Raspberry Cheescake – Sugar Free
I love being able to produce a dessert that my other half will enjoy – when I met him first all food I produced was usually met with suspicion, at first because he did not know whether I was a decent cook or not and latterly, because he could not believe that you could produce a dessert without shed loads of sugar and bad fats. I do like to continue to devise dessert and cake recipes which everyone will enjoy and if I’m not too busy at work I usually find time for a weekend bake-out. So while this week was a bit of a horror workwise, I had made this last weekend and it really worked. There are two versions for the topping – with cream cheese or with silken tofu…(well there had to be a use for that stuff!) Both work really well in this dessert and if you need to avoid dairy, then the silken tofu version is perfect. Just make sure to buy it ‘silken’ as I can tell you it does not turn out appetising with the standard variety.
Makes a standard 8″ cake – serves 6-8
100gr soft chopped dates
100gr cashew nuts
100gr almond flour
100gr porridge oats
100gr chocolate drops melted
Blend the dates, nuts, flour and oats.
Tip into a bowl and stir in the melted chocolate.
Press down into a spring-form tin and chill in the fridge for about 30 minutes.
500gr berries of choice – I used raspberries
250gr cream cheese or silken tofu
Blend the tofu or cream cheese until smooth
Tip in the berries and blend until fully incorporated
Pour over your base, smooth the top and chill for another 30 minutes at least
Serve with some more berries on the top and enjoy!