Healthier Cheesecake

This recipe was inspired by the brilliant Emma from The Low Carb Kitchen and Jane from Nourish. By combining a seed and nut base with nutrient rich vanilla cream you have an indulgent and delicious pudding, perfect to serve with tumbled seasonal fruit.

Ingredients:

100g of ground flax, pumpkin & sunflower seed mix from Linwoods

50g of ground almonds

330ml of Vanilla Nourish drink (1 carton)

400g of cream cheese

1 tablespoon of maple syrup

2 teaspoon of vanilla essence

50g of butter

120g of raspberries

Method: Preheat the oven to 180 degrees. Line a small high sided oven tin with baking paper or use a proper round cake tin with removable base (18cm). Combine together your butter, seed mix and almonds with maple syrup so you have a sticky breadcrumb consistency and press firmly into the tin. Press a fork through the base a few times so there are tiny air holes and bake for 10 minutes before sitting out to cool. Next combine the vanilla drink, cream cheese, vanilla essence, and eggs in a food processor or with a hand held whisk. Pour this thick mix over your cooling base, carefully dropping your raspberries over the top. Bake for 45 minutes, turn off the oven and leave cheesecake inside for 30 minutes, adding a layer of baking paper to protect if you think that the top is going brown.

A pudding packed with natural fatty acids and body boosting calories. I hope you enjoy as much as we all do!

NB: f you can’t eat nuts you can just add 50g extra seed mix.