THE NONCARBS BLOG: CHEESE CAKE

Cheese cake (2 pers.)

Classic. Yummy. And no bad feelings!

This cheese cake can be made with any fruit topping you like and with any of your favourite nuts as bottom. For the best result, use fresh and organic products. It is absolutely carb and sugar free and if you use fat free/reduced lactic, the calories stays down without abolish the good taste.

You need:

Crust:

50 g almonds

10 g soft butter

2 tsp. cinnamon

Cake:

100 g Cottage cheese

100 g Drained Yoghurt (drain 300 g yoghurt in the fridge for at least 5 hours)

1 egg

½ vanilla pod (or two tsp. of vanilla extract)

1 banana

Topping:

100 g raspberry

Method:

Start with the Crust: Blend the almonds with cinnamon and mix with the butter for a smooth mass. Fill out the bottom of a greased springform pan measuring around 20 cm d. put it in the fridge to set.

Blend all the ingredients for the cake and pour on top of the crust. Bake in the oven at 170 degrease for 30 min. Turn off the oven and leave the cake in for about 20 min. Put it in the fridge to set.

Cook the berries into a smooth mass and pour on top of the cake. Let the whole thing set over night and serve!