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Without exception, every single person who tasted this sugar-free liquorice cheesecake was left with the same expression on their faces. And that expression was one of confusion. One of my colleagues, who happens to love liquorice, even said she had never tasted anything like it. So you have been warned: this cake has a unique flavour. However, I love liquorice, too, and I must say I thought it was pretty damn tasty. The peculiar flavour comes from the use of raw liquorice powder, which is just liquorice root ground into a powder form. The end result is a really round and rich liquorice flavour that develops as the cake sets overnight.
180 grams or 6.3 oz. of wheat flour
20 grams or 0.7 oz. of FiberFin (resistant starch)
130 grams or 4.6 oz. of oats (fine or medium)
160 grams or 5.6 oz. of butter
60 grams or 2.1 oz. of Sukrin Gold
½ teaspoon of baking soda
3-4 tablespoons of milk
Liquorice cream cheese filling
600 grams or 1.3 lb. of cream cheese
65 grams or 2.3 oz. of SukrinMelis
70 grams or 2.5 oz. of FiberSirup Clear
2-3 teaspoons of raw liquorice powder
3 dl or 1.3 cups of whipping cream
2 tablespoons of FiberSirup Clear
1 teaspoon of raw liquorice powder (optional, for a stronger flavour)
In the oven: 170° Celsius/325° Fahrenheit/Gas mark 3
Mix wheat flour, FiberFin, oats, Sukrin Gold and baking soda together in a bowl using a spoon. Add in the butter and use your fingers to rub everything together until you end up with large crumbs.
Pour the milk over the dry ingredients and knead again until you end up with a dough. Continue kneading for about 5 minutes for proper gluten development.
Get a pie tin that’s 24 cm / 9.5” across and line it with baking paper. I didn’t do this, but it will make it a lot easier to get the cheesecake out post-cooling.
Place the biscuit crust base onto the baking paper and use your fingers to push it out and up along the edges. Make sure the crust isn’t too thick, and really tuck it into the outlines of the pie tin. If any dough comes out over the edges, simply cut it off.
Prick the biscuit base with a fork all over and place in the fridge for 30 minutes.
≈ Preheat your oven to 170° Celsius/325° Fahrenheit/Gas mark 3 now ≈
Bake the biscuit base in the oven for approximately 45 minutes. Once it’s browned and is hard enough that you can tap it a little with your knuckles it’s done.
Remove the biscuit base from the oven and set aside for cooling.
In the meantime, make the liquorice cream cheese filling. Combine cream cheese, SukrinMelis, FiberSirup Clear and raw liquorice powder in a bowl. Using a hand mixer, whisk everything to a thick, even consistency.
Clean the whisk attachments, then whisk the whipping cream, second round of FiberSirup Clear and optional raw liquorice powder together. The whipped cream needs to be quite firm.
Fold the whipped cream into the cream cheese filling. Once the biscuit base has cooled completely, transfer the filling into it, and be sure to pack it really tight. Use a baking spatula or the backside of a spoon to do this.
Place the liquorice cheesecake in the fridge overnight for cooling. This thing is yummy with some raspberries and raw liquorice powder sprinkled on top 🙂