So for Christmas with the Fam this year I wanted to make something a bit different. They are all happy to become bloated out on Christmas Cake after a huge Christmas roast and we do really huge Christmas roasts. So something lighter was definitely called for.
I decided on a baked cheesecake in the end as I could also bake it before all the other items (you know - turkey, roast potatoes, parsnips, pigs in blankets, stuffing etc) using the oven space and then leave it to cool and set afterwards. I actually made up the recipe completely on a whim on the day, deciding to base it loosely on a Deliciously Ella Pecan Pie recipe which I had previously made and everyone had enjoyed.
Then there were more decisions to be made, should we go chocolatey or fruity. I opted for fruity as there is always so much chocolate swimming around the house at this time of year. I had no idea whether it would work or not, but I was pleasantly surprised when I got it out the oven and my rather runny mixture had somehow transformed into a golden, perfectly firm looking cheesecake! I was really pleased with the result and would encourage anyone thinking of trying it to do so as I think it is really adaptable and would work really well as a spring tea time treat as well.
Unlike most of my other recipes it is not quite dairy free as I added some eggs to help it set but if you feel your mixture is more sturdy then you could always try forgoing them if you need it to be dairy free.
The result is some nutty, fruity deliciousness, with a refreshing edge to it thanks to the avocado and berries. It was a huge hit with all of my relatives, including my brother, the biggest health food cynic, who described it as 'delicious.' Pretty incredible considering he doesn't usually express much enthusiasm for any type of food other than burgers any way!
The cheese cake is made in two parts, both using a blender.
For the base blend together: 1/2 cup raw honey 8 sticky medijool dates 1 cup cashew nuts 1 cup walnuts 170g almond butter
Once mixed put in lined flan case and cook at 200C for 15 mins then leave to cool while you do the filling.
For the filling blend: 1 avocado 3 bananas 1/2 cup maple syrup juice of 1/2 lemon 2 eggs 2 medijool dates 1 1/2 cups coyo coconut yoghurt 1 medium mango - peeled and cut into chunks 170g cashew nut butter
Handful of berries such as blueberries and raspberries.
Coyo is perfect for the cheesecake as it is very thick and creamy, and full of all the good-for-you fats which your body needs. It is made of only two ingredients - coconut milk and pro-biotic cultures. The blend of coyo, dates and lemon mean that the cheesecake is very easily digestible - so you don't have to fear feeling bloated. Plus, the avocado, banana and nuts all fill your body with some of the wonderful nutrients which it needs in order to thrive.
Blend all of the ingredients apart from the berries. Once you have a smooth mixture mix in the berries gently keeping them as whole as possible. Pour the mixture into the flan case over the cooled base and put back in the oven at 180C for another 30 mins until nicely golden.
Leave to cool and set then decorate with your choice of nuts, cacao nibs and dessicated coconut, or anything else you would like.