These days I seldom have a sweet tooth however, in years gone by I have crafted many a cake recipe. Until recently, I haven’t really shared very much of my work online. Now seems to be an emerging time to spread my wings and steadily fly. Today I am unearthing this nutrient dense, mock cheesecake from a mound of buried cyber recipes. This is a case of have your cake and eat it. Count nutrients, NOT calories and be assured that a small portion will go a long way! Please note that measurements make use of a cook’s cup.
Skill: Easy Serves: 8 to 12
Ingredients for the base:
- 2 ½ cups linusprout flax with blueberry
- 1 ½ Tbls yacon syrup
- ½ cup melted coconut oil, bain-marie to melt
Place all the ingredients into a large mixing bowl and thoroughly mix with a spatula or spoon. Form the base by using your finger tips to press and even down the mixture into a 8″ to 9” pop through cake tin and place in the fridge to set.
Ingredients for the cheesecake filling:
- 1 ¼ cups filtered water
- 1 ½ cups tahini
- 1 ½ lemons, juice only
- ¼ cup yacon syrup
- 1 cup melted coconut oil, bain-marie to melt
- 1 vanilla pod, insides only
- Late Summer fruit medley e.g., homegrown strawberries or raspberries
- Cacao nibs
Place all the ingredients in a high-speed blender and blend until silky smooth. Do not blend the cheesecake filling for too long as it creates heat and tends to CURDLE, destroying the texture! Pour the filling on top of the base, even out and decorate with late Summer fruits of choice and a faery sprinkle of cacao nibs. Place in the fridge and allow to set overnight and turn out the following day. Keeps in the fridge for up to a week if you are lucky;)
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