Malzemeler
For the Base
-
1 cup hazelnuts (100g)
-
1 cup oats (85g)
-
1 tea glass of milk (50ml)
-
8 dates
For the Cream
-
2 packs of low-fat cream cheese (200g)
-
2 tablespoons honey (25g)
For the Topping Sauce
-
1 cup blackberries (frozen) (120g)
-
1 cup raspberries (frozen) (120g)
-
1/4 cup water (50ml)
Tarifler
-
Soak the dates in hot water for about 10 minutes until they soften.
-
Once softened, remove the pits and blend them in a food processor.
-
Add the oats and hazelnuts, then blend until the mixture reaches a sticky, uniform consistency.
-
Place a springform cake mold on a baking tray lined with parchment paper and press the base mixture evenly into the bottom.
-
In a separate bowl, thoroughly mix the cream cheese and honey.
-
Spread the cream evenly over the prepared base, then place the entire tray in the freezer for 1 hour to set.
-
While the cheesecake is chilling, prepare the sauce: place the raspberries, blackberries, and water in a saucepan and simmer on low heat.
-
Mash the cooked berries with a fork to create a chunky sauce consistency.
-
Once the sauce has cooled, spread it evenly over the cheesecake taken out from the freezer.
-
You can garnish the top with raspberries, blackberries, or fresh mint.
Note: If you'd like to freeze the sauce as well, let it cool and spread it over the cheesecake while still in the refrigerator, then freeze the whole dessert for another hour with the topping.
