Did someone say che‑se‑kha‑khe? 🍰

Get ready for countless requests for this cheesecake at your house! A light, fluffy, lush cake, full of fruit and protein. While it takes a bit of time to prepare, it's definitely worth it! We've taken a tactical approach by improving the cream with aromatic vanilla, which gives it a subtle flavour, slightly suppresses the sourness of the curd and makes you like our cheesecake much more. And it's worth it, because you can never have enough nutritious and wholesome desserts. So we're giving it 10 points! (Also for the fun of baking. ) 🏆

Shop ingredients

1 Minute Oats – 500 g – Finnish wholemeal instant oats for creamy oatmeal ready in 1 minute

Ground Vanilla – 10 g – fine vanilla bean powder – highly aromatic Grade A vanilla from Uganda

Organic Maple Syrup – 250 ml – 100% natural sweetener from Canada with caramel flavour

Organic Ceylon Cinnamon – 50 g (jar) – sweetly fragrant variety with mild pungency from organic farming, without unnecessary additives

Pecans – 500 g – unroasted, unsalted, 100% natural

£9.99

Granola – 400 g – baked flakes and nuts in large crunchy clusters, hand processed in small batches for maximum freshness

£7.49

Nutrition (1 serving)

280 kcal
23 g carbohydrates
14 g fats
15 g protein

Per 8 portions

Base:

100 g sugar free biscuits
50 g oats
1 egg white
50 g butter

Cream:

650 g light curd cheese
250 g sour cream
75 g xylitol
10 g vanilla pudding
1/2 tsp vanilla powder
1 egg
1 yolk

Fruit Layer:

3 nectarines
2 tbsp maple syrup
1/2 tsp cinnamon

Final Touch:

1/2 cup pecans
granola

Instructions

First, preheat the oven to 180 °C.
Mix the oats in a bowl with the ground biscuits, egg white (the egg yolk will be used in the cream, so don't throw it away) and melted butter.
Transfer the resulting mixture into a baking cake tin (⌀ 20 cm) and use a spoon or glass to press it evenly onto the bottom. Place in the oven to pre‑bake for 8‑10 minutes at 180 °C.
Meanwhile, mix all the ingredients for the cream in a bowl. Pour the finished cream over the pre‑baked biscuit layer. Lightly bump the tin a couple of times to remove air bubbles and prevent the cheesecake from cracking. Turn the oven temperature down to 155 °C, wait a few minutes and bake the shell and cream for 30 - 35 minutes.
Let the baked cheesecake cool at room temperature for at least half an hour. In the meantime, slice the fruit thinly, we chose nectarines, add maple syrup, 2 - 3 tablespoons of water and let it caramelise over a low heat until soft.
Spread fruit on cheesecake, top with granola and pecans. Then put the cheesecake in the fridge for at least a couple of hours (preferably overnight) to set.
And the next day we can serve! So how many points do you give him? Let us know in the comments or on our @vilgaincooking Instagram!
Enjoy! 😋

Products used in the recipe