Low Carb Rosemary Cheesecake

Rosemary Cheesecake…?
You might, like my hubby, think it’s a bit weird, but trust me – it’s not!

A creamy, rich, baked cheesecake, topped with another layer of ‘fridge cheesecake’…
This Low Carb Rosemary Cheesecake is sugar-free and not overly sweet, with just a hint of earthy rosemary.

And as with a lot of my recipes, there’s a bit of a story behind it…

This one comes from my days when I worked at Crabtree & Evelyn.

As with everything Crabtree, their rosemary cheesecake was made to perfection and served lovingly with a steamy cup of English Breakfast tea at the iconic Tearoom at Design Quarter.

It was the ultimate must-have when visiting Design Quarter…

A while ago, I met up with an old friend and ex-colleague at the Tearoom and we had some Rosemary Cheesecake.

Look, it was still every bit as delicious as I remember, just very naughty and not low carb at all!
So, I decided, it just had to be recreated low-carb-style.

I’ve no clue what the original recipe says – it’s in the C&E Cookbook – but here’s my take:

Low Carb Rosemary Cheesecake

A creamy, rich, baked cheesecake, topped with another layer of 'fridge cheesecake'...
This Low Carb Rosemary Cheesecake is sugar-free and not overly sweet, with just a hint of earthy rosemary.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 12

Author Heidi Visser

Ingredients

Base

1.75 cups almond flour
.25 cup xylitol
2 tbsp. desiccated coconut {unsweetened}
.5 cup melted butter

Filling

600 g plain, full fat cream cheese at room temp
1.5 cups fresh cream
1 tsp vanilla essence
30 ml powdered xylitol
3 eggs
2 tbsp. finely chopped fresh rosemary

Topping

250 ml sour cream
100 ml double thick cream
1 tbsp. powdered xylitol
1 tbsp. finely chopped fresh rosemary

Instructions

Base

Heat the oven to 160C.
Line the bottom of an 8-10inch springform cake tin with baking paper.
Whisk all the ingredients together and press into the bottom of the lined tin.
Bake for 15 minutes until golden brown.

Filling

Mix the cream cheese and cream in a stand mixer until smooth. Add the xylitol and vanilla and mix well.
Whisk the eggs lightly with a fork before adding it into the cream cheese mix.
Mix gently until incorporated well. You don’t want to over-mix it…
Pour the filling onto the base and bake at 170C for 40-45 minutes.
Once cooked, the centre should still be wobbly.
Allow to cool properly, then carefully loosen the sides and remove the tin.
Place in the fridge to cool and set completely.

Topping

Mix the sour cream, cream and xylitol and rosemary.
Remove the sides of the cake pan and carefully slide the cake out.
Remove the bottom of the pan and transfer it to a cake plate or stand.
Spread the topping onto the cold cake and keep in the fridge.

I didn’t put any rosemary in the base, but it will definitely pack a bigger rosemary punch… However, I quite like the subtlety of this recipe as it is.

So, if you’re a rosemary fan – give this one a try!

If not, well, you’re missing out…
{There’s also an awesome salted caramel cheesecake that’s out of this world!}

I made this quite a while ago, but never got round to posting the recipe… So, here it is – I do hope you’ll try it out and enjoy it as much as I did/do. {Seriously, I could do with a slice right now!}

And anyways, I think it’s good to try new and sometimes strange new flavours!

Heidi x