Strawberry and Banana Cheesecake

This is an absolutely delicious, yet surprisingly virtuous, cheesecake. If you’re serving two puddings and want something to complement it, it’s out of this world with the Chocolate Orange Mousse. It’s wheat-free and packed with minerals, essential fats and protein from the seeds and nuts, as well as being much lower in fat, thanks to the use of yoghurt and cottage cheese in place of traditional cream.


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) xylitol (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


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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