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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is an amazing cheesecake. My husband is crazy about cheesecake and he loves this. It is such a healthy alternative to most cheesecakes. If you prefer instead of using 4 ramekins you can just use one pie pan. Ingredients:
1/8 cup oats |
1/8 cup sunflower seeds |
1 tablespoon mixed berry (dried) |
2 tablespoons orange juice (freshly squeezed) |
1 tablespoon water |
2 leaves gelatin (soaked in cold water) |
1 tablespoon honey |
1 1/8 cups cottage cheese |
1/2 cup cream cheese (0% fat) |
1 tablespoon lemon zest |
1 tablespoon vanilla extract |
7 ounces mixed berries (frozen) |
1 teaspoon arrowroot (blended with a little cold water) |
Directions:
1. - Preheat oven to 325.
2. - TO MAKE BASE put oats, sunflower seeds, dried mixed berries, and orange juice into a food processor and process to a paste.
3. - Spread mixture out on a nonstick baking sheet. Bake for 8 minutes.
4. - Remove from oven, chop into 1/4 chunks and return to oven for an additional 5 minutes or until golden brown.
5. - Let cool then process again. The mixture becomes crispy when cold.
6. - Divide into 4 ramekins and press into the bases.
7. - TO MAKE THE FILLING put the water, gelatin leaves, and honey into a small pan over low heat. Heat until the gelatin has dissolved.
8. - In a food processor, put cottage cheese, cream cheese, lemon zest, and vanilla extract. Process for about 4 mins or until the mixture is smooth and zest has almost disappeared. Bring to room temperature before the next step.
9. - Pour the gelatin mixture in with the cheese mixture. (make sure cheese mixture is room temperature or it will not set up correctly.).
10. - Pour the filling over top of the bases and let chill in refrigerator for 30 minutes.
11. - TO MAKE TOPPING put the frozen fruit into a small pan over medium heat and bring to a boil.
12. - Gradually stir in the arrowroot mixture and cook stirring constantly until thickened.
13. -Add the topping to the cheesecake. Serve in ramekins.
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