Cakes

Serves 12
Prep time 15 mins
Bake time 20 minutes (base), 45 minutes (cake)

Total time 1h20 mins

This Candida diet friendly cheese cake requires a bit more cooking effort than the No Bake Cheese Cake, but it makes a more traditional cheese cake with a lovely golden brown top ????

Ingredients

For the cheese cake topping:

• 450 g cottage cheese/ 2 cups cottage cheese
• 600 ml/ 1 pint/ 2 1/2 cups probiotic yogurt
• 2 eggs
• juice of 2 limes
• sweetener (stevia or other)

For the Base:

• 1 free range egg
• 2 tblsp melted butter
• 1 tsp fresh lemon juice
• 125 g/ 1 cup/ 4oz wholemeal flour
• 1/2 tsp bicarbonate soda

Instructions for the base:

Preheat the oven to 350 degrees F/ 180 degrees C/ Gas Mark 4.

Beat 1 free range egg and mix with 2 tblsp melted butter and 1 tsp fresh lemon juice
Then add 125 g/ 1 cup/ 4oz wholemeal flour and 1/2 tsp bicarbonate soda to the mix and press the dough into a round tin with a press up bottom (lightly buttered)
bake for 20 mins at 350 degrees F/ 180 degrees C/ Gas Mark 4 and let cool down before adding the filling

Press the cottage cheese and yogurt through a sieve or muslin cloth into a bowl and add the lime juice (and sweetener of your choice for instance stevia).
Chill until almost set and add to the cheesecake mixture. Then pour it onto the pre-baked cake base.

Instructions for the Candida Diet Friendly Cheese Cake Filling:

For the cheese cake mixture mix the cottage cheese, yogurt with the egg yolks and lime juice (and sweetener).

Then whisk together the egg whites until stiff and fold into the cheese mixture with a metal spoon.

Pour onto the prepared base in the tin and bake for 40-45 minutes until the top is golden brown.

The top looks even better if you apply milk to it with a brush 20 minutes before taking the cake out.