This is the perfect gluten free and refine sugar free cheese cake which hits the spot for all cheesecake lovers. Who doesn’t want to feel at least a little guilt free about their baked, or in this case unbaked goods.
I made this recipe with adjustments to an old classic cheese cake my mum would make. The adjustments where needed for certain family and friends, and with me around no one EVER gets left out of dessert due to dietary requirements.
Many don’t even notice the slight adjustments made to create this cake, as the honey and berries give it that natural sweetness whilst the roasted almonds and dates in the base taste nutty and similar to a biscuit base.
As an alternative for the base you can easily make it with digestive biscuits. This option is still low in sugar, and works as a more classic base.
Super quick and easy to whip up in no time this is ideal to make the day before a dinner party or event.
1 1/2 cups Almonds
3 Tbls coconut oil
3/4 cup pitted medjol dates
Optional quick base (See how to make at the bottom of the page)
150g digestive biscuits
250 grams cream cheese (at room temperature)
200 grams creme fraiche
1 1/2 tbs honey
zest and juice of 1 lemon
1 tsp vanila bean paste
Berry Topping (optional)
1 cup frozen raspberries
1 cup frozen blueberries
Lightly toast almonds in a fry pan. Allow to cool before combining with dates, coconut oil and salt, processing in a food processor until a fine mix is formed. The mix should stay together if you pinch two small amounts together, if not add a teaspoon more of coconut oil.
Line either a tart tin or a brownie tin with measurements around 25cm by 12cm with baking paper. Place base mix into tin and press down lightly with fingers to compact the mix together. refrigerate for 30 minutes or until mix has set firm.
Process cream cheese, creme fraiche, honey, lemon zest and juice until a smooth consistency. Spoon mix onto set bace and use the back of a spatula to spread the cream cheese mix evenly. Refrigerate for 4 hours or overnight to allow the filling to set completely.
To serve simply place berries in a jug with a bay leaf and microwave for 50 seconds or until defrosted, stir. For a large group of people spoon berry mix onto of cheesecake. Otherwise cut individual portions and spoon berry mix on top. Another option for a topping is to simply grate dark chocolate over the cheesecake portions, I find this simple topping looks decadent and accompanies the sweet sourness of the cheese cake well. Enjoy!
Optional Base: Smash digestive biscuits in a bag until they resemble a fine crumb. Add biscuit mix to a bowl with melted butter. Stir to combine. Add to lined oven proof dish (roughly 25 by 12cm) and press mix down into dish and slightly up the sides. Bake on 180 degrees for 8 minutes. Remove from oven and allow to cool before adding the filling and setting in the fridge.