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Silky cacao baked cheesecake
A tangy, rich, balanced dessert that proves you don’t need to give up indulgences to eat well
Makes 8 slices
11g Protein -Â 150 kcals -Â 3g Fibre p/slice
Ingredients:
200g Authentic Greek Yoghurt
300g Low fat cottage cheese
3 Large eggs
40g Cacao powder
4 Tbsp maple syrup
2 Medjool dates
1 Tsp vanilla extract
1 Tbsp Cornflour
Method:
Preheat the oven to 140°C fan. Line the base of a small springform tin with baking parchment and lightly grease the sides with coconut oil.Â
Place the yoghurt, cottage cheese, eggs, cacao powder, maple syrup, dates, vanilla and cornflour into a blender or food processor. Blend for around 3–5 minutes, until the mixture is completely smooth and the dates and cottage cheese are fully incorporated.Â
Pour the mixture into the prepared tin and gently tap on the counter to release any air bubbles. Place the tin on a baking tray. Bake for 40 minutes, until the edges are set but the centre still has a slight wobble.Â
Switch off the oven, open the door slightly, and leave the cheesecake inside for 30–60 minutes. This gradual cooling helps prevent cracks on the surface.Â
Once cooled to room temperature, transfer to the fridge and chill for at least 4 hours (ideally overnight) to firm up fully. The cheesecake will keep well in the fridge for 4–5 days.
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A beautiful recipe collection showing you how to eat in a way that manages your blood sugars, supports your hormonal health and fuels your metabolism.
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