In Greece it was considered to be a good source of energy and it was even served to athletes during the first Olympic games in 776 BC - and I even had it as our dessert on my wedding day to my wonderful wife! 

There are so many variations of this delectable dessert but my favourite is a very simple baked vanilla cheesecake with some sweet pistachio dukkah for some added texture!

You will need

200 gm of sweet plain biscuits (I like to use Digestives)

50 gm of thread coconut

125 gm butter melted

3/4 cup of Coconut sugar / caster sugar

1 teaspoon of vanilla extract

1 cup of sour cream

500 gm of cream cheese

1 Tablespoon of finely grated lemon

3 Eggs

Method

Preheat oven to 140 degrees fan bake

Grease a 23 cm round spring form cake pan

Place biscuits in food processor until resembles breadcrumbs. Add the butter until mixed thoroughly 

Press into the greased cake pan and refrigerate for approximately for  30 minutes

Place cream cheese, sugar, sour cream, vanilla and lemon rind until well mixed. Add the eggs one at a time processing until combined.

Pour into pan and bake for 50 mins .

Allow to cool in oven for a good hour with the door slightly ajar ( this will prevent cracks ! )

Sweet Pistachio Dukkah

1 Tablespoon of roasted fennel seeds

1 Tablespoon of Caster sugar

1/4 cup of roasted and chopped pistachios

Mix all of the above together and sprinkle generously over a slice of the cheesecake!