Cheesecake

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Crust

150 g

Spelt Flakes

or Rolled Oats

30 g

Coconut Oil , melted

40 g

Dates , soaked

40 g

Raisins , soaked

Filling

4

Eggs

400 g

Greek Yogurt

40 g

Corn Starch

80 g

Granulated Erythritol

Topping

1 jar
(340 g)

Blueberry Jam

sugar-free

Cooking Instructions

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Step 1

Prepare the base by soaking the Dates (40 g) and Raisins (40 g) in hot water for a couple of hours.

Step 2

Next, strain the fruits, discard the water, and transfer the fruits into a blender. Add Spelt Flakes (150 g) and Coconut Oil (30 g) and mix until preferred texture.

Step 3

Spread the mixture evenly into a 6-inch springform cake pan. Press onto the bottom and refrigerate the pan while making the filling.

Step 4

Preheat the oven to 350 degrees F (180 degrees C).

Step 5

Then, in a large bowl prepare the filling by whisking together Eggs (4) , Yoghurt (400 g) , Corn Starch (40 g) , and Granulated Erythritol (80 g) .

Step 6

Next, pour the mixture into the pan. Transfer the cake tin to the preheated oven and bake at 350 degrees F (180 degrees C) for about 50 minutes or until the center is settled.

Step 7

Leave the cake in the oven to cool while keeping the door open.

Step 8

After the cake completely cooled, with a spatula spread the Blueberry Jam (1 jar) evenly on top and along the sides. Refrigerate for a few hours before serving.