Healthier Strawberry-lime Cheesecake

This cake is a healthier version of cheese cake - for example it does not have refined sugar. It is sweetened with stevia and honey. (You'll find this recipe in finnish here)

It was delicious and whole our family including my parents liked the cake even though it wasn't filled with fat and sugar - and what makes eating it even more pleasurable - you will not have sugar peaks after it nor knocking bad conscience.

#healthycake #cake #healthylifestyle #healthyeating #diet #dierrecipes #dietfood #calories #healthytreat #feelgood #fitness #fitnessfood #training #lifestyle

#cheesecake #healthycheesecake #healthycake #cake #healthylifestyle #healthyeating #diet #dierrecipes #dietfood #calories #healthytreat #feelgood #fitness #fitnessfood #training #lifestyle

It has 12 portions and one portion makes about  250 kcal, 24 g carbs, 9,6 g protein and 13 g fat.

Strawberry-lime Cheesecake
12 portion

120 g oat flakes
80 g oat flour
50 g extra virgin coconut oil
20 g honey
20 g stevia
1 egg

200 g vanilla fresh cheese
500 g fatless quark
350 g turkish yoghurt 10%
25 g honey
20 g stevia (Stevia Sweet Crystal)
1 mm vanilla

15g coconut flakes
260 g strawberry pure (from fresh or frozen strawberries)

12 kpl gelatin leaves (Dr. Oetker)
40 ml lime juice
60 ml water

1. Mix the base ingredients well together. Press the dough onto the springform cake pan and put into the oven for 10 minutes/175C degrees. Let it cool down.

2. Mix the first part of the filling ingredients together and divide into the two bowls.

3. Spread half of the strawberry pure on top of the base dough and sprinkle coconut flakes over it. Add the rest of the pure into the other part of the filling and mix well. 

4. Soak gelatine leaves in a bowl filled with cold water to soften them up.

5. Heat up half of the liquid in a sauce pan and add softened, squeezed gelatine leaves into it.  Pour the liquid slowly and constantly mixing into the strawberry filling.

6. Pour the filling slowly on the top of the other strawberry-coconut layer. Let the cake rest in fridge to firm up.

6. Then continue with the other layer. Do the same thing to the gelatine leaves and this time pour the liquid in to the white filling. Take the cake out of the fridge and pour the mousse slowly onto the first layer. Put it in to the fridge again to get properly firm.

Decorate the way you like and serve.



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