Home / Recipes / Pistachio and strawberry baked cheesecake

Pistachio and strawberry baked cheesecake

Dessert Snacks

SERVES 10-12

1hr 20mins

It’s creamy, it’s dreamy and it’s full of beans… quite literally. We’re changing up the ingredients of a classic cheesecake to make it more gut-boosting and fibre-filled. We’ve used cannelini beans along with live yoghurt, cashews, dates and strawberries to create a delicious baked cheesecake.

6 Plant Points

Ingredients

Base

100g shelled pistachios
200g steel cut oats
50ml extra virgin olive oil (EVOO)
½ tsp nutmeg
½ tsp cinnamon
Pinch of salt

Filling

225g jarred/tinned cannellini beans (drained and rinsed)
400g cashews (soaked in boiling water for 30mins)
200g thick yoghurt (we used Bio&Me Original Live Kefir Yoghurt)
10 Medjool dates, pitted
200ml milk of choice (we used soya milk)
1 lemon, juiced
250g strawberries

Method

In a food processor, blitz dry base ingredients together until a crumble is formed. Add the olive oil and pulse again. Line the bottom of an 8x4” cake tin with greaseproof paper. Press the crust into the bottom of the pan.
In a high-powered blender, blend the filling ingredients (excluding the strawberries) until creamy. Add 50ml of extra milk if too thick. Then pour the filling over the crust and smooth until even.
Bake on 180C/gas mark 4 in a preheated oven for 60 minutes.
In the meantime, cook strawberries in a small saucepan over medium heat for around 10 minutes or until they reach a jammy consistency. Leave to cool.
When ready to serve, let the cheesecake sit for 30 minutes before adding the strawberry topping, slicing and serving.

Cannellini beans are a strange but wonderful addition to this delicious cheesecake, they contain an abundance of fibre which comes with a handful of health benefits.

Are you fearful of fibre?

Over 30% of adults experience a sensitive gut at some point in their life, whether that be constipation, burdensome bloating, IBS or even stomach upset from a bug or course of antibiotics.

In clinic, we find that many people with gut symptoms will often strip a lot of high fibre foods out of their diet (such as veggies and legumes) when their gut flares up in an effort to reduce gut activity. The issue is that many then tend to feel frightened about adding it back into their diet in case their symptoms pop back up.

We get it: it can feel safer to stick with low-fibre foods such as meat, fish and refined carbs. But the thing is, restricting your diet in this way means that you’re unlikely to get enough of your gut microbes favourite nutrients such as fibre and other plant chemicals.

The science shows that both you and your gut needs fibre in your diet daily to be your healthiest and happiest self.

For more information read the full blog which provides 4 simple ways to retrain your gut.

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