You can now have your cake and eat it thanks to this healthier version of the classic American cheesecake recipe. Serve with a dollop of Greek yoghurt to work a little more protein into the mix.
Serves 2
1 gelatine leaf
15g ground almonds
4 oat cakes
½ tsp freshly grated nutmeg
2 tsp agave nectar
1 tbsp butter
6 strawberries, hulled
2 tbsp cream cheese
2 tsp natural yoghurt
1 tsp vanilla extract
Muffin tin with two sections lightly misted with oil spray
Method
1 Put gelatine in a small bowl, add just enough cold water to cover the gelatine and soak for 5 mins. Transfer to a small pan and leave to melt over a low heat.
2 Put almonds, oat cakes, nutmeg and 1 tsp agave nectar in a blender and blitz to crumbs.
3 Melt butter in a small pan, and stir it into crumb mix. Spoon into tins; flatten down with a spoon.
4 Blitz berries in a blender till liquid, add cheese, yoghurt, 1 tsp agave nectar and vanilla; stir well. Stir in gelatine; mix well. Spoon over the biscuit bases and chill for at least 1 hour before serving.
Strawberry cheesecakes from The New Low-Carb Diet Cookbook by Laura Lamont (Watkins, £12.99) Photography by Toby Scott and Noel Murphy.