baked honey cheesecake
50g pitted medjool dates 180g (2 cups) rolled oats 40g ( 14⁄ cup) sunflower seeds 12⁄ tsp ground cinnamon 50g ( 2⁄3 cup) shredded coconut 100g butter, melted 2 x 250g pkts light cream cheese, cubed 250g crème fraîche 2 tsp natural vanilla extract 105g (31 ⁄ 2 tbs) honey 3 eggs 60g ( 14⁄ cup) lemon juice
1 Preheat the oven to 180°C/160°C fan forced. Grease a deep, round 22cm (base measurement) springform cake pan. Line base with baking paper. 2 Place dates in a food processor and process until coarsely chopped. Scrape down sides with a spatula. 3 Add the oats, sunflower seeds and cinnamon and process until finely chopped and combined. Add coconut and melted butter and process until combined. 4 Transfer mixture to prepared pan and press firmly into base and side (approx. 3cm up the sides). Bake for 10 minutes or until lightly golden. Remove from oven. Set aside to cool. Reduce oven to 170°C/150°C fan forced. Clean and dry food processor. 5 Place cream cheese, crème fraîche, vanilla and honey in the food processor and process until just combined. Scrape down sides with a spatula. 6 Add eggs and lemon juice. Process until just combined and smooth. Pause to scrape down sides with spatula, if needed. 7 Pour the mixture over the crust. Bake for 55 minutes or until almost set (cheesecake should still have a slight wobble in the centre). Turn off oven and leave to cool in oven with door slightly ajar (approx. 3 hours). 8 Carefully remove cheesecake from pan. Place in the fridge to chill completely, preferably overnight, before serving.