Add the melted butter to the crushed biscuits and mix well until the biscuit crumbs are fully coated in butter
Divide the buttered biscuit crumb between 4 ramekins or glasses and push down lightly to form a biscuit base
Whip the double cream with a electric whisk until it stiffens
Add the cream cheese and seeds from the vanilla pods to the cream and whip until fully combined
Add xylitol granulated sweetener to your liking and taste. I use 4tsp, but you may prefer less or more depending on your taste. Start by adding 1 tsp, taste, then add more until you are happy with the sweetness
Divide the cheesecake mix onto the biscuit base. Decorate with slices of berries, or nuts and refrigerate for around an hour. The cheesecakes can be eaten straight away, but taste better once refrigerated
*Vanilla extract or paste can be used for this recipe, but be mindful that many contain high amounts of sugar. By using a vanilla pod you get the pure vanilla flavour without the added sugar.
Sweeteners for baking:-
Sweeteners vary greatly and so I advise using the one specified in the recipe (if I have specified one) for the best results. I find xylitol works very similar to sugar in baking, it weighs the same like for like as sugar and it is also a natural sweetener.
Xylitol when eaten in large amounts may, like many sweeteners cause a laxative type effect, but I find it is not as bad as other sweeteners in this respect at all. The type of xylitol I purchase is called Total Sweet and is available in many larger supermarkets, health food stores like Holland & Barrett and on Amazon. You can check where your nearest stockist is via this link.
If you choose to use a different sweetener you may need significantly less than the recipe stipulates and you may experience a bitter aftertaste in your desserts.
Xylitol weighs the same like for like as sugar, where as many other sweeteners only need a tiny amount for the same sweetness.
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