Healthy Cheese Cake with a PPB Sauce

PREP: 10 Minutes

COOK: 30 Minutes

WAIT: 40 Minutes

DIET: Yes

DIFFICULTY: Medium

GLUTEN FREE: Yes

COST: Average VEGETARIAN: Yes

Healthy delicious cheesecake for all the family.

Note: Only Gluten Free if using Gluten Free oats.

Serves: 8

Ingredients

For the Base: 50g (4 tbsp) coconut oil (melted) 50g (3.5 tbsp) honey (warmed) 150g rolled oats For the Cake: 400g extra light cream cheese 3 eggs separated into yolks and egg whites 6 tbsp baking stevia 2 tsp vanilla For the Topping: Fresh fruit PPB mixed with milk/water until a thick ‘pouring sauce’ is developed

Directions

1. Pre heat the oven to 180 degrees C. 2. Mix together the melted coconut oil and warmed honey before mixing it into the oats. 3. Once mixed, press into a 20cm cake tin (with a loose bottom). 4. Whisk together the cream cheese, egg yolks, stevia and vanilla until smooth. 5. Whisk the egg whites until stiff (use an electric whisk - this takes several minutes). 6. Pour over the base and bake for 35-40 minutes or until golden 7. Allow to cool and then chill in the fridge before topping with fruit, drizzling with PPB sauce and serving.