This cheesecake is a winner all round, easy and delicious! I will warn you I managed to demolish the whole thing… over 2 days though so don’t judge me:) Its the type of cake that tastes even better the next day. Its important to let it cool fully before cooking to let the middle fully set and lemon soak up. I can’t wait for you to try this, its been a huge hit in your place!
Cooks in 90 Minutes
- 280g Oats
- 3 tbsp. Maple Syrup
- 3 tbsp. Coconut oil
- 450g Cottage cheese (you can use full or low fat)
- 400g Greek yogurt – I used Fage (like above full fat or 0%)
- 6 Eggs- 4 whole eggs & 2 whites
- 2 small Lemons
- 4 tbsp. powdered Stevia
- 125g Fresh raspberries
- Cacao nibs
- Edible Flowers
- Freeze Dried Strawberries
- Mint leaves
- Goji Berries
- Fresh Berries
- Dried Coconut
- PREHEAT oven to 180°C
- In a food processor place in the oats and blend until a flour texture is reached.
- Tip the oat flour into a medium sized mixing bowl.
- Spoon in the coconut oil and using your finger tips rub together with the flour until it’s a dry crummy mix.
- Pour in the maple and once again using your hands combine well to form a dough.
- Press the mix down evenly into the cheesecake tin and bake for 10 minutes.
- For the filling, start by prepping the lemons, you want the zest of ½ a lemon and juice of both lemons.
- In a blender place all the filling ingredients in and blitz until smooth and creamy- you want to break down the cottage cheese as much as possible- I used a nutribullet for this step.
- Stir in the fresh raspberries.
- Pour the filling over the crust and place in the oven for 60 minutes.
- Once cooked remove, lay a clean tea towel over the top and let sit for at least 30 minutes before cutting. This cheesecake kind of gets better the longer you leave it cool. It should be a lightly browned on top and while cooling it while natural split a tiny bit on top so don’t worry if it does- Just cover it with colourful toppings.