Baked Raspberry Cheesecake
Show them how much you love them, with this rich, delicious yet wholesome homemade sweet treat! A beautiful, easy Mothers day recipe, or perfect for weekend entertaining!
Recipe developed by Mel, Thrive Wholesome Nutrition
Ingredients
BASE
- 1 cup almond flour
- ½ cup + 2 tbsp rice flour
- 2 tbsp maple syrup (or Rich Glen Olive Blossom Honey if not vegan)
- 1 tbsp cashew butter
- 1 tbsp plant milk (or any milk of your choice if not vegan)
- 2 tbsp Rich Glen Lemon Lime Agrumato Oil
FILLING
- 1 cup coconut yoghurt (or any plain or Greek yoghurt if not vegan)
- 4 tbsp maple syrup (Or Rich Glen Olive Blossom Honey if not vegan)
- ½ cup fresh raspberries
Dark Chocolate, to sprinkle on top
Directions
- Preheat the oven to 180°C.
- Line a small round cake tin (one with a removable base) with baking paper and set it aside.
- To make the base, combine all the base ingredients and mix to form a sticky dough-like mixture.
- Press the mixture into the lined cake tin, ensuring an even base.
- Bake in the oven for 10-15 minutes while you prepare the filling.
- For the filling, combine all the filling ingredients in a medium bowl and mix well.
- Remove the base from the oven and pour over the filling mixture.
- Add a few extra raspberries to the top to create a sweet pattern.
- Return it to the oven for 35-40 minutes or until the filling starts setting and reaches a jelly-like state.
- Once cooked, take it out of the oven and allow it to cool slightly before removing it from the tin.
- Place it onto a plate and refrigerate to set completely for about 1 hour. Then, slice, sprinkle with dark chocolate, and enjoy a rich, delicious yet wholesome sweet treat!
