If someone had told me a few months ago that the title of the dessert I make would say the word “healthy” or “healthier,” I would have thought he was joking. But here, such times have come, times when I think about how to reduce the amount of sugar and unhealthy foods, and still enjoy desserts.

It was immediately clear to me that instead of cream cheese I would use skyr vanilla, a refined Icelandic type of yogurt that I buy at Lidl, and I made the base from oatmeal and dates. I also made a departure from the classic baking, because I wanted a foamy structure that is obtained by baking in a water bath. Not to lengthen, prepare a 20 cm diameter mold, and here’s what else you need …

  • 100 g oatmeal
  • 60 g pitted dates
  • 25 g coconut oil (melted)
  • 450 g skyr vanilla
  • 150 ml of sweet cream
  • 1 teaspoon vanilla paste
  • neutral taste honey (quantity to taste)
  • 3 eggs
  • 200 g of forest fruits

Grind oatmeal and dates in a multipractice into fine flour. Mix with melted coconut oil. Line the bottom and edges of the 20 cm diameter mold with baking paper, then spread the mixture on the bottom of the mold and press a little. Coat the outside of the mold with aluminum foil to prevent water penetration.

Clean the multipractice and put skyr, sweet cream and vanilla paste in it. Pulse briefly to combine the mixture. Try and if necessary add honey to taste (I added 30 g of honey). Add the eggs and pulse until the mixture is even. Pour the mixture into the prepared mold. Put the mold in a deeper tin, pour water to half of the mold, to bake the cheesecake in a water bath. Bake for about an hour in an oven preheated to 160°C, until the surface hardens and takes on a nice color. Turn off the oven and let the cheesecake in the oven for another half hour, then take it out of the oven and cool on the grill. Refrigerate the cheesecake and refrigerate overnight.

Boil wild berries with the addition of 1 tablespoon of erythritol or sugar (to taste). Allow to cool. Remove the cheesecake from the refrigerator at least 15 minutes before serving. Serve with forest fruit topping. You can also serve it with fresh fruit (it tastes better with topping).

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