My cheesecake is is super-healthy, being way lower in fat and sugar than conventional dairy cheesecakes, and suitable for those with allergies to wheat and gluten. As well as what it doesn't contain, what it does have is protein-rich tofu and almonds, fresh fruit (strawberries) and coconut oil in the crust, which is very nutritious and healthy to bake with. It is also very simple to make and has a very pretty pink colour!
Next time I make this, I will try out using xylitol (a little more in quantity than stevia to achieve the same level of sweetness) rather than stevia in the filling and use a smaller tin or else double the quantity of the filling to make it even more lush...and if you don't like the slightly earthy tastes of buckwheat and millet flours, there is no reason why you can't use wholewheat flour instead.
1 cup ground almonds (1 cup=250ml)
1/2 cup buckwheat flour
1/2 cup millet flour (bajri)
1 tab agave nectar
1/3 cup coconut oil
400g (drained weight) firm tofu, crumbled
3 large strawberries
1 tab fresh lemon juice
100g stevia granules (such as "Truvia" brand)
1 tsp vanilla essence
A carton of fresh strawberries, halved or sliced
- Mix all base ingredients together and press into the bottom of an oiled springform tin.
- Bake for 15 minutes at 160C
- Meanwhile, whizz up all the filling ingredients together in a blander until perfectly smooth and velvety. (This would make an excellent dessert by itself without the crust, served in glasses and topped with fresh fruit!)
- Spread the filling onto the cooked base and return to the oven (still at 160C) for a further 20 minutes to firm up, but not brown.
- Cool completely before removing the side of the pan, and slip a thin blade round the edge first so that your cheesecake stays intact.
- Decorate with the strawberries.