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.

So what does it contain? My old favourite: ground flaxseed, but also ground almonds, oats, coconut oil & just honey to sweeten it (no refined sugar!). So you can have your cake & eat it!

Serves approx. 6

Preparation time: approx. 30 mins

Baking time: 45 mins

Ingredients:

Base:

40g rolled oats

35g almonds

2 tbsp ground flaxseed

25g wholemeal flour

3 tbsp coconut oil

1t bsp honey or agave

1tbsp milk or water

Pinch of salt

Topping:

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.

Variations:

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.