SpiceD Apple Baked Cheesecake

Put a quarter cup each, of almond flour, porridge oats, sunflower and chia seeds into a mixing bowl and mix well.

Zest the whole lemon. I use a grater for parmesan cheese as I like it to be a little chunky in this recipe. 

Juice half the lemon.

Put half the cranberries into the food processor along with the jaggery, half a cup of mixed nuts, the spices (two inch of ginger root, two stick of cinnamon stick) and juice of half a lemon. 

Blend until it makes a thick and sticky paste. It should be quite chunky, you don't want it to be too finely processed. 

Put the processed mix into the bowl along with the seed, oats, and almond flour. Add the lemon zest, the additional cranberries, a teaspoon of vanilla essence, an eighth of teaspoon of ground cloves and the salt. Measure out your tahini, add to the bowl and mix well. 

Let the mix sit for fifteen minutes or longer to activate the chia seeds. The soluble fibre from glutinous seeds helps the dough to stick together. Add a little warm water if it needs it.

While the dough is resting get started on the apple puree. 

Cut apple into small chunks and put in a pan. Add juice and zest of a whole lemon, and 2 teaspoons of ghee. 

There should be enough moisture in the cooking apple and the lemon to make a puree. You can always add a little warm water if it needs it. 

Put it on the stove at a medium temperature. Cook for around 10 minutes until the apple turns to mush. Then reduce the sauce until it is a thick tart paste. Be careful not to burn.

Cut parchment paper to fit a large cake tin with a removable base. Grease parchment up with coconut oil and line the tin.

Roll the cookie dough into a large ball and place in the centre of the cake tin. Press it flat with your hands until it covers the base and leaves a small lip going around the edges. 

Place in a preheated oven at 150 degrees for 10 minutes or until it starts to turn brown.

Remove from oven and let cool.

Put all the topping ingredients into the food blender and blend well.

The mix should be roughly the consistency of a pancake mix.

It should taste creamy with a hint of vanilla and mace.

Pour into the cake tin, over the top of the cookie base.

Put into a preheated oven at 150 degrees. 

Check this after about 50 minutes.  

Keep checking regularly to make sure it does not go too brown.  Lower the heat if it starts to go brown.

You will know the cheesecake is ready when the batter has pulled away from the sides and has raised slightly in the middle. 

You can double check with a sharp knife to see if it has cooked in the middle. 

Remove from the oven and place a clean dish towel over the top. 

When cool, remove the side of the cake tin. 

Decorate with creme fraiche, some slices of apple and a little lemon zest. Remember that creme fraiche will add to your fat content.

Refrigerate before cutting into 16 pieces for serving. 

Note: I don't add optional decoration to the nutrient guidance