MANGO SWIRL CHEESECAKE - LOW CARB & GLUTEN FREE

My latest creation is a Mango swirl cheesecake. I hope you like.

MANGO SAUCE:

1 large mango - chopped flesh. I used 280 gm of mango flesh.  Microwave the flesh with 2 tablespoons of water and 1 teaspoon of xylitol for 2 minutes. Puree in a food processor. Add 1 teaspoon gelatine.

 BASE:
mix together 75 grams of pecan meal (pulverised in food processor), 75 grams almond meal, 2 tablespoon unsalted butter and 2 teaspoons of xylitol. Press into a lined springform tin and bake in moderate oven for 10 minutes. Allow to cool.

FILLING:

Beat 500 grams full fat Philadelphia cream cheese (can soften in microwave if too firm) Beat in 1 packet of diet sugar free mango flavoured jelly crystals and 2 tablespoons of xylitol, which has been dissolved in 1/4 cup boiling water. Fold in 300 mls of full fat cream which has been whipped.

Alternate spoonfuls of the filling and the mango sauce into the pan, then swirl with a knife.  Allow to set in the fridge for about 5 hours.

Total cheesecake adds up to 69.44 grams of carbs so if divided into 12 slices, each serve is 5.79 grams of carb.  Using my type 1 diabetic child as the guinea pig - his blood glucose levels are normal after eating a slice of this. That's always a good sign.

Maya found a nice cool place to take a nap on a hot day - my shower.