Cheeseless Cheese Cake

I had a heartbreaking love story...

Once upon a time I was in love with cheese .. all types of cheese, we had awesome times where I was eating it for breakfast, lunch and dinner and as it happens with all great love stories something changed, while we both (at least that what I think) still pretty much in love I couldn't eat cheese anymore and it started to make me sick :/ I discovered that I developed Lactose intolerance ... and we had to break up :'( it was very emotional for me, whenever I see pizza, grilled cheese sandwich I would shatter into pieces, but after enough time I learned how to get control over my feeling and started to avoid the cheese ales in the super markets until I got used to the new fact that I should live my life without cheese, But I still cheat of my health once in a while with a slice or two of pizza or with creamy velvet cake with cheese cream frosting :P

One of my favorite and very famous recipes that everybody die for was my baked cheese cake and because of my lactose intolerance I didn't eat that goodness for long long time now so I was thinking and thinking how to make cheese cake without cheese specially they don't have lactose free cheese here in Poland or at least I didn't find any so far, so while I was in the bus watching some show over the screen where they are making dessert with cashew the idea hit me, Cashew is used in a lot of recipes to give this creamy texture without adding cream and it has mild cheesy flavor so I decided to make cheeseless cheese cake that is pretty much healthier than the regular cheese cake not because of the calories but more of the ingredients that's really good for you. 

I have to be honest here since I am a cheese lover, this recipe is good enough to satisfy the craving but it doesn't taste quite the same but I do like it.

Ingredients:

Cheeseless Cheese Cake - My little Healthy Twist 

6 Whole wheat crackers 
1 medium banana
1 cup Cashew  
140 g Lime juice 
1/4 teaspoon Lime zest
1/4 teaspoon Orange zest 
1 cup Blueberries 
2 tablespoons brown sugar


Directions:

For the crust, ground the crackers and add to it the mashed banana and divide in two and press in into the bottom of the spring forms and bake it 180c for 10 minutes, take it out of oven and let it cool while you make the filling.

Soak the Cashew in water for 24 hours, then drain completely from water and blend it to smooth paste, add lime juice, maple syrup and the lime and orange zest whisk together and scoop over the crust, cover with plastic wrap and refrigerate for 6 hours, bring out and top with blueberry sauce, recipe below.

In a pan cook the blueberries and brown sugar to make a sauce-  you can add lime zest for fresh taste, top the cheese cake with it and garnish with fresh mint.

Recipe makes 2 servings

Calories per serving 695 Calories, 34 gr Saturated fat.

Why this recipe is a good substitute :

• No lactose
• No cholesterol 
• Very low in sodium
• High in manganese
• High in vitamin B6