This is a super nutritious cheesecake, full of probiotics , without refined sugar and can look very festive. It also contains protein , calcium , minerals , essential fatty acids and vitamins.
Serves: 12 slices Prep time: 10 mins + 6 hours chill
Ingredients:
300g nuts, e.g. hazelnuts & almonds
80g pure almond butter
150g-pitted dates
75g coconut oil, heated
500g labneh (strained live yoghurt), see notes*
1 tsp. vanilla extract
75g raw honey
Seeds from one pomegranate
Method:
1. Line the base of a 25cm springform tin with parchment paper.
2. Mix the nuts, nut butter and dates in the food processor, add in the melted coconut oil to bind.
3. Press the nut mixture into the tin, chill.
4. To make the filling, whisk the labneh with the honey and vanilla.
5. Spread the cheese mixture onto the base and chill for 6 plus hours.
6. To serve, remove from the tin and scatter with pomegranate seeds and drizzle with a teaspoon of honey.
Variations: You can flavour the cheesecake with whatever fruit you like, e.g. lemon, strawberry, raspberry etc.
Serving suggestions : Serve a slice as dessert, garnished with fruit.
Storage: This will keep for 2-3 days in the fridge.
*Notes: Labneh is what is left when you strain a live yoghurt to separate the curds and whey.
I use a Live Irish natural yoghurt, like Velvet cloud, Glenillen or Glenisk, to get 500g labneh, you will need to start with approx. 1.2kg live yoghurt.
You simply put the yoghurt in muslin, tie it up and let it hang overnight, from a tap or cupboard handle, with a bowl underneath to catch the liquid whey.
The remaining whey is a great source of protein and can be added to smoothies or to help lacto fermentation, eg sauerkraut, fermented mayonnaise or fermented ketchup.
