Ingredients
Serves 8–10
For the base
100g (4oz) oat cakes, roughly broken up
100g (4oz) unsalted nuts and/or seeds (hazelnuts, almonds, walnuts, Brazil nuts and sunflower seeds work well)
50g (2oz) coconut oil or 75g (3oz) butter, melted
30g (just over 1oz) xylitolXylitol is a completely natural sweetener that looks and tastes like sugar. It is naturally occurring in many fruits and vegetables…. (or sugar)
1 heaped tbsp ground ginger
For the filling
375g (13oz) plain cottage cheese
300g (101/2oz) natural yoghurt
3 tbsp tahini
75g (3oz) xylitol (or sugar)
1 tsp vanilla extract (not artificial vanilla essence)
3 medium ripe bananas
3 good handfuls of strawberries, chopped
Directions
1 Preheat the oven to 160°C/325°F/gas mark 3. Line a 20cm (8in) loose-bottomed cake tin with baking paper and grease the sides.
2 Place the oat cakes, nuts, seeds, oil or melted butter, xylitol and ginger in a food processor and whiz until they are the consistency of coarse breadcrumbs. Press firmly into the bottom of the lined cake tin using a metal tablespoon, so that the base is evenly covered. Bake for 10 minutes
then turn off the oven and leave the base to cool in the oven with the door ajar.
3 Meanwhile, blend the cottage cheese until really smooth then add the rest of the filling ingredients and blend again until smooth (you want to avoid any little flecks of cottage cheese remaining). Taste and add a little more xylitol to sweeten if necessary. This will very much depend on the sweetness of the bananas and tahini – some brands of tahini are more bitter than others.
4 Pour into the cake tin and cook for around an hour or until the top is just firm to the touch. Allow to cool on a wire rack then scatter the chopped strawberries on top and chill. If you wish, purée some strawberries and drizzle over the top of the cheesecake.
Cook’s Notes
Wheat-free • V • Suitable for freezing, but add the strawberries just before serving
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.
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