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Ingredients:
Cheesecake Base:
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150g Sugar free biscuits, or rolled outs or crashed nuts, or a mixture of them
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50g butter/coconut oil, melted
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50g shredded coconut unsweetened
Lemon Cheesecake Filling:
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3tsp / 12g powdered gelatin
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1 sachet of Lemon (lime, coconut or any other
flavour) Bolero drink powder, to your taste -
150ml water to dissolve gelatin
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500g cream cheese full fat (or 250 cream cheese
and 250ml cream firmly whipped to make it lighter)
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Preparation:
For the Base:
Mix all the ingredients and press into a greased and lined pie/flan dish. Pop in the fridge while making the cheesecake filling.
Cheesecake Filling:
Pour the boiling water into a large jug and whisk in the gelatin powder. Whisk until all dissolved, let it cool down a bit. Mix the cream cheese with Bolero powder together and add the gelatin to the mix. In case you using half cream half cream cheese, first whisk the cream till almost firm and add the soft cheese cake into the mix with the Bolero Flavour.
Using a mixer blend them together on a slow speed until
smooth and lump free.
Pour onto the prepared base. Refrigerate until set.
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