| INGREDIENTS FOR THE BASE 2 cups blanched almond meal 1/4 cup desiccated coconut 125g butter softened 2 tbs. coconut sugar 1/2 tsp. cinnamon pinch of salt INGREDIENTS FOR THE FILLING 1 1/2 cups pumpkin puree (about 500g uncooked pumpkin) 500g goats cream cheese 4 eggs 1/2 lemon – juiced 1/4 cup maple syrup 1 tsp. cinnamon 1 tsp. 100% vanilla extract METHOD To make pumpkin puree, boil peeled and chopped pumpkin until soft, then whiz until smooth. Allow to cool. Line a 20 cm (8 inch) springform cake tin and preheat oven to 170°C. Let’s start with the base! Place all ingredients into your blender or food processor and whiz until a smooth butter forms. Transfer into the prepared tin and press evenly, covering the entire base. Place into the fridge for now. Let’s get onto the filling! Quickly rinse your blender. Place all filling ingredients into your blender (except the eggs) and whiz on super low speed until combined. Slowly add one egg at a time, continuing to whiz on low speed. Take the base out of the fridge and carefully pour the filling on top of the base. Place into the oven for 60 minutes or until the top doesn’t wiggle in the centre. Turn off the oven and slightly open the oven door for 15 minutes, allowing the cake to cool slowly. Take out of the oven and allow to cool completely. Place into the fridge for at least 2 hours or overnight before releasing the spring form, slicing and serving. |
Healthy Baked Pumpkin Cheesecake
