Six healthy cheesecake recipes

Cheesecake and matcha tea

– 20 grams of raw almonds

– 10 grams of corn flour

– 3 tablespoons of coconut oil

For the filling :

– 100 grams of lactose-free spreadable cheese

– 1 teaspoon (small) of matcha tea

– 1 splash of vegetable drink

– Half a packet of gelatin

– 5 blackberries for the jam

Turn on the oven at maximum power. Crush the almonds. Once crushed, mix with the corn flour and 3 tablespoons of coconut oil. We mix.

We put the previous mixture in a removable mold, pressing with a spoon and impregnating the edges of the mold.

We put it in the oven for 10-15 minutes at 170 degrees. After that time, we take it out of the oven and let it cool.

Now we prepare the filling. We heat the cheese spread in a saucepan, once completely melted we add the vegetable drink and the matcha tea. We remove.

When the previous 3 ingredients have been mixed well, add the gelatin and stir.

We pour the mixture into the mold where we have made the base.

Let cool in the refrigerator for 2-4 hours. For the jam, crush the 5 blackberries with a chopper and when the cake has solidified, pour it on top.