Cakes

Serves 12
Prep time 15 minutes
Bake time 20 minutes
Chill time overnight

I love cheese cake in all variations so it must not be missed amongst the best candida diet desserts.

Even if a sugar free version is not quite the real deal. This delightfully refreshing cake that I had first discovered in Erica White’s Beat Candida Cookbook has nicely seen me through Christmas and prevented me from overindulging on traditionally sugar rich puddings.

You’ll have to bake the base. But it doesn’t take long and the topping doesn’t need any baking at all – how good is that?!

For the cheese cake topping:

• 450 g cottage cheese/ 2 cups cottage cheese
• 600 ml/ 1 pint/ 2 1/2 cups probiotic yogurt
• 15 g gelatine or agar-agar and 4 tbl spoons water
• juice of 2 limes
• sweetener (stevia or other)

Instructions for the base:

Preheat the oven to 350 degrees F/ 180 degrees C/ Gas Mark 4.

Beat 1 free range egg and mix with 2 tblsp melted butter and 1 tsp fresh lemon juice
then add 125 g/ 1 cup/ 4oz wholemeal flour and 1/2 tsp bicarbonate soda to the mix and press the dough into a round tin with a press up bottom (lightly buttered)
bake for 20 mins at  350 degrees F/ 180 degrees C/ Gas Mark 4 and let cool down before adding the filling

Press the cottage cheese and yogurt through a sieve or muslin cloth into a bowl. Dissolve the agar-agar or gelatin in water according to instructions and add the lime juice (and sweetener of your choice for instance stevia).

Chill until almost set and add to the cheesecake mixture. Then pour it onto the pre-baked cake base, crumble some sugar free biscuit crumbs over the top and put it in the fridge until serving.