cheeseFitFarms Healthy Cheesecake recipe
24 oz full fat good quality cream cheese (remember to read the ingredients to check for the quality making sure there’s no extra nasties!
2 cups full fat Greek yoghurt
2 1/2 tsp pure vanilla extract
1 tbsp lemon juice
 1/2 cup of good quality honey. Primo Mendoza is expensive but worth it if you want real quality
1 tbsp cornstarch – Rapunzel is a good one as it’s not genetically engineered

Instructions

Preheat the oven at 350 degrees fahrenheit

Fill a 9×13 pan about halfway with water. Then place the plan in the middle of the oven.

If you have the cream cheese in the fridge take it out and make sure its at room temperature.

Put all the cheesecake ingredients into a blender and blend together until smooth. Be careful not to over blend because it creates bubbles and this will cause cracks at the end.

Crunch up Nairns ginger oatcakes for the base and then put them into a 9 inch tray, add the mix and then sit the tray on top of the other tray that is already in the oven.

Bake for 30 minutes making sure not to open the oven during this time. After 30 minutes turn off the heat but leave the cake inside for an extra 5 minutes.

Remove it and let it cool for 20 minutes. It will look underdone but then place it in the fridge. Really important not to put it straight into the fridge because it will crack. It needs to cool down gradually is stages.

Now it’s time to be patient because it takes at least 6 hours to develop properly.

Remember portion size is important. One slice per person PLEASE remember the FitFarms way!  If you have any leftovers it will last in the fridge for 4 days and then it will need to be thrown!

I’ll be popping up the other recipes soon but remember to check the FitFarms Nutrition page as well. The Healthy Chip Muffins are fantastic.

Image credit to foodiefiasco