Ingredients

Base

• 65g ground hazelnuts
• 65g buckwheat groats
• 28g chia seeds
• 28g quinoa flakes
• 13g flax seeds
• 60g butter, melted

Cheesecake topping

• 450g full fat cream cheese
• 57.5ml double cream
• 1 eggs
• 57.5g caster sugar/coconut sugar
• 1.5 tbsp. corn flour
• Seeds from one whole vanilla pod / 1 tsp vanilla extract
• Zest of 1 lemon

Method

• Preheat the oven to 180ºC fan. If using, otherwise Remoska from cold.  This fits in 20cm lakeland silicon mould.
• Prepare the base. Mix all the dry ingredients and melted butter in a bowl, then press into the base of the tin and cook until slightly browning in colour for 25 mins in the oven, or 35mins in the Remoska from cold. Cool slightly on a rack while you make the cheese filling.
• Turn the oven up to 200°C fan if using an oven.
• Combine the sugar and corn flour in a bowl. Add the cream cheese and beat with a whisk until creamy. Add the egg and beat until combined.
• Add the cream, beating until smooth, then beat in the vanilla and zest.
• Tip the mixture into the tin, level the surface and place in the centre of the oven.
• Bake for 35 – 40 minutes in the oven (45 mins – 1 hour in the Remoska) until the top is browned and the filling set around the edges but slightly wobbly in the middle. Towards the end of the bake put a piece of foil over the top if it’s browning too much.
• Leave the cheesecake to cool in the tin and place in the fridge to cool completely before serving.

Notes:

• This puffs up like a souffle when cooking and is meant to go dark brown/ almost burnt on top, but should remain slightly wobbly in the center before you stop cooking.
• It is best eaten cold, straight from the fridge.  I would almost make the day ahead and keep it in the fridge overnight to ensure it is completely set.
• Store what you don’t eat in the fridge. It will keep covered in tin foil in the fridge for 5 days.