Delicious Low-Fat Cheese Cake [wheat-free and refined sugar-free!]

This light baked cheesecake has won a golden medal in my family! Being low fat yet nutritious and filling, not too sweet and not too sour, having soft texture and delicious flavors - all of that makes it a perfect breakfast idea. It is a safe dessert alternative for those who watch their weight, follow a low-sodium diet, healing a stomach from gastritis, have irritated stomach lining or other abdominal distress. And kids love this cake too!

I am happy to say straight away that preparation is very easy and no advanced or even intermediate baking skills are required!

INGREDIENTS:
♥ 500g of low fat cottage cheese or quark
♥ 4-5 large ripe bananas (4 for a thinner filling as on the second picture above)
♥ 130g of rolled oats
♥ Optional: 2-3 tablespoons of sugar-free low-salt peanut butter or cashew nut butter
♥ Optional: 1/2 tablespoon of vanilla powder
♥ Coconut butter to smear a baking tin

METHOD:

♥ Preheat an oven to 180C degrees.
♥ Very lightly smear the inside of your pie tin with a thin coating of organic butter or coconut butter (no margarine)

Cake base:
♥ Take a standard coffee mug of steel-cut or rolled oats (not 'easy-cook' or instant oats)
♥ 2 large ripe bananas
♥ Optional: If you don't suffer from nut allergies and if you are not prone to migraines - 2-3 tablespoons of organic sugar-free low-salt peanut butter. If you add peanut butter, you can safely reduce the amount of butter or coconut butter you smeared your pie tin with

♥ Process the base mixture in a chopper or anything else that does the same job - chopping and blending everything well together :) Any food processor will do! Here's a picture of the one that I use and it came within a hand blender set. By the way, it's better to process ingredients in parts if they don't all fit into your food processor's container at one time.

Hello, I'm a chopper! :)

♥ Now line the bottom of a pie tin with the base mixture ans smooth it out with the back side of a tablespoon. Bake it for 12 minutes.

♥ Clean the chopper or food processor's container as you'll need it again to make the filling.

♥ After 12 minutes have passed, take the cake base out from the oven and let it cool down a little. It need not be too soft of too crusty, just somewhere in between is perfect!

Cake filling:

♥ Take approx. 500 g of low fat organic cottage cheese

♥ 3 large ripe bananas (or 2 for a thinner filling, see 2nd picture from the top)

♥ Optional: 1/2 tablespoon of vanilla powder (if you can get it organic - that's great!)

♥ Blend it all together in a food processor. I just use my good old chopper you now are introduced with. :) In the UK cottage cheese usually comes a bit watery and grainy, so if you are using a dry/drained cottage cheese, you might want to add some water (about 7 tablespoons) or organic plain yoghurt or kefir, so that a consistency or your mixture resembles a pudding.

Raw mixture before cooking: 

♥ Pour the mixture over your base and bake for 30 - 35 minutes at 180C degrees.

♥ Take it out, let it cool until room temperature and then unclip the sides of your pie tin to serve.

You can also do a layered version with blueberries.❤

1. Bake your oats & banana cake base (instructions as above) for 10 minutes.
2. In a food processor or chopper process 140g of frozen or fresh blueberries with 80g of cashew nuts. The consistency should not be too watery, but should look rather like a thick yogurt. Pour the mixture over the base and bake it for another 20 minutes.
3. Follow the instructions above on how to make a cake filling and pour it over the blueberry layer. Bake for another 30-35 minutes. Let cool and enjoy! 

 Bon Appétit!