A light a refreshing cheesecake, you would never guess that the kale is one of the largest ingredients.

Ingredients:

150g       Kale

150g       Rolled Oats

1/2 tsp    Flax Seeds

1/2 tsp    Hemp Seeds

1/2 tbsp   Sunflower Seeds

1/2 tbsp   Pumpkin Seeds

60g          Butter (unsalted) Melted

90g         Light Brown Sugar

450g       Light Cream Cheese

1 tsp       Vanilla Extract

2 lg        Eggs (Free Range)

6            Limes (6 zested, 4 juiced)

Lined 6″ round loose bottom tin

Method:

Preheat oven 180°C

Take the kale off the stem, rinse and steam until soft (approx. 10 minutes) when soft puree until smooth, add your lime juice to the kale whilst pureeing, place to one side to allow to cool.

Mix together the rolled oats, flax, hemp, sunflower and pumpkin seeds with the melted butter.

Put the oats into your tin, flatten out a little (do not need to be precise at this stage) bake in the oven for 10 minutes, when baked place on a cooling rack.

Whilst the oats are baking, in a mixing bowl add the light brown sugar, cream cheese, vanilla extract, and lime zest mix well together, add the eggs and mix again.  Lastly add the cooled kale puree and mix well until all the ingredients are combined.

Pour the kale mixture over the oat base, pop back into the oven for 40-45 minutes.

To check if your cheesecake is baked, do the wobble test.  Gently shake the cheesecake. If the cheesecake is nearly baked only a small circle in the centre wobbles slightly, the cheesecake will set when cooling. Do not poke it with a skewer or knife.

Once baked place on a cooling rack, until cool then decorate how you like.