A very healthy, low carb version of a favorite dessert which you can have as much as you want even though you are on a diet.
Ingredients:
Crust
50 g dried dates
80 g cashew nuts
100 g hazelnuts
50 g almonds
2 spoons coconut oil
1 egg
Filling:
1000 g low fat cream cheese
1-2 table spoons Stevia (sugar substitute equal to 4 spoons of sugar)
3 table spoons of gluten free flour mix
1 teaspoon almond extract
1 teaspoon vanilla extract
4 eggs
pinch of salt
Cake baking form – diameter 24 cm
Directions:
Crust
) Soak 50 g of dried dates in advance in lukewarm water for at least an hour, best overnight
) In a food processor finely mix together 80 g of cashew nuts, 100 g of walnuts and 50 g of almonds (or till you get a flour consistency)
) Add the soaked and rinsed dates into the nuts mixture. Add 1 egg and 2 tablespoons of coconut oil and mix on high speed until you get a doughy consistency.
) Move your dough mixture into the cake baking sheet and create a crust out of it either by hand or using a glass.
) Preheat your oven to 160 °C (320 °F)
Filling
) Mix together 1000 g of cream cheese, 1 tablespoon of stevia, 3 tablespoons gluten free mix, 1 teaspoon almond extract and 1 teaspoon vanilla extract for about 1 minute at a higher speed. After mixing is done bang the bowl a few times on the counter so that you get rid of any extra bubbles.
) Add 4 eggs, a pinch of salt and mix again for about 1 minute at a higher speed until all eggs are incorporated. Bang the bowl on the counter again.
) Pour the filling into the baking cake sheet and again gently bang against the counter.
) Put the prepared cheesecake into the oven and bake for approx. 1 hour. Do mind if the cheesecake cracks on the top, it happens some time because some bubbles might be left in the filling.
) After the cheesecake is done let cool it best overnight so that its completely cold and has settles.
Serve cooled & Enjoy!
Tips & Tricks:
These types of recipes are best prepared using machines. They do all the chopping and mixing for you and it makes you life a lot easier. Especially when it come to finely chopping nuts.
You can make this recipe less healthy by adding sugar instead of your sugar substitute but it won't change much on the taste.
You can decorate this with almond slices
Crust
50 g dried dates
80 g cashew nuts
100 g hazelnuts
50 g almonds
2 spoons coconut oil
1 egg
Filling:
1000 g low fat cream cheese
1-2 table spoons Stevia (sugar substitute equal to 4 spoons of sugar)
3 table spoons of gluten free flour mix
1 teaspoon almond extract
1 teaspoon vanilla extract
4 eggs
pinch of salt
Cake baking form – diameter 24 cm
Directions:
Crust
) Soak 50 g of dried dates in advance in lukewarm water for at least an hour, best overnight
) In a food processor finely mix together 80 g of cashew nuts, 100 g of walnuts and 50 g of almonds (or till you get a flour consistency)
) Move your dough mixture into the cake baking sheet and create a crust out of it either by hand or using a glass.
) Preheat your oven to 160 °C (320 °F)
Filling
) Mix together 1000 g of cream cheese, 1 tablespoon of stevia, 3 tablespoons gluten free mix, 1 teaspoon almond extract and 1 teaspoon vanilla extract for about 1 minute at a higher speed. After mixing is done bang the bowl a few times on the counter so that you get rid of any extra bubbles.
) Add 4 eggs, a pinch of salt and mix again for about 1 minute at a higher speed until all eggs are incorporated. Bang the bowl on the counter again.
) Pour the filling into the baking cake sheet and again gently bang against the counter.
Serve cooled & Enjoy!
Tips & Tricks:
These types of recipes are best prepared using machines. They do all the chopping and mixing for you and it makes you life a lot easier. Especially when it come to finely chopping nuts.
You can make this recipe less healthy by adding sugar instead of your sugar substitute but it won't change much on the taste.
You can decorate this with almond slices
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