Lees in het Nederlands
Yesterday I celebrated my birthday, but I also had a photoshoot for a fashion brand. Lucky me that I was working with a client and photographer that I had worked with a couple of times before, so I knew I would be working with a lovely team of very nice people. So I decided to treat them with a delish healthy birthday cake (tip for other potential clients: book me on my b-day next year ;)!
Clean caramel cheesecakeI quickly decided what kind of birthday cake it had to be: a caramel cheesecake! I love cheesecake and I had been wanting to make cheesecake for a long time already. But, as you could have suspected from me, I’d rather not have a heavy, unhealthy cheesecake that is full of processed sugar. I also knew that some team members are aware of their health too and that one of them eats lactose-free. So I took this opportunity to surprise them with a clean pumpkin ‘caramel cheesecake’ that is healthy enough to have for breakfast!
Yum yum yummieness! Can you believe this pumpkin ‘caramel cheesecake’ is actually very healthy? Healthy enough for breakfast!
One piece of Pumpkin No Cheese ‘Cheesecake’ with ‘Caramel’ is good, two pieces are even better! Yay!
Our light technician turning the kitchen counter into a war zone 🙂
What I love about this cheesecake:
- gluten free – the crust is solely made from nuts and seeds, mixed with two eggs (make the cheesecake vegan by using egg substitute).
- free of processed sugar – I’ve only used organic agave syrup, which is full of nutrients and has a low Glycemic Index, meaning that it doesn’t impact your blood sugar level so much.
- dairy free – you could opt for organic, grass fed dairy butter, but if you’re lactose sensitive, coconut oil is a better option.
- it makes me pretty: its main ingredient pumpkin is full of a.o. vitamin A, which treats acne and slows down premature skin aging and full of fiber, which balances the blood sugar level and makes you feel full.
- it boosts my mood, makes me sleep better and gives me energy due to the high potassium and serotonin content.
- it boosts my overall immune system.
Have I mentioned yet that IT JUST TASTES GREAT?
Bake your own gluten-, dairy-, lactose-, sugar-free Pumpkin No Cheese ‘Caramel Cheesecake’! Here’s the recipe. You may thank me later.
- 1/4 C ground flax seeds (or grind them yourself)
- 1/4 C ground sunflower seeds (or grind them yourself)
- 1/4 C coconut flour
- Pinch of fine pink Himalayan sea salt
- 2 eggs
- Little bit of melted/liquid coconut oil to grease a small round tin loaf
- 2 tbs coconut oil
- 1/4 C agave syrup
- 1/4 C almond shavings
- 2 pinches of pink Himalayan seasalt
- 2 C pumpkin, cooked until tender (or use pumpkin puree from a carton)
- 1 packet Silken Tofu
- Thumb tip size fresh ginger, chopped
- 2 tbs pumpkin pie spices (or a mixture of spices like cloves, cinnamon, nutmeg and kardemom)
- 1/4 C agave syrup
- 2 tbs almond butter
- 1.5 tbs agar agar
- 50 ml water
- 1. Preheat the oven at 250°C/480°F.
- 2. Grease a 12" tin loaf with coconut oil and set aside.
- 3. Combine the ingredients for the crust and transfer into the loaf. Press firmly into the bottom and bake for 15 minutes.
- 4. Take out the tin and set aside.
- 5. In a small cooking pan, combine half of the coconut oil and half of the agave syrup and heat until melted (in case you are using liqiud coconut oil, just heat the mixture while stirring and turn down the heat when it starts to boil).
- 6. Mix well and pour on top of the crust.
- 7. Set the tin loaf asid in the fridge to let the 'caramel' layer stiffen.
- 8. Mix pumpkin, Silken Tofu, ginger, almond butter, spices and agave syrup in a blender or food processor and blend until liquid.
- 9. Mix agar agar with 50 ml water and heat.
- 10. Add the pumpkin-tofu mixture and keep stirring until it starts to boil.
- 11. Immedeately turn off the heat at that point and pour the mixture in the tin, on top of the caramel layer.
- 12. The pumpkin-tofu layer now has to stiffen in the fridge. You'll have to wait for that approx. for about two hours.
- 13. After two hours, melt the rest of the agave syrup and coconut oil in a saucepan.
- 14. Turn down the heat when it starts to boil and add the almond shavings.
- 15. Spread the mixture out on top of the pumpkin-tofu layer.
- 16. Top your pie with a little bit of pumpkin pie spices.
- 17. Let the last layer cool down well in the fridge.
- For a max clean and healthy cake, make sure you use organic, unprocessed ingredients and stick to the ingredients that I recommend. You could opt for normal salt for instance, but it lacks nutrients.
Can’t find the products in a store near you? Hope this list helps:
Organic Silken Tofu
Liquid Coconut Premium Oil
Organic Pumpkin Pie Spice
Himalayan Natural Unprocessed Coarse Grain Salt
Madhava Organic Agave Nectar – Amber
Bob’s Red Mill Organic Whole Flaxseed Brown
Bob’s Red Mill Natural Raw Sunflower Seeds
Bob’s Red Mill Organic Coconut Flour
Liked the cake?
Did you like the recipe or do you have another variation on my cheesecake? Let me know in the comments below, I would love to read so!