully chilled.
6
Garnish and serve
Before serving, add SOLOSVIT ZERO caramel, berries and a light dusting of SOLOSVIT ZERO powdered sweetener. Serve chilled.
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