INGREDIENTS FOR A ROUND FORM:
- 150 g oatmeal
- pinch of cinnamon
- 4 dates
- 4 tablespoons coconut oil
- 200 g cottage cheese (kwark)
- 400 cream cheese (Philadelphia light)
- 3 tablespoons Agave nectar
- 1 teaspoon vanille aroma
- 3 eggs
- 1/2 tablespoon of cornstarch (Maizena)
- 80 g frozen raspberries
- fresh blueberries
- fresh raspberries
- coconut powder
INSTRUCTIONS:
1. Heat the oven to 140 degrees. Put the oatmeal, dates, cinnamon and coconut oil in the food processor and mix well. Line the bottom of the baking form with baking paper. Divide the mixture for the bottom and press.
2. Put in the fridge. Mix the cream cheese with the cottage cheese. Add vanilla aroma and Agave nectar. Add the eggs (one at a time) and mix it through.
3. Add the cornstarch at the end and mix for a while. Pour the mixture over the bottom.
4. Mash the frozen raspberries. Scoop some of the raspberry sauce over the cheesecake. Use a spoon/knife to smooth the surface. 5. Bake the cheesecake for about 60 to 70 minutes. Let it cool down. Divide the rest of the raspberry sauce over the healthy cheesecake.
6. Decorate the top with fresh blue- and raspberries. Sprinkle the coconut powder over the top or stick it to the edge (like we did).
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