Description
A healthy cheesecake with tropical flavors. Refined sugar-, gluten- and cholesterol-free. The crust is made of almonds, oats and maple syrup. None of the usual butter with white flour and refined sugar. And the cheesecake filling is a low-fat, high-protein mixture of silken tofu, bananas and natural sweeteners.
Ingredients
- ½ cups Almonds
- 1 cup Oats
- 3 Tablespoons Maple Syrup
- 1 package (14 To 16 Oz. Size) Silken Tofu
- 3 Bananas (peeled)
- 2 teaspoons Vanilla
- 1 Tablespoon Lemon Juice
- ¼ cups Xylitol, Coconut Sugar Or Another Natural Sweetener
- 1 Tablespoon Cornstarch
- ½ Mango, Peeled And Pitted
Preparation
Preheat the oven to 320 F (160 C).
Grind the almonds and oats in a food processor. Combine with the maple syrup and press into a spring form cake pan (I used a 7-inch/18cm) that you’ve lined with parchment.
Put the remaining ingredients, except for the mango, into your food processor and process until smooth. Pour over the crust. Bake for 25-30 minutes, then remove from oven and let it cool completely.
Meanwhile, puree the mango into a sauce. Pour over the cooled cheesecake. Dig in.
