Can you really have healthy cheesecake? YES Mmm. This tastes as good as it looks & is simple to prepare. The base has a biscuity texture from the almonds & oats…but no sugar-laden Digestive biscuits used here! The cheesy topping is creamy but not too sweet. This makes a lovely dinner party dessert.
Serves approx. 6
Preparation time: approx. 30 mins
Baking time: 45 mins
40g rolled oats
2 tbsp ground flaxseed
25g wholemeal flour
3 tbsp coconut oil
1t bsp honey or agave
1tbsp milk or water
Pinch of salt
220g Cottage cheese
80g Greek yoghurt
4 tbsp honey or agave
2 large eggs
Grated lemon zest from 1 lemon (optional)-adds a freshness to the topping
Line a 9″ springiform cake tin. Preheat oven to 175ºC.
In a food processor or blender, whizz the rolled oats & almonds together to form a dusty flour.
Add 2 tbsp ground flaxseed, wholemeal flour & pinch of salt. Pulse for a few seconds to mix.
Add the coconut oil & honey & whizz to form a paste. Pour into the lined cake tin, level using a spatula & bake for 8 mins.
While the base is baking, in food processor or blender, whizz together the cottage cheese & Greek yoghurt to a smooth consistency.
Then add the honey/ agave, eggs & lemon. Whizz briefly to mix together.
Pour this cheesy mixture on top of the cheesecake base & bake for 45 mins until the edge of the cheesecake is coming away from the sides of the tin, browning & the surface is a lovely golden colour.
Serving suggestion: serve with fresh berries & cream.
Keeps refrigerated for 5 days.
Lemon baked cheesecake: For the base, substitute 1 tbsp water for 2 tbsp lemon juice in the base & use an extra 10g or oats (50g total) & add grated lemon rind to the cheese topping.
Don’t forget you can find my favourite recipes in my FREE eBook here.