Anything that has the word cheesecake in it... I will eat it! I'm quite obsessed with these creamy filling desserts. I really wanted to do a real deal New York Cheesecake, but with my twist to it - making it healthy! It looks pretty diet-busting, right!? It certainly taste that way too. This cheesecake defies all sorts of baking science rules. It's so rich-tasting, yet made with lightened-up, protein-packed ingredients. The cheesecake layer is so thick and undeniably creamy. Please try and indulge with me!
- 2 cups hazelnuts
- 1/2 cup oat flour
- 4 Tbsp coconut sugar
- 4 Tbsp maple syrup
- 3 Tbsp coconut oil
- pinch of salt and vanilla
- 3 Tbsp corn flour or arrowroot
- 3/4 cups coconut sugar
- 2 cups full-fat organic cream cheese, at room temperature
- 2 large free-range eggs
- 1/2 cup coconut milk
- 1 vanilla pod, seeds of, or ½ teaspoon vanilla extract
- zest of 1 lemon
In a blender turn hazelnuts into a flour. Combine all crust ingredients by hand and press into a cake tin. Bake it first for 15 min on 180C.
While the crust is baking make the filling. Mix together coconut sugar and corn flour, add cream cheese and whisk. Add the eggs and beat again. Gradually add coconut milk, vanilla and lemon zest. Pour the mixture over the crust and bake at 200C for 40 min until the edges are lightly brown.
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