Because life’s too short to not eat the cheesecake.

Cinnamon isn’t just cosy, it has prebiotic properties that support a balanced gut, and pairing sweetness with protein rich cream cheese helps keep blood sugar (and mood) steadier.

Pumpkin spice basque

Ingredients:
850g pure cream cheese
6 eggs
250g coconut blossom sugar
175g double cream
3 tsp cinnamon
1tsp ginger
1/2 tsp ground cloves
1/4 tsp nutmeg
1 tbsp (heaped) buckwheat flour

Method:
Start by preheating your oven to 220 degrees.
Line an 8 inch tall cake tin with baking paper.
Add all the ingredients into the base of a stand mixer.
Mix until creamy and combined.
Pour into your tin.
Bake in the centre of the oven for 40-50 minutes.
It will seem wobbly, but turn the oven off, leave it in for another 10 minutes.
Remove, allow to cool for 3o minutes at room temp.
Then transfer to the fridge for 1 hour to totally cool.
Slice, serve + savour.