Every high tea needs a showstopper. Like this colourful, gluten-free and above all very delicious cheesecake from @lislovescooking. Surprise your family and friends with a party on their plate!
Preparation time +/- 30 minutes | waiting time 2 hours
Ingredients for 2 cakes
Baked oats base
60 grams (gluten-free) oats
1 banana
1 tsp baking powder
1 tsp cinnamon
1 tbsp chocolate chips
1 tbsp maple syrup (optional)
Cheesecake
100 grams (coconut) yoghurt
100 grams strawberries
1 tbsp maple syrup (optional)
2 gelatine leaves
Compote
150 grams blueberries
1 tbsp cornstarch
1 tsp vanilla
This is how you make it
Preheat the oven to 180 degrees and grease two 10-12 cm springform pans well or line them with baking paper.
Mash the banana and mix it with the other ingredients for the base to a nice batter. Divide the batter between the two springform pans and smooth out. Bake the bases for about 20 minutes in the preheated oven and leave to cool well before continuing.
Prepare the gelatine according to the packet.
Puree the yoghurt, strawberries and any sweetener and stir in the prepared gelatine.
Pour the filling over the two baked oats bases and put in the fridge for at least two hours to stiffen.
Meanwhile, make the compote by gently heating the blueberries with a small splash of water, the cornstarch and vanilla in a pan. Keep stirring well and your compote will thicken by itself.
Serve the tarts with the compote, fresh fruit and some extra chocolate.
Enjoy!
