Medjool Date Baked Cheesecake

• จำนวนที่เสิร์ฟ: 8 servings
• เวลาทำ: 30 minutes
• เวลารวม: 1 hour 20 minutes

ส่วนผสม

6 (100g) pitted Natural Delights Medjool Dates

1/3 cup (70g) coconut oil, melted

1 1/4 cups (150g) oat flour

1/2 tsp salt

1/2 tsp cinnamon

1 cup (200g or about 12) pitted Natural Delights Medjool Dates

1 1/2 (360g) cups non-dairy yogurt*

1 cup (200g) coconut cream

2 tsp vanilla extract

3 tbsp (22g) arrowroot**

1/4 cup (60g) lemon juice

1/4 tsp salt

วิธีทำ

Preheat the oven to 350ºF.

Combine the Medjool dates and coconut oil in a food processor. Process into small chunks.

Add the oat flour, salt, and cinnamon. Process to a wet sandy consistency.

Press into a greased springform pan (mine was 7-inch), covering the bottom and sides.

Bake for 15 minutes at 350ºF, or until golden around the edges.

Remove from the oven and cool. Reduce oven temp to 325ºF.

Blend all the filling ingredients until smooth.

Pour on top of the crust and bake at 325ºF for 45-50 minutes until golden on the top and the center is no longer jiggly.

Cool, then chill overnight.

Top with fruit of choice (I used a combination of strawberries and chopped Medjool dates) and serve. Keep leftovers in the fridge well covered for up to a week.

ข้อมูลโภชนาการ

• ขนาดที่เสิร์ฟ: 1 slice
• แคลอรี่: 341
• ไขมันทั้งหมด: 16g
• ไขมันอิ่มตัว: 12g
• คาร์โบไฮเดรตทั้งหมด: 46g
• ใยอาหาร: 4g
• น้ำตาลทั้งหมด: 26g
• โปรตีน: 4g