Creamy, tangy granola cheesecake made with Australian macadamias, raspberries, and a wholesome granola base. This easy cheesecake recipe is perfect for dessert lovers looking for a healthier twist.
Recipe by
Justine Schofield for Everyday Gourmet
Full Recipe:
https://brookfarm.com.au/blogs/recipes/Low-Sugar-Granola-Vegan-Cheesecake
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A healthier version of cheesecake. Yes, It is possible and
yes, it is super delicious. This is a baked cheesecake. And the base starts with this low sugar granola. This granola is super delicious. It’s got
all the goodies you can imagine in it. Starting with oats, it’s got macadamia,
freeze dried raspberries, coconut, and even some sunflower kernels. So, we’re going to place them into a
food processor along with some dates. I’ve just got four dates here. This is going
to help stick everything together for our base. It’s also going to impart
a slight sweetness to it. This cheesecake is also vegan
friendly, so it appeals to the masses. A few more binding agents —
a tablespoon of coconut oil. And you could use some peanut
butter, but I’m using almond spread. Okay, I’m going to blitz this until we’ve got
a fine crumb. It should look like wet sand. If it’s too dry, just add some more almond butter. Fantastic. This is looking just right.
See how that looks like wet sand? That’s what we’re after. I’ve got a 20 cm springform
tin lined with baking paper. We’ll pop in our wet sand granola mixture
and press it down until it’s compact. I just place this base into the
freezer so it can chill slightly. Just ensures that we get a nice defined layer
of the base and the cream cheese mixture. Now, because I’m keeping this 100%
vegan, this is vegan cream cheese. You could absolutely use classic cream
cheese if you’re not making it vegan. You can get it from all health food stores.
You can even find it at the supermarket now you could absolutely use classic cream cheese
if you’re not wanting to make this 100% vegan. So, you want to cover them with some warm water
and leave them sit for about 2 hours. You’ll see they go super
soft. I do this because I want it to blend
and become nice and smooth. To this, some coconut cream, one whole can,
so about 270 ms that can go in. Add our soaked cashews, coconut cream, corn
flour, maple syrup, vanilla, and lemon. Add a pinch of salt too. Blend until
smooth. Pour onto the granola base. Bake at 160°C for 1 hour. All right, the cheesecake has come out of the oven. I have allowed it to
cool. It smells fantastic. The springform tin makes it so easy to demold.
Carefully take off the base and baking paper. I’m just going to cut a generous wedge.
Oh, look at that base. Perfectly set. It’s nice and compact with a creamy interior.
Place onto a plate with fresh berries. Granola is delicious as a breakfast, but also super versatile and can
be made into a dessert like this. Can’t wait to make this for my
friends. They’re going to love it.
Dining and Cooking