For SCDers, use DCCC or dripped yoghurt cheese and SCD yoghurt. For non-SCD, use cream cheese such as Philidelphia and you can use natural yoghurt or cream.
Base
100g almond flour ( ground almonds )
30g butter ( melted )
Filling
225g cheese
50g honey
2 eggs
1 tsp organic vanilla
50g strawberries
50g blueberries
150ml yoghurt or cream
Topping
50g strawberries
honey to taste
1. Pre-heat the oven to 150C. Grease the dish well. Mix the butter and almond flour and line the bottom of the dish, smoothing the mixture down lightly. Pop in the oven to bake for a bit while you prepare the filling
2. Pop all the ingredients except the fruit into a food processor or bowl and mix up until smooth. Add the fruit and whizz a little more, so that you can still see small pieces of fruit in the mixture. Or chop the fruit into smallish chunks if you are using a bowl.
3. Pour over the base and bake in the oven for about 1 and a half hours or til the filling is golden brownish on top and firmish to the touch.
4. Combine the strawberries and honey in a pan and heat until the strawbs are slightly mushy and the liquid has thickened a little. Spread over the cheesecake, allow to cool and chill in the fridge.
DS and I polished most of this off at dinner last night, and he's a non-Crohnie! I'm thinking it would work well with lots of fruit combinations i.e.
lemon and ginger, with kiwi fruit on top?
Base
100g almond flour ( ground almonds )
30g butter ( melted )
Filling
225g cheese
50g honey
2 eggs
1 tsp organic vanilla
50g strawberries
50g blueberries
150ml yoghurt or cream
Topping
50g strawberries
honey to taste
1. Pre-heat the oven to 150C. Grease the dish well. Mix the butter and almond flour and line the bottom of the dish, smoothing the mixture down lightly. Pop in the oven to bake for a bit while you prepare the filling
2. Pop all the ingredients except the fruit into a food processor or bowl and mix up until smooth. Add the fruit and whizz a little more, so that you can still see small pieces of fruit in the mixture. Or chop the fruit into smallish chunks if you are using a bowl.
3. Pour over the base and bake in the oven for about 1 and a half hours or til the filling is golden brownish on top and firmish to the touch.
4. Combine the strawberries and honey in a pan and heat until the strawbs are slightly mushy and the liquid has thickened a little. Spread over the cheesecake, allow to cool and chill in the fridge.
DS and I polished most of this off at dinner last night, and he's a non-Crohnie! I'm thinking it would work well with lots of fruit combinations i.e.
lemon and ginger, with kiwi fruit on top?