Serves: 12 Prep: 10 mins Cook: 50 mins
Ingredients
Base
½ cup Walnuts
1 cup Oats
75g Butter
2 tbsp maple syrup
Filling
500g cream cheese
½ cup and 1 tbsp coconut sugar
3 tsp finely grated lemon rind
3 eggs
¼ cup lemon juice (2 lemons)
Raspberries to serve
Cream to serve
Method
Preheat oven to 160 C/ 140 C fan forced and line a pie dish with baking paper.
Blend walnuts and oats in food processor then add to a bowl with wet ingredients and mix together well. Tip into pie dish and press the mixture to form the base of the cheesecake.
Put all the ingredients for the filling into a bowl and mix with beaters until everything is well combined. Pour on top of the base in the pie dish and smooth out the top.
Place in oven and bake for 50 min or until filling is just set (may still be a little wobbly but will set properly once out oven).
Allow to sit and cool until room temperature, then refrigerate for 3 hours or until cold.
Top with strawberries and serve with a little bit of cream if you like.
