A rich and creamy baked yoghurt cheesecake that makes a great dinner party dessert, or a perfect teatime treat.
An awesome-tasting, wonderfully-textured cheesecake that your family will love.
250ml Almond Flour
100ml Desiccated Coconut
60ml Butter, melted
500ml Plain Yoghurt
250ml Cottage Cheese
60ml Lemon Juice
- Preheat the oven to 180C.
- BASE: Mix all the ingredients together, and press down into your dish. Be sure to use a medium sized glass or pyrex dish, as a baking pan will be too big and the ingredients will create a very flat cake.
- FILLING: Melt the gelatine in a cup with 20ml of luke warm water. Blend all the ingredients together with a blender. Pour the filling over the base slowly then place in the oven and bake for 20 mins.
- Switch off the oven and let the cheesecake cool down with the oven door open. Remove it from the oven and place it in the fridge to set for a further 2 hours.
Preparation time 15 mins
Baking time 20 mins
Setting time 2 hours