Bloody Good Cheesecake

Health Highlights

Ingredients

750 gm	Cream cheese
2 tbsp	Greek yogurt, plain, 2% M.F.
1/4 cup	Coconut cream
1/2 cup	Brown rice syrup
1 medium	Egg
1 tsp	Vanilla bean powder (or vanilla extract)
1 cup whole	Almonds, raw
1 cup	Almond flour/meal, Bob's Red Mill
1 cup	Coconut, shredded, unsweetened
120 gm	Butter, unsalted (room temperature)
1 cup	Frozen raspberries (or fresh; for raspberry chia jam)
2 tbsp	Water, filtered (for raspberry chia jam)
1 tbsp	Brown rice syrup (or stevia; for raspberry chia jam)
2 tbsp	Chia seeds (for raspberry chia jam)

Preheat the oven to 160°C/325°F/Gas Mark 3 and grease the sides and base of a 22cm spring-form tin.
To make the cheesecake base, grind the nuts in a food processor until semi-fine. Add the coconut, almond meal and butter and rub with your fingers to make a dough. The more you rub, the more you'll release the oils in the nuts and achieve the right consistency. Press into the tin, covering the base and sides to an even thickness (about 5 mm).
Place into the oven and bake for 5–8 minutes until starting to turn golden. Remove and allow to cool completely.
Clean out the food processor and place the cream cheese, yogurt, coconut cream, syrup, egg and vanilla powder into the mixing bowl and blitz until combined.
Spoon into the cooled base and return to the oven for 20–30 minutes or until centre is custard-like (don't overcook). Remove from the oven and place in the fridge for at least 2 hours to firm before serving.

4. Place cheesecake on a serving plate and drizzle over raspberry chia jam.

Calories 430

Calories from fat 321

Calories from saturated fat 148

Total Fat 36 g

Saturated Fat 16.4 g

Trans Fat 0.9 g

Polyunsaturated Fat 2.5 g

Monounsaturated Fat 9.0 g

Cholesterol 77 mg

Sodium 182 mg

Potassium 236 mg

Total Carbohydrate 21.4 g

Dietary Fiber 3.8 g

Sugars 12.0 g

Protein 7.8 g