And after a light version of carrot cake, banana bread, brownie and tiramisu, it was just missing my beloved cheese cake to complete the „saga“.
So let’s enjoy a creamy cheese cake without sugar or fat ! 😉
For a baking tin of 20-22 cm.
1 cup of oat flakes (120 gr.)
5 dates (without stones / pit removed)
500 gr. fresh cheese 0% fat (quark style)
100 gr. plain yogurt (not sweetened)
2 tablespoons of cream cheese (low fat)
¼ cup of almond milk (or soya, skimmed…) (about 40 ml.)
juice of ½ lime
a touch of vanilla essence
stevia (or sweetener to taste: honey, agave…)
3 jelly leaves
berries (raspberries, blueberries, blackberries…)
Pre-heat the oven to 200 degrees.
Prepare the base of the cheese cake:
Put in a blender the oat flakes, the dates, and a drizzle of water (100 ml.) Blend it until you get a thick & sticky dough.
Put the oat dough into a baking tin, pressing with wet hands to cover the entire bottom of the mould. (It has to be a layer of about 1 cm. thick).
Bake it for about 15 min. at 200 degrees.
Leave it to cool completely in the fridge.
Put 3 jelly leaves in a bowl with cold water.
Put the fresh cheese, yogurt, cream cheese, lime juice, a touch of vanilla essence and some drops of stevia to taste in a big bowl and mix well.
Put 40 ml. of milk in a glass and warm it up. Drain the jelly leaves and dilute them into the warm milk. Mix until they disappear in the milk.
Pour the milk into the bowl of the cheese and mix it. Put it into the mould over the oat base.
Cool in the fridge at least for 3 hours (or more) to get the right consistency.
– Option 1: Take it out of the mould and put some fresh fruits over the cheesecake.
– Option 2: Prepare a red fruit sauce: put a bowl with blueberries into the microwave for 1 or 2 min. Leave it to cool completely and pour it carefully over the cheese cake.
Ready to enjoy!