Enjoy a delicious Samoa Cheesecake that is both sugar and gluten free. Indulge in a guilt-free treat today!
Indulge in guilt-free decadence with our Samoa Cheesecake – sugar and gluten free
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Indulge guilt-free with our Samoa Cheesecake – a deliciously decadent treat that’s sugar and gluten free!
Welcome to this week’s episode of cooking with Connie just so you know we do have some guests in the background so you might hear a little extra noise with our kiddos that are hanging around but this week is a much awaited thing over Easter I created a Samoa cheesecake and a lot of people said are you going to put it on cooking with Connie well we’re.
Bringing it this week we’re going to do our Samoa cheesecake so to start with I’m using my M fruit alos I’ve got two tablespoons of that in Myan we’re going to start heating up I’ve also got my coconut and I’ve got two bags of coconut that we’re going to go ahead and start toasting that so I’m going to put that in the.
Oven while we’re cooking up the caramel sauce to make the the crust here so just going to put it at 350 and it’s going to take probably about 10 minutes usually on that now one thing that I’ve kind of learned is I’ve made this caramel sauce a few times now I have started doing uh heating up that monk fruit alul getting that melted.
Before I add my butter and it seems that it Cooks a little quicker if I do that so that’s what I’ve got here just my two tablespoons um then we’re going to add a stick of butter and then we’re also going to add a half a cup of heavy whipping cream so while that’s preparing we’ll take a little break and then we’ll come back once this gets.
Done okay guys so we’ve got our caramel sauce made we’ve got our toasted coconut and I just use the Great Value organic coconut and it’s unsweetened so you want to make sure you do unsweeten I make it a half batch today that the recipe you have will be for a full cheesecake cuz we’ve already got one prepared to top it this is a process anyway so I’ve lined.
That with parchment paper and then put my spring form pan over that way it’ll be easy to just remove it off of the thing um I found that that’s the easiest way to do that um so what we’re going to do is we’re going to start throwing things in this bowl over here to make our crust so I’m going to take about a cup of this Co toasted coconut and then.
We have in the neutri bullet uh crumbled up the box of the sweet thins hamon honey cinnamon okay so I put the simple bills uh gra gra cracker CRS in there we’re going to pour in our uh caramel sauce I’m going to start stirring that up kind of see where I’m at on my consistency and then we’re going to add.
Some Sweeten sugar-free sweeten condensed milk which is also already on the website but I will add it to this recipe and so the recipe will actually be in the comment section all right so this is my sugar-free sweet and condensed milk that I went ahead and made up last night so put some of that in.
There let’s say I did about a half a cup this is going to be our crust we tried when we made this for Easter I tried to put the cookie part on Top well the only problem with that is the cookie was a little hard to cut through and we kind of smashed our cheesecake so then that’s why we decided we would do the Samoa cookie on the.
Bottom so I’m going to put that in my pan here and you don’t this is one you don’t need to bake this crust we’re just going to put the cheesecake right on top of this um so we’ll go from there okay got that in the bottom and then we’ll take just a short break and.
We’ll start processing the cheesecake part to go on top of them all right guys we’re back and we are going to uh start with two packages of cream cheese in here uh and then I’m going to put a cup of my monk Alo scent we’re going to go ahead and start blending that this is a pretty simple basic.
Cheesecake recipe but we’re going to add some coconut and coconut flavor to it um to kind of get that coconut throughout the recipe so it’s going to take two eggs and this is the small recipe like I said the one I’m going to give you guys on the website will be for a full size cheesecake so it’ll be double we’re going to do.
Um teaspoon of vanilla okay we’re going to go ahead and keep whipping this up and then we’ll be back and start adding the coconut part of it once it gets ready okay guys we’re back uh we’ve got this wh to where it’s nice and creamy when it starts whipping up pretty good take a spatula and really clean around.
It to kind of get all the chunky cre cheese back in there so that you get a nice creamy consistency I’m going to put a cup of the toasted coconut in there and then we’re going to use just a little bit of coconut extract about a half a tablespoon to give the batter kind of that coconuty flavor without just the.
Coconut then once we get this whipped up which won’t be much longer then we’ll get that poured into here we’re going to uh put it on a baking sheet put a little bit of water around it that’s why I put the foil up around this because we’re going to put this in a water bath it Cooks a little bit more consistently when you do that with your cheesecakes.
Um shut that off I’m losing some gra my beers off just a little bit so we don’t dribble all over the place okay so now we’re going to pour this in here you want to just make sure you kind of get that evened out kind of like you do when you do a.
Cake okay and then we’re got this OV it on 350° we’re going to pop that in there it’s going to take at least an hour to cook this when you’re doing the big one it’s probably going to be more like an hour and 30 minutes but we’ll kind of let you look and see what it looks like when it gets done so you know what to anticipate and what to look.
For okay guys so here is our finished cheese cheesecake which I have made in advance because with the cheesecake you’re really going to have to plan ahead because you’re going to need to set up minimum of 24 hours in the refrigerator before you start putting the toppings on it so I cooked up another batch of our sugar-free caramel.
Sauce and then I added the coconut toasted coconut to it to where it’s just kind of a lightly uh caramel coconut here so this is what you want this to look like this is what we’re going to put on top of our cheesecake so we’ll just kind of sprinkle that over the top of the cheesecake and then we’re going to drizzle with a.
Little of the caramel or the chocolate sauce now my chocolate sauce I kind of have this standard recipe and what I do is I do equal parts of milk chocolate and dark chocolate and uh natural peanut butter so um you know a half a cup of each one of those and melt it and then if you put it in your squeeze bottle then you’re going to be able to do the.
Little um design on top here so and that’s a really good flavor if you don’t I mean if you don’t have the um dark chocolate sugar-free chips and you just had the milk chocolate then just use the milk chocolate and the peanut butter that’s fine too all right look at that all right so we’re going to kind put our Stripes like we would on.
A Samoa cookie all right we’re going to come back and we’ll have sliced into this all right guys here is our delicious sugar-free glutenfree Samoa cheesecake remember we got a Samoa cookie crust we have a coconut cheesecake and then we’ve topped it with.
Toasted caramel coconut and then drizzled it with sugar-free chocolate so look how yummy that looks so if you want more of these types of recipes don’t forget check out cooking with Connie like share subscribe and remember this week make good choices
