After trying our Banoffee Cheese Cake we wanted to try something for those who, like me, aren’t the biggest fans of bananas. This time we’re gonna try a peach cheesecake and see if it will hold without bananas and avocados in the ‘cheese’ mix. As usual, we will not be using sugar, and most of our sweetness will be derived from peaches, vanilla, and aniseeds, however, don’t forget that fruit and most yogurts still contain sugars, and honey also has a high content of sugars, so keep that in mind if you’re avoiding sugars for some medical condition.
Ingredients
- Almonds
- Oats
- Avocado
- Honey
- Aniseeds
- Vanilla
- Milk
- Soya Yogurt
- Cheeselet
- Cottage Cheese
- Peach
Method
As we did on our other cheesecake version, we will start with our base by blending our oats and almonds into a biscuit-crumb consistency. Blend in some avocado with a little milk, vanilla, aniseeds, and honey and slowly mix with the oats and almonds until all of your mixture is moist enough to be molded. Cover the base and sides of your tray (unless you’re making individual portions, in that case, cover only the base) and bake for a few minutes.
Now for our ‘cheese’ mix, start by blending the soy yogurt (I used a coconut flavored one, it adds to the fun, you can use peach or strawberry. A normal yogurt will also work), cottage cheese, cheeselet, peaches, some avocado (we didn’t actually use the rest of the avocado here, but you can, it will help the mixture thicken), vanilla, aniseed, and honey. Thicken the mixture more on low heat.
Finally, pour the ‘cheese’ mixture into our oat base and bake in low heat to thicken even further. Let it cool down and refrigerate at least overnight. Your cheesecake is done!
Variations
If you want a fancier cheesecake, feel free to sprinkle some cinnamon on top, or use some more peaches to create some jam consistency. If you want to do a traditional cheesecake without sides you will either need to do individual portions, add gelatin or freeze the cake. This mixture will lose its shape too quickly to serve otherwise (as you can see in our picture)! You can also try our steadier version, the Banoffee Cheesecake, that kept its shape much better. Of course, this recipe can be followed with almost any other fruit, so if you don’t like peaches, go ahead and swap it with your favorite fruit! We used vanilla essence here, however, vanilla been should work even better (just scrape the inside of the pod)! Let us know your thoughts and feedback, we hope you give this recipe a try and enjoy it as much as we did! (It was worth all the mess our melted cheesecake left behind! We can also assure you that no cheesecake was lost in this experiment!)