I’m a sucker for a homemade baked cheesecake!
This time, we made it gluten-free, higher protein, very low sugar and less fat!
Trust us when we say this cheesecake is maybe one of the best you’ve tried… and won’t hurt the waistline 😉
Ingredients
Cake base:
1 cup almond meal
½ cup roasted almonds
1 cup shredded coconut
1 cup buckwheat groats
1 cup oats
120g butter (or coconut oil), melted
Filling:
250g cup cream cheese
2 cups vanilla Greek yoghurt
1 egg, whisked
½ cup honey
½ cup raspberries
3-4 Tbsp water
What’s next?….
1. Preheat the oven to 160 degrees. Line and grease a springform baking tin.
2. For the base, blend the oats, almond meal, roasted almonds and coconut until it forms a smooth flour. It should be slightly wet from the oils released from the almonds. Stir through the butter.
3. Press the mixture into the base of the tin and up the sides. Bake for approximately 10 minutes or until golden brown. Remove from oven and leave to cool.
4. To make the filling, add all ingredients into a blender and blend until just combined. Place aside.
5. If using frozen raspberries, ensure is all melted/defrosted. Blend in a high speed blender with the water until just combined.
6. Pour the filling into the cheesecake base, then dollop the raspberries in even circles. Use a butter knife to make patterns in the cheesecake.
7. Place into the oven for 30-40 minutes or until the top is slightly golden brown.
8. Remove from the oven and allow to cool.
9. Once cooled, place in the fridge for at least 2 hours before serving.
If you are looking for a deluxe, healthy recipe to impress the whole family – trust me, this is your recipe!