This dish contains the following allergens: Milk/Dairy, Eggs
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For the base
100g
oat flour
100g
ground almonds
50g
coconut sugar
1 tbsp
flaxseed + 2 tablespoons water
100ml
almond milk
2 tbsp
melted coconut oil
For the topping
100g
soft cheese
1 tbsp
sweetener
1 tbsp
cornflour
1
egg
1 tsp
vanilla extract
For the raspberries
200g
frozen raspberries
1 tbsp
maple syrup
3 tbsp
chia seeds
For the base
3.5oz
oat flour
3.5oz
ground almonds
1.75oz
coconut sugar
1 tbsp
flaxseed + 2 tablespoons water
3.5fl. oz
almond milk
2 tbsp
melted coconut oil
For the topping
3.5oz
soft cheese
1 tbsp
sweetener
1 tbsp
cornflour
1
egg
1 tsp
vanilla extract
For the raspberries
7oz
frozen raspberries
1 tbsp
maple syrup
3 tbsp
chia seeds
Utensils
Step 1
Preheat the oven to 170C and grease and line a 22cm loose bottomed cake tin.
Step 2
First make the base: Whisk the flaxseed and water and set aside for 5 minutes to thicken. Place the flour, ground almonds and coconut sugar into your Ninja Kitchen Nutri Ninja then add the milk, oil and flaxseed mixture. Pulse well until combined then spoon into the tin and press down evenly. Bake for 10 minutes.
Step 3
Next place the raspberries in a pan with the maple syrup and simmer for 5-8 minutes until juicy. Remove from the heat and stir in the chia seeds. Set aside for 10 minutes to form a jam.
Step 4
Clean the blender and add in the cheesecake ingredients and whizz up until smooth. Pour over the base, dot over spoonfuls of the raspberry jam then swirl with a knife. Return to the oven for 30 minutes (cover halfway with foil) then leave to cool before placing in the fridge for an hour at least.
Preheat the oven to 170C and grease and line a 22cm loose bottomed cake tin.
For the base
100g
oat flour
100g
ground almonds
50g
coconut sugar
1 tbsp
flaxseed + 2 tablespoons water
100ml
almond milk
2 tbsp
melted coconut oil
For the topping
100g
soft cheese
1 tbsp
sweetener
1 tbsp
cornflour
1
egg
1 tsp
vanilla extract
For the raspberries
200g
frozen raspberries
1 tbsp
maple syrup
3 tbsp
chia seeds
For the base
3.5oz
oat flour
3.5oz
ground almonds
1.75oz
coconut sugar
1 tbsp
flaxseed + 2 tablespoons water
3.5fl. oz
almond milk
2 tbsp
melted coconut oil
For the topping
3.5oz
soft cheese
1 tbsp
sweetener
1 tbsp
cornflour
1
egg
1 tsp
vanilla extract
For the raspberries
7oz
frozen raspberries
1 tbsp
maple syrup
3 tbsp
chia seeds
Step 2 of 5
First make the base: Whisk the flaxseed and water and set aside for 5 minutes to thicken. Place the flour, ground almonds and coconut sugar into your Ninja Kitchen Nutri Ninja then add the milk, oil and flaxseed mixture. Pulse well until combined then spoon into the tin and press down evenly. Bake for 10 minutes.
For the base
100g
oat flour
100g
ground almonds
50g
coconut sugar
1 tbsp
flaxseed + 2 tablespoons water
100ml
almond milk
2 tbsp
melted coconut oil
For the topping
100g
soft cheese
1 tbsp
sweetener
1 tbsp
cornflour
1
egg
1 tsp
vanilla extract
For the raspberries
200g
frozen raspberries
1 tbsp
maple syrup
3 tbsp
chia seeds
For the base
3.5oz
oat flour
3.5oz
ground almonds
1.75oz
coconut sugar
1 tbsp
flaxseed + 2 tablespoons water
3.5fl. oz
almond milk
2 tbsp
melted coconut oil
For the topping
3.5oz
soft cheese
1 tbsp
sweetener
1 tbsp
cornflour
1
egg
1 tsp
vanilla extract
For the raspberries
7oz
frozen raspberries
1 tbsp
maple syrup
3 tbsp
chia seeds
Step 3 of 5
Next place the raspberries in a pan with the maple syrup and simmer for 5-8 minutes until juicy. Remove from the heat and stir in the chia seeds. Set aside for 10 minutes to form a jam.
For the base
100g
oat flour
100g
ground almonds
50g
coconut sugar
1 tbsp
flaxseed + 2 tablespoons water
100ml
almond milk
2 tbsp
melted coconut oil
For the topping
100g
soft cheese
1 tbsp
sweetener
1 tbsp
cornflour
1
egg
1 tsp
vanilla extract
For the raspberries
200g
frozen raspberries
1 tbsp
maple syrup
3 tbsp
chia seeds
For the base
3.5oz
oat flour
3.5oz
ground almonds
1.75oz
coconut sugar
1 tbsp
flaxseed + 2 tablespoons water
3.5fl. oz
almond milk
2 tbsp
melted coconut oil
For the topping
3.5oz
soft cheese
1 tbsp
sweetener
1 tbsp
cornflour
1
egg
1 tsp
vanilla extract
For the raspberries
7oz
frozen raspberries
1 tbsp
maple syrup
3 tbsp
chia seeds
Step 4 of 5
Clean the blender and add in the cheesecake ingredients and whizz up until smooth. Pour over the base, dot over spoonfuls of the raspberry jam then swirl with a knife. Return to the oven for 30 minutes (cover halfway with foil) then leave to cool before placing in the fridge for an hour at least.
