Baked Raspberry Cheesecake (sugar and gluten free)

A couple of weeks ago I attempted my first no-bake cheesecake. It was a raspberry and lime number with a cashew and coconut oil base. It was delicious.

For Mother’s Day dinner with the BF’s family I was in charge of dessert and so I decided to put cheesecake on the menu again. But this time it was going to be baked.

Pressure… I was feeling the pressure. If this didn’t work, then we’d be having ice cream with chocolate topping, which, let’s be honest, is a delicious dessert. However, I was hoping for something a little more impressive as a Mother’s Day treat.

Naturally I wanted to enjoy this along with the rest of the family so it was going to be sugar and gluten free. IMG_2595Base was up first, almond meal and butter, and a little flax meal, that easy. IMG_2596All pressed into our tin. Looking good so far, but the base is hardly the difficult part now is it. IMG_2597Filling. Whipped into a creamy cloud. IMG_2598Raspberries, about to folded through. And the just baked base ready to go. IMG_2599Ready for the oven. IMG_2600Baked! And not a crack in sight! IMG_2605Raspberry coulis time. Soooo red.

I didn’t get a photo of the finished product because it was eaten pretty quickly. But I can tell you I had two slices and then took some home, it is now sitting in my fridge begging me to eat it every time I open the door…

Baked Raspberry Cheesecake

200g almond meal
50g butter, melted
600g cream cheese
140g sour cream
2 eggs
1 egg yolk
3-4tbsp stevia
1tsp vanilla
300g raspberries

1. Preheat oven to 160*c and grease a 20cm springform tin
2. Combine almond meal and butter, and press into the base of your tin. Bake for 5 minutes, allow to cool.
3. Whip cream cheese, sour cream, eggs and yolk, stevia and vanilla until creamy.
4. Fold in half the raspberries.
5. Pour filling into your tin and bake for 40 minutes. The centre will still be jiggly, let it cool in the tin.
6. Toss the rest of your raspberries and a couple of teaspoons of stevia into a pan and cook until juicy, mash the berries. Done.
7. Pour coulis over your cheesecake, cut and serve with cream or ice cream… delicious!

Play with your food: coconut-raspberry chia pudding

Like so many people, I get into the weekly meal rut and despite the fact that I am often bored as all hell of what’s on my plate I cannot for the life of me break out. The thing is though, I really enjoying cooking and baking and just generally being in the kitchen so it is time to stop procrastinating and actually make some of those recipes I’ve been hoarding on pinterest.

Breakfast is my favourite meal of the day so it was only natural that my experimentation started here. Last August I stopped eating sugar- unless it’s in fruit form- and recently I have been trying to avoid grains and dairy, which eliminates pretty much all of your standard breakfast choices. I’ve got no problem with eggs, however didn’t really want to be eating them everyday (they don’t always agree with me… too much? Sorry, let’s carry on), but what does that leave a girl with? Fruit. Vegetables. I’ve been downing a green smoothie pretty much every morning, but I still need a little something else at 10.30ish to nudge me through until lunch, something dairy and grain free, which ideally doesn’t have to involve eggs. While staring into my pantry and fridge alternatively I was starting to think that I would have to get a new favourite meal because breakfasts were looking decidedly dreary… but then I spied a packet of black chia seeds and remembered a certain recipe I’d pinned when I first ditched sugar.

Raspberry-coconut chia pudding pops! Now, I didn’t need them in pop form, however the idea of a coconut based, raspberry spiked pudding sounded pretty darn good to me. So off I went to assemble the ingredients… I had everything I needed on hand, bonus. I tweaked a few  things
1. I used unsweetened shredded coconut
2. I added some vanilla essence (not that you could really tell in the finished product)
3. I added 1tbsp of coconut protein powder
4. I forgot the stevia (unintentional tweak)

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please excuse my messy bench, I will have to improve my ‘here are all my ingredients’ shots in future. This is what happens when you are not thinking ahead about posting…

The recipe was simple enough, throw all ingredients together, rather than let the chia seeds expand in the container I turned my mix into 2 perfect breakfast size portions and stuck them both fridge to get all pudding-like overnight.

The following day when I cracked open my pudding filled mason jar I was pretty pleased with myself. And even more so when I actually tucked in to eat it…

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Needless to say my hope for breakfast has been renewed and my curiosity for further experimentation alight.