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“This is an amazing cheesecake. My husband is crazy about cheesecake and he loves this. It is such a healthy alternative to most cheesecakes. If you prefer instead of using 4 ramekins you can just use one pie pan.”
READY IN:
1hr 20mins
SERVES:
4
YIELD:
4 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. - Preheat oven to 325.
  2. - TO MAKE BASE put oats, sunflower seeds, dried mixed berries, and orange juice into a food processor and process to a paste.
  3. - Spread mixture out on a nonstick baking sheet. Bake for 8 minutes.
  4. - Remove from oven, chop into 1/4" chunks and return to oven for an additional 5 minutes or until golden brown.
  5. - Let cool then process again. The mixture becomes crispy when cold.
  6. - Divide into 4 ramekins and press into the bases.
  7. - TO MAKE THE FILLING put the water, gelatin leaves, and honey into a small pan over low heat. Heat until the gelatin has dissolved.
  8. - In a food processor, put cottage cheese, cream cheese, lemon zest, and vanilla extract. Process for about 4 mins or until the mixture is smooth and zest has almost disappeared. Bring to room temperature before the next step.
  9. - Pour the gelatin mixture in with the cheese mixture. (make sure cheese mixture is room temperature or it will not set up correctly.).
  10. - Pour the filling over top of the bases and let chill in refrigerator for 30 minutes.
  11. - TO MAKE TOPPING put the frozen fruit into a small pan over medium heat and bring to a boil.
  12. - Gradually stir in the arrowroot mixture and cook stirring constantly until thickened.
  13. -Add the topping to the cheesecake. Serve in ramekins.

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