As I am still inspired by Greece and Greek cuisine, I decided to make a Greek cheesecake the other day and share the recipe with you. It was creamy, delicious, and just enough sweet, but I may have left it in the oven for a few minutes too long. Before we start, let me just say that I never count calories. If I did, I would probably feel bad and regret eating such a deliciousness. Now I don’t. ♥ But most importantly, it is gluten-free and sugar-free! Well, I cheated with honey, but it is completely natural and thus great to use. It is very similar to the blueberry cheesecake I made a while ago, but has some modifications. It is so easy to make that even those who never bake will want to try it ;)
For the crust:
2 cups ground almonds ♥ 1 cup coconut flour ♥ 40 g butter ♥ 2 tbsp honey
For the filling:
500 g cottage cheese ♥ 1 cup sour cream ♥ 2 eggs ♥ 3 tbsp honey ♥ 2 ripe bananas
For the topping:
slivered almonds ♥ some more honey
First, preheat the oven on 175 °C and spread some butter on a round baking pan (23 cm) to prevent the cheesecake from sticking to it.
Crust: Mix the almonds, coconut flour and honey in a bowl. Then add warm butter and mix thoroughly with your hands (yumm!). If he mixture is too thick/too watery, add some more butter/almond flour. Spread and press it on the baking pan and put in the oven until the cheesecake filling is finished.
Filling: In a bowl, mash the bananas and add all the remaining ingredients. Mix with a hand blender and pour the mixture on the crust in the baking pan.
Put in a preheated oven (175 °C) for approximately 50 minutes. After it is done, leave it in the oven for another 10 minutes (unless it starts to get brown on the edges, like mine!). Let the cheesecake cool for a few hours. Then carefully place it on a cake stand, sprinkle with almonds and drizzle some honey on the top. Enjoy the magic ♥