Lemon and Blueberry Cheesecake - Canderel Sugarly Taste Test Challenge
I'm not a fan of sugar and this past year I've slowly been cutting it out where I can. I have noticed a difference in my taste buds and preferences, for example, I now find fizzy drinks too sweet to drink, and I'm finding I'm drinking much more water, where previously I couldn't and didn't enjoy drinking water.
Sugar is bad for you and is full of calories, but there are alternatives available, like Canderel.
Canderel Sugarly is a zero calorie sweetener that tastes like sugar. It looks like sugar and feels like sugar. You get to enjoy a delicious sweet taste but without all the calories.
We were kindly sent all the ingredients to make 2 Lemon and Blueberry cheesecakes, one to make using Canderel Sugarly and the other using regular sugar, with the challenge to take a taste test to see if we could taste the difference!
We had loads of fun making the cheesecakes, the kids got involved in both the making and the tasting.
Prep 20 minutes
For the base:
- 50g low fat spread
- 150g digestive biscuits
For the toppings:
- 3 sheets of gelatine
- 360g half fat cream cheese
- 200g Caster Sugar OR (100g Canderel Sugarly)
- 250g pot vanilla quark
- Zest and juice of 2 lemons
- 250g punnet blueberries (save a few for the top)
You will need a 20.5cm/8inch deep round base.
Crush the biscuits. Melt the low-fat spread in a pan and add the crushed biscuits and stir to mix. Spoon mixture into the tin, spread evenly to cover the base and press down with the back of a wooden spoon. Set aside to cool and place it in the fridge to chill.
Add the gelatine sheets into a small bowl and cover with water, put to one side for approx. 5 minutes to soften.
Add the cream cheese, Canderel Sugarly, vanilla quark and zest and juice of the lemons in the food mixer bowl and beat until combined.
Squeeze the water from the gelatine, put it back in a clean/dry bowl and pour in just enough boiling water to cover then whisk with a fork until no lumps. Add it to the cream cheese mixture and beat until well mixed.
Stir in a third of the blueberries then spoon mixture over biscuit base and smooth the top. Place it back in the fridge and chill overnight. Place the rest of the blueberries on the top, remove from the tin and enjoy.
You use half Canderel Sugarly to normal sugar, and we found with the taste test challenge it didn't make any negative difference to the taste, and you have the added benefit of less calories. In fact, I'm not a big fan of sugar anyhow, hence, I much preferred the subtle difference in taste and texture Canderel Sugarly offers.
Neither my boys or I could taste a major difference! We all agreed and preferred the Cheesecake made with the Canderel Sugarly.
From now on, I will be using Canderel Sugarly instead of regular sugar with my baking.
New Canderel Sugarly, RRP £2.89 or a 275g Jar.
£1 off Canderel Sugarly available at the moment: http://www.canderel.co.uk/coupon
Jacob crushing the biscuits for the base.
We spread the biscuit mix in the bottom of the cake tin, and pressed it down to compact it.
In our food mixer we beat the topping mixture.
Once mixed we added the fresh blueberries into the mixture.
We poured the mixture ontop of the biscuit base and placed in the fridge overnight.