Ingredients

Crust

2 cups (300 g) almonds or walnuts

2 cups (300 g) dates, pitted

Filling

4 cups (600 g) raw cashews, soaked and rinsed well*

3/4 cup (180ml) raw agave syrup, maple syrup, or raw honey (melted)

1/2 teaspoon vanilla

2/3 cup (160ml) lemon juice

1 1/3 cup (225 g) full-fat cottage cheese 

1/2 teaspoon sea salt

1/2 cup BABS Pure bone broth (125 ml)

Cottage Cheese Cheesecake

I think that everyone has a weakness for something sweet, preferably a treat that is incredibly rich and loaded with sugar! We all know that indulging in sugary treats is not a healthy choice, but we do it anyway and then we feel guilty, as if we know we let our body down.

There is, of course, a way to enjoy your favorite dessert without sacrificing your health and loading up on empty calories. That’s the incredible power of food; you can satisfy all your cravings and nourish your body with nutritious, whole foods that taste amazing. You just have to be creative.

My biggest weakness is cheesecake – one that is so divinely creamy and softly sweet it is like eating a slice of heaven. My love for cheesecake is rooted in my childhood. My grandmom used to make the best in the world. One of my most cherished memories from when I was a little girl is eating her freshly made cheesecake and listening to her funny stories.

On my eternal quest to craft healthier (and tastier!) versions of food that we can enjoy guilt-free, I have found a delectable recipe for cheesecake that is almost as good as the one my grandmom used to make.

Magnificently Healthy Cheesecake, Times Two

Hint: to make a cheesecake that is good for you, skip the cream cheese! This recipe is centered around cottage cheese, one of the healthiest dairy products on the planet. Cottage cheese is an excellent source of protein. It supplies your body with B-complex vitamins, as well as vitamins A and D, and is known for reducing the risk of breast cancer and improving weight loss. It is also rich in important minerals including calcium, magnesium, potassium, phosphorous, zinc, and selenium, all of which play vital roles in the body.

Instructions

1. In a food processor, blend together the almonds or walnuts and dates until a dough is formed
2. Spread the dough evenly on the bottom of a 9-inch (24 cm) springform pan
3. Clean the food processor and place all of the filling ingredients in, mix until well blended
4. Pour the filling mixture over the crust, cover, and place the cheesecake in the freezer
5. Freeze for at least 3 hours
6. Defrost the cake in the refrigerator for 30 minutes before serving

*To quick soak raw cashews: Add cashews to a pot and cover with 1/2 inch of water. Bring to a boil and boil for 2 minutes. Remove from heat and allow the cashews to soak for 1 hour. Drain, rinse with cold water, and they are ready for use.

Extras

• You can add 2/3 cup (75 g) of raw cocoa powder, and you’ll have a fantastically delicious healthy chocolate cheesecake
• Sprinkle shredded coconut or almond flakes on the top before serving
• Smear your favorite sugar-free marmalade or jam (I love cherry or blackcurrant)