Pistachio and strawberry baked cheesecake
It’s creamy, it’s dreamy and it’s full of beans. We’re changing up the ingredients of a classic cheesecake to make it more gut-boosting and fibre-filled.
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Cooking tools:
- Blender
- Springform pan
- Oven
- Mixing bowl
- Measuring cup
- Spatula
Ingredients
- 100g shelled pistachios
- 200g steel cut oats
- 50ml extra virgin olive oil (EVOO)
- ½ tsp nutmeg
- ½ tsp cinnamon
- Pinch of salt
- 225g jarred/tinned cannellini beans (drained and rinsed)
- 400g cashews (soaked in boiling water for 30mins)
- 200g thick yoghurt (we used Bio&Me Original Live Kefir Yoghurt)
- 10 Medjool dates, pitted
- 200ml milk of choice (we used soya milk)
- 1 lemon, juiced
- 250g strawberries
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