This post is brought to you in collaboration with Ísey Skyr. As always, all opinions are my own.
You probably already know by this point, but I love a good cheesecake. I’m also a fan of making them as healthy as possible. This particular recipe involves very little effort too, you don’t even need an oven. There’s no reason not to try it.
The main ingredient in this cheesecake is Ísey Skyr (pronounced ‘ee-say’), which is a protein-packed, low fat dairy product from Iceland. The vanilla option used in this recipe is low carb too. Depending on your preference you can sweeten with a little honey, but it tastes great without if you’re keeping things lighter.
The base is made from oat flour, nuts and honey – making this cheesecake perfect for breakfast! I made mine before bed, left it in the fridge overnight and voila. Cake for breakfast! If you wanted to make the cake more of a dessert, try swapping the oat flour for coconut flour or more nuts.
- 100g oats (blended to flour)
- 80g dates or raisins (soaked for 30 minutes+)
- 50g walnuts
- 50g brazil nuts
- 1tsp vanilla paste
- 650g Ísey Skyr vanilla
- 50g coconut oil
- 10g powdered gelatine
- 3-5 tbsp clear honey (depending on preference)
- Spray a loose-base cake tin with oil spray.
- After blending your oats to flour, combine the oat flour with the walnuts and brazil nuts in a blender or food processor. Process until a powder-like consistency is reached.
- Drain the soaked raisins/dates and add to the blender along with the vanilla paste. Blend until no large pieces are visible. The mixture is ready when you can press it together with your hands and it stays firm. (Note: if your base doesn’t stick together, add a tbsp water at a time and blend again, until it binds well).
- Press the base mixture into the cake tin and flatten with the back of a tablespoon.
- Put the Ísey Skyr into a bowl, and mix in the honey.
- Place the coconut oil in a ramekin or mug, and microwave for 10-20 seconds until melted. Add the melted coconut oil to the Skyr and mix until combined.
- Place the powdered gelatine in a ramekin or mug, and add 3 tbsp boiling water and stir well. Place the mixture in the microwave for 5 seconds, remove and stir. Repeat this until the gelatine is completely dissolved.
- Add the melted gelatine to the Skyr mixture and stir until combined.
- Pour the Skyr mix over the base, and place the cheesecake in the fridge.
- Leave the cake to chill for a few hours (or overnight), then serve and enjoy!
|Per Serving (1/10th)||288||27g||15g||12g||2mg||15g|