Combining two of the best desserts and making it healthier is exactly what you’re getting with this delicious berry and brownie cheesecake!

SERVES 12 // COOK TIME 1 hour + 50 min + overnight

INGREDIENTS
For the brownie base
100 g 70% dark chocolate
3 tbsp coconut oil
2 tbsp xylitol
1 egg
1 cup almond flour
1 cup sunflower seeds, ground
2 tbsp cocoa powder
For the filling
4 eggs
900 g cream cheese
1½ cups sour cream
¼ cup xylitol
1 tbsp lemon juice
1 tbsp vanilla essence
For the berry compote
200 g frozen berries
2 tbsp xylitol

METHOD
For the brownie base
1. Preheat oven to 180°C.
2. Microwave the chocolate and the coconut oil together, stirring every 30 seconds, until smooth.
3. Whisk in the xylitol and egg. Add the almond flour, ground sunflower seeds and cocoa.
4. Press into a 20 cm springform cake tin and bake for 10 minutes. Allow to cool in the tin.
For the filling
1. Beat the eggs into the cream cheese, one at a time. Stir in the remaining ingredients.
2. Pour filling into base and put on the centre oven rack with a pan of water on the rack below. Bake for 1 hour 10 minutes.
3. Turn off the oven and leave the cheesecake in it for 3 hours. Refrigerate for at least 8 hours.
For the berry compote
1. Place berries and xylitol in a pot over medium heat. Simmer until reduced to a thick syrup.2. Allow to cool, then drizzle over the cheesecake

Recipes analyzed by: Jenny Meyer
Photography: HMimages.co.za

For another kind of dessert combination try our Red velvet doughnuts!

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