Here's a tasty, ridiculously easy summer cheesecake that doesn't require baking, and has a flour-less crust. It's an adaptation of a wonderful no-bake cheesecake that Mark Bittman featured a couple of years ago in The New York Times -- his had a traditional graham-cracker crust, which is a no-no. At least on this blog. Thanks Mark. (Two small notes: first, I was in rush to make this for a guest, and couldn't take 'during' pix, so the pix are 'after'; second, I'm still working out the crust ingredient proportions--experiment to make it your own.)
1. You will need: for the crust...1 cup of almond meal, half-cup each of regular oats and steel-cut oats, a few tablespoons of roasted flax seed (optional), about four to six tablespoons of softened butter, around 10 chopped-up dates,a fistful of golden raisins. For the filling...a tub of ricotta cheese, one block of cream cheese, about a quarter-cup of honey, a packet or two of stevia or stevia mixture (natural sweetener), and any kind of berries, such as blueberries, blackberries or strawberries (or a combo).2. Take a food-processor, or a big bowl and either process the crust ingredients or put some elbow grease into mixing them together. Make sure the crust batter is very thick, sticky and spongy so you can form it.
3. In a bowl, mix the filling ingredients, and then stir up vigorously. You may or may not need all the stevia, or you may want to increase or lower the honey amount, depending upon how sweet you want your filling to taste.
4. Take the batter mixture and press into the the floor and sides of a foil pie tin/pan. Spoon the filling into the crusted pie-tin. Place berries in any design you wish on the top of the filling.5. Cover with plastic wrap or wax paper; refrigerate the pie for at least a few hours, and preferably overnight, so the filling sets a little. Enjoy.
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