Treat yourself to this simple and delicious crunchy nut cheesecake from I Quit Sugar.
Prep: 20 mins
Cooking: 2 hours 30 mins
Total: 2 hours 50 mins
- 750 g cream cheese, at room temperature.
- 2 tablespoons yoghurt or sour cream.
- 3 tablespoons coconut cream.
- 1/2 cup rice malt syrup, or to taste.
- 1 egg.
- dash vanilla powder.
- small handful pistachios, or toasted coconut flakes, to serve.
Cake Base* 1 cup shelled pistachios or hazelnuts.
- 1 cup shredded or desiccated coconut.
- 1 cup almond meal, or other nut meal, or LSA.
- 120 g unsalted butter, softened.
- Preheat the oven to 160ºC / 325°F and line the sides and base of a 23 cm spring-form tin with baking paper.
- To make the cheesecake base, grind the nuts in a food processer until semi-fine. Add the coconut, almond meal and butter and rub with your fingers to make a dough. The more you rub, the more you’ll release the oils in the nuts and achieve the right consistency. Add more butter if required. Press into the tin, covering the base and sides to an even thickness (about 5 mm). Bake for 5–8 minutes until starting to turn golden. Remove and allow to cool completely.
- Combine the cream cheese, yoghurt, coconut cream, syrup, egg and vanilla powder in a large bowl. Don’t over-mix, and try to keep the aeration to a minimum while stirring (too much air will make the filling puff up and then collapse during cooking). Spoon into the cold base and return to the oven for 20–30 minutes or until the mixture pulls away from the base a little and the centre is custard-like (don’t overcook). Place in the fridge for at least 2 hours to firm before serving.
- Be sure to allow the cheesecake to cool for several hours before serving; otherwise, it can taste too eggy.
If you would like to make your own cream cheese, you can find our recipe here.
We recommend Pureharvest rice malt syrup.