Light & Fluffy Sugar Free Cheesecake
Meet the healthiest, lightest and fluffiest cheesecake in the world! Super easy to make and adapted from a recipe by Jamie Oliver, this delicious summer snack has no sugar or gluten and the base is made with protein filled almonds and delicous dates. Sprinkle with some fresh luscious strawberries or go for a bit more indulgence by cooking two separate layers and fill them with some chilled mascarpone cheese! BB xxx
1 1/2 cup almonds
10 medjool dates, pitted
2 tablespoons dessicated coconut
250 ml honey
1 tub of cream cheese
1 tub sour cream
Organic butter for greasing
The Bondi Baker Method
Step 1- Heat the oven to 150 degrees fanforced and then pulse the almonds and dates in a food processor until you can pat the mixture and it holds. If you need a touch more moisture, just add a tablespoon of melted butter. Place in a 20 cm x 20cm well greased tin and smooth.
Step 2- Place the cream cheese, sour cream, honey and coconut in a food processor until smooth and then add in the eggs.
Step 3- Once the mixture is yummy and creamy, pour on top of the base and cook for about 50 minutes. Remember if you are doing a double layer you need to cook two separate cakes. Let cool for at least an hour before placing in the fridge for four hours.
Step 4- Once set, serve on it's own or top with a delicious selection of berries. If you baked a double layer so you can seal with some delicious mascarpone cheese filling made with a tub of mascarpone and a tub of cream cheese. Yum!!!