INGREDIENTS

50g pitted medjool dates
180g (2 cups) rolled oats
40g (1/4 cup) sunflower seeds
1/2 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 (3 1/2 tbsp) Fewster’s honey
3 eggs
60g (1/4 cup) lemon juice

METHOD

STEP 1
Preheat the oven to 180C/160C fan forced. Grease a deep, round 22cm (base measurement) springform cake pan. Line base with baking paper.

STEP 2
Place dates in a food processor and process until coarsely chopped. Scrape down sides with a spatula. Add the oats, sunflower seeds and cinnamon and process until finely chopped and combined. Add coconut and melted butter and process until combined.

STEP 3
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 170C/150C fan forced. Clean and dry food processor.

STEP 4
Place cream cheese, crème fraîche, vanilla and honey in the food processor and process until just combined. Scrape down sides with a spatula. Add eggs and lemon juice. Process until just combined and smooth. Pause to scrape down sides with spatula, if needed.

STEP 5
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).

STEP 6
Carefully remove cheesecake from pan. Place in the fridge to chill completely, preferably overnight, before serving.

Enjoy!