My Healthy Cheesecake

Once I had a phase where I just wanted cheesecake for dessert – everyday: just cheesecake. And even when I now again like to eat something else too, I still love cheesecakes. And this one is a special one, not a classy one – you´ll still love it!

Servings: 20cm round cake tin, 6 pieces 
Cooking time: 20 minutes           Total time: 1h 

You need for the
...base:
10 tbsp oats
½ tsp vanilla
3 tbsp maple syrup
25g coconut oil
A pinch of salt

...cheesecake filling:
200g Greek yoghurt
½ tsp vanilla
30g coconut sugar
3 tsp baking powder
2 eggs

How to make:
1. Preheat the oven to 180 degrees Celsius. 
2. At first start with making the base. Grab your oats, vanilla, maple syrup, salt and coconut oil. Just combine all the ingredients well. 
3. Take out a cake tin with baking paper and put your base into it. Press on your dough with a spoon. Then you can place the tin for about 10 minutes into the oven.
4. While the oven is working, you can the filling for our cheesecake. In my case, I used less coconut sugar, but if you want it sweeter, take a little more. So, mix Greek yoghurt with vanilla, coconut sugar, eggs and baking powder. Combine the filling again very well. It should have a kinda liquid and fluffy consistence.
5. When your base and your filling is ready, you can pour the filling over the base into the cake tin. Afterwards put the whole cake for about 40 to 45 minutes in the oven, but with only 165 degrees Celsius. A cheesecake actually always needs long time, but otherwise the top would be burned. And if your top is getting too dark, put a piece aluminum foil over the cake tin. 
6. Enjoy!