Banana Raspberry Yogurt Cheesecake - Refined Sugar-Free recipe

Instructions

Prepare the oatmeal crust.

Preheat the oven to 350F (180C). Grease with butter an 8-inch (20cm) springform pan and line with parchment paper.

In a bowl, combine flour, oats, baking powder and salt.

Add butter, honey and vanilla.

Stir until combined and crumbly.

Press the crumb mixture into the bottom of the pan.

Bake for 10-13 minutes. Set aside to cool completely.

Reduce oven temperature to 340°F (170°C).

Prepare the refined sugar-free raspberry sauce.

Place the raspberries and lemon juice into a small saucepan and bring to a boil while stirring constantly.

Simmer for about 5 minutes or until thickens and remove from heat.

Sieve to remove the seeds.

Add 1 tablespoon of honey and mix to combine. Set aside to cool.

Prepare the banana and yogurt filling.

Place the bananas into a large bowl.

Use a fork to mash the bananas.

Add eggs one at a time and whisk well to combine.

Add vanilla extract, honey and salt and mix to combine.

Add Greek yogurt and mix well.

Assemble the cake.

Pour the banana yogurt mixture over the crust.

Add teaspoons of raspberry sauce on top of the banana mixture.

Use a skewer to create swirls.

Bake the cake for 40-45 minutes or until the cake is set.

Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.

Serve it with the remaining raspberry sauce. Enjoy!

Dessert