07 February, 2014


Last year I was lucky enough to experience the awesomeness that is Little Bird, the eatery in Kingsland, Auckland, also known as "the Unbakery". This amazing cafe serves up all raw, organic food and has gained quite a reputation in Auckland for its delicious healthy fare. The thing really stuck in my mind was the blueberry cheesecake. So rich, but so good. When I discovered that Taste magazine published a recipe for the cheesecake, I was keen to give it a go.

As far as cheesecakes go, it's a pretty pricey thing to make. But due to the rich ingredients, the portion sizes are small and it freezes well. Icecream cake! And it's pretty healthy too... cashews and brazil nuts for the base, and coconut oil, cacao butter, strawberries, almond milk and lemon for the top. I made it for Christmas lunch. It was a hit!

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