Recipe Image
Servings:
8
Cheesecake
This cheesecake is the perfect dessert if you want to grant yourself something sweet but healthy which will not jeopardize your diet.
Total Time
1hr 5min
0.0
0 Ratings
Author: The Fit Mediterranean
Servings:
8
Ingredients
Crust
•
1 2/3
cups
Spelt Flakes
or Rolled Oats
•
1
oz
Coconut Oil
, melted
•
3 2/3
Tbsp
Dates
, soaked
•
1/4
cup
Sun-Maid Raisins
, soaked
Filling
•
4
Eggland's Best Classic Eggs
•
1 2/3
cups
Greek Yogurt
•
1/3
cup
Corn Starch
•
1/3
cup
Granulated Erythritol
Topping
•
1
jar
(340 g)
(340 g)
Blueberry Jam
Cooking Instructions
1.
Prepare the base by soaking the
Dates (3 2/3 Tbsp)
and
Sun-Maid Raisins (1/4 cup)
in hot water for a couple of hours.
2.
Next, strain the fruits, discard the water, and transfer the fruits into a blender. Add
Spelt Flakes (1 2/3 cups)
and
Coconut Oil (1 oz)
and mix until preferred texture.
3.
Spread the mixture evenly into a 6-inch springform cake pan. Press onto the bottom and refrigerate the pan while making the filling.
4.
Preheat the oven to 350 degrees F (180 degrees C).
5.
Then, in a large bowl prepare the filling by whisking together
Eggland's Best Classic Eggs (4)
,
Yoghurt (1 2/3 cups)
,
Corn Starch (1/3 cup)
, and
Granulated Erythritol (1/3 cup)
.
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.
7.
Leave the cake in the oven to cool while keeping the door open.
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.
Author's Notes
Cake recipe to fit a 6-inch cake pan.
Nutrition Per Serving
CALORIES
204
FAT
6.9 g
PROTEIN
7.2 g
CARBS
29.0 g
