So most days I’m a total mess and I have horrible anxiety that I don’t know what I’m doing with my life because I have no career goals and all I really want to do is hang out at the circus.
But every once in a while, I realize I’m actually a genius.
Sugar-free, gluten-free, gelatin-free, agar-free, cream-cheese-free, Whole Life Challenge friendly cheesecake. Cheesecake.
And it’s not even made out of super expensive cashews.
As one would expect given that it has no sugar, it’s not sweet at all. It’s slightly tart and coconutty and the hazelnut crust is to die for. It’s thick and it’s creamy and I topped it with berries and it might be the best thing to ever happen to me.
Oh man… This cheesecake.
Please make it.
Whole Life Challenge Cheesecake
Note: You’ll have to prepare ahead for this one… The Greek yogurt should be drained overnight. Put a sieve over a pan or bowl and then line it with cheesecloth or muslin. Dump all the Greek yogurt into the cheesecloth and let the whey drip out overnight.
one cup hazelnuts, toasted
one cup almond meal
one cup unsweetened shredded coconut
six tablespoons butter, melted
one 500mL container of Greek yogurt, strained overnight (see note)
about half a 400mL can of coconut milk – mine had separated (if you keep the can upright and try not to shake it too much when moving/opening the top it should separate. Unfortunately I don’t know how long this takes) so I skimmed all the cream for this recipe and used the rest for something else.
half tablespoon vanilla powder (this is expensive, so it’s optional. I would highly recommend it though.)
Preheat the oven to 350 degrees Fahrenheit.
Blast the hazelnuts, almond meal, and coconut in a food processor or blender until they’re crumbs. In a small bowl, combine the crumbs with the melted butter. Press it into a pie plate and bake for about 10 minutes. Take it out and throw it in the fridge.
Combine all the filling ingredients in a medium bowl, and stir gently until the egg is fully incorporated and everything is well mixed. Pull your crust out of the fridge and pour the filling into the centre. Throw it back in the oven for about 40 minutes – you want the edges of the cheesecake to brown and the middle to look set.
Let the cheesecake cool completely in the fridge for a few hours before serving so it has time to set. Serve with berries for some added sweetness.