This is from my Top 10 Tasty Recipes for Diabetic Diets Cookbook on Amazon Kindle.
The main photo on the top of this blog is from our Not So Cheesy Cheesecake recipe. This time with a twist, I used 2 packets of Knox gelatin to make it firmer so I could present it like Flan. You might wish to garnish with fresh fruit and perhaps whipped cream.
Cheesecake Fig Crust
2 packets of Knox unflavored gelatin
1/4-1/2 cup of Stevia or Cane sugar
2 packages of half Greek yogurt cream cheese
1 teaspoon vanilla or favorite flavoring
1 cup of boiling hot water
8 dried figs
1/4 cup of dried cranberries
1/2 to 3/4 cup of Almond or Cashew flour or sometimes called meal
vegetable spray or olive oil.
In a food processor or blender add figs, cranberries,cashew flour whizz
around until it forms a paste. Add more of the cashew flour it the mixture is too loose.
Spray glass molds with vegetable spray or lightly grease with olive oil.
Place mixture into glass molds. I use Pyrex glass, using your hands to
press the mixture into the bottom of the mold like you would a graham cracker crust.
Next, dissolve gelatin and stevia in a bowl with 1 cup of boiling water until all the mixture
is clear and all the gelatin has been dissolved. Set aside to cool just a bit, not too cool or it
will firm up too quickly.
In a food processor or blender add the mixture to 2 packages of half
yogurt cream cheese,blend until the mixture is smooth.
Pour into your fig-cashew flour crust.Place in fridge for a few hours to set.
To make the flan like cheesecake in the photo remove from fridge let set for a few minutes invert onto serving plate and tap the top it should release onto your serving plate. If not hold you hand on the bottom of the glass mold the heat from your hand should release the mold.