Lemon & Ginger in my eyes is the perfect flavour combination. My mum makes the most amazing Lemon Cheesecake with a Ginger Nut base which appears regularly in the summer. It’s fresh and full of flavour – what’s not to love!? I’ve been saving my version of the recipe for a little while now, it is the perfect treat, high protein, full of good fats and with slow releasing carbohydrates. Oh, and it tastes delicious!
Ingredients (makes 4 mini cheesecakes or 1 big cheesecake!) –
1 cup Oats
1 cup Pecan Halves
1 cup Pitted Dates
2 tsp Ground Ginger
1 scoop Efectiv Nutrition Gingerbread Whey (this was a limited edition flavour)
4 tbsp Beloved Date Nectar
1 cup Total 0% Greek Yoghurt
1 1/2 cup Sukrin Icing Sugar
1 scoop Efectiv Nutrition Lemon Cheesecake Whey
Juice from 1 Lemon
Lemon Zest from 1 Lemon (for decoration)
1. Start by pre heating your oven to 180 degrees. On a lined baking tray, toast the pecans and oats for 15 minutes. Once the oats and pecans have been toasted, pop them into a food processor along with the dates, ground ginger, ginger whey and date nectar.
2. Pop the mixture into a non-stick loose based tin and pop it into the fridge to set. Leave for about an hour, now it’s time to crack on with the filling!
3. Combine all filling ingredients in a blender apart from the lemon juice. Add the lemon juice bit by bit and taste accordingly. Once you have a delicious lemon flavour, pour the mixture onto the cooled base and sprinkle the lemon zest over the top (if the mixture is runny, add more Sukrin icing sugar).
4. Put the cheesecake in the fridge overnight and leave to set. Serve with a sprinkle of ground ginger, and tuck in! (Before it all goes, and trust me… it will!)
YUMMMMY. It’s fresh, zesty, sharp, sweet, sour and deliciously warm from the ground ginger. The contrasting textures are amazing, and the base is soft but holds well. This is the perfect dessert especially now Spring is on its way 🙂 Now excuse me whilst I go and eat it all…
Lots of Love,