A creamy, gut-loving treat from Eat More, Live Well.
Plant Points 4.25
Makes 12 slices
Prep 15 mins
Cook 40 mins, plus chilling
FODMAP Lite
I love cheesecake, but shop-bought versions can be notoriously high in saturated fat. This creamy cheesecake is a gut-loving treat, with fermented dairy, bursts of colour from the juicy berries, and a deliciously nutty base that’s just sweet enough.
Base:
- 100g cooked quinoa
- 200g walnuts
- 6 Medjool dates, pitted (approx. 100g)
- 1 tbsp ground ginger (optional)
- 1 large egg, lightly beaten
Cheesecake:
- 500g ricotta
- 200g thick live yogurt
- 2 large eggs, plus 1 egg yolk (use the leftover white in tomorrow’s omelette bowl)
- 3 tbsp honey, or sweetener of choice
- 3 tbsp plain flour
- juice of 1 lemon (about 45ml), plus zest
- 150g frozen raspberries
Topper (optional):
- 100g fresh raspberries
Preheat the oven to 190°C/170°C fan/gas mark 5, and line the base and sides of a 20cm high-sided spring-form cake tin.
Place the quinoa, walnuts, dates and ground ginger in a food processor and blitz until combined (approx. 30–60 seconds), leaving some texture in the crumb. Stir in the egg.
Pour into the lined cake tin and press down in an even layer. Place into the preheated oven and bake for 20 minutes.
Meanwhile, place all the cheesecake ingredients, except the frozen berries, into a food processor and blitz to combine for about 1 minute. Scrape the sides and blitz again for another minute.
When the base has been in the oven for 20 minutes, take it out and pour the cheesecake mix on top, dotting over the frozen berries as you go.
Turn the oven down to 180°C/160°C/gas mark 4, and return the cake tin to the oven. Bake for 40 minutes until the middle has just set. If there is still any wobble, give it another 5–10 minutes.
Turn the oven off, crack the door and allow the cake to cool in the oven. Then remove and chill in the fridge overnight before serving with fresh berries.
Storage
Best eaten soon after it's chilled, but keeps for 3 days in an airtight container in the fridge.
Switch
Already had raspberries this week? Swap for blueberries.
Hungry for more recipes? Sign up to our foodie email here
Enjoy this winning combination from Eat More, Live Well.
This one-pot tomato rice dish is topped with crispy bite-sized pieces of sausage, toasted rice and shallots cooked in the rendered sausage fat.
This ice cream is vegan, dairy-free and gluten-free (as long as you use gluten-free miso), so it’s great if you’re catering for people with different dietary requirements.
There’s a love affair to be explored with spice and dairy, and this is the showcase for it!
When I posted my Crispy Smashed Potato Salad recipe in October 2023, it went viral, and everyone and their grandmas started making it.
Make the most of the short apricot season with this quick summery dessert. The apricots are roasted with honey and orange juice and served with a smooth cardamom cream and a crunchy pistachio brittle. It's the perfect laid-back dessert to serve at the end of dinner party.
Packed with 36g of protein, Dr Rupy's overnight protein porridge is brimming with nuts, seeds, spices and fruit. The perfect balanced start to the day.
This version of Fattoush is close to the classic salad we all know and love, but differs slightly from the one my mother used to make.
Ring in the festive season with Stanley Tucci's Cosmopolitan-inspired cocktail, complete with bright pomegranate seeds and a sprig of mint.
With juicy meat, crispy golden skin and a ton of moreish tarragon and mustard cream sauce, this appropriately named 'epic' chicken will impress at your next Sunday roast.
Fish Pie is one of those wonderful family meals that everyone can tuck into and a great way to encourage kids to eat more fish.