Wednesday, 1 November 2017

Healthy Vanilla & Chocolate Cheesecake



For all of you cheesecake loves out there this recipe is a must. What is it about cheesecake that makes my mouth fill with saliva just thinking about it?

I am always on the hunt for new recipes to try across the whole and recently I've got my baking hat on and can't stop thinking of new sweet treats to make. I find this a lot more fun because let's face it, everyone loves a dessert be it brownies, cakes, ice cream, we can't resist the temptation. My sweet tooth always get the better of me eventually so now I just let it.

Whenever I go to my Dad's house for dinner he traditionally buys our favourite Millionaires Cheesecake from Morrison's. It's cheap and delicious, what's not to like. But since I've become the next Mary Berry (lol I wish) in our household I wanted to whip up a dessert we could all enjoy and homemade desserts really are the bees knees aren't they?

I absolutely love to make healthy desserts because then there isn't any guilt and you are fuelling your body with better things that don't burn out your energy. I hate that feeling of eating a lot of junk food and then feeling like you have't slept in 2 days.  So if you are looking for a healthier alternative to a cheesecake then this, my friend is it!

 I've done the best I can with what ingredients I could get whilst still maintaining that yummy cheesecake texture. It's not full of sugar and it's not full of really expensive ingredients and it's really easy to make!










Healthy Vanilla & Chocolate Cheesecake


Easy to make with little ingredients and not full of sugar! Equipment: Electric whisk (or some good elbow grease with a spoon), food processor, 20cm springform cake tin.

Ingredients
  • 6 for base, 7 for chocolate layer Dates
  • 4 tbsp base, 5 tbsp choc Coconut Oil
  • 2 tbsp base, 1 tbsp chocolate layer Cocoa Powder
  • 1/2 tbsp (base) Honey
  • 150g (base) Porridge oats
  • 300g (chocolate layer) Dark Chocolate (melted)
  • 250g No Fat Quark Cheese
  • 250g Double Cream (whipping)
  • 1 tbsp Vanilla Essence
  • About 5 tbsp (personal taste) Granulated Sweetner
  • Melted Chocolate & Strawberries for Decoration
Instructions
Preheat the oven to 180 Fan/200C/400F.In the food processor blend the oats into flour.Add the dates, coconut oil, cocoa powder and honey and blend until you have a sticky consistency. As long as it holds together this is fine, if not play around with dates and honey. Press your mixture into a greased cake tin leaving no gapsBake for 15 minutes. Once this has baked leave to cool then put in the fridge for about half hour.Chocolate Layer - whilst the base is cooling down melt the dark chocolate.Once the chocolate is melted, pour into the food processor and combine with dates, coconut oil and cocoa powder. Blend until smooth. Then pour over the base and leave to set in the fridge. This took about 30 minutes. Cheesecake layer - in a big bowl whisk all of the double cream until it looks fluffy.Add in the quark cheese and vanilla and whisk together. Start adding in the sugar until you like the taste. I feel with the refined sugar you have to add more than you would icing sugar. Once you have whisked together smooth over the chocolate layer and put in the fridge to set a bit - 15 minutes. Put the strawberries on top and use a spoon to flick or dribble the melted chocolate on. And there you have it, a delicious cheesecake with fewer calories. Enjoy!

Details
Prep time: Cook time: Total time: Yield: 8 people (although depends how hungry you are!)





Hope you enjoyed this post 

If you do read this, I LOVE YOU

THANKS! 

Christina


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