Berkmans Cheese Cake
- Number of Servings: 12
Ingredients
For the Base150g desiccated coconut40g coconut oil1tsp vanilla essenceFor the Filling750g cream cheese100g xylitol4 large eggs, at room temperature4 large egg yolks, at room temperature1 tsbp vanilla extractpinch of saltGreek style yogurt, to serveRaspberries, to serve
Preheat the oven to 180 degrees
Grease a 22cm loose-bottomed tin with coconut oil
Place the desiccated coconut in a food processor and pulse until very fine. Add the oil and vanilla extract and pulse again. Press the mixture evenly into the base of the tin and bake for 10 mins.
To Make filling
Place all the ingredients in a food processor and process until smooth.
Line the outside of the tin with two sheets of foil to ensure it's waterproof. Bake in a bain-marie for 1 hour. Allow to cool completely before unmoudling.
Serve with Greek yoghurt and fresh raspberries.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user SLINKYKATHY.
Grease a 22cm loose-bottomed tin with coconut oil
Place the desiccated coconut in a food processor and pulse until very fine. Add the oil and vanilla extract and pulse again. Press the mixture evenly into the base of the tin and bake for 10 mins.
To Make filling
Place all the ingredients in a food processor and process until smooth.
Line the outside of the tin with two sheets of foil to ensure it's waterproof. Bake in a bain-marie for 1 hour. Allow to cool completely before unmoudling.
Serve with Greek yoghurt and fresh raspberries.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user SLINKYKATHY.
Nutritional Info Amount Per Serving
- Calories: 389.3
- Total Fat: 36.2 g
- Cholesterol: 219.5 mg
- Sodium: 218.9 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 1.7 g
- Protein: 9.1 g
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